WORLD – Green & Gold Macadamias has reported a 60% rise in global tree nut consumption, which is a testament to the fact that people are eating more and more of them.
As a result of this, the market value for macadamias is up by 72%, according to Green & Gold Macadamias, who believe that macadamias will be seen more predominantly in milk, butters, nut-based beverages and vegan cheeses, as well as a host of other new products.
According to Innova Market Insights, macadamia nut applications are promising and the market analyst highlights that cereal and energy bars are the fastest growing categories using macadamia nuts as an ingredient.
Growth in the number of new F&B launches tracked with macadamia nuts has grown 6% CAGR (2013-2017).
Unique for their taste and health benefits, growth in demand for macadamias has been outstanding and 112% more macadamias have been exported around the world over the last ten years, according to Green & Gold Macadamias.
“With a better handle on the distinct qualities of macadamias, together with a collective consciousness from consumers and our customers, we have experienced burgeoning appetite in all markets around the globe.
And this is exciting for our business,” says Brian Loader, CEO of Green & Gold Macadamias.
According to FoodingredientsFirst, Loader explained that: “The smooth and buttery texture of macadamias is entirely unique – macadamias don’t have a gritty mouthfeel like other nuts.
This means it complements chocolate, ice-cream and the dough in baked goods very well.
The nut also has some unique health benefits like zero cholesterol, being the highest in monounsaturated fat and omega 7.”
Originating from north-eastern Australia and first commercialized in Hawaii, they represent only 1% of the tree nut collective.
Currently, almonds represent 30%, walnuts 21%, cashews 19%, pistachios 14%, hazels 12%, pecans 3%, macadamias 1% and brazils and pines less than 1% of the tree nut basket.
“Macadamias have a wide range of applications and our customers are open to and interested in developing new products with macadamias.
We have seen strong growth in the ice-cream sectors in Europe, chocolate in Japan and baked goods in the US,” he noted.
“There are also opportunities for macadamia milk as plant-based dairy alternatives – macadamias work very well due to their high fat and oil content.”
Largest consumers of macadamia kernel are Australia and North America, which together make roughly 50%.
Followed by Europe, notably the Netherlands, Germany, the UK, Switzerland and Spain. In Asia, and especially China, the nut is eaten in the shell, and this market consumes the vast majority of in-shell products.
“We are gearing our business to continue to support this market and have a strong base of loyal customers.
Our longevity in the industry affords deep market knowledge. Our network of processors, in a number of major growing regions, enables agility and supply security to respond to market demands,” noted Loader.
The global crop is set to double over the next four years from 211,000 MT tons in-shell in 2018 to 400,000 in 2022.
South Africa is the world leader in macadamia production with 54,000 MT tons in-shell produced this year. Followed by Australia at 44,500 and Kenya at 32,500.
“There are large plantings taking place across Africa, South America and Australia. We have processing partner facilities in these regions and so are well positioned to ensure our growth can match our customer’s future increased demand.
The global crop is likely to increase by at least 50 percent over the next five years making supply constancy a lot easier to support new product development projects,” he concluded.