What do you like to do with your Tiny Isle macnut butter?
August 1 – 21, winner is announced on American Eclipse Day, August 22
Post a picture of of your favorite or most creative way to use Macadamia Nut Butter and you could win a bunch of macadamia nut butter and a cool t-shirt! Two prizes will be awarded:
- Best Photo
- Most Creative Use of Macnut Butter
It looks like we can add Macadamia nuts to the list of niche foods (like vanilla and chocolate) that are experiencing increased demand beyond what can be produced.
South Africa is the largest producer of Macadamia nuts, so price news there will affect the entire market. It looks like in anticipation of a short supply Chinese buyers began buying larger quantities of the in-shell nuts, according to an article in South Africa’s Fresh Plaza news site. The will have consequential effects on the shelled nut market and then on to all other products using the nuts, including Macadamia nut butter.
This is in contrast to lower prices that were experienced about 10 years ago in Hawaii because 10 years before that, lots of new Macadamia nut production was planted. The total amount of Macadamia nuts produced in Hawaii (47,000 lbs. last year) isn’t enough to directly affect global prices, however.
Jansen, Carolize (2017, June 26). South Africa: Record prices for macadamias as demand exceeds supply. Fresh Plaza. Retrieved from http://www.freshplaza.com
We’ve kept pretty consistent about the truffle and fudge flavors here. Lisa and I kept on with the same recipes Katie developed years ago. Sales were good, feedback was good. There was no reason to change thing up. Besides, the company was new to us, and we didn’t want to complicate things before we’d mastered producing the established products.
A couple of months ago, we noticed that the “Spicy Lava” truffles and fudge were consistently the last ones left. Maybe Spicy Lava wasn’t finding it’s audience, maybe the name was a little scary, maybe it wasn’t spicy enough (it’s not very spicy, despite containing hot, hot ni’oi chile)…whatever the reason, perhaps it was time to take the “lava” out of circulation.
The idea dawned that we should change things up on a regular basis, and then…how about a seasonal flavor? A new fifth flavor every season; change it on the equinoxes/solstices…that was clearly the thing to do. And so we are.
Every three months, we’ll produce a new, seasonal fifth flavor, maybe repeat them every year, maybe keep inventing new ones. There are so many delicious possibilities, it would be impractical to produce them all, so over time, we’ll cycle through the best ideas to come out of the test kitchens.