English name: Amanzon Camu Camu fruit

Latin Name: Camu Camu fruit

Active ingredients: Vitamin C

Specification:  60 times more than Orange on Vitamin C  

Use Part: Fruit

Appearance: Light RED fine powder

Extract Method: Water/Ethanol

Test Method: TLC     

The extraordinarily high vitamin C content (on the order of 2-3% of fresh weight) is the most important property of the fruit, which has been exploited in positioning camu camu on international markets.

Long used by native peoples, wild camu camu fruit is harvested directly into canoes. The fruit has only recently come into large-scale 

cultivation and sale to the world market, with Japan being the major buyer. It is relatively easy to cultivate. It survives best in hot, damp, tropical climates, but will grow in the subtropics, surviving temperatures down to just above freezing. It requires copious water. Fair trade is present in low-land production from the Association of Camu Camu Producers of the Peruvian Amazon.

      Per 100 g of fresh fruit:

• Protein 0.4 g
• Carbohydrates 5.9 g
• Starches 0.44 g
• Sugars 1.28 g
• Dietary Fiber 1.1 g
• Fat 0.2 g
• Calcium 15.7 mg
• Copper 0.2
• Iron 0.53
• Magnesium 12.4 mg
• Manganese 2.1
• Potassium 83.9
• Sodium 11.1 mg
• Zinc 0.2
• Vitamin C: ranges from 1882-2280 mg depending on ripeness.

  Useful Contents

  Camu camu has an extraordinarily high vitamin C content (on the order of 2-3% of fresh weight,second only to the Australian native Terminalia ferdinandiana), and this property of the fruit has been exploited in positioning it on international markets. Vitamin C content declines as full maturity is reached, with a trade-off between vitamin C and flavour expression. As a myrtaceous fruit, camu camu most likely provides other nutritional benefits,but these are less understood and communicated to consumers. Camu camu has a unique aroma and fruit pigmentation. A reddish pigment in the leathery skin (probably anthocyanins) imparts an attractive and unique pink color on juices extracted from camu camu. The aroma is subtle, but is not as captivating as in more popular fruits. Camu camu is more recently also used in ice creams, sweets, etc.

  Processed powder from the fruit pulp is beginning to be sold in the west as a health food in loose powder or capsule form. In addition to the high vitamin C content, it contains the amino acids valine, leucine, andserine.

  It is also rich in flavonoids, such as anthocyanins, flavonols and flavanols, catechins, delphinidin 3-glucoside, cyanidin 3-glucoside, ellagic acid, and rutin; other analysis revealed the presence of gallic andellagic acids, suggesting that the fruit possesses hydrolyzed tannins (gallo- and/or ellagitannins).

  

  Application

  1. Fruit powder for food supplement and beverages 

  2. Exract powder for Nutritional products and health products

  Certificate of Analysis

  Analysis	Specification	Result
  Assay	NTL Vitamin C	Complies
  Apperance	Red powder	Complies
  Odor	Characteristic	Complies
  Taste	Characteristic	Complies
  Particle Szie	100% through 80 mesh	80 mesh
  Loss on drying	≤5%	4.21%
  Ash	≤5%	3.77%
  Heavy metal	≤10ppm	Complies
  Extract Solvent	Water	Complies
  Pb	≤1ppm	Complies
  As	≤2ppm	Complies
  Hg	Negative	Complies
  Total bacteria count	≤1000cfu/g	Complies
  Fungi	≤100cfu/g	Complies
  Samonella	Negative	Complies
  E. Coli	Negative	Complies

  Conclusion	Complies with specification
  Storage	Store in sealed containers at cool & dry place. Away from direct sunshine, moisture and pest infestation.
  Shelf life	2 years when properly stored.