Macadamia nuts began to be grown in earnest in Vietnam in the 2000s, making it a relatively new crop, with cultivation area reaching about 20,000 hectares. Annual output is about 10,000 tonnes (in-shell). This nut, native to Australia, was found to suit the climatic conditions of Vietnam's Central Highlands, and cultivation area has expanded rapidly.<\/p>\n
The main macadamia producing area is Dak Lak province<\/a>\u3001Lam Dong province<\/a>\u3001Son La province<\/a> The red basalt soil of the Central Highlands and a climate with annual rainfall of 1,500 to 2,500 mm suit macadamia cultivation. Intercropping with coffee is widely practiced, contributing to the diversification of farmers' income.<\/p>\n The macadamia harvest runs from August to October. The first fruiting comes five to seven years after planting, and full yields are reached after more than ten years. One mature tree can yield 30 to 50 kg of in-shell nuts a year. Superior varieties from Australia and Hawaii have been introduced, and quality improvement is carried out continuously.<\/p>\n As quality has improved, exports of Vietnamese macadamia nuts have been increasing. Both in-shell nuts and kernels (shelled nuts) are exported, and the development of a domestic processing industry is also advancing. The global macadamia market is on a growth trend, and Vietnam is drawing attention as an emerging producer.<\/p>\n Japan is one of the main consuming countries for macadamia nuts, importing mainly from Australia. Imports of Vietnamese macadamia to Japan have only just begun, but with improving quality and price competitiveness, future share growth is expected. There is demand for them as snacks, as a confectionery ingredient, and as cosmetic oil.<\/p>\nCultivation methods and harvest season<\/h2>\n
Exports and market trends<\/h2>\n
Connections with Japan<\/h2>\n
Reference information<\/h2>\n
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