A macadamia food product that retains the shells rather than discarding them as a waste product, produced by simple processing.
The design is a processed macadamia food product made by simply grinding clean, dried whole macadamia nuts (both shell and kernel) into fine powder in an ordinary mill for use as a beverage. By blending this powder with coffee, tea or cocoa powder in a 9:1 ratio, a remarkably tasty and highly nutritious product is formed. Consumers prepare the product by briefly boiling 10g per 300ml of water. The distinctive characteristic of this product is the substantial presence of shell powder. All other macadamia food products consider shells to be unpalatable, and after separation with the kernels, over 26 000 tons of shells are annually discarded in Kenya, creating lots of CO2. Now, macadamia shells are composed of cellulose, hemi-cellulose, lignin and extractives. Cellulose, hemi-cellulose and lignin are forms of dietary fiber, potentially useful in maintaining excellent gut performance. The extractives contain antioxidants, which are potentially beneficial in the body. By radically refusing to extract and discard the shells, the design automatically adds the noted benefits to the existing benefits of macadamia kernels which include a rich provision of vitamins, minerals and healthy fats, besides offering a potentially costless solution to macadamia waste problem. It also addresses macadamia processing costs, potentially making macadamia more affordable, especially to low income households, somehow contributing to food security. This will significantly increase market access by farmers, who will as a result be motivated to plant more macadamia trees, which will definitely absorb more CO2 from the atmosphere, which is good for the globe.