Food | 1 October, 2009 [ 17:33 ]Micro-pulverized Camu Camu Powder Hits the Market
LivinginPeru.com
Katrina Heimark

Camu camu is one of the fruits with the highest concentration of ascorbic acid, also known as Vitamin C. The strawberry contains 42 mg and the orange has 92mg of vitamin C for every 100 grams of pulp. However, camu camu has 2,780mg per 100 grams of pulp. A huge difference. And for that reason, camu camu is being used in various food industries, as well as in pharmaceutics.
According to
El Comercio, one of the most popular commercialization methods of camu camu is through atomic extraction, which in Peru, is marketed as powder. However, Rolando Aliaga, an engineer with a degree from the Universidad Agraria, as well as manager of Inversiones 2A, warns that the atomic extract is often popularily sold as camu camu powder, when it reality, the name is not accurate.
“For example, the extract can’t be used in capsules,” he states. Because of that, Inversiones 2A has developed a process that allows for the production of micro-pulverized camu camu powder, which, according to Aliaga, has more benefits for the consumer. “While 100 grams of atomic extract contains between 5,000 and 9,000 units of vitamin C, the micro-pulverized powder can reach up to 22,000 units per 100 grams.”
Also, the powder can be consumed in juices, as well as can be converted into capsules and can be used to improve various types of food. “This product has a higher value because a kilo of atomic extract can be sold for US$4, a kilo of micro-pulverized powder can be exported for around US$60 to $70. Currently, Inversiones 2A exports two tons of powder a month.
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tags :
peru, fruit, camu camu, vitamin c
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