Production of macadamia was introduced in the year 1968 and spread on 573 hectors. Processing plant was commissioned in the year 1978 and modernized in 2015 to produce raw and roasted macadamia nuts.

Sweet, delicious and flavorful macadamia nut is one of the popular edible nuts packed with notable health-benefiting nutrients. Botanically, macadamia belongs to the family of Proteaceae, in the genus: Macadamia

Health benefits of Macadamia nuts

• Macadamia nuts have sweet taste and are rich source of energy. 100 g of nuts provide about 718 calorie/100 g, which is one of the highest calorific values among nuts.
• These nuts are packed with numerous health-benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health and wellness.
• Since macadamia is free from gluten, it is one of the popular ingredients in the preparation of gluten-free food formulas. Such formula preparations are a healthy alternative in patients with wheat gluten allergy and celiac disease.
• The nuts are rich source of mono-unsaturated fatty (MUF) like oleic acid (18:1) and palmitoleic acids (16:1). Studies suggest that MUF fats in the diet help lower total as well as LDL (bad) cholesterol and increase HDL (good) cholesterol levels in the blood. The Mediterranean diet, which is rich in fiber, MUF fats and antioxidants work favorably in maintaining healthy blood lipid profile and thus offer protection from coronary artery disease and strokes. 
• Macadamias are an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc. 100 g nuts provide 3.6 µg of selenium. Selenium is a cardio-protective micro-mineral and an important anti-oxidant cofactor for glutathione peroxidase enzyme.

Macadamia can be consumed raw or roasted and raw nuts are used mostly for confectioneries.

Macadamia nuts are produced under modernized factory and 95% of the nuts are exported to the United Kingdom, Europe and the United States of America.