94,129
edits
Changes
no edit summary
{{otheruses4|the nut|the band|Macadamia (band)}}
{{Taxobox
| color = lightgreen
| name = ''Macadamia''
| image = Macadamia integrifolia.jpg
| image_width = 230px
| image_caption = ''Macadamia integrifolia'' foliage and nuts
| regnum = [[Plantae]]
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Proteales]]
| familia = [[Proteaceae]]
| genus = '''''Macadamia'''''
| genus_authority = [[Ferdinand von Mueller|F.Muell.]]
| subdivision_ranks = Species
| subdivision =
''Macadamia claudiensis''<br/>
''Macadamia grandis''<br/>
''Macadamia hildebrandii''<br/>
''Macadamia integrifolia''<br/>
''Macadamia jansenii''<br/>
''Macadamia ternifolia''<br/>
''Macadamia tetraphylla''<br/>
''Macadamia whelanii''
}}
'''''Macadamia''''' is a [[genus]] of eight [[species]] of [[flowering plant]]s in the family [[Proteaceae]], with a [[disjunct distribution]] native to eastern [[Australia]] (seven species) and [[Indonesia]] [[Sulawesi]] (one species, ''M. hildebrandii'').
[[Image:MacFlowers.JPG|left|thumb|''Macadamia integrifolia'' flowers]]
They are small to large [[evergreen]] [[tree]]s growing to 6-40 m tall. The [[leaf|leaves]] are arranged in whorls of three to six, lanceolate to obovate or elliptical in shape, 6-30 cm long and 2-13 cm broad, with an entire or spiny-serrated margin. The [[flower]]s are produced in a long slender simple [[raceme]] 5-30 cm long, the individual flowers 10-15 mm long, white to pink or purple, with four [[tepal]]s. The [[fruit]] is a very hard woody globose [[follicle]] with a pointed apex, containing one or two [[seed]]s.
The genus is named after [[John Macadam]], who was a colleague of the [[botany|botanist]] [[Ferdinand von Mueller]] who first described the genus. Common names include '''Macadamia''', '''Macadamia nut''', '''Queensland nut''', '''Bush nut''', and '''Maroochi nut'''; [[Indigenous Australians|Indigenous Australian]] names include '''Kindal Kindal''' and '''Jindilli'''.<br clear = left>
===Cultivation and uses===
[[Image:MacNut2.JPG|left|thumb|Macadamia nut in its shell and a roasted nut]]
The [[nut (fruit)|nuts]] are a valuable [[food crop]]. Only two of the species, ''M. integrifolia'' and ''M. tetraphylla'', are of commercial importance. The remainder of the genus possess poisonous and/or inedible nuts, such as ''M. whelanii'' and ''M. ternifolia''; the toxicity is due to the presence of [[glycoside|cyanogenic glycosides]]. These glycosides can be removed by prolonged leaching, a practice carried out by some [[Indigenous Australian]] people in order to use these species as well.
The two species of [[edible]] Macadamia readily hybridise, and ''M. tetraphylla'' is rare in the wild due to this. Wild nut trees were originally found at [[Mt. Bauple]] near [[Maryborough, Queensland|Maryborough]] in SE [[Queensland]], Australia. Locals in this area still refer to them as "Bauple nuts". The Macadamia nut is the only plant food native to Australia that is produced and exported in any significant quantity.
It's recorded that the first commercial orchard of Macadamia nut was planted in the 1880s by Mr Charles Staff at Rous Mill, 12 km south east of [[Lismore, New South Wales]], consisting of ''M.tetraphylla''.
The Macadamia tree does not begin to produce commercial quantities of nuts until it is 7-10 years old, but once established, may continue bearing for over 100 years. Macadamias prefer fertile, well-drained soils, a rainfall of 1000-2000 mm, and temperatures not falling below 10 °C (although once established they can withstand light frosts), with an optimum temperature of 25 °C. The roots are shallow and trees can be blown down in storms; they are also susceptible to ''[[Phytophthora]]'' root disease. Outside of Australia, commercial production is also established in [[Hawaii]] (the largest commercial producer), [[Brazil]], [[California]], [[Israel]], [[Kenya]], [[ Bolivia]], [[New Zealand]], [[South Africa]] and [[Malawi]].
