Conscious indulgence: Highly sustainable macadamia nut market forecast for growth

07 May 2020 --- Macadamia trees have inherently sustainable characteristics and may guide the adoption of sustainable on-farm practices. This is according to Australian macadamia growers who are using scientific research to optimize sustainable cultivation of the resilient nut tree, which is growing in popularity in the Asia Pacific (APAC) region. At a time when consumers are making more conscious choices, macadamia nuts have been scientifically shown to have a positive impact on the environment, while being positioned as an indulgent nut.

“Demand for transparency is at an all-time high and sustainable production is non-negotiable for many,” says Lynne Ziehlke, General Manager of Marketing for the Australian macadamia industry. “Now and in the future, selecting ingredients that have resilience to production pressures, and therefore reduced environmental impacts, will be increasingly desirable to both producers and consumers.”
Import figures show that the Australian macadamia industry accounts for 77 percent of all imported macadamias in APAC and has seen growth in recent years. Around 70 percent of Australia’s crop is exported to over 40 countries each year.

Macadamia nuts from Australia have strong potential for storytelling related to provenance. Ice cream supplier Froneri sourced the indulgent nut for premiumization of its ice cream products.
Ziehlke notes that manufacturers already understand the taste, texture, luxury and health characteristics that macadamia nuts can bring to a product. However, sustainability credentials bring the product to a new level of potential.

“From water use efficiency, to carbon sequestration, minimization of carbon outputs, recycling of by-products and world’s best biological control, the macadamia industry really is kicking goals in this space,” she says.

Macadamia trees have been shown to capture large amounts of carbon from the environment due to their full foliage.Research unveils the inherent sustainability of the macadamia tree
The macadamia tree features an uncanny ability to adapt to a changing climate, due to its inherent ability to optimize water use and sequester carbon from the atmosphere.

Recent scientific analysis of sap flow data from macadamia orchards in Queensland revealed that macadamia trees ration available water more efficiently than previously estimated. This is due to the tree’s natural internal water management system that shuts down the tree’s stomatal pores during times of low moisture, making the tree resilient to its environment – particularly drought.

While changes to the external environment can significantly stress other crops causing inconsistent yields and impacts to the supply chain, the macadamia tree can naturally weather volatile conditions. “This built-in resilience makes it a certain crop, even in uncertain times,” says Ziehlke.

These findings pave the way for growers to adopt smarter, more efficient irrigation schedules and water management, minimizing the need for excessive intervention, while maintaining a reliable supply.
In separate research findings, the average Australian macadamia orchard was shown to remove more than 17 metric tons gross and 14.5 metric tons net of carbon per hectare per year from the atmosphere. The macadamia tree’s size, volume of foliage and long lifespan mean that every tree can hold a substantial amount of carbon, more so than many other crops.

Minimizing carbon and waste footprint
Ziehlke adds that macadamia growers limit their carbon output by minimizing the use of heavy diesel-consuming machinery and transportation. “Human intervention in the orchard is light, and processing facilities are located within major growing regions, ensuring the nuts don’t have to travel far from the tree to be shelled, dried and packed.”

Growers ensure every part of the macadamia tree and nut is either reused or recycled, with nothing going to landfill. Macadamia shells are used to generate electricity or made into stock feed, and any organic matter such as branches or foliage are returned to the earth beneath the tree to be reabsorbed by the soil from which they originally grew.

Working with nature for pest control
“The Australian macadamia industry has a long history of combating pests and disease through the use of biological controls, with the best-known initiative being the introduction of the trichogramma wasp as a natural and highly effective tool in the fight against nut borer,” she notes.

Australia’s next big development in biological control is underway with trials of entomopathogenic fungi as a natural pest control due for completion soon.

“Researchers have isolated the most effective fungi and we’re conducting trials in orchards to determine the best time of the season to use them. With our growers so passionate about farming in an eco-sensitive way, this will be another useful bio control tool for them to leverage,” concludes Ziehlke.

Edited by Missy Green