Processing of the Macadamia
Processing of the Macadamia
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Date
1939-06
Authors
Moltzau, R.H.
Ripperton, J.C.
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University of Hawaii
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Abstract
The commercial development of the macadamia in Hawaii has led to a study of processing methods adapted to this nut. Since it is marketed principally in cooked, salted-kernel form, processing includes all steps in handling the nut from the time
it is harvested until it is packed in the jar. This bulletin describes various experiments conducted and resultant commercial methods which have been adopted.
Description
Keywords
macadamia nuts,
Macadamia integrifolia,
processing equipment,
Hawaii,
air drying
Citation
Moltzau RH, Ripperton JC. 1939. Processing of the macadamia. Honolulu (HI): University of Hawaii. 31 p. (Bulletin No. 83).
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31 pages
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