Sarig, Y.
Gross, F.
Rasis, S.

A new cracker for macadamia nuts were developed and tested. The cracker utilizes the principle of a constant deformation rate, which ensures a uniform, continuous cracking and results in a better recovery. Experiments have shown that on the average 73% of the nuts are whole or halves, which is better than the results reported in the literature. However, further work is required to solve the problem of separation between kernels and shells.