Macadamia nuts have a very hard seed coat enclosed in a green husk that splits open as the nut matures. They are eaten raw or after cooking in oil, are roasted and salted.

Total Plate Count <20,000 cfu/g

Moisture content Maximum 2%

Peroxide value Max 3 mEq/kg

Free fatty acids Max 0.5%

Kernel Colour Uniform, normal, natural cream colour

Kernel Appearance Free from surface soil

Flavour and Odour No off flavours or odours

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