Amazon Ruby

CAMU CAMU (Mycriaria dubia)

Description

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
Family: Myrtaceae
Ordinary Name: Camu Camu
Origin: Peruvian Amazon (Loreto, Ucayali)
Part Used: Fruit

Cultivation

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.

Properties

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.

Nutritional Use
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.

Nutraceutic Use
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 
Origin Peru
Part of Plant Used Fruit
Product Dried powder
Physical Status Solid
Shelf life 24 months from date of manufacture unopened in original packaging
 
Packaging 5 kg. aluminum bag, shipping carton
 
II. ORGANOLEPTIC CHARACTERISTICS
Test Specification Method
Color Beige – light brown Organoleptic
Aroma Typical of Camu Camu Organoleptic
Flavor Sour - typical of Camu Camu Organoleptic
Texture Fine powder Organoleptic
 
III. PHYSICAL CHEMICAL CHARACTERISTICS
Test Specification Method
Mesh size 100% through mesh 80 Sieve analysis
≤ 80% through mesh 100
Potency ≥ 20% natural Vitamin C LIDY-001
Moisture ≤ 6% Gravimetric
Carrier ≥  Camu camu skin powder Formula
Drying method ≤ 45ºC IR and solar drying
 
IV. MICROBIOLOGICAL CHARACTERISTICS
Test Specification Method
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
Test Specification Method
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

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