Increased supply good news for consumers, but a challenge for Queensland growers.
Sunshine Coast-based macadamia supplier Nutworks has revealed that macadamias are set to become more accessible for the average Australian, with increased supply of the premium product expected to lead to lower prices on supermarket shelves in the months ahead.
Nutworks International Sales Manager Sarah Leonard said the combination of reduced demand internationally during the Covid pandemic, combined with increased planting by local growers over the past five to ten years, has resulted in a perfect storm for Australians who love the native ‘king of the nuts’.
“This is great news for consumers as macadamias, that have in the past been regarded as a bit of a luxury purchase, will come down in price and be far more accessible as a healthy, delicious snack in the months ahead,” said Ms Leonard.
“Of course, while this is a great outcome for our customers, as a processor and supplier we also understand that as farm-gate prices come down, there will be challenging times ahead for our local growers.
“These are hard-working farmers, mostly located between Bundaberg in the north, out to Toowoomba in the west and down to the Northern Rivers of New South Wales. Collectively they create hundreds of local jobs which form an important part of these local economies, and this year they will have to work harder to collect their increased harvest, while lower prices put greater pressure on their livelihoods.
“Some of these farmers have been working with us since we opened our doors in Yandina in the mid-1990s, so we are working hard to support them in the coming months by exploring new markets for Australian macadamias and delivering macadamias in flavour combinations and formats not previously seen.”
Exciting new macadamia products welcomed by local growers
In a bid to increase demand for macadamias — both locally and internationally — Nutworks has invested heavily in expanding its retail product range, with new snacking, chocolate, confectionery, muesli and home chef products launching, all in locally designed new packaging.
The move has been welcomed by growers and industry representatives alike with local Gympie grower, Ian Johnson saying it would hopefully result in a win-win for both consumers and local growers.
“If Nutworks can increase macadamia consumption locally and internationally during these unusual times, it will be a great outcome for everyone,” said Mr Johnson.
Sunshine Coast grower Chris Fullerton also welcomed the move as he enters the busiest period of the harvest season.
“Early nuts start dropping late March but the bulk fall between April to July. Within our farming operation, we’ll have six full time employees harvesting between our five orchards,” said Mr Fullerton.
Childers grower, Norm Anderson said he is looking forward to the improving prospects for the macadamia industry.
“It’s challenging to know that our crop will be bigger than ever before, at a time when supply significantly outweighs demand,” said Mr Anderson.
“It takes six to seven years for a macadamia tree to start producing nuts, so we were intending to finally reap the rewards from investments we made many years ago.”
Clare Hamilton-Bate, the Chief Executive Officer of the Australian Macadamia Society (AMS) shares the growers’ sentiment and concern for the industry as a whole.
“These are difficult times for our industry but the current market situation also provides an opportunity to introduce more consumers and markets to the wonderful taste, texture and versatility of macadamias,” said Ms Hamilton-Bate.
The investment Nutworks has made into expanding its range and delivering macadamias in new and exciting ways will appeal to both new and existing macadamia consumers, who’ll be enjoying a great product while also supporting local farmers, local employment and ultimately the local and national economy.”
Strong preference for Australian origin
While macadamia production is expanding overseas, particularly in China, Australian grown macadamias are still highly regarded by consumers. Australian macadamia industry research found that 90 per cent of Australian consumers and more than 50 per cent of consumers surveyed across Asia and the United States, rank Australia as one of the most appealing macadamia origins.1
Ms Leonard maintains this provides a real opportunity for Australian growers, processors and retailers.
“The macadamia nut could not be more local than here in South East Queensland, given this is where it was first discovered in Bauple, just outside Gympie,” said Ms Leonard.
“Its journey from a cherished delicacy harvested and traded by Aboriginal peoples to a globally renowned crop is testament to its enduring appeal and nutritional value. Many Australians don’t realise that these delectable nuts are a true national treasure, and the only native Australian crop that is grown commercially around the world. Every macadamia nut in the world has its origins right here in South East Queensland.
