Camu-Camu production and producers

The Camu-Camu shrubs grow directly on the banks of the river in the Amazon.

The fruits can only be harvested by our producers from the boat twice a year between November and January and between March and May when the water levels allow, which is very hard work and under time pressure.

Our Peruvian partners also plant more easily accessible shrubs inland in order to cover the increasing demand and to guarantee a relatively good availability.

Transport

The shrubs are collected in ice boxes and transported straight to the production facility in order to preserve the valuable constituents of the freshly harvested Camu-Camu.

Processing

The first clean is done with water directly after harvesting.

Only the best fruits are then sorted by hand for further processing and pitted.

The pulp is then gently dried at a maximum temperature of 35 degrees in a special drying plant for 6 to 8 hours and then subsequently ground to a fine powder.

The powder is filled into high quality sacks and stored by our producer at approximately 4 degrees.