We want you to know a little more about our processes and that is why we are going to tell you a little more about our trees, the crops, the characteristics of our fruits, our way of maintaining our crops naturally without handling any type of pesticide. , and else.

To begin with, we want you to know that our trees reach between 9 and 15 meters in height when they are in the process of cultivation, when they tend to spread out, branch out and their branches begin to cover themselves with foliage. And it is for this reason that the tall size of the trees does not allow the fruits to be harvested directly from the plant. Fact that means that the fruits that we deliver to our clients are collected from the ground after naturally detaching from the tree.

The collectors manually harvest the nuts in plastic baskets to later be taken to the mill in fiber sacks. This work is carried out weekly in the different farms to preserve the quality of the Macadamia.

The frequency in the collection offers permanence of the collectors in the different farms, where the contracting systems range from wages/day, kilos/collected or cooperatives that allow to provide social security and improve the standard of living to the collectors.

When the nut is collected from the ground and it is called nut in shell. Harvesting is done one to two times a week depending on weather conditions, in order to avoid rotting caused by fungi and that they are also destroyed by rodents. The harvested Macadamia should not be exposed to the sun, since the quality of the almond deteriorates due to its high oil content (70%) (Rincón, 2000).

At the time of collection, the shelled walnuts contain 25 to 30% moisture and 17% carbohydrates, therefore, to avoid heating the walnuts, the green shell is removed within 24 hours after collection, thus avoiding damage. by fermentation and deterioration of the organoleptic quality of the almond. (Rincon, 2000).

The benefit of the Macadamia consists of husking, selecting manually and by flotation, drying and storing. In the shelling stage, the pericarp or green shell that covers the shell that constitutes the hard and brown part of the fruit is removed. This work must be carried out a maximum of 24 hours after harvesting in order to avoid heating and deterioration of the walnut, avoiding the development of pathogens that detract from the quality of the walnut. Shelled walnuts are called wet shell walnuts.

In the manual selection stage, the black fruits, perforated by insects or squirrels, and the bugs or immature ones are discarded. In the selection by flotation in water, the edible part of the macadamia is removed. It is its almond, creamy white in color, with an exquisite flavor and with a diameter that oscillates between 12 and 20 mm., contains between 68 to 76% of natural oil, with a high content of monounsaturated fats, 9% protein, 19% carbohydrates, 2% dietary fiber and 4% sugar (DelAlba S.A. 2006). And it is in this way that we choose the best to give our customers the highest quality in the products that we deliver.

If you want to know a little more about our process, we leave you this research done by us so that you can expand your knowledge a little more about the wonderful world of macadamia cultivation.