Nut farm a ‘tree-to-packet’ operation
One of the biggest commercial macadamia nut orchards and associated product processing manufacturing operations in New Zealand is for sale.
The 9.6 ha “Top Notch Macadamias” operation — at Patetonga, near Paeroa — produces some 15 tonnes of the high-value hand-harvested nuts annually.
All production is processed onsite, then either marketed through an established retail network, or directly via on-line sales.
Top Notch’s product catalogue spans salted nuts, roasted nuts, chocolate-coated macadamias, honey caramel nuts, macadamia muesli, sweet macadamia brittle, macadamia butter, and macadamia dukkah.
The company’s freehold land at 40A Top Rd, buildings, plus the macadamia growing/processing and retailing business will go to auction on November 30 through Bayleys Waikato. It features in Bayleys’ latest Total Property portfolio magazine.
Salesperson Josh Smith says in addition to processing its own crop, Top Notch contracts husking, drying, grading and packaging services to smaller private macadamia nut growers throughout New Zealand.
The business’s commercial property infrastructure includes a function centre as part of the nut processing plant, commercial-grade kitchen, and 117sq m of implement sheds.
Support buildings include a recently renovated and refurbished three-bedroom 216sq m owner/ manager’s home, plus a selfcontained 35sq m one-bedroom worker’s cottage rented out as guest accommodation in the summer offseason.
Smith says Top Notch Macadamias was set up to grow revenues from its function venue operations — which have seating for 50 guests, but this had been run as an adjunct to the nut processing plant and operations.
“The open plan vaulted-ceiling space at the front of the processing facility has been used for corporate functions and wedding receptions on an ad-hoc basis; owners have focused primarily on the growing and processing the nuts,” says Smith.
“There is potential for someone with a hospitality operations and marketing background to join Top Notch Macadamias.
“They could expand the hospitality and functions aspect of the business under lease, contract or as the owner/operator.
“The commercial kitchen used for the added-value processing of the
raw nut product is located at the rear of the 377sq m semi-circular building.
“The function room amenity is separated by a wall, yet easily accessible — allowing for the production and service of meals and beverages away from the view of guests. “The
venue has commercial bathroom facilities and is wheelchairaccessible.
“Additional grassed space within the property would allow planting of a further 100 macadamia trees. This could in time increase production by
some 10 per cent.”
The orchard is spread over three landscaped tiers. The farm has an organic approach to pest control and the health maintenance of root stock.
The nut orchard is a designated “spray-free-zone” — encouraging birds to perform natural pest control.
The macadamia nut harvesting season runs from July through to September.
Nuts are hand-harvested, with trees pruned at the same time to ensure the branches and leaf canopy have an ongoing abundance of sun and air to promote a continuing healthy nut crop each subsequent year.
Macadamia trees are fertilised in autumn and spring.
Soil and foliage samples are taken on the farm every second year to ensure nutrients are maintained at optimum levels.
Macadamia trees require sufficient nutrition in advance of cropping as the production of oil within the nut has a huge draw on the tree’s nutrition reserves.
Harvested macadamia kernels are de-husked within 24 hours of picking. The resulting nuts are placed directly into drying bins in bulk amounts in the processing factory and are dried with a constantly-running computermonitored ducted heating system.
When dry, the nuts are then conveyed to the cracker, where the kernel and shell are separated before being graded according to size.
A 150-gram scoop of processed Top Notch Macadamia nuts retails for around $12, says Smith.
“This ‘tree-to-packet’ verticallyintegrated business allows for total quality control throughout all phases of the cropping and processing.
“This gives the owners freedom to experiment with various consumer products as public tastes change and emerge.”