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, branch 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 falling naturally from the tree.

The collectors manually harvest the nuts in plastic baskets and then take them to the mill in fiber sacks. This work is carried out weekly on the different farms to preserve the quality of the Macadamia.

The frequency of collection offers permanence of the collectors on the different farms, where the contracting systems range from daily wages, kilos/collected or cooperatives that allow providing social security and improving the standard of living for the collectors.

When the nut is collected from the ground and is called a nut in shell. The harvest is carried out one to two times a week depending on weather conditions, with the purpose of avoiding fungal rot and also destruction 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, nuts in shell contain 25 to 30% moisture and 17% carbohydrates, therefore to avoid heating the nuts, the green shell is removed within 24 hours after collection, thus avoiding damage. due to fermentation and deterioration of the organoleptic quality of the almond. (Rincón, 2000).

The benefit of Macadamia consists of shelling, selecting manually and by flotation, drying and storing. In the hulling stage, the pericarp or green shell that covers the shell, which constitutes the hard, 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 nut, avoiding the development of pathogens that detract from the quality of the nut. Shelled nuts are called wet shell nuts.

In the manual selection stage, black fruits, perforated by insects or squirrels, and bugs or immature fruits 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 ranges between 12 and 20 mm. It contains between 68 to 76% of natural oil, with high contents of monounsaturated fats, 9% proteins, 19% carbohydrates, 2% dietary fibers and 4% sugar (DelAlbaS.A.2006). And this is how we choose the best to give our customers the highest quality in the products we deliver to them.

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.