Exciting times at Bongo Macadamia Orchards as our brand-new drying and dehusking facility begins to take shape. The facility has been designed from the ground up to meet international export standards while maximising the quality of every nut we process.
The heart of the system is a PLC-controlled drying operation with variable frequency drives managing the main blower and fire blower, along with real-time sensors monitoring temperature, humidity, and barometric pressure. The automated drying plan adjusts air flow and heat in response to conditions, ensuring gentle, even drying that preserves the delicate flavour and oil content of each kernel.
Our drying bins feature separate exhaust and ambient fan controls, and the system overview dashboard lets our team monitor everything from moisture loss rates to tunnel entry temperatures. This level of precision means we can consistently achieve the optimal 1.5% moisture content demanded by premium buyers in China and Europe.
The architectural vision for the building itself is a modern, open-sided structure designed to maximise natural airflow while protecting the equipment and harvest from Zimbabwe's seasonal rains. We expect the facility to be fully operational in time for the next harvest season.