Processing Excellence
Leading Macadamia Processing, Delivered Worldwide.
The largest single-site processing facility. Built for scale, precision, quality and setting the benchmark for efficiency, food safety and export excellence.
Built for Growth
100% grower-owned, exclusively processing shareholder crop, with full traceability from orchard to export.
Built for Performance
Our world-class facility delivers consistency, transparency, and trust through advanced technology and strict quality standards.
Built for the Future
Batches remain separate from curing to shipping, allowing customer-specific quality control and style sorting.
World Leading
Cool Store Technology
Built for performance, with a seasonal
processing capacity of 30,000 tonnes.
Pasteurisation You Can Trust
Pasteurisation You Can Trust. Our state-of-the-art Napasol system uses non-chemical steam under vacuum to deliver ready-to-eat macadamias that exceed global food safety standards.
Ready-to-Eat Capability
Our dedicated RTE zone includes validated pasteurisation (5-log Salmonella reduction), giving us the flexibility to pack both bulk and ready-to-eat formats.
Precision Packaging. Secure Storage.
Market Ready
From precise packing to final inspection and secure storage, our macadamias are prepared to deliver freshness worldwide.
Macadamias are packed using state-of-the-art machinery.
Final quality inspection through a metal detector machine.
Temperature controlled and secure storage in our warehouse.
Value-Add Capabilities
Through innovation-led product development, we create tailored macadamia solutions that meet changing consumer preferences, unlock new opportunities, and deliver greater value across every market we serve.
Explore our expertise and full
range of macadamia products.
View our Macadamia Range
The Step-by-Step Journey
of a Macadamia Nut.
It starts here
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Between February and July, ripe macadamias fall to the orchard floor when ready. Farmers collect these fallen nuts daily or multiple times per week using manual or mechanical methods. This prompt collection is crucial, any delay exposes nuts to moisture, pests, and fungal growth that can compromise quality and reduce their commercial value.
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After harvest, macadamia nuts are dehusked on-farm to remove the outer husk shortly after picking. This timely process prevents quality deterioration, reduces moisture-related defects, and stabilises the nut before drying. Dehusking allows for effective airflow during initial drying, preserving kernel quality and preparing the nuts for controlled processing at the facility.
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De-husked nuts undergo initial air or bin-drying to reduce moisture content to 10-12%. This on-farm drying in ventilated bins or racks prevents mold growth, improves shelf life, and prepares the product for more controlled drying processes at the processing facility.
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Growers transport their NIS to Golden Macadamias' processing facility in Alkmaar. Upon arrival, deliveries are registered and a representative sample is drawn for quality grading and payment assessment. This sampling process determines the financial return to the grower based on quality metrics.
Golden Macadamias Facility
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A comprehensive sample is extracted from each delivery, representing the entire truckload. This sample undergoes testing for size distribution, kernel recovery rates, and defect levels. The transparent assessment ensures fair payment, and growers must approve the results before their nuts proceed to processing
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NIS enters temperature and humidity-controlled drying bins where moisture content is carefully reduced to below 1.5%. This precision drying process takes 14-21 days and is essential for achieving crisp, high-quality kernels while preventing spoilage and ensuring long-term storage stability.
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Specialised equipment cracks the shells with precision to extract kernels while minimising breakage. Through a controlled process, clean, high-quality kernel recovery is ensured, maximising whole kernel yield—critical to achieving premium grades. Nuts allocated to the Nut-In-Shell (NIS) stream are carefully sorted and packed to specification, preserving shell integrity and quality for their intended end use.
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Kernels are graded by size and style, then subjected to rigorous quality control. Kernel is examined for foreign matter, discoloration, mold, or insect damage through a multi-stage sorting process. This ensures the stringent quality standards demanded by premium customers.
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Extracted kernels undergo controlled conditioning using NAPASOL, a validated pasteurisation process that ensures food safety while preserving kernel quality. This step reduces microbial load and stabilises the kernels, delivering consistent texture, extended shelf life, and uniform quality across each batch - without compromising the natural characteristics of the macadamia.
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Graded kernels are vacuum-packed or nitrogen-flushed in food-grade packaging to preserve freshness and prevent oxidation. Following final packing, each carton is scanned through an X-ray system as a final quality control step, ensuring product integrity and compliance with food safety standards. Each package is then labelled with size, style, grower batch information, and full traceability codes before being stored in temperature-controlled warehouses, awaiting shipment to global markets.
Export & Distribution
Final products are marketed and sold globally through NDX, our dedicated sales and marketing arm. Shipments are customised to meet specific customer specifications, market requirements, and compliance standards—ensuring Golden Macadamias reach international customers with consistency, confidence, and care.
Visit NDX website