ABSTRACT
This chapter provides information on the uses, folk medicine, chemistry, germplasm, distribution, ecology, cultivation, harvesting, yields, energy, and biotic factors of Macadamia Nuts. Macadamia nuts are eaten raw or, after cooking in oil, are roasted and salted; also used to make an edible bland salad oil. Macadamias are reported to tolerate drought, slope and wind. Since 1956, Macadamia integrifolia and Macadamia tetraphylla L are the names properly applied to the cultivated Macadamia nuts. Macadamia grows best in rainforest areas, along coasts with high humidity and heavy rainfall. However, it is tolerant of adverse conditions when once established. Inland crops are usually lighter than coastal crops. Grafting in Macadamia is more difficult than in most nut trees, due to hardness of wood. Best results are obtained when seedling root-stocks are side-wedge grafted with selected scions. Macadamia has great commercial potential in the tropics and makes an excellent door-yard tree.
