How Mace Is Processed: From Harvest to Export
2 min read
Mace processing begins in Indonesia's nutmeg-growing regions, where the fruit of Myristica fragrans is harvested by farming communities. The journey from tree to export-ready product involves multiple stages of careful handling.
Step 1: Harvesting the Nutmeg Fruit
Nutmeg trees bear fruit year-round, with peak harvesting seasons varying by region. When the fruit is ripe, the outer fleshy husk splits open, revealing the bright red mace aril wrapped around the nutmeg seed inside. Farmers harvest the fruit by hand, often using long poles to reach higher branches.
Step 2: Separating the Mace
Once harvested, the nutmeg fruit is split open. The mace aril is carefully peeled away from the nutmeg seed by hand. This separation requires skill — rough handling damages the mace blades, reducing them from Grade A whole mace to lower grades.
Step 3: Drying
Fresh mace is bright red and pliable. It must be dried to reduce moisture content from approximately 70% to below 14% for safe storage and export. Drying is done on raised platforms or mats under direct sunlight, typically for 3–7 days depending on weather conditions. During drying, the mace transitions from bright red to a deeper orange-red color and becomes brittle.
Step 4: Flattening
After initial drying, mace blades are sometimes flattened by pressing them between boards. This creates a more uniform shape, easier to pack and grade. Not all mace is flattened — some buyers prefer the natural curled form.
Step 5: Sorting and Grading
Dried mace arrives at the processing facility where it is sorted into grades:
- Grade A — Whole, unbroken blades with deep color
- Grade B — Broken pieces
- Grade C — Fragments and small pieces
Sorting is done both manually and through mechanical screening. Quality control inspectors check for moisture, color, foreign matter, and damage.
Step 6: Quality Control
At Agro Fresh Global's facilities, every batch undergoes quality inspection:
- Moisture testing
- Visual color assessment
- Foreign matter removal
- Weight verification
- Sample retention for reference
Step 7: Packaging
Graded mace is packed according to buyer requirements — either in bulk bags (typically 25kg or 50kg) for buyers who handle their own packaging, or in Mandara branded retail packaging for buyers who want retail-ready product.
Step 8: Storage and Export
Packed mace is stored in climate-controlled warehouse conditions until shipment. Export involves phytosanitary certification, certificate of origin documentation, and containerized shipping to international buyers.
Why Origin Processing Matters
When mace is processed at origin — close to where it is grown — the supply chain is shorter, fresher, and more traceable. Agro Fresh Global handles every step from collection through export at our Indonesian facilities, eliminating unnecessary middlemen.