The Macadamia nut's kernel is extremely hard to mine out of its shell (it requires about 300 [[Pound-force per square inch|psi]]
or 2000 [[Pascal (unit)|kPa]] to crack), but after some time in a warm and dry place the shell may develop big cracks. The nut can be opened then with a screwdriver, though the warm dry conditions also reduce the nutritional value of the nut. The shell is most easily cracked with a metalworking bench [[Vice (tool)|vice]], but care must be taken not to crush the kernel in the process. The nuts can be opened simply by locating the seam line on the shell (This seam line can be located by looking carefully at the shell) and placing a knife blade on the line and tapping with a hammer. The shell will open and allow the nut to be removed whole. A safer and quicker alternative is to use a Ratchet style PVC pipe cutter. Place the cutter blade on the seam line and ratchet it closed - the shell will split and allow the nut to be removed. When nuts have dried for a period of time the kernel will fall out (with green or fresh nuts the kernel may stick in the shell). The nuts can also be smashed open with a hammer or heavy solid kitchen tool. Boiling the nuts for a few minutes in a pot until the nuts rise to the surface is also a good way as it causes the nuts to crack. Nuts of the "Arkin Papershell" variety, cultivated by retired stockbroker [[Morris Arkin]], each have a blemish or small crack somewhere on the shell, and the shell will crack open readily if left for a few days, or if struck properly with a hammer.[http://www.echonet.org/eln&herbs/eln_catalog/fruittreesM.htm]
[[Macadamia oil]] is prized for containing approximately 22% of the [[Omega-7]] [[palmitoleic acid]][http://www.bagkf.de/sofa/], which makes it a botanical alternative to [[mink oil]], which contains approx. 17%. This relatively high content of "cushiony" palmitoleic acid plus macadamia's high oxidative stability make it a desirable ingredient in cosmetics, especially skincare.
Macadamia nuts are toxic to [[dog]]s. Ingestion may result in Macadamia nut [[toxicosis]], which is marked by [[weakness]] with the inability to stand within 12 hours of ingestion. Recovery is usually within 48 hours [http://www.aspca.org/site/DocServer/toxbrief_0402.pdf?docID=115].
The trees are also grown as [[ornamental plant]]s in subtropical regions for their glossy foliage and attractive flowers.
''Macadamia'' species are used as food plants by the [[larva]]e of some [[Lepidoptera]] species including ''[[Batrachedra|Batrachedra arenosella]]''.
==External links==
*[http://www.anbg.gov.au/abrs/online-resources/flora/stddisplay.xsql?pnid=2524 Flora of Australia: ''Macadamia'']
*{{APNI | name = Macadamia F.Muell. | id = 46142}}
* [http://sres.anu.edu.au/associated/fpt/nwfp/macanut/macanut.html Australia's most delicious bush nut]
[[Category:Australian Aboriginal culture]]
[[Category:Bushfood]]
[[Category:Edible nuts and seeds]]
[[Category:Proteaceae]]
[[Category:Proteales of Australia]]
{{Taxobox
| color = lightgreen
| name = ''Macadamia''
| image = Macadamia integrifolia.jpg
| image_width = 230px
| image_caption = ''Macadamia integrifolia'' foliage and nuts
| regnum = [[Plantae]]
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Proteales]]
| familia = [[Proteaceae]]
| genus = '''''Macadamia'''''
| genus_authority = [[Ferdinand von Mueller|F.Muell.]]
| subdivision_ranks = Species
| subdivision =
''Macadamia claudiensis''<br/>
''Macadamia grandis''<br/>
''Macadamia hildebrandii''<br/>
''Macadamia integrifolia''<br/>
''Macadamia jansenii''<br/>
''Macadamia ternifolia''<br/>
''Macadamia tetraphylla''<br/>
''Macadamia whelanii''
}}
'''''Macadamia''''' is a [[genus]] of eight [[species]] of [[flowering plant]]s in the family [[Proteaceae]], with a [[disjunct distribution]] native to eastern [[Australia]] (seven species) and [[Indonesia]] [[Sulawesi]] (one species, ''M. hildebrandii'').
[[Image:MacFlowers.JPG|left|thumb|''Macadamia integrifolia'' flowers]]
They are small to large [[evergreen]] [[tree]]s growing to 6-40 m tall. The [[leaf|leaves]] are arranged in whorls of three to six, lanceolate to obovate or elliptical in shape, 6-30 cm long and 2-13 cm broad, with an entire or spiny-serrated margin. The [[flower]]s are produced in a long slender simple [[raceme]] 5-30 cm long, the individual flowers 10-15 mm long, white to pink or purple, with four [[tepal]]s. The [[fruit]] is a very hard woody globose [[follicle]] with a pointed apex, containing one or two [[seed]]s.
The genus is named after [[John Macadam]], who was a colleague of the [[botany|botanist]] [[Ferdinand von Mueller]] who first described the genus. Common names include '''Macadamia''', '''Macadamia nut''', '''Queensland nut''', '''Bush nut''', and '''Maroochi nut'''; [[Indigenous Australians|Indigenous Australian]] names include '''Kindal Kindal''' and '''Jindilli'''.<br clear = left>
===Cultivation and uses===
[[Image:MacNut2.JPG|left|thumb|Macadamia nut in its shell and a roasted nut]]
The [[nut (fruit)|nuts]] are a valuable [[food crop]]. Only two of the species, ''M. integrifolia'' and ''M. tetraphylla'', are of commercial importance. The remainder of the genus possess poisonous and/or inedible nuts, such as ''M. whelanii'' and ''M. ternifolia''; the toxicity is due to the presence of [[glycoside|cyanogenic glycosides]]. These glycosides can be removed by prolonged leaching, a practice carried out by some [[Indigenous Australian]] people in order to use these species as well.
