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Most C. ovatum kernels tend to stick to the shell when fresh, but come off easily after being dried to 3–5% moisture (30 °C (86 °F) for 27 to 28 h). Shelled nuts, with a moisture content of 2.5–4.6%, can be stored in the shade for one year without deterioration of quality. [7]
Macadamia tetraphylla was the first Australian native food plant to be grown by non-indigenous Australians as a commercial crop. The first commercial plantation of macadamia trees were planted in the early 1880s by Charles Staff at Rous Mill, 12 km southeast of Lismore, New South Wales, consisting of M. tetraphylla. [4]
The big Brazil nut has 4 grams of protein per ounce — but because of their size, that translates to just one or two nuts in a serving. They're also high in selenium — one nut provides more ...
Macadamia integrifolia trees grow to 15 metres (49 ft) in height.. The leaves are simple, oblong in shape, glossy, entire with wavy leaf margins and are 20 centimetres (8 in) long and 10 cm wide. [3]
Nickernuts or nickar nuts are smooth, shiny seeds from tropical leguminous shrubs, particularly Guilandina bonduc and Guilandina major, [1] both known by the common name warri tree. C. bonduc produces gray nickernuts, and C. major produces yellow. Accordingly, these species are locally known in the Caribbean as "grey nickers" and "yellow nickers".
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