Recent research has found further insights into the inherent sustainability of macadamia trees, giving growers guidance on how to adopt more sustainable on-farm practices to meet today’s conscious consumer’s demand.
Analysis of sap flow data from macadamia orchards in Queensland has found the plants can rationalise available water more efficiently than previously estimated, due to the macadamia tree’s internal water management system. During times of low moisture, it shuts down the tree’s stomatal pores to make the tree more resilient in its environment, such as during drought.
Separate research has also found the average Australian macadamia orchard removes around 17 tonnes gross (14.5. tonnes nett) or carbon per hectare per year from the atmosphere because of the tree’s size, volume of foliage and long lifespan.
Lynne Ziehlke, general manager, marketing for the Australian macadamia industry, said the industry is embracing such sustainability opportunities as consumers increase their awareness and care for the environment.
“Demand for transparency is at an all-time high and sustainable production is a non-negotiable for many,” said Ziehlke.
“Now and in the future, selecting ingredients that have resilience to production pressures, and therefore reduced environmental impacts, will be increasingly desirable to both producers and consumers.”
“We’re excited to share the sustainability credentials macadamias can now deliver too. From water use efficiency, to carbon sequestration, minimisation of carbon outputs, recycling of by-products and world’s best biological control, the macadamia industry really is kicking goals in this space.”
Ziehlke said Australia’s macadamia growers ensure every part of the tree and nut is reused or recycled, with nothing going to landfill.
In February, Marquis Macadamias launched in Lismore, NSW, as the world’s largest macadamia company, handling around 16 per cent of nut in shell (NIS) world production.
