Macadamia Nuts

Macadamia nuts have a very hard seed coat enclosed in a green husk that splits open as the nut matures.  They are eaten raw or after cooking in oil, are roasted and salted.

Total Plate Count             <20,000 cfu/g
Moisture content                 Maximum 2%
Peroxide value               Max 3 mEq/kg
Free fatty acids                Max 0.5%
Kernel Colour                Uniform, normal, natural cream colour
Kernel Appearance                Free from surface soil
Flavour and Odour              No off flavours or odours