Almond MAKAKO is a high-yielding variety with resistance to climatic conditions. The tree is characterized by a semi-erect habitus and the ability to grow quickly, ensuring a high yield within 30–35 %. Flowering occurs very late, but the tree is self-fertile, and fruit maturation begins early, allowing harvest from mid-August to late September. Such a harvest schedule is particularly valuable for regions where spring frosts and September rains may reduce product quality.
The MAKAKO variety was introduced in Georgia as one of the promising options for expanding almond production on an area of 500–600 ha. It does not differ in taste properties from popular varieties such as 'Guara', 'Solleta', or 'Nonpareil', but has an advantage in caliber and absence of double seeds, which increases its value on the international market. In Georgia, processing chains are actively developing: from roasting to shelling almonds, as well as kernel production, which is more profitable in terms of export trade.
Almond MAKAKO is not only a tasty and nutritious product, but also a superfood rich in protein (≈21 g/100 g), fiber (>12 g), vitamin E (>25 mg), and healthy fats. It improves heart health, reduces cholesterol levels, supports the nervous system and skin, and helps control weight. In the food industry, it is used in plant milks, flour, oils, and cereals; in cosmetics – as a component of moisturizing products, and in pharmaceuticals – thanks to antioxidant properties. The MAKAKO variety combines high yield with excellent nutritional qualities, making it an attractive choice for manufacturers seeking sustainable and profitable business in the global almond market.
