Macadamia in Morazan
The first planting of macadamia in Morazán was in 2004 as an initiative of FECANM to find crops that are at once profitable and feasible for the area. Since then further training has been carried out with the help of experts from Guatemala. The first year's plants were imported from Guatemala, but in 2007 a nursery was established to raise local plants.
Originally from Australia
Macadamia is native to the coastal rainforests of Australia. The crop thrives in altitudes of 600 to 1600 meters above sea level, similar to those suitable for cultivation of coffee. The macadamia tree prefers annual rainfall from 1000 to 4000 mm and with adequate levels of sunlight.
The macadamia nut can be eaten roasted or in candy. Macadamia nut oil is an excellent raw material for natural cosmetics.
Enhanced in Hawaii
The tree is 7-12 m in height, reaching up to 20 m in Australia. The main varieties are of the species Macadamia Integrifolia and have its origin in the selection made at the University of Hawaii, where they took special interest in the high oil content of nuts and the larger size in relation to the shell.
Cultivation of macadamia
Macadamia plantations begin production after 4 to 5 years with small harvests that will increase according to the management and development conditions. Blooms of greater economic importance occur in August, September and October during the rainy season. When the nuts reach maturity they fell to the ground by themselves, they should not be cut or shaken from the tree.
Harvest
After collecting the fruit, the first green and soft shell is removed. Waste from this shell is used as organic fertilizer. The nuts are dried in kilns for 8-10 days. During this process the moisture from the nut is reduced to 0.5 - 1.5%. Then the second shell is removed, this is brown and hard. The machinery used is designed to protect the nut inside the hull; a system of fixed and movable knives is used.