Something for everyone in the new Nutworks range
“Our new Nutworks range has been created to provide consumers with clarity about what’s on offer and to make it easy for them to find a macadamia they love — regardless of their budget or flavour preference.”
The new Nutworks range includes the following:
- Gourmet by Nutworks is a premium snack range featuring superior grade macadamia kernel paired with a host of unique flavours such as Manuka Honey, Maple Pancake and Crunchy Hickory.
- Indulge by Nutworks takes the classic macadamia and chocolate combination to new heights, with premium whole macadamias encased in milk or dark chocolate with decadent flavour variants including Lamington Chocolate, Dark Chocolate Salted Chilli and Cookies & Cream.
- Confectionery by Nutworks caters to consumers seeking an elevated confectionery offering such as Macadamia Brittle, Macadamia Rocky Road or Macadamia Caramel Fudge.
- Nourish by Nutworks is for whole-foods fans with nutritious toasted muesli and raw macadamias on offer.
- Chef’s Pantry by Nutworks is dedicated to the home chef who loves adding macadamia pieces to salads or baked goods, drizzling macadamia oil on salads, or using macadamia butter in gelato.
Create your own flavour and see it on the shelves!
Competition entrants will also have the chance to win a luxurious two-night stay at Mayan Farm, along with a private cooking session and three-course meal with local celebrity chef Matt Golinski for up to four lucky guests at the Pavilion. Prizes also include a Nutworks hamper worth $100 and a $200 in-store voucher.
For more information on the range or to visit the online store, visit www.nutworks.com.au.
Ends.
Media contact: Maya Gurry, Fresh PR & Marketing P: 0410 109 102 E: maya@freshprm.com.au
Sources
- https://trade.australian-macadamias.org/how-do-consumers-feel-about-macadamias-in-2021/
History of Macadamias
The macadamia nut is an Australian native with strong cultural significance in south-eastern Queensland, where it was first discovered.
The macadamia nut was prized among Aboriginal peoples, who called it by various names, including Bauple, Kindal Kindal, Boombera, and Jindilli.1
In the 1800s, Mt Bauple, which was once home to the largest natural forest of macadamia trees, was a popular spot for European settlers to camp and collect the nuts in horse-drawn drays. They would sell them in nearby towns or send them to markets in Brisbane.2
The origin of the Bauple name may have come from a misspelling of the Butchulla word for both the mountain and the nut, “baphal.” Butchulla country lies in the Great Sandy region on the south-east coast of Queensland, Australia.3
Explorers like Alan Cunningham and Ludwig Leichardt encountered macadamias in the wild, with Leichardt noting their presence at Mt Bauple.4 German-Australian botanist Ferdinand von Mueller gave the genus the scientific name Macadamia in honour of his friend Dr John Macadam, a notable Australian scientist.5
Macadamias likely first left Australia in the early 1880s, when William H. Purvis obtained macadamia seeds from the Mt Bauple area and first grew them commercially on the island of Hawaii.6
These seeds become significant when considering research conducted in 2019 found the world’s dominant commercial cultivar, which is grown in Hawaii, originated from a single source in South East Queensland.7
This means the origin of 70 per cent of the world’s macadamia nuts can be traced to a single 19th century tree near Gympie.7
The Queensland Department of Primary Industries officially adopted the name “Macadamia” in 1958, though Bauple residents still refer to them as Bauple Nuts.
Today, there are two main species of macadamia nut tree – Tetraphyllas and Integrifolas.
Sources
- https://australianmacadamias.org/industry/about/about-growers
- https://www.bauplemuseum.com/bopple%20nut%20pub.pdf
- https://parks.des.qld.gov.au/parks/kgari-fraser/about/butchulla
- https://www.bauplemuseum.com/macadamia.htm
- https://www.museumoflost.com/macadamias-great-australian-nut/
- https://www.smithsonianmag.com/smart-news/most-worlds-macadamias-may-have-originated-single-australian-tree-180972349/
- https://www.theguardian.com/science/2019/jun/01/nut-of-note-70-of-worlds-macadamia-come-from-single-australian-tree
