Why Macadamias Are South Africa’s Golden Nut

The macadamia is native to Australia, but over the past two decades South Africa has become the world’s largest producer. Drive through the Levubu valley in Limpopo, the hills around White River and Nelspruit in Mpumalanga, or the KwaZulu-Natal coast, and you will see why: row after row of dark green orchards that were citrus, bananas or sugar cane a generation ago.

A world leader in a short time

According to International Nut Council figures cited by Farmer’s Weekly in June 2025, South Africa produced about 89,200 tonnes of macadamias (in shell) in 2024, ahead of China, Australia and Kenya. The 2025 crop was first forecast at 95,500 tonnes, but a dry, difficult season saw the industry body, Macadamias South Africa (SAMAC), cut its estimate to about 85,166 tonnes dry nut in shell by mid-year, as reported by FreshPlaza.

Some 1,300 to 1,500 growers farm the crop, many on family-sized orchards of around 50 hectares. Industry voices still expect production to roughly double over the next decade as young trees come into bearing.

Why it grows so well here

Macadamias like warm, humid summers, mild frost-free winters and deep, well-drained soils. The subtropical belt of Limpopo, Mpumalanga and KwaZulu-Natal offers exactly that, and newer plantings have pushed into the Southern Cape around George. Mpumalanga is the largest growing region. The trees take five to seven years to bear commercially and then crop for decades, which is why the industry thinks long term.

From orchard to export

Nuts drop from the tree from around March, and harvest runs through the southern autumn and winter. Husks are removed soon after collection, then the nuts in shell are dried slowly in bins to bring moisture down before cracking or export. Drying too fast cracks kernels and damages quality, so good processors are patient.

From there the crop goes one of two ways:

• Nut in shell (NIS), HS 0802.61, sold largely to Asian markets, where it is often cracked and roasted further down the chain.
• Kernel, HS 0802.62, cracked and graded in South Africa and packed in vacuum or gas-flushed pouches, usually 11.34 kg per carton.

Around 95% of the crop is exported. China takes roughly half, the United States about a quarter and Europe around 15%, with the rest spread across Asia, the Middle East and the Americas.

Kernel styles in plain terms

Kernel is graded into numbered styles by the proportion of whole kernels and the size of the pieces.

Style	What it is	Common use
Style 0 and 1	Mostly large whole kernels	Premium snacking, gift packs, chocolate coating
Style 2	Mix of wholes and halves	Snacking, roasted and salted lines
Style 4L and 4R	Large and regular halves	Bakery, cookies, cereals, confectionery
Style 5 and 6	Large and medium pieces	Ice cream, baking inclusions
Style 7 and 8	Small pieces and chips	Toppings, spreads, macadamia oil and paste

Exact screen sizes and whole-kernel percentages vary slightly between processors, so always ask for the processor’s style sheet with the offer.

What buyers should watch now

Trade policy

The 30% US tariff on many South African goods introduced in 2025 hit the macadamia trade hard, especially Style 4L halves that US bakeries buy. SAMAC estimated the cost to the industry at around R460 million a year. At the same time, China announced zero-tariff access for 53 African countries in June 2025, which pushed growers to lean further into Asia. Tariff terms have shifted more than once, so check the current position for your market before you commit.

Quality checks

• For NIS: sound kernel recovery, unsound kernel percentage and moisture at loading.
• For kernel: style, moisture, rancidity markers such as peroxide value and free fatty acid, and microbiology.
• Crop year, and how long the product has been in storage.
• Packing integrity: a lost vacuum shortens shelf life sharply.

A good macadamia has a clean, buttery crunch and no bitterness. If the kernel tastes stale or soapy, the oil has started to turn.

Buying South African macadamias

Whether you need nut in shell for cracking or a specific kernel style for a bakery line, we can source from South African processors and ship through Durban. Tell us the style, volume and destination and we will share what this season’s crop can offer. Request a quote or WhatsApp us on +27 (0)67 163 9326.