Macadamia: Cultivation and physiology∗

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Abstract
Macadamia, a native of the subtropical forests of eastern Australia, produces a white, creamy, highly valued kernel. Of the many Macadamia species in the family, Proteaceae, only Macadamia integrifolia the smooth shell macadamia), M. tetraphylla (the rough shell macadamia), and a few of their interspecific hybrids have commercial value. M. integrifolia is more widely grown and is a major orchard crop in Hawaii and Australia. In this review, we discuss cultural practices and physiology pertinent to modem macadamia production; included are botany, ecological requirements, nutrition and fertilization, flowering and fruit set, propagation, cultivars, and pests.