Like the volcano the company was named after—the largest one on Earth—Mauna Loa is the biggest name in the macadamia nut business. While Mauna Loa the volcano emerged above sea level 400,000 years ago to help form the Big Island of Hawaii, the Mauna Loa Macadamia Nut Corporation’s beginnings are traced back to 1946, when their first plantation was established near Kea’au. The company’s rich history is a study in patience, determination, and foresight. The 1946 plantings were preceded by 20 years of research conducted at the University of Hawaii to observe, test, and graft seedlings that would produce a consistent crop. Eventually, several high-quality strains were selected to form the Mauna Loa crop. But macadamia trees evidently have the same laid-back, “hang loose” attitude as the people of Hawaii—with nut yield a slow, but rewarding process. For Mauna Loa, the 1946 plantation didn’t see its first commercial harvest until a decade later, in 1956. The 1970s began a boom-era for the expansion of the company, when they started repurposing old sugar plantations into macadamia fields, greatly boosting the acreage and yield of their product. In the early 1980s, Mauna Loa developed and perfected a process to improve the separation of the nut from its incredibly hard shell. This enabled them to offer the most desirable and undisturbed pure and whole macadamia nut. While the innovative company was busy perfecting its crop, its processing, and its product—its namesake volcano was busy as well. In 1984, a large eruption made headlines around the globe—putting the name Mauna Loa on the map. This brought attention not only to the volcano and the Island itself—but also to the macadamia nuts being grown on the volcano’s slopes. Tourists that began flocking to the area also began enjoying the locally-produced delicacy that Mauna Loa produced. In 2004, manufacturing giant The Hershey Company acquired the Mauna Loa brand, adding even more value to the already successful mac-daddy of nuts. In addition to the standard varieties of delicious macadamia nuts, the company offers a full menu of specialty treats like flavored nuts, chocolate-covered nuts, and glazed nuts. There’s even a Kona-coffee coated variety and a macadamia-nut version of Hershey’s famous Kisses candies. The Hilo, Hawaii processing plant remains the company’s primary base, featuring a visitor center where tours—and samples—are given. There, you can watch the magic unfold as the nut is husked, dried, and made into delicious, mouth-watering creations. And while you can purchase Mauna Loa goodies all over the world, you’ll find unique offerings at the Hilo facility that aren’t typically on grocery-store shelves. The visitor center, flanked by miles of macadamia nut orchards, is open six days a week from 8:30 am to 5:00 pm, but is closed Sundays and holidays. A trip to the Mauna Loa macadamia nut facility is more than just an informative and historical look at a true Hawaiian legend, it’s a feast for the eyes, the mind, and of course, the taste buds!