The macadamia nut is indigenous to Australia. It had already been used by the aboriginals for centuries before the nut was discovered by a European botanist in the 1850s. Named after a famous scientist of that time, Dr John McAdam, it was early clear that the nut had a great potential as an edible food. However, due to the nuts’ hard shell which makes it very difficult to crack, harvesting for production was slow to come.

One hundred years later, it was introduced to Kenya as a cash crop for Kenyan farmers.

	Macadamia has a unique delicious flavour and smooth texture. It is high in energy, offering numerous usage areas:
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