While macadamia nuts originated in Australia, they're now grown commercially in tropical and subtropical regions across the globe. Each region brings its own terroir and character to the nuts it produces.
Australia
The birthplace of the macadamia. Australia's eastern coast, particularly Queensland and northern New South Wales, remains a major producer. The industry produces around 50,000 tonnes of nut-in-shell annually. Australian macadamias are known for their consistent quality and are predominantly the Macadamia integrifolia species.
Hawaii, USA
Macadamias arrived in Hawaii in the 1880s and the islands became synonymous with the nut. The volcanic soil and tropical climate produce distinctively flavoured nuts. Hawaiian macadamias are particularly popular in confectionery, especially chocolate-covered varieties.
South Africa
South Africa has rapidly grown to become one of the world's largest producers, with plantations concentrated in Mpumalanga and KwaZulu-Natal provinces. The industry benefits from ideal growing conditions and has invested heavily in processing infrastructure.
Zimbabwe
Our own farm in Chipinge, Zimbabwe sits in the Umkondo region, where altitude, rainfall and rich soils create perfect growing conditions. Zimbabwe's macadamia industry is expanding, with farms like ours producing premium quality nuts for international markets.
Other Regions
Significant production also occurs in Kenya, Malawi, Guatemala, Brazil, and China (particularly Yunnan province). Vietnam is an emerging producer with rapidly expanding orchards.