Supply and demand—as it refers to the world of macadamias. As these nuts become more prevalent around the world, supply is expected to triple in less than 10 years.

Heather Carter, Associate editor

February 28, 2023

1 Min Read
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In honor of National Macadamia Nut Month, Food & Beverage Insider highlighted some neat factoids about the popular nuts from the World Macadamia Organisation (WMO), an international nonprofit representing macadamia-growing countries, which is dedicated to educating consumers about the various benefits of these versatile nuts.

Product developers looking for an innovative inclusion need look no further than macadamias. And though the world saw widespread supply chain challenges across F&B ingredients the last few years, the future for the sought-after nuts looks bright, statistically speaking.

Did you know?

  • In 2022, the total global production of macadamias was around 295,000 metric tons of nut in shell, which is roughly 90,000 tons of kernel.

  • Macadamia supply will double from 2020 to 2025, and triple by 2030, according to the World Meteorological Organization.

  • Macadamia kernels last two years when frozen, according to University of California.

  • Roasting macadamias significantly increases the levels of polyphenols (Food Sci. Nutr. 2021;9[3]:1688-1697)—natural antioxidants that may help reduce the risk of cancer and coronary heart disease (Biomed Pharmacother. 2002;56[4]:200-207).

Check out the other posts in the series to learn more:

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in trade publishing for nearly a decade, covering a variety of topics, from tile to bedding. Reach her at [email protected].

About the Author(s)

Heather Carter

Associate editor, Food & Beverage Insider

With over a decade of diverse professional experience under her belt, Heather has journeyed from the bustling world of local news reporting to the intricate realms of trade publishing. She has covered a wide array of topics, ranging from architecture and design to the food and beverage industry.

During her illustrious career, Heather also ventured into the realm of public relations, where she gleaned invaluable insights into the art of strategic communication and brand storytelling. Yet, her heart has always been anchored in the vibrant world of F&B, a passion deeply ingrained in her roots as the daughter of a seasoned chef. She has always held a profound appreciation for the role food plays in shaping cultures and connecting people.

With each story she tells, Heather seeks to illuminate the profound impact of food and beverage on people’s lives, celebrating its ability to evoke emotions, foster connections and weave the fabric of our shared human experience.

As Food & Beverage's associate editor, she co-publishes a weekly news column, Business Bites, which showcases the latest industry news, highlighting key business updates, food and beverage innovation, industry events and more. Some of her other articles touch on important topics, such as ultra-processed foods, plant-based foods primed to change the food landscape, international flavors and ingredients, as well as better-for-you CPGs. She also frequently covers top trends at various industry events and has moderated first-of-their-kind education sessions at Informa events.

She can be reached at [email protected].

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