Macadamia nuts have a very hard seed coat enclosed in a green husk that splits open as the nut matures. They are eaten raw or after cooking in oil, are roasted and salted.
Total Plate Count <20,000 cfu/g
Moisture content Maximum 2%
Peroxide value Max 3 mEq/kg
Free fatty acids Max 0.5%
Kernel Colour Uniform, normal, natural cream colour
Kernel Appearance Free from surface soil
Flavour and Odour No off flavours or odours
