macadamia nut

The round, hard-shelled nut or the edible seed of the Australian tree Macadamia ternifolia, now cultivated in Hawaii.

[New Latin Macadamia, genus name, after John Macadam (1827–1865), Scottish-born Australian chemist.]

Background

In the world of nuts and berries, macadamia nuts are almost as precious as gold. These delicious, exotic nuts with their rich flavor and oil are considered delicacies and are served as dessert nuts. They are popular gifts at holiday times, both alone and when covered with chocolate. They are prized as souvenirs from Hawaii, and, thanks to Mrs. Fields' cookies, macadamia and chocolate chip cookies have brightened many afternoons at the local mall.

Macadamia nuts are associated in the minds of most Americans with Hawaii. Macadamias are a commercial crop in Hawaii, but they originated in northeastern Australia in the rain forests along the coast. The tree is from the family Protaceae and is one of about 10 species of which two grow best as commercially productive plants. The Macadamia integrefolia produces nuts with smooth shells, and the Macadamia tetraphylla has rough-shelled nuts.

Macadamia trees produce throughout their lives but they are slow growing. The demand for the rich nuts has outstripped growers' ability to produce them. Consequently, growers in many other countries including New Zealand, Zimbabwe, Malawi, South Africa, Kenya, Israel, Guatemala, Brazil, Mexico, and Costa Rica have begun planting large orchards. In the United States, California and Florida boast macadamia crops, along with Hawaii.

History

The macadamia nut was discovered by British colonists in Queensland, Australia, in 1857. Walter Hill, who was the Director of the Botany Garden in Brisbane, found one of the nuts, cracked it open using a vise, and planted the seed. This "first" macadamia nut tree is still growing and producing nuts, although typically the trees only produce for about 70 years.

Hill had been traveling on a botanical expedition with Baron Ferdinand von Mueller, who is considered the father of Australian botany and who held the post of Royal Botanist in Melbourne at the time. He is credited with naming the tree after Scotsman John Macadam, a friend, physician, and member of the Philosophical Institute of Victoria. Mr. Macadam never tasted the nut that bears his name after a shipboard injury caused his premature death en route to New Zealand.

Of course, the trees had long been known to the native Australian aborigines who called the macadamia trees kindal kindal and who feasted on the nuts in winter. The colonists took the tree to their hearts and began to learn to propagate it. The first known macadamia orchard consisted of 250 trees planted in 1890 on the Frederickson Estate in New South Wales, Australia. The tree was heavily cultivated and hybrids were grown from seeds and, more often, by grafting. Australia remains one of the world's major producers.

The macadamia migrated to Hawaii courtesy of William Herbert Purvis who gathered macadamia nuts near Mount Bauple in Queensland, Australia, and brought them to Hawaii's Big Island in 1882. He nurtured the imported nuts and planted them as seedlings in Kukuihaele, Hawaii. One of Purvis's original seedlings is also still growing and producing nuts.

Today, Mauna Loa Macadamia Nut Corporation is the largest manufacturer of macadamia nuts in the world. The firm's plantation was founded in 1948, the trees began to bear fruit in 1954, and the first commercial crop was harvested and processed in 1956. Over 10,000 acres of rich, volcanic soil host Mauna Loa's orchards. The single largest planting is not in Hawaii but on 3,700 acres in South Africa. The hybrid grown in New Zealand produces the most expensive macadamia nuts in the world; the Beaumont sp. does not drop its macadamias, so they are expensive to harvest and are also among the finest in flavor.

Raw Materials

The raw materials needed for commercial production of macadamia nuts are the nuts themselves, as well as salt and oil.

Design

Macadamia nuts are sold in jars and cans for home consumption. These nuts have been roasted in oil in the factory and salted. Unsalted nuts are also packed for commercial use, primarily by bakeries. The flavor of the nuts is well suited for use in many kinds of desserts. Design can become elaborate if the nuts are used in candies, cookies, and other products. A wide variety of desserts, souvenirs of the islands, and other treats containing macadamias are available on the market; some are byproducts of the macadamia nut processors, but, more often, other firms use the nuts as ingredients in their own product lines.

