Methods of Evaluating the Macadamia Nut for Commercial Use and the Variation Occurring Among Seedling Plantings in Hawaii (Classic Reprint) - Hardcover

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Excerpt from Methods of Evaluating the Macadamia Nut for Commercial Use and the Variation Occurring Among Seedling Plantings in Hawaii

The investigations of the Hawaii Agricultural Experiment Station here reported consisted of a study of methods of evaluating the mac adamia. Nut from the standpoint of its use as a commercial article in a shelled and roasted form rather than as a table nut in the unshelled form. Such an approach appears justified for a number of reasons. The present trend in the nut trade is strongly in the direction of ex tracted kernels. Even the thinnest shelled macadamias are difl cult to crack with ordinary instruments owing to the smooth surface and tough fibrous nature of the shell, while the thick-shelled nuts offer serious obstacles to anything short of commercial machinery. F ur ther, the flavor of the macadamia is greatly enhanced by proper roasting or oil cooking and salting. The station's investigations show that there is marked variation in kernel quality, and elimination of the inferior kernel is necessary to produce a uniform product. This is best accomplished in a commercial plant. Selection from this standpoint emphasizes the qualities of the extracted kernel which adapt it to processing as a roasted product rather than large size of nut or paper-thin shell, although these are not to be overlooked.

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