Macadamia is a popular commercialised bush food native to Australia, and the orchards are found in countries like South Africa, Australia, Kenya, the USA, Guatemala, and Malawi. The kernels are harvested in January and undergo a lengthy drying process over several months at around 40°C, after which the shell is removed using a metal vice or hammer.

In 2014, the Macadamia crop reached over 150Kmt, and there has been a massive increase in demand for in-shell kernels from China this year. However, growth has not kept up with increasing demand since a newly planted orchard takes between 7-10 years to yield its first crop. The biggest threats to annual production are droughts and heavy frost.

Macadamia kernels contain high levels of monounsaturated fats, making them desirable ingredients in many cosmetic products. They also have high levels of omega-7 and can be eaten raw, but often undergo further processing, such as chocolate coating. The macadamia tree requires warm temperatures and good annual rainfall to yield a good crop.