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Due to unprecedented demand, the World Famous MACBUSTER is now out of stock.  Watch this site for availability.  The sad news is that it looks like prices will have to increase.

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"SO ONO" ... So good to eat ... Naturally healthful ... Nutritious ... Satisfying

About Bono Macs

On the road to Hana, on the Northeast side of Maui, in the little village of Haiku, on the sun-drenched side of the big mountain, just past the road where the little church used to be... is a special spot in paradise where "Papa Bono" planted his first Macadamia seeds over 50 years ago. Today, you'll still find "Papa", his sons, daughters and grandchildren, hand harvesting, hand selecting and sun roasting the ripened nuts... just for you... in a special spot in paradise.

Learn about Papa Bono

Learn about Macadamia Nuts

Different Species


Health Aspects of Macadamia Nuts



Papa Bono

As a child, "Little Bono" dreamed of having his own grove of those "big trees with the funny looking nuts that Grandpa Bono always used to eat." He planted his first seeds over 50 years ago. Now those mature trees yield some of the sweetest, most succulent Macadamia nuts in all Hawaii.

Harvest begins as the sun-ripened nuts drop to the ground. Picked up daily and sun dried 3 weeks, the rough green outer shell begins to crack revealing a smooth, chocolate brown inner shell that protects the sweet golden nut inside.

The outer shell is removed using the "BONO MAC HUSKER", a homemade worm-gear machine made from old Ford Model-T parts. Now the shiny, golden brown inner nuts are naturally sun ripened in the Maui sun for 10-12 weeks, sun baking the inside nutseed to it's full sweetness.

Once fully sun baked, the whole Bono family hand packs the nuts for shipment to the Mainland... and your doorstep. "So Ono" .. so good to eat!

The annual harvest yield began to grow and "Papa Bono" decided to take his Macadamias to the farmers co-op in Lahaina to trade for other Maui grown fruits and vegetables for his family dinner table. It wasn't long before word spread throughout the islands, about these super sweet Macadamias. The rest is history... for today "Papa" BONO's Macadamia Nuts are shipped all over the world... and have become known as "Bono Macs."

As the business grew, customers began asking for a better way to crack the nuts. Most commonly, a hammer was used, since the common nutcracker seldom worked on these super hard shells. it was difficult to obtain the whole inside nutmeat without shattering it. After 2 years of research and design, "Papa" BONO patented a most unique nutcracker, especially designed for Macadamias. This simple, but effective hand tool he named, the BONO MACBUSTER, and is now sold worldwide.

Learn about Macadamias

If you've ever tasted a macadamia nut, you know that there is simply no other nut in the world like it. The rich, buttery flavor and delightful texture and crunch defy comparison with any other nut, anywhere. It's also considered as a healthy source of good, natural fat, making it a staple of the best diets worldwide. Not only that, gourmets consider macadamias to be the epitome of the perfect nut, and Hawaii is one of the few places on earth with the perfect climate, rainfall and soil in to grow them.

The Macadamia nut tree is indigenous to the eastern shore of Australia near Maryborough, Queensland territory and also in the territory of New South Wales. Macadamia trees were first discovered in these temperate rain forests of Australia in 1857, later introduced to Hawaii by W.H. Purvis and were also introduced to California in 1888 by an unknown person. Prior to the 1930s macadamia trees served as ornamental greenery in landscaping. It grows beautiful glossy, dark green leaves and curly-cue white to pink blossom tassels that shimmer and dance in the wind. Commercial development of the Macadamia nut industry in Hawaii occurred circa 1930 and now covers over 25,000 acres of nut producing trees at approx. 100 trees producing as much as 8000lbs per acre per year. Macadamia nut trees grow best in subtropical climates with no risk of frost, and minimal rainfall of 40 to 50 inches per year. Areas where the trees thrive include Australia, Malawi, South Africa, Costa Rica, Guatemala and California.


There are two distinct species of macadamia nuts that are edible, smooth shell and rough shell. Commercial growers generally use smooth shell nuts which have better roasting and shelf life compared to rough shell nuts. Seedlings take as long as a year to be large enough to be grafted to Scion wood trees, which are then transplanted into the fields. Fruit production at commercial quality levels occurs in about 7 years and peak production at about 15 years. There are a few 107 year old macadamia nut trees in California that are still producing nuts!

Harvesting, processing, cultivating, providing good horticultural care are very labor intensive tasks associated with Macadamia nut production. The process is very costly and labor intensive simply because there is no know way to automate picking and QA'ing the product and yet maintain today's high level of quality.


It is now well accepted amongst health professionals that macadamias are an unusually rich source of the "healthy" oils, namely those which, like fish oil, are high in high density lipoproteins. As stated in an article in the Asia Pacific Journal of Clinical Nutrition (1995) Vol. 4, No. 3:330 by David M Coquhoun:

Nuts generally are rich sources of monounsaturated fat, predominantly oleic acid. The macadamia nut is the richest diet source of palmitoleic acid. A diet enriched with oleic acid is associated with decreased susceptibility of oxidation of LDL, improvement of fluidity of the HDL which is associated with a greater ability to stimulate cholesterol efflux from cells, and an increase in the fluidity of LDL which decreases the atherogenicity. In fact, the natural oils in macadamias contain around 78% monounsaturated fats, the highest of any oil including olive oil.

The high fat, much maligned nut won't make us fat even if we eat them by the handfuls, according to early research. And the oily blond meats may even lower our cholesterol, besting oat bran as the new wonder food, the research shows. Although macadamia nuts are high in calories, they contain a fatty acid that enables the body to efficiently burn fats. As a result less fat accumulates in the tissues, especially around the heart, said Dr. David curb University of Hawaii, who is the principal investigator for the Honolulu heart Program at the Kuakini Medical Center. The important ingredient is palmitoleic acid, mono-unsaturated fatty acid which fights cholesterol. It's important to note that commercially roasted and packaged "nut meat" products are cooked in Coconut oil which is high in saturated unhealthy fat.

Take advantage of the healthy aspects of Macadamia nuts by only buying naturally sun ripened and sun roasted Macadamia nuts.

Bibliography - Excerpts from various sources were used in this article:

  • "The story of Macadamia Nuts and MacFARMS of HAWAII"

  • Asia Pacific Journal of Clinical Nutrition (1995) Vol. 4, No. 3:330 by David M Coquhoun

  • Common-Sense Gardener by Patrick Shields - North Country Newspaper April 2, 1995

  • "Macadamia Fans, dig in: it's healthy" by Linda Hosek - Honolulu Start-Bulletin Feb. 12th, 1992


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