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Macadamia at Mieders Well.

We are a small farm, processors and wholesalers of the highest quality Australian Macadamia nuts harvested in one of the prime growing areas of the world - Northern New South Wales. The Mieder's Well product range enjoy a long-standing reputation for the finest and best quality Macadamia nuts brought direct to you from one of the world's prime growing areas - Northern New South Wales, Australia. The nuts are dried at low temperature to crack the shells and to extract the kernels.

What we do:

Mieder's Well specializes in the "Dry Kernel Extraction" of the raw Macadamia nut. We select and process only the highest quality Macadamia nuts that the local region grows to provide customers with the freshest possible product. A roasting and packing facility is also provided for those who are interested in the range of specialty macadamias.

Macadamia nuts are a great tasting, high-energy food containing no cholesterol. The natural oils in macadamias contain 78% monounsaturated fats, the highest of any oil including olive oil. Research is showing that monounsaturated fats can assist in lowering blood cholesterol levels and reducing the incidence of heart disease. In clinical testing they have been shown to lower blood cholesterol levels by 7% in four weeks. The incidence of heart disease is significantly lower in people who eat nuts regularly and in moderation, (about 6 - 20 nuts daily), than in those who eat nuts less than once a week.

Macadamias are also a good source of protein, calcium, magnesium, potassium and dietary fiber and are very low in sodium. The protein component of macadamia nuts is low in lysine and high in arginine. This low ratio is associated with lowering cholesterol and decreasing the aggregation of platelets, thus reducing blood clotting and thrombosis. Health Professionals say these are all important for good health and wellbeing.

Macadamias taste great eaten raw from the shell, roasted, or cooked in oil. They can also be used to enhance the flavor of cakes, confectionery, ice cream and casseroles. The possibilities are only limited by the imagination.

Marian Meider

Ah, by the way, did you know ...

The Macadamia is the youngest of the edible tree nuts, with its commercial cultivation dating from 1858. The trees were first grown for ornamental reasons until the great-tasting nut was discovered! The Macadamia nut is native to Australia and named after the Scottish-born chemist who first cultivated it, John McAdam.

The macadamia tree takes 7 years to bear its fruit and the Australian tree will live for over 60 years. A mature tree will produce 27 kg to 68 kg (60 to 150 pounds) of nuts a year.

The macadamia was introduced to Hawaii in 1882, and is one of the main production areas, together with Australia and New Zealand.



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