The Manufacturing
Process

Cultivation

• Macadamia trees require rich soil, about 50 in (130 cm) of rain per year, and temperatures that are not only frost-free but that vary within a limited range. The soil must also drain well, so not all tropical zones are suited to macadamias as a crop. The trees are evergreen and everbearing; they have leathery leaves much like holly that are shiny and 7-12 in (20-30 cm) long. The trees themselves grow to as much as 60 ft (18.3 m) high. They produce clusters of flowers that are white or pink and fragrant; about 300-600 flowers appear in sprays. Each flower spray produces up to 20 nuts, which have green, fibrous husks and hard, outer shells called pericarps. The pericarps split as the nuts ripen on the trees. Each nut (including the kernel in its shell) is approximately 1 in (2.5 cm) in diameter.
• The flowering of the trees occurs over a four to six month period. Consequently, the nuts mature at different times over the course of the year. They are also biennial, so alternate years produce light then heavy crops from a single tree. The trees require pollination during flowering, so beehives are usually imported into the orchards. Weeds grow heavily among the trees, and insects proliferate in the tropical climate; mowing and bug control are required. The trees are also fertilized with husks from their own nuts, chicken waste, and carefully selected and controlled chemicals. When the nuts are ready to be picked, the trees are pruned first so the nut clusters are easier to reach.
• Ripened and unripened nuts look identical, so producers either wait until the nuts fall to the ground or they harvest infrequently, approximately five or six times a year. The nuts are harvested through a complicated process that includes gathering by hand, shaking the trees and picking the fallen nuts, or picking them with a mechanical picker. Blowers are sometimes used to blow the nuts and fallen leaves into windrows so they can be collected by machine.

In the factory

• The harvested macadamias are fed into large hoppers and then into a dehusker made of double rollers that strip the husk away. The husked nut has a moisture content of about 25%, and it has to be dried and cured to reduce its moisture content to about 1.5%. Drying is done in a greenhouse, and curing is accomplished by heating the nuts to 104-122° F (40-50° C). Some processors store the nuts in netted bags or onion bags during drying so the heated air can move freely through the nuts.

  The lower moisture helps later in processing in separating the kernel from the shell. Macadamia nuts have the hardest shells to crack (although they are followed closely by the Brazil nut). The process of cracking the nuts also makes them rare and expensive. The hulls are too hard and smooth to be cracked by standard nutcrackers, rocks, or hammers. (In Hawaii, those who can collect the nuts from trees in their own neighborhoods often resort to driving cars over them.) In the factory, harvesting is complicated by the ever-bearing nature of the trees. Their nuts mature throughout the year (i.e., not seasonally), so the process of gathering and hulling the nuts is continuous and expensive.

• To shell the nuts, they are passed through steel rollers that counter-rotate (rotate in opposing directions) and are carefully spaced and engineered to conform to the size of the macadamias. These rollers exert a pressure of 300 lb per sq in (21 kg per sq cm) on the shells and cause them to crack without damaging the kernels inside. An alternative process uses a cracking machine equipped with rotating knives that pin the nuts against a wedge shape and crack them. The kernels are passed through a series of blowers and trommels or gravity separators with holes that remove dust, dirt, any remaining bits of husk, or nuts that are substandard. Uncracked nuts are collected after they pass through the trommel and are recycled through the crackers. The air blowers separate the kernels from pieces of shell.
• Optical devices inspect the nuts and sort them by color. Quality control inspectors also observe the passing flow of kernels and sort them by hand. Light-colored nuts are classified as Grade I or fancy nuts, and the darker-colored nuts or those that are not within a standard size range are sorted as Grade II. Grade I nuts are used for retail sales, while the Grade II nut is processed for commercial use where size and color aren't as important. The cracking and sorting machinery is cleaned and disinfected at the end of each day of operation.
• Processing of the kernels includes grading and sorting of whole kernels as well as chips and halves. The kernels and pieces are sold in raw form, roasted and salted, or coated in a variety of products. Conveyors carry the kernels to different stations. Raw kernels are packed directly in cans or boxes. Kernels to be roasted are separated into small batches of about 1 lb (2 kg) of nuts, coated in coconut oil, and cooked for about three minutes. Salt is mechanically sprinkled on the nuts, and the excess salt and oil are blotted off so the nuts will remain crisp and flavorful in their packages. Some processors use a dry roasting process rather than introducing additional oil.
• Macadamia nuts that are to be made into candy are sometimes processed on site by the manufacturer or done off site by contractors. Chocolate coatings of milk and dark chocolate, various forms of brittle, and honey sesame coatings are among the most popular.

