The Camu Camu, a source of vitamin C
It is a shrub that can reach a height of 6 to 8 meters and is located mainly on the banks of rivers. A species with semi-aquatic features, which resists heavy flooding of the derived temperatures between 20 to 30 degrees and annual rainfall of up to 3000 mm of water per square meter. The camu camu fruit is red and has a sour taste and strong.
Is achieved mainly in the Amazon, specifically in the sub-region that belongs to Amazonian Peru, which began the export of this plant in the mid 90′s, when he recognized the demand in some markets for this fruit, specifically Japan, who in 1994, purchases made camu camu global amount of 450 million dollars. Currently, global demand for this fruit goes from 20,000 metric tonnes.
The camu camu has a high ascorbic acid content when compared with orange, gives us 30 times more vitamin C (between 2780 to 6000 milligrams per 100 grams of pulp), 50% more phosphorus, 3 times more niacin 10 times more iron and vitamin b2 twice. In addition it also has calcium and beta carotene.
This fruit has influenza properties, astringent, nourishing, anti-inflammatory, antiviral, emollient, antidepressants and slimming aid and natural. It also helps to heal, and prevents diabetes, cough, bronchitis, pulmonary, oxygenates the brain and is very helpful at the time of great physical effort.
The food industry uses camu camu to yogurts, juices, ice cream, jam and nectar. While it used in pharmaceutical tablets and capsules of vitamin c.