Macadamia Processing Company

MPC was established by a group of 4 macadamia growers in 1983 and has grown to be wholly owned by over 160 macadamia grower shareholders. They process between 10000 and 13,000 metric tonnes of macadamia nuts annually (approx 20-30% of the Australian crop) in their state of the art factory located near Lismore on the Northern Rivers NSW. MPC’s supply comes from orchards located in Northern New South Wales and South East Queensland, which is the evolutionary home of the macadamia tree.

MPC started with humble beginnings as a small processing plant in a shed near Lismore in 1983. Over thirty years later MPC has grown to become the largest and most successful macadamia processor in the world

Through the efforts of growers, the board, management and staff, MPC has forged a world leadership position in macadamia processing and marketing. The company has continually implemented new techniques and cutting-edge technology to help lower processing costs, improve the quality of macadamia kernel provided to the market.

The purchase of a 50 per cent stake in Pacific Gold Macadamias (PGM) in Bundaberg was part of MPC’s focus on strengthening the future for macadamia growers in Australia. The creation of a separate marketing company MMI in 2011, which could supply customers with greater volumes of kernel, had boosted the company’s international marketing efforts.

MPC has been pivotal in driving many initiatives in the Australian macadamia industry and is regarded as the leader of the industry. The company works actively with the local and world macadamia industry, including the Australian Macadamia Society, growers, and increasingly with overseas producers and overseas processors. Its aim is to steer the industry to a secure and sustainable future.

As a grower owned company they are focused on working with their supply chain partners to ensure that the macadamia industry remains viable and profitable for all industry participants


MPC has managed to retain many of its key permanent staff for a long time, providing stability for the company. Many key staff have been with the company for over 20 years and it is this level of experience that makes MPC a market leader


The factory runs 24 hours a day, five days a week during the processing season, which generally runs from April to the end of November. During the off season, from December to March, factory staff carry out maintenance work on all the equipment and implement any upgrades. Reprocessing activities such as roasting and dicing continue all year round

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Quality and food safety

Overall MPC has built its reputation on quality. Its kernel is highly regarded and in demand throughout the world. Ensuring that your macadamias not only taste great but also meet the highest food safety standards is our priority. We want consumers to enjoy eating macadamias as much as we have enjoyed producing them!

In order to provide our customers with peace of mind MPC has implemented a HACCP based food safety system and world class good manufacturing practices. As a result they hold a number of food safety certifications, such as HACCP, BRC, AIB International and WQA.

They are continually reviewing their systems and implementing changes to ensure they continue to provide the highest quality and safest macadamias possible.

MPC’s control of quality and food safety starts on the farm where their grower services team provides feedback and advice to growers on producing the very best macadamias. They have an approved supplier programme that ensures growers comply with strict guidelines regarding the usage of agricultural chemicals and other issues of critical importance to food safety and quality.

To ensure they deliver kernel that not only looks good but also tastes great, they have designed and constructed their entire processing operation to meet this requirement. Key features of the system to meet these needs include:


Their state of the art drying facility allows them complete control of the drying process. By precisely controlling the relative humidity and temperature they operate the system at, they can produce kernel that has a very long shelf life. The system not only ensures quality but is good for the environment – by using macadamia shell waste they have been able to cut carbon emissions by 99.6% for their drying process.

The MPC processing operation has been designed to ensure it is efficient and provides customers with the confidence that our products are of the highest quality and safe to eat.


Food safety is paramount to not only our business but also part of ensuring the safety of those who consume our kernel. Consumers rightly have a high expectation about the quality and integrity of the food they consume and this is why MPC was (and still is) the first macadamia processor who can provide pasteurised kernel.

MPC have never had a food safety issue but have invested in this technology to ensure that another layer of protection is provided to consumers of our products. They have spent a lot of time and effort finding the best food safety technology suitable for use on the delicate macadamia kernel at a commercial scale.
The pasteurising system uses only heat and steam to treat the kernel under precise pressure conditions; it is a non-chemical treatment and importantly doesn’t impact on the taste or texture of our product.

Sizing and testing

After sorting, kernel is size graded using vibratory screens. The sized kernel is collected in 350 kg tote bins and each of these bins is representatively sampled and tested to ensure the kernel meets stringent specifications. The net result is a low defect level and you get more of the good quality kernel that you paid for.

Size Blends

MPC have specialised equipment that allows them to accurately mix and match different sizes and styles of kernel to develop a product that meets your needs.

Foreign object removal

Extensive sorting systems utilise a range of machines and systems that includes: screens, tilt conveyors, magnets, colour sorters and metal detectors. Added to that MPC also use hand sorting (Yes people still can’t be fully replaced by machines!) to give the end user confidence that foreign objects have been removed.

Low residual oxygen and cool storage of kernel

MPC kernel is packed in laminated foil pouches that have been flushed with nitrogen and vacuum sealed to ensure the oxygen content is less than 1.5%. Low levels of oxygen in their finished product prevents oxidative rancidity of the oil that is within the kernel. The finished product is then kept in cool storage. These steps ensure the product remains as fresh and tasty as the day it was packed. This system also ensures IML product has a long shelf life.


Every carton produced can be identified by its own unique barcode. This allows us to provide traceability for every carton, with details such as time and location of packing, process control results, microbial and chemical testing and the details from the grower and the practices used to produce those nuts.

Microbiological testing

MPC take no risks when it comes to microbiological contamination. They work on a hold, test and release system to ensure that our products meet not only our specifications but also the relevant food safety standards. All testing is carried out by a NATA (National Association of Testing Authorities) accredited independent laboratory.

Through our commitment to excellence, customers that use our kernel are assured of business continuity, reliability of supply and high quality product and service.

For more information please visit the Macadamia Processing Company website.