Quality Control

The cultivation and processing of macadamia nuts are persnickety by definition. Their unusual growing characteristics and their devilishly hard shells need careful attention. Quality control is essential in the orchard to produce nut clusters and collect them in a timely manner (and as cost effective as possible). During processing, machines are essential to remove both the husks and the hard shells, but observation is provided throughout by quality inspectors and by computer-controlled optical devices.

Byproducts/Waste

Kernels are also ground and processed to produce macadamia nut oil as a byproduct. Bad kernels are not wasted and are often used as animal feed. The shells and other waste comprise almost 70% by weight of the macadamia nuts, and they also are collected for other uses. The countries and regions that produce macadamias also usually grow coffee, and shells can be burned as a wood substitute in coffee roasting. The husks are ground to produce organic waste for gardening, for mulch in the nut tree orchards, and for chicken litter that, after use, returns to the orchard for use as fertilizer.

The Future

Macadamia nuts are an excellent source of iron, calcium, vitamin B, and phosphorus. Although they contain 73-80% fat, the fat is monosaturated or "good" and as acceptable as olive oil in many diets. Although macadamias have many healthful properties, their unusually rich flavor, crunch, and comingling with chocolate in a bounty of forms make them favorites among gourmets and snackers alike. Good taste is always in style, so the future of the macadamia nut is promising indeed.

Where to Learn More

Books

Thomson, Paul H. "Macadamia." In Nut Tree Culture in North America. Richard A Jaynes, ed. Hamden, Connecticut: The Northern Nut Growers Association, Inc. 1979, pp. 188-202.

Periodicals

Sokolov, Raymond "Tough Nuts: Despite Some Superficial Similarities, Brazil Nuts And Macadamia Nuts Present A Study In Contrasts." Natural History (March 1985): 78.

Other

California Macadamia Nut Society. http://users.aol.com/TecterJS/themac.html/.

Hamakua Macadamia Nut Company. http://206.127.252.21/hawnnut/.

Macadamia Miravalles S.A., Costa Rica. http://macadamia.co.cr/.

MacNut Farms & Café. http://macnut.co.nz/.

Mauna Loa Macadamia Nut Corporation. http://www.maunaloa.com/.

[Article by: Gillian S. Holmes]

The fruit of a tropical evergreen tree, Macadamia ternifolia, native to Queensland and New South Wales and now grown commercially in Australia and Hawaii. The trees bear many small white or pinkish flowers in drooping racemes, each of which may mature from 1 to 20 fruits. These consist of a leathery outer husk (pericarp) which splits along one side at maturity, freeing the very hard-shelled, nearly round seed or nut. Two types of nuts are recognized, the most important commercially having a smooth shell and the other having a rough shell and sometimes referred to another species, M. integrifolia.

Fruit of Macadamia ternifolia. A 60-g portion (thirty-six nuts), is a good source of vitamin B₁; a source of protein, niacin, and iron; contains 45 g of fat, of which 15% is saturated and 80% mono-unsaturated; supplies 450 kcal (1900 kJ).

[mak-uh-DAY-mee-uh] As hard as it is to believe, the macadamia tree was first grown only for ornamental purposes. Thankfully, the buttery-rich, slightly sweet nature of the tree's nut was eventually discovered and has been prized ever since. The macadamia tree is native to Australia and was named for John McAdam, the Scottish-born chemist who cultivated it. In the 1890s the macadamia journeyed from Tasmania to be cultivated in Hawaii (now its largest exporter) and, eventually, California. Because of its extremely hard shell, this marble-size, golden brown nut is usually sold shelled, either roasted or raw. It has a high fat content and should be stored in the refrigerator or freezer to prevent rancidity. Macadamias are widely used in a variety of sweet and savory dishes. See also nuts.

