What are the key grading specifications for macadamia nuts?

Macadamia nuts are classified by style (e.g., Style I requires at least 90 % whole kernels) and grades such as Fancy Large Pieces, Fancy Small Pieces, Scorched Whole, and Scorched Pieces. Physical limits include a maximum ash content of 1.3 %, fat up to 78 %, moisture 1.5‑2.0 %, and a peroxide value not exceeding 5.0 meq/kg.

What microbiological limits must macadamia nuts meet?

The nuts must have an aerobic plate count below 10,000, coliforms less than 100 per g, E. coli under 10 per g, Salmonella negative in 30 g, Staph aureus under 100 per g, and yeast & mold combined under 500 per g.

How should macadamia nuts be stored to maintain quality?

Store shelled or in‑shell macadamia nuts in a cool, dry place away from heat, light, and humidity; in‑shell nuts can last up to a year, while exposure to moisture or high temperatures can cause rancidity and off‑flavors.

Macadamia

Macadamia is an edible tree nut that is harvested fresh or dried with its hard shell intact. It is valued for its rich, buttery flavor and is traded as a primary raw commodity.

Prices, specifications and international trade for macadamia under HS 080261.

Macadamia Price

$3,558USD/t

Published reference · Jun 1, 2026

Macadamia Historical Unit Values

Macadamia is quoted in USD/t at ZAF. Historical customs values may differ from the headline reference.

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Macadamia Exports and Imports

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South Africa led reported macadamia exports in 2025, at $100M.

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Macadamia Specifications and Quality

Macadamia grading factors include Style classification, Organoleptic – Flavor & Odor, and Organoleptic – Texture.

Grading Factors

Quality assessment for macadamia considers Style classification, Organoleptic – Flavor & Odor, and Organoleptic – Texture.

Style classification
Style I requires at least 90 % whole kernels; Style II requires at least 50 % whole kernels.
Organoleptic – Flavor & Odor
Typical of roasted or raw macadamia nuts with no musty, rancid, or bitter off‑flavors.
Organoleptic – Texture
Firm and crisp.

Typical Specification Ranges

Macadamia specifications record moisture, ash, free fatty acid (oleic). These are typical ranges, not guarantees for an individual lot.

Moisture	1.50–2.00 %
Ash	up to 1.30 %
Free Fatty Acid (oleic)	up to 1.00 %

Common Defects

Recorded defects for macadamia include Dark & scorched pieces and Shelled material defects.

Dark & scorched pieces
Presence of dark or scorched pieces is limited; few dark roasted pieces are allowed.
Shelled material defects
Maximum of 0.5 % defective shelled material per pound.

Certifications

Certifications documented for macadamia include Pesticide residue. Their applicability depends on the individual product and shipment.

Pesticide residue
No pesticides allowed; detectable with standard tests.

Macadamia Facts and HS Code

Macadamia belongs to tree nuts within produce, nuts, spices and food ingredients. Its customs classification covers HS 080261.

Macadamia HS Code

Product type	Raw
Form	Fresh
Position in the chain	Primary
Category	Tree nuts — Produce, nuts, spices and food ingredients
HS codes	080261
Quoted in	USD/t
Reference location	ZAF

Production & Handling

Processing steps for macadamia include Harvesting, Drying, Shelling.

Production and Storage

Processing steps	Harvesting Drying Shelling Grading Bulk packaging

Uses & Risks

Macadamia is used in Snacking, Baking ingredient, and Oil and butter production.

End Uses

Snacking
Consumed raw or roasted as a ready‑to‑eat nut
Baking ingredient
Used in cookies, cakes, pastries and other baked goods
Oil and butter production
Pressed to obtain macadamia oil or processed into macadamia butter for culinary and cosmetic applications

Uses and Related Commodities

Downstream industries	Food manufacturing, Confectionery, Personal care

Sourcing risks

Risk	Category	Severity	Mitigation
Neopestalotiopsis raceme blight PestHigh The fungus Neopestalotiopsis infects macadamia inflorescences, causing raceme blight that can severely reduce nut yield.	Pest	High	Implement regular scouting, prune infected racemes, and apply appropriate fungicides.
Frost sensitivity ClimateMedium Macadamia trees are sensitive to freezing temperatures; frost can damage buds and reduce future production.	Climate	Medium	Grow in frost‑free regions or protect trees with windbreaks, heaters, or greenhouse cover during cold events.
Oil oxidation (rancidity) Food safetyMedium High oil content makes macadamia nuts prone to oxidation; exposure to heat, light, or humidity can cause rancid off‑flavors.	Food safety	Medium	Store nuts in cool, dry, dark conditions and limit storage time; use airtight packaging for processed kernels.

Macadamia Questions

What are the key grading specifications for macadamia nuts?: Macadamia nuts are classified by style (e.g., Style I requires at least 90 % whole kernels) and grades such as Fancy Large Pieces, Fancy Small Pieces, Scorched Whole, and Scorched Pieces. Physical limits include a maximum ash content of 1.3 %, fat up to 78 %, moisture 1.5‑2.0 %, and a peroxide value not exceeding 5.0 meq/kg.
What microbiological limits must macadamia nuts meet?: The nuts must have an aerobic plate count below 10,000, coliforms less than 100 per g, E. coli under 10 per g, Salmonella negative in 30 g, Staph aureus under 100 per g, and yeast & mold combined under 500 per g.
How should macadamia nuts be stored to maintain quality?: Store shelled or in‑shell macadamia nuts in a cool, dry place away from heat, light, and humidity; in‑shell nuts can last up to a year, while exposure to moisture or high temperatures can cause rancidity and off‑flavors.