Macadamia

Macadamia integrifolia

An evergreen nut tree native to Australia, grown in Kenya's central highlands for its high-value kernel, among the world's most expensive edible nuts. Commercial orchards often use grafted hybrids of M. integrifolia and M. tetraphylla.

Family: Proteaceae
Tree type: fruit/nut
Mature height (m): 12-18
Growth rate: slow
Lifespan (years): 40-100
Native region: Eastern Australia

Environment

Growing Conditions

Climate requirements: Subtropical highland climate, 18-25C, 1000-2000mm well-distributed rainfall, altitude roughly 1000-1700m; sensitive to frost and strong wind.
Soil types: Deep, well-drained volcanic or loamy soils, pH 5-6.5.
Water requirements: Moderate; sensitive to drought stress during nut development, benefits from supplemental irrigation in dry spells.

Cultivation

Planting & Care

Planting guide: Space 8-10m apart; propagate by grafting onto seedling rootstock for reliable early yields; plant at the onset of rains.
Care guide: Minimal pruning beyond shaping/removing dead wood; fertilize with NPK plus micronutrients; watch for stink bugs, macadamia nut borer, and husk spot.

Phenology

Flowering & Fruiting

Flowering season: Jul-Sep
Fruiting season: Feb-Jun (main harvest), varies by region

Value

Uses & Economic Importance

Uses: Nut consumption (raw/roasted), oil extraction, confectionery and cosmetics.
Economic importance: Kenya is among the world's top macadamia producers, a major forex earner exporting raw and processed nuts to the US, EU, and Asia; a significant smallholder crop in Murang'a, Embu, Meru, and Nyeri.

Trade

Marketplace

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