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Creating more appealing macadamia nuts
20 Aug 2004
Consumers could soon be enjoying macadamias that are tastier and more appealing than ever, following a market research project to identify what makes a perfect macadamia.
Two evaluation panels - consumers and experts - taste-tested the difference in flavour, texture, odour, after-taste and appearance of different macadamia varieties cooked differently. The consumer panel chose an ideal macadamia that was large, fresh, roasted and slightly darker than that currently available in stores. The experts identified more specific sensory properties.
CSIRO Plant Industry said both sets of results can provide the macadamia industry with information to help them produce nuts that are more appealing to consumers.
One factor that's important for growers was that the consumer panel didn't detect any difference between several macadamia varieties or nuts grown in different regions or farms.
CSIRO Media Release, 18/8/04.
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