Camu camu is a bushy river side tree found in the Amazon Rainforest in Peru. Camu camu has bushy feathery foliage and small flowers that have waxy white petals and produce a sweet aroma. Camu camu bears a soft, reddish-green to dark red, balloon-shaped fruit that is usually 10 to 30 mm in diameter.
Name: Camu Camu
Scientific Name: Myrciaria dubia ( H.B.K. ) Mc Vaugh
Ordinary Name: Camu Camu
Origin: Peruvian Amazon (Loreto, Ucayali)
Part Used: Fruit
Camu camu naturally grows in the wild along river shores. However, due to the popularity it has gained in recent years, cultivated areas promoted by public and private entities have developed. Natural distribution indicates that the highest concentration and diversity of crops is located in the
Peruvian jungle, along Ucayali and Amazonas rivers located between Pucallpa (over Ucayali River) and Pebas (over Amazonas River). The plant is extremely tolerant of flooding, withstanding 4 to 5 months with its roots and even much of the aerial parts submerged in water. The species propagates through botanical seeds. In cultivation, the tree begins bearing fruits after attaining 2 cm in stem girth (three years after emergence of the seedling). Harvests are seasonal and occur once per year, between December and March; in synchrony with the annual cycle of precipitation.
This Amazonian fruit has gained a lot of attention recently, due its high concentration of vitamin C. The vitamin C content of Camu camu reaches up to 2,700 mg. per 100g. of pulp which is equivalent to almost 40 times the vitamin C content in orange pulp. It also contains thiamine, riboflavin, niacin and bioflavonoid.
Camu camu pulp is used to make juice, concentrated nectar, yogurt, ice cream, jam,
alcoholic and non-alcoholic drinks. Due to it is high content of Ascorbic acid in the
form of natural vitamin C, it is used to mixed with other tropical fruits to
make exotic drinks.
The high content of vitamin C produces no allergic reactions in
children, due to the fact that it is 100% natural.
For nutraceutical purpose, dehydrated Camu camu pulp can be
used to make vitamin C capsules and tablets. Another use of
Camu camu is to add natural vitamin C to drinks for athletes,
citrus punch, fruit beverages, ice cream and yogurt.
CAMU CAMU DRIED POWDER SPECIFICATION SHEET
|I. SPECIES IDENTIFICATION AND PRODUCT STANDARDS|
|Scientific Name||Myrciaria dubia (H.B.K) McVaugh ó Myrciaria dubia (Kunth) McVaugh|
|Part of Plant Used||Fruit|
|Shelf life||24 months from date of manufacture unopened in original packaging|
|Packaging||5 kg. aluminum bag, shipping carton|
|II. ORGANOLEPTIC CHARACTERISTICS|
|Color||Beige – light brown||Organoleptic|
|Aroma||Typical of Camu Camu||Organoleptic|
|Flavor||Sour - typical of Camu Camu||Organoleptic|
|III. PHYSICAL CHEMICAL CHARACTERISTICS|
|Mesh size||100% through mesh 80||Sieve analysis|
|≤ 80% through mesh 100|
|Potency||≥ 20% natural Vitamin C||LIDY-001|
|Carrier||≥ Camu camu skin powder||Formula|
|Drying method||≤ 45ºC||IR and solar drying|
|IV. MICROBIOLOGICAL CHARACTERISTICS|
|Standard plate count||≤ 10,000 CFU/g.||ICMSF 2nd Ed.1983 Vol 1 Part II Method 1|
|Coliform||≤ 100 CFU/g.||ICMSF 2nd Ed.1983 Vol 1 Part II Method 1|
|E. coli||Absent||ICMSF 2nd Ed.1983 Vol 1 Part II Method 1|
|Salmonella||Absence /25g.||ICMSF 2nd Ed.1983 Vol 1 Part II Method 1|
|Staph. Aureus||Absent||ICMSF 2nd Ed. !983 Vol 1 Part II Method 5|
|Yeast and mold||≤ 1,000 CFU/g.||ICMSF 2nd Ed.1983 Vol 1 Part II|
|V. HEAVY METAL|
|Mercury (Hg)||≤ 0.1 ppm||NOM-117-SSA1-1994|
|Lead (Pb)||≤ 0.5 ppm||NOM-117-SSA1-1995|
|Cadmium (Cd)||≤ 1.0 ppm||NOM-117-SSA1-1996|
|Arsenic (As)||≤ 3.0 ppm||NOM-117-SSA1-1997|