May marks the peak of harvest season at Bongo Macadamia Orchards, and the farm is a hive of activity. Our team collects the fallen nuts from beneath the trees, and the real work of processing begins.
The first step is dehusking — removing the thick green outer husk that protects the nut in shell. Our mechanical dehusker handles this efficiently, stripping away the husk to reveal the hard brown shell beneath. The husks aren't wasted; they're composted and returned to the orchard as organic mulch.
Next comes the critical drying stage. Freshly harvested macadamia nuts contain significant moisture — a nut in shell that weighs around 10 grams when wet will dry down to approximately 6-7 grams. This 30-40% weight loss through controlled drying is essential. If the nuts are dried too quickly or at too high a temperature, the kernel quality suffers. Too slowly, and you risk mould development.
Our drying system maintains precise temperature and airflow control over several days, gradually reducing the moisture content to the optimal level for cracking and export. The kernels are then graded by size and quality before being packed for shipment to our buyers in China and Europe.
It's a journey that starts with a nut falling from a tree and ends with a premium product enjoyed thousands of miles away. Every step requires skill, timing, and attention to detail — and we take pride in doing it right.