n SABI Magazine - Tydskrif - The “Drymac” An innovation for macadamia drying and storage - technology

Volume 12 Number 2
  • ISSN : 2071-1883


Integral to the macadamia process is drying the nut to a specific moisture content. The industry generally accepts the ideal level to be between 1,5% -1,8% (kernel) and 1.5% - 3% (nut in shell). The reasons for this include preventing mould growth, possible germination and achieving optimal taste. Put simply, macadamias need to be dried, to be sellable, for both in-shell and kernel markets. Historically, this part of the process has been undertaken either at factory level, or, for larger commercial growers, on farm, at significant infrastructure investment, and ongoing operating expenditure cost.

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