(click to enlarge)
Macadamia (Macadamia ternifolia) (credit: Walter Dawn)

Any of about 10 species of ornamental evergreen trees, in the family Proteaceae, and their edible, richly flavoured dessert nuts. Macadamias originated in the coastal rainforests and scrubs of northeastern Australia. Those grown commercially in Hawaii and Australia are principally of two species, the smooth-shelled Macadamia integrifolia and the rough-shelled M. tetraphylla. Macadamias are grown in quantity also in parts of Africa and South and Central America. Hard to propagate and slow to bear fruit, the trees grow only in rich, well-drained soil in areas receiving 50 in. (130 cm) of rain annually. Fragrant pink or white flower clusters on trees with large, shiny, leathery leaves produce bunches of 1 – 20 fruits. The nuts contain much fat but are a good source of minerals and vitamin B.

For more information on macadamia, visit Britannica.com.

Australian genus of trees in the family Proteaceae; grown commercially for their fruits (Macadamia, Australian bush or Bopple Nut). The leaves and seeds contain cyanogenetic glycosides and are a potential cause of cyanide poisoning. Includes M. integrifolia, M. ternifolia, M. tetraphylla, M. whelanii.

Macadamia
Macadamia integrifolia foliage and nuts
Scientific classification
Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots Order: Proteales Family: Proteaceae Genus: Macadamia F.Muell.
Species
Macadamia claudiensis Macadamia grandis Macadamia hildebrandii Macadamia integrifolia Macadamia jansenii Macadamia ternifolia Macadamia tetraphylla Macadamia whelanii Macadamia neurophylla

Macadamia is a genus of nine species of flowering plants in the family Proteaceae, with a disjunct distribution native to eastern Australia (seven species), New Caledonia (one species M. neurophylla) and Sulawesi in Indonesia (one species, M. hildebrandii).

They are small to large evergreen trees growing to 2–12 m tall. The 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 flowers 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 tepals. The fruit is a very hard woody globose follicle with a pointed apex, containing one or two seeds.

The genus is named after John Macadam, a colleague of botanist Ferdinand von Mueller, who first described the genus.^[1] Common names include Macadamia, Macadamia nut, Queensland nut, Bush nut, Maroochi nut, Queen of Nuts and bauple nut; Indigenous Australian names include gyndl, jindilli, and boombera.

Macadamia nut in its shell and a roasted nut

Contents 1 Production 2 Nutritional qualities 3 Skincare 4 Cultivation and processing 5 History 6 Trivia 7 References 8 External links

Production

The nuts are a valuable food crop. Only two of the species, Macadamia integrifolia and Macadamia 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 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 threatened in the wild due to this. Wild nut trees were originally found at Mount Bauple near Maryborough in southeast 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.^{[citation needed]}

The first commercial orchard of macadamia trees was planted in the early 1880s by Charles Staff at Rous Mill, 12 km southeast of Lismore, New South Wales, consisting of M. tetraphylla.^[2] Besides the development of a small boutique industry in Australia during the late 19th and early 20th century, macadamia was extensively planted as a commercial crop in Hawaii from the 1920s. Macadamia seeds were first imported into Hawaii in 1882 by William H. Purvis. The young manager of the Pacific Sugar Mill at Kukuihaele on the Big Island, planted seed nuts that year at Kapulena.^[3]

The Hawaiian-produced macadamia established the nut internationally. However, in 2006, macadamia production began to fall in Hawaii, due to lower prices from an over-supply.^[4]

Outside of Hawaii and Australia, macadamia is also commercially produced in South Africa, Brazil, California, Costa Rica, Israel, Kenya, Bolivia, New Zealand and Malawi. Australia is now the world's largest commercial producer - at approximately 40,000 tonnes of nut in shell per year, with a total global production of 100,000 tonnes.

