Mr. Coco explores a macadamia plantation in South Africa
- Mr coco
- 1 day ago
- 3 min read
When I travel, I'm not just looking for beautiful landscapes. Above all, I'm looking for passionate producers, men and women who dedicate their lives to cultivating exceptional ingredients.
During my trip to South Africa, a stop awaited me near Knysna, in the Rheenendal region. My goal: to visit one of the very few organic macadamia plantations in the country.
After several exchanges via email and WhatsApp, I had a meeting scheduled with Jacques, the owner of this small family farm. Upon my arrival, he had completely forgotten who I was and why I was there. After a few minutes of reminding him of our previous conversations, we set off through the tarmac fields.
I quickly realized that this visit would not be a simple agricultural discovery.
macadamia plantation in South Africa
A biological approach based on the observation of nature
Jacques cultivates his macadamias according to a simple philosophy: let nature do its work.
His farm has been certified organic for over seven years. No pesticides are used. For him, insects considered pests are part of a larger ecosystem that must be understood rather than fought.
"When you spray chemicals, you destroy everything. When you let nature take its course, other insects arrive and naturally regulate the populations."
This vision is reflected throughout the plantation. The soil is alive, rich in organic matter. To the touch, its texture is almost like that of a sponge.
The secrets of the macadamia nut
During our visit, Jacques showed me different varieties of macadamias.
One of them, the Beaumont variety, is distinguished by its magnificent pink flowers. Others have yellow flowers and different characteristics, notably a thinner shell that is easier to break.
I also learn something that few consumers know.
A macadamia nut that begins to germinate naturally develops bitterness. If it is harvested by mistake and then mixed with others, it can alter the final quality of the product.
This is one of the reasons why sorting is an essential step in the production of quality macadamias.
The producer's real enemies
In this region of South Africa, the biggest predators are not always who you would expect.
Baboons regularly cause damage to crops. They break young shoots, attack trees, and are particularly fond of varieties with thinner shells.
But they are not alone. Biting bugs can also damage the nuts.
Here again, Jacques prefers to work with natural balances rather than with chemistry.
A handcrafted production from start to finish
What particularly impressed me was Jacques' level of involvement.
On this small farm, everything is done on site: harvesting, drying, shelling, sorting and preparation.
Some machines were even designed and manufactured by him personally to meet the specific needs of his farm.
Nothing is industrialized.
Each batch of macadamias is carefully processed, sometimes for several months, to preserve all its freshness and taste qualities.
An unforgettable tasting
During the afternoon, I was able to taste different varieties of macadamia nuts, macadamia butter, and several preparations seasoned with spices.
As someone who is already a fan of macadamia nuts, I was surprised by the intense aroma of these organically grown fruits.
Their freshness, texture and rich taste are nothing like the macadamias that are usually found in stores.
This tasting immediately sparked new ideas.
From South Africa to the MR COCO workshop
At MR COCO, each of my journeys feeds into my creations.
I returned from South Africa with several kilos of these exceptional organic macadamias.
Back at the Vienna workshop, they quickly found their place in my thoughts about new chocolate recipes.
Because behind every MR COCO creation lies first and foremost an encounter, a terroir and a human story.
And Jacques' story, in the heart of the Rheenendal hills, is well worth telling.
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