The macadamia nut – the queen of nuts – convinces with its fine taste as well as its health-promoting effect. The original home of the macadamia nut is Australia, more precisely on the Australian east coast in the rainforest.

The macadamia tree belongs to the family of silver trees native to the southern hemisphere. The evergreen tree requires a humid, subtropical climate for growth and a bountiful harvest. Under optimal conditions, the tree can grow up to 20 meters high.

At 73%, the macadamia nut has the highest fat content of all nuts. But it is a fat that is valuable for health.

Unsaturated fatty acids, which are contained in a significant proportion in the macadamia nut, have been shown to lower LDL cholesterol levels, thereby reducing cardiovascular disease.

The nuts also contain vitamins B1, B2 and niacin.

These vitamins play a crucial role in energy production in the carbohydrate exchange and are involved in the transmission of stimuli in the nervous system.

The consumption of macadamia nuts significantly reduces the total cholesterol level. Studies have concluded that macadamias are an important part of a healthy diet.

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Macadamia nuts are a popular snack, whether raw, roasted or flavored. In addition, the noble nuts can also refine ice cream or confectionery. De-oiled and very finely ground, they are also suitable as a substitute for conventional flour in baking.

Nuts in the shell should be stored in a dry, cool and airy place, preferably in nets. In this way, they can be stored for several months. Since almonds have a lower fat content in comparison, they can be stored longer than other nuts. Whole, roasted and spiced almonds should be stored away from oxygen and sunlight, ideally at 15 degrees. Closed, opaque packaging is particularly suitable for this purpose.

The origin of the Pakka Macadamia

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Ten Senses Africa Ltd (TSA) was founded with the aim of ensuring that small-scale macadamia farmers in Kenya receive a fair price for their goods and that intermediary trade is eliminated.