Chocolate-covered macadamia nuts

Nutritional qualities

Macadamias are highly nutritious nuts. They have the highest amount of beneficial monounsaturated fats of any known nut. They also contain 9% protein, 9% carbohydrate, 2% dietary fiber, calcium, phosphorus, potassium, sodium, selenium, iron, thiamine, riboflavin and niacin. ^[5]

Skincare

Macadamia oil is prized for containing approximately 22% of the Omega-7 palmitoleic acid,^[6] which makes it a botanical alternative to mink oil, which contains approximately 17%. This relatively high content of "cushiony" palmitoleic acid plus macadamia's high oxidative stability make it a desirable ingredient in cosmetics, especially skincare.

Cultivation and processing

Macadamia integrifolia flowers

The macadamia tree is usually propagated by grafting, and 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 1,000–2,000 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.

The macadamia nut has an extremely hard shell, but can be cracked using a blunt instrument, such as a hammer or rock applied with some force to the nut sitting in a concave surface, or a custom made macadamia nutcracker can be used. Nuts of the "Arkin Papershell" variety crack open more readily.

History

• For thousands of years before European settlement the aborigines ate the native nut that grew in rainforests of eastern Australia. One of these nuts was called gyndl or jindilli (Macadmaia integrifolia), which was later borrowed as kindal kindal by early Europeans. In New South Wales, the southern species is known traditionally as boombera (Macadamia tetraphylla). ^[7]

• 1828 - Allan Cunningham is the first European to discover the macadamia plant.

• 1857 - German-Australian botanist Ferdinand von Mueller gave the genus the scientific name Macadamia - named after von Mueller’s friend Dr.John MacAdam, a noted scientist and secretary to the Philosophical Institute of Australia.

• 1858 - Walter Hill, Superintendent of the Brisbane City Botanical Gardens, observes a boy eating the nut without ill effect, becoming the first non-indigenous person recorded to eat Macadamia.

• 1860s - King Jacky, Aboriginal elder of the Logan River clan, south of Brisbane, Queensland, is the first known macadamia nut entrepreneur as he and his tribe regularly collected and traded the nuts with settlers.

• 1881 - William H. Purvis introduces macadamia nuts to Hawaii as a windbreak for sugar cane.

• 1882 - First commercial orchard of macadamia nuts planted at Rous Mill, 12 km from Lismore, by Charles Staff.

• 1889 - Joseph Maiden, Australian botanist, wrote "It is well worth extensive cultivation, for the nuts are always eagerly bought."^[8]

• 1910 - Hawaiian Agricultural Experiment Station encourages planting of macadamia on Hawaii's Kona District, as a crop to supplement coffee production in the region.^[9]

• 1922 - Ernst Van Tassel formed the Hawaiian Macadamia Nut Co in Hawai‘i.

• 1925 - Tassel leases 75 acres (300,000 m²) on Round Top in Honolulu (Nut Ridge) and begins a macadamia nut orchard, Hawaii's first macadamia nut farm.

• 1931 - Ernest Van Tassel establishes a macadamia nut processing factory on Puhukaina Street in Kakaako; nuts sold as Van's macadamia nuts.

• 1937 - W.W. Jones and J.H. Beaumont reports in "Science," the first successful grafting of macadamia nuts that paved the way for mass production.

• 1940s - Steve Angus, Murwillumbah, Australia, forms Macadamia Nuts Pty Ltd, doing small scale nut processing.

• 1953 - Castle & Cooke adds a new brand of macadamia nuts called "Royal Hawaiian," which is credited with popularizing the nuts in the U.S.

• 1964 - Macadamia Nuts Pty Ltd, opened Australia’s first purpose-built processing plant at Slacks Creek, near Brisbane, Queensland.

• 1997 - Australia surpasses the United States as the major producer of macadamia nuts.^[10]

• 2001 - Boo Yong Sia Estate planted 12,000 trees on 400 acres (1.6 km²) in the State of Johore, Malaysia.

