Understanding macadamia nut grades and sizes is vital for exporters, importers, and processors aiming to meet international market demands. Grading not only determines product pricing but also influences end use—whether for roasting, oil extraction, or direct consumption. This guide breaks down how macadamia nuts are graded and sized, ensuring you make informed sourcing decisions.

1. Why Grading and Sizing Matters

Grading ensures uniformity, quality, and safety across batches. Buyers expect specific kernel sizes and consistent quality, especially when purchasing in bulk for food manufacturing. International markets, particularly in Europe, the US, and Asia, have strict grading systems in place to protect consumers and ensure value for money.

2. Macadamia Kernel Grades Explained

After processing and cracking, kernels are categorized based on their shape and appearance. The common kernel grades include:

• Style 0 – Whole, large kernels with minimal imperfections; typically used in high-end snacks.
• Style 1 – Whole kernels slightly smaller than Style 0; premium grade.
• Style 2 – Whole and large half kernels, often used in gourmet applications.
• Style 3 – Halves and larger chips, suitable for baking and food processing.
• Style 4 & 5 – Medium chips and small broken pieces; ideal for value-added products.
• Style 6 & 7 – Fines or meal, commonly used for oil extraction and spreads.

3. Understanding Macadamia Nut Sizes

Nut size matters, especially for in-shell macadamias sold to bulk buyers or processors. Sizes are usually classified by diameter and expressed in millimeters (mm):

• Large (20mm and above)
• Medium (17mm–19mm)
• Small (15mm–16mm)

Higher-grade kernels are often sourced from large nuts, though processing yield also depends on moisture levels and cracking efficiency.

4. International Standards for Grading

Macadamia grades are regulated by various bodies, including:

• The Kenya Bureau of Standards (KEBS)
• USDA Grading System for kernels
• Australian Macadamia Society guidelines

These standards outline color expectations, moisture levels (typically 1.5% for export), maximum damage allowances, and acceptable sizes per grade.

5. Factors That Influence Grading

• Moisture Content: Nuts must be dried to an optimal moisture level before grading.
• Kernel Integrity: Whole kernels fetch higher prices than broken ones.
• Contamination and Defects: Mold, discoloration, or insect damage reduce a nut’s grade.

6. How Edited Facta Ensures Accurate Grading

At Edited Facta Nuts & Fruits Ltd, we use calibrated sorting machines and visual inspections by trained staff to ensure every batch meets export specifications. Our clients receive detailed grade reports for transparency.

7. Choosing the Right Grade for Your Business

Different applications require different grades:

• Retail snack packs benefit from whole kernel grades (Style 0–1).
• Bakeries may prefer halves or chips (Style 3–4).
• Oil producers opt for lower styles (Style 6–7) to maximize yield while minimizing costs.

Why This Matters to Buyers and Exporters
Accurate grading ensures that expectations are met, compliance is achieved, and buyers receive consistent quality. Understanding macadamia nut grades and sizes also improves traceability and customer satisfaction.