Local macadamia nut processors are urging for innovative strategies to significantly increase domestic consumption of the nuts, with a target to double current local intake from 3,000 to 6,000 metric tonnes annually.
Speaking during the National Macadamia Conference held in Embu County and organized by the Agriculture and Food Authority (AFA), industry leaders emphasized the need for a value-driven, collaborative approach to grow the local market and reduce overdependence on exports.
Currently, Kenya produces approximately 63,000 metric tonnes of macadamia nuts annually, but only about 5 percent is consumed locally. The remaining 95 percent is exported, making Kenya the third-largest exporter globally after South Africa and Australia.
“Kenyan macadamia competes in the same league as South African and Australian produce,” said Mathias Muinde, General Manager of Macadamia Operations at Kakuzi. “All value chain stakeholders must work together to at least double local consumption of our high-quality macadamia.”
To achieve this goal, stakeholders are advocating for value-added marketing models, which include producing and packaging macadamia-based snacks, cold-pressed cooking oils, gluten-free flour, organic manure, and biomass fuel derived from nut shells. These innovations are expected to make macadamia products more accessible, versatile, and attractive to local consumers.
Empowering smallholder farmers is another key strategy, with emphasis on training in advanced agronomic practices to boost both productivity and quality. Stakeholders believe that engaging farmers more effectively will support sustainable production and generate broader economic benefits.
The push for enhanced local consumption comes at a time when global markets are becoming increasingly competitive and unpredictable. By diversifying market options and building a stronger domestic base, the industry aims to ensure long-term growth and resilience.
With the support of public and private stakeholders, processors hope to not only elevate domestic sales but also create jobs, support rural livelihoods, and encourage healthy eating habits among Kenyans.
Written By Rodney Mbua
