Nutting out consumer preference

A macadamia consumer and expert panel has carried out market research in Sydney, Brisbane and Canberra by taste-testing the flavour, texture, odour, after-taste and appearance of a range of macadamia varieties cooked differently.

The 'ideal' macadamia chosen by consumers was large, fresh, roasted and slightly darker than those currently available in Australian stores.

Dr Patrick O'Riordan from Food Science Australia in Sydney coordinated the tasting panels while the team led by Dr Cameron McConchie of CSIRO Plant Industry in Brisbane selected and roasted the nuts.

Information about the treatment of nuts consumers prefer and the range of sensory properties identified by the experts could help the macadamia industry produce more appealing nuts.

Getting roasting conditions right was the most important factor in the preferred macadamias.

Consumers did detect older nuts even when the macadamias fell within an acceptable industry standard but they did not discern any difference between several macadamia varieties or nuts grown in different regions or farms.

The macadamia industry could use this research to provide the tastiest macadamia products to consumers with a quality guarantee.

This research is supported by Horticulture Australia Limited, Australian Macadamia Society and the Commonwealth Government. Food Science Australia is a joint venture between CSIRO and the Victorian Government.

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