Maintaining the correct moisture levels in macadamia export is one of the most crucial aspects of quality assurance. From harvest to final delivery, the moisture content of macadamia nuts directly impacts shelf life, texture, taste, and food safety compliance. At Edited Facta Fruits & Nuts Ltd, we prioritize this factor to ensure our global clients receive only the finest quality.
Why Moisture Levels Matter in Macadamia Nuts Moisture content is the percentage of water remaining in the nut kernel. Ideally, export-grade macadamia nuts should have a moisture level between 1.5% and 2% to ensure longevity and preserve quality during transit.
High moisture content leads to:
- Mould growth
- Reduced shelf life
- Rancidity or off-flavours
- Rejection by importing countries
On the other hand, overly dried nuts become brittle and lose their distinctive buttery texture, affecting their market appeal.
Our Moisture Management Process at Edited Facta
- Harvest Timing We collaborate with farmers to harvest nuts at the correct stage of maturity, when moisture levels are naturally declining.
- Initial Drying Collected nuts are sun-dried or mechanically dried at controlled temperatures to reduce moisture from around 25% to under 10%.
- In-Shell Storage & Monitoring Nuts are stored under regulated conditions. Moisture is regularly tested using industry-grade moisture meters.
- Final Drying & Kernel Extraction Before cracking, nuts undergo a second drying phase to reduce moisture to the target 1.5% – 2% range.
- Quality Control Before Packaging Moisture levels are tested again before packaging and vacuum sealing for export to ensure they meet international standards.
Compliance and Global Standards Most importing markets such as the EU, US, and China require macadamia nuts to adhere to strict food safety regulations, including maximum allowable moisture content. We comply with:
- HACCP standards
- ISO certifications
- Kenya Plant Health Inspectorate Service (KEPHIS) regulations
This reduces the risk of spoilage, shipment rejection, and buyer dissatisfaction.
Why Buyers Choose Moisture-Controlled Macadamia from Edited Facta
- High retention of flavor and crunch
- Extended shelf life for retail and processing
- Zero mold or contamination issues
- Confidence in regulatory compliance
Our consistent attention to moisture control has made Edited Facta a preferred supplier for clients across Europe, Asia, and North America.
Ready to import premium macadamia nuts with guaranteed quality? Request a Quote from Edited Facta today!
Q1: What is the ideal moisture level for macadamia nuts for export? The recommended moisture level is between 1.5% and 2% to ensure optimal shelf life and quality.
Q2: How do high moisture levels affect macadamia nuts? High moisture can cause mold, spoilage, and rancid flavor, and may lead to product rejection in international markets.
Q3: How are moisture levels monitored during processing? Moisture levels are tested using digital meters at each drying phase and before final packaging to meet international food safety standards.
