Maintaining Macadamia Quality

• The un-roasted Macadamia kernel requires a storage environment, which is very low in moisture and oxygen.
• By reducing oxygen there is less chance of the peroxide value (PV) increasing – PV is a measure of rancidity.
• By reducing moisture there is less chance of the macadamias losing their crunch. The soft crunch texture is a major appeal of macadamias and even an increase in moisture from 1.5% to 1.8% can make a significant difference.
• Once opened, packs of Macadamias should be stored in air-tight food grade containers at or near to 0°C to minimise moisture absorption and development of rancidity.
• On removal from the vacuum pouch, raw macadamia kernel will maintain freshness, if placed in an airtight container in a refrigerator for at least 2 months.
• If, after removal from the vacuum pouch, raw macadamia kernel is left unsealed, or even kept in a thin polyethylene bag at ambient conditions, quality deterioration will be very fast. Off odours and flavours will begin to be detected after only 3 to 4 weeks after which rancidity sets in, making for a very bad macadamia eating experience.
• Vacuum packed raw macadamia kernel should be stored in a cool (15°C to 25°C), dry and well ventilated area. Stored under these conditions, raw macadamia kernel which conformed to all the quality specifications at packing, will maintain this quality for 16 to 18 months without any serious quality deterioration.
• Care must also be taken during transit as Macadamia kernels are also particularly susceptible to ‘bruising’ which may occur due to excessive vibration or rough handling