• 2003 - Human nutrition research in Australia shows that macadamia nut lowers total and LDL cholesterol levels.^[11]

Trivia

Lists of miscellaneous information should be avoided. Please relocate any relevant information into appropriate sections or articles. (March 2009)

• Macadamia nuts are often fed to Hyacinth Macaws in captivity.^[12] These large parrots are one of the few animals, aside from humans, capable of cracking and shelling the nut.

• Macadamia nuts are toxic to dogs. 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.^[13]

• The trees are also grown as ornamental plants in subtropical regions for their glossy foliage and attractive flowers.

• Macadamia species are used as food plants by the larvae of some Lepidoptera species including Batrachedra arenosella.

• Macadamia nuts are often used by law enforcement to simulate crack cocaine in drug stings.^[14] When chopped, the nuts resemble crack cocaine in color.

References

1. ^ Mueller, F.J.H. von (1857) Account of some New Australian Plants. Transactions of the Philosophical Institute of Victoria 2: 72 Type: Macadamia ternifolia F.Muell.[1]
2. ^ Power, J., Macadamia Power in a Nutshell, 1982, ISBN 0-9592892-0-8, p. 13.
3. ^ http://www.hawaiianhistory.org/moments/macadami.html
4. ^ 2007 Hawaii Macadamia Production from Hawaii Department of Agriculture
5. ^ Macadamia nutrition.[2]
6. ^ (German)/(English) [3], Federal Research Centre for Nutrition and Food (Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL)).
7. ^ Macadamia history. [4]
8. ^ Maiden, J.H., The Useful Native Plants of Australia, 1889, p40
9. ^ Rieger, M., Introduction to Fruit Crops, 2006, p. 260. ISBN 15602225X
10. ^ Rieger, M., Introduction to Fruit Crops, 2006, p. 260. ISBN 15602225X
11. ^ Garg, M.L., Blake, R.J., Wills, R.B.H., Macadamia Nut Consumption Lowers Plasma Total and LDL Cholesterol Levels in Hypercholesterolemic Men, The American Society for Nutritional Sciences J. Nutr. 133:1060-1063, April 2003.[5]
12. ^ Kashmir Csaky (2001). "The Hyacinth Macaw.". http://www.bluemacaws.org/avi18.htm. Retrieved on 15 May 2007. 
13. ^ "Macadamia nut toxicosis in dogs", Steven R. Hansen, DVM, MS, DABVT. ASPCA.org. Reprinted with permission from the April 2002 issue of Veterinary Medicine They are only toxic to certain dogs labordors can eat them with no side effects. Accessed 5 June 2007.
14. ^ "Nuts! Cops use holiday treat in drug sting", Chicago Sun Times, December 24, 2004. Accessed 21 November2007.

External links

• Flora of Australia: Macadamia
• "Macadamia F.Muell.". Australian Plant Name Index (APNI), IBIS database. Centre for Plant Biodiversity Research, Australian Government. http://www.anbg.gov.au/cgi-bin/apni?taxon_id=46142. 
• Australia's most delicious bush nut
• Hawaii Macadamia Nut Association official web site

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - macademia, australsk træ

Nederlands (Dutch)
bepaalde Australische boom die noten draagt

Français (French)
n. - noix de Macadamia

Deutsch (German)
n. - (Bot.) Macadamia (australische Baumart)

Ελληνική (Greek)
n. - (φυτολ.) μακανταμία

Italiano (Italian)
pianta australiana del genere macadamia

Português (Portuguese)
n. - macadâmia (f) (variedade de nogueira)

Русский (Russian)
вечнозеленое дерево в Австралии

Español (Spanish)
n. - tipo de nuez comestible

Svenska (Swedish)
n. - macadamia

中文（简体）(Chinese (Simplified))
澳洲坚果树

中文（繁體）(Chinese (Traditional))
n. - 澳洲堅果樹

한국어 (Korean)
n. - 땅콩의 일종

日本語 (Japanese)
n. - マカダミア属, マカダミアナッツ, マカダミア

العربيه (Arabic)
‏(الاسم) حصمه, حجر صغير‏

עברית (Hebrew)
n. - ‮מקדמיה (אגוז)‬

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