Abstract
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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
