THE MACADAMIA NUT IN HAWAII 
21 
The analyses show that in percentage of fat, the Leading sub- 
stance of the edible portion of practically all mils, the Macadamia 
ranks among the highest of the nuts, and it is much higher in this 
ingredient than arc such oily fruits as the ripe olive and the avocado. 
Investigations made by Smith and Meston (/,\ p. 15-17) show 
that the Macadamia kernels are. free from starch and from cyano- 
genetic glucoside, and contain 5.(5 per cent of nonreducing sugar. 
Their tests of the oil extracted from the kernels by cold compression 
showed it to be limpid, almost colorless and tasteless, and to have a 
faint odor. When the oil is extracted by a solvent it differs only in 
having a light-yellow color. The oil is believed to compare favor- 
ably with the finest grade of edible olive oil, and like it apparently 
could be used for salads (16, p. 81), for high-grade soap making, 
and as a medicine. Macadamia nut meats are also claimed to be 
superior in flavor and food value to most other edible nuts, includ- 
ing coconuts, almonds, pecans, English walnuts, and cashew nuts. 
The Macadamia makes an excellent salted nut and also a mild 
butter which may be used in various ways. The parched kernels 
have been made into a coffee substitute, much as almonds also are 
sometimes used. It is also used in cakes, candy, chocolate, and 
ice cream. The Macadamia is very ornamental and is highly recom- 
mended for plantings as a shade tree in parks, on privately owned 
grounds, and along roadsides. When in flower, which it is four 
or more months in the year, the Macadamia is a good source of honey. 
The wood which is beautifully marked is valuable for cabinetmaking. 
VARIATION IN COMPOSITION OF NUTS FROM MACADAMIA SEEDLINGS GROWN AT 
VARIOUS PLACES IN HAWAII 
A series of seven samples of Macadamia nuts was secured from 
various local growers and from the trees at the station to determine 
the extent of variation in the composition and flavor of the nuts. 
Table 2 gives the composition of the nuts : 
Table 2. — Composition of Macadamia nuts grown at various places in Haiaiii 
Sample 
No. 
Nuts 
per 
pound 
Propor- 
tion of 
kernel 
Nuts 
required 
to pro- 
duce a 
pound 
of kernel 
Protein 
Fat 
Total 
carbo- 
hydrates 
Ash 
Crude 
fiber 
Water 
li 
Number 
69 
58 
65 
53 
57 
230 
38 
Per cent 
34.4 
33.2 
36.2 
29.2 
30.8 
44.6 
24.4 
Pounds 
2.9 
3.0 
2.8 
3.4 
3.2 
2.2 
4.1 
Per cent 
8.51 
7.27 
8.49 
9.79 
8.68 
7.71 
9.19 
Per cent 
76.90 
68.70 
71.50 
67.30 
77.30 
77.00 
76.50 
Per cent 
9.73 
15. 26 
13.30 
15. 75 
9.46 
10.20 
9.10 
Per cent 
1.64 
1.63 
1.93 
1.89 
1.32 
1.37 
L50 
Per cent 
1.82 
2.42 
2.27 
2.25 
1.92 
1.91 
2.06 
Per cent 
1.40 
2* 
4.72 
33 
2.51 
3.02 
5». 
1.32 
6« 
1.81 
1.65 
1 A round-top type from Oahu. Taken at random from the orchard. 
3 From the Kona district, Island of Hawaii. Taken from a single tree bearing large nuts of excellent 
avor. 
3 From the Tantalus substation, Oahu. Taken from a single tree having characteristic pink flow 
From Hoaeae, Oahu. Taken from a single tree (Hoaeae No. 1;, an unusually heavy bearer with large 
nuts. 
5 From Hoaeae, Oahu. 
large clusters. 
« From Hoaeae, Oahu. 
7 From Hoaeae, Oahu. 
Taken from a single tree (Hoaeae No. 3) having a tendency to produce nuts in 
Taken from a single tree bearing small nuts with thin shell and bitter flavor. 
Taken from an orchard of trees bearing large-sized nuts. 