The two species of [[edible]] Macadamia readily hybridise, and ''M. tetraphylla'' is rare in the wild due to this. Wild nut trees were originally found at [[Mt. Bauple]] near [[Maryborough, Queensland|Maryborough]] in SE [[Queensland]], Australia. Locals in this area still refer to them as "Bauple nuts". The Macadamia nut is the only plant food native to Australia that is produced and exported in any significant quantity.
It's recorded that the first commercial orchard of Macadamia nut was planted in the 1880s by Mr Charles Staff at Rous Mill, 12 km south east of [[Lismore, New South Wales]], consisting of ''M.tetraphylla''.
The Macadamia tree does not begin to produce commercial quantities of nuts until it is 7-10 years old, but once established, may continue bearing for over 100 years. Macadamias prefer fertile, well-drained soils, a rainfall of 1000-2000 mm, and temperatures not falling below 10 °C (although once established they can withstand light frosts), with an optimum temperature of 25 °C. The roots are shallow and trees can be blown down in storms; they are also susceptible to ''[[Phytophthora]]'' root disease. Outside of Australia, commercial production is also established in [[Hawaii]] (the largest commercial producer), [[Brazil]], [[California]], [[Israel]], [[Kenya]], [[ Bolivia]], [[New Zealand]], [[South Africa]] and [[Malawi]].
The Macadamia nut's kernel is extremely hard to mine out of its shell (it requires about 300 [[Pound-force per square inch|psi]]
or 2000 [[Pascal (unit)|kPa]] to crack), but after some time in a warm and dry place the shell may develop big cracks. The nut can be opened then with a screwdriver, though the warm dry conditions also reduce the nutritional value of the nut. The shell is most easily cracked with a metalworking bench [[Vice (tool)|vice]], but care must be taken not to crush the kernel in the process. The nuts can be opened simply by locating the seam line on the shell (This seam line can be located by looking carefully at the shell) and placing a knife blade on the line and tapping with a hammer. The shell will open and allow the nut to be removed whole. A safer and quicker alternative is to use a Ratchet style PVC pipe cutter. Place the cutter blade on the seam line and ratchet it closed - the shell will split and allow the nut to be removed. When nuts have dried for a period of time the kernel will fall out (with green or fresh nuts the kernel may stick in the shell). The nuts can also be smashed open with a hammer or heavy solid kitchen tool. Boiling the nuts for a few minutes in a pot until the nuts rise to the surface is also a good way as it causes the nuts to crack. Nuts of the "Arkin Papershell" variety, cultivated by retired stockbroker [[Morris Arkin]], each have a blemish or small crack somewhere on the shell, and the shell will crack open readily if left for a few days, or if struck properly with a hammer.[http://www.echonet.org/eln&herbs/eln_catalog/fruittreesM.htm]
[[Macadamia oil]] is prized for containing approximately 22% of the [[Omega-7]] [[palmitoleic acid]][http://www.bagkf.de/sofa/], which makes it a botanical alternative to [[mink oil]], which contains approx. 17%. This relatively high content of "cushiony" palmitoleic acid plus macadamia's high oxidative stability make it a desirable ingredient in cosmetics, especially skincare.
Macadamia nuts are toxic to [[dog]]s. Ingestion may result in Macadamia nut [[toxicosis]], which is marked by [[weakness]] with the inability to stand within 12 hours of ingestion. Recovery is usually within 48 hours [http://www.aspca.org/site/DocServer/toxbrief_0402.pdf?docID=115].
The trees are also grown as [[ornamental plant]]s in subtropical regions for their glossy foliage and attractive flowers.
''Macadamia'' species are used as food plants by the [[larva]]e of some [[Lepidoptera]] species including ''[[Batrachedra|Batrachedra arenosella]]''.
==External links==
*[http://www.anbg.gov.au/abrs/online-resources/flora/stddisplay.xsql?pnid=2524 Flora of Australia: ''Macadamia'']
*{{APNI | name = Macadamia F.Muell. | id = 46142}}
* [http://sres.anu.edu.au/associated/fpt/nwfp/macanut/macanut.html Australia's most delicious bush nut]
[[Category:Australian Aboriginal culture]]
[[Category:Bushfood]]
[[Category:Edible nuts and seeds]]
[[Category:Proteaceae]]
[[Category:Proteales of Australia]]