Macadamia kernel product standard
August 2023
Non-standard kernel styles must incorporate the prefix “SP” to indicate a special (non-standard)
specification. SP ‘styles’ should use “SP” and the closest standard style that they represent.
An example of the descriptive labelling convention, for a special blend of 70% whole kernel and 30%
half kernel of the size range 17-20mm, which is deemed closest to Style 1, and has been Dry Roasted
& Salted would be labelled as follows.
PREM STYLE SP 1 70%W 17-20mm DRS
An example of the descriptive labelling convention, for an in-specification Style 1, with 90% whole
kernel and size range 16-20mm which has been Dry Roasted & Salted would be labelled as follows:
PREM STYLE 1 90%W 16-20mm DRS
Style conventions
“Style” is to define the various kernel sizes and blends.
Table 1. Accepted definitions for labelling
| Style 0 | Min 95% whole kernel | >20 mm |
| Style 1 | Min 90% whole kernel | >16-20 mm |
| Style 1S | Min 90% whole kernel | >13-18 mm |
| Style 2 | Min 50% whole kernel | >>13 mm |
| Style 3 | Min 15% whole kernel | >>13 mm |
| Style 4L | Min 80% halves | >13 mm |
| Style 4S | Min 50% halves | 10-14 mm |
| Style 5 | Pieces | 8-12 mm |
| Style 6 | Pieces | 5-9 mm |
| Style 7 | Pieces | 3-6 mm |
| Style 8 | Fines or Meal | < 3 mm |
The style convention in Table 1 is also applicable for commercial grade kernel but must use the prefix
of COM as follows: