1956
DOI: 10.1007/bf02985321
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Macadamia nut production in the Hawaiian Islands

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Cited by 7 publications
(26 citation statements)
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“…In the Pine Rivers, north of Brisbane where two species co-occur, burrwang is reportedly the local indigenous people's name for macadamia (Wagner-Wright 1995). Common European names for macadamia include smooth shell macadamia, rough shell macadamia, Queensland nut, Bopple nut, bauple nut, popple nut, Australian nut, bush nut, and gympie nut (Francis 1928;Cheel and Morrison 1935;Wills 1939;Hamilton and Storey 1956;Leverington 1958Leverington , 1971.…”
Section: B Horticulturementioning
confidence: 99%
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“…In the Pine Rivers, north of Brisbane where two species co-occur, burrwang is reportedly the local indigenous people's name for macadamia (Wagner-Wright 1995). Common European names for macadamia include smooth shell macadamia, rough shell macadamia, Queensland nut, Bopple nut, bauple nut, popple nut, Australian nut, bush nut, and gympie nut (Francis 1928;Cheel and Morrison 1935;Wills 1939;Hamilton and Storey 1956;Leverington 1958Leverington , 1971.…”
Section: B Horticulturementioning
confidence: 99%
“…Despite the Australian origins of the plant, macadamia was initially commercialized in Hawaii, and germplasm improvement is considered as having played a major role in this development (Hamilton and Storey 1956;Shigeura and Ooka 1984;Hamilton and Ito 1986;Wagner-Wright 1995). In addition, Hawaiian cultivars are responsible for much of the current world production (Hamilton and Fukunaga 1970;Allan 1989;Ito and Hamilton 1989;Stephenson 1990a;Peace et al 2005;Tay 2006).…”
Section: A Hawaiimentioning
confidence: 99%
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“…Leverington (1958) described some minor modifications to this method. Hamilton and Storey (1956) state that macadamia nuts (species not identified) should be roasted in vegetable oil for 8-15 rnin at temperatures from 127 to 145°C. Leverington (1962), working on alternative * To whom correspondence should be addressed.…”
Section: Introductionmentioning
confidence: 99%