Origin of CAMU CAMU

CAMU CAMU, whose Latin name is Myrciaria dubia originated from Peru, and was found early in the entire Western Amazon region.

The CAMU CAMU belongs to the family of the Myrtaceae shrub and can be up to 6 meters high.

While it wears beautiful white flowers which are numerous on the shrub in the summer months until about September.

From December to April, the shrub has small, approximately 14 grams of heavy, bright red fruits.

Every fruit has two cores and a diameter of about 3 centimetres. Each Bush can carry up to 12 kg of fruits.

The fruits are known under Rumberry or Bayberry fruit. However, they were classified only in 1959, when they were little known, according to Farm

pally.

Even if the fruit of the inhabitants of the Amazon region was an important food, CAMU CAMU is used as an aphrodisiac, for example, by the inhabitants of the eastern Amazon region.

There, it is eaten raw after it was shelled.

 

Processing of CAMU CAMU

To process CAMU CAMU into powder or any other form, many work steps, especially as much by hand, are made.

From December, the bright red fruits such as the Green berries of the CAMU CAMU are harvested as shrubs.

This fruit remembers the size of the CAMU CAMU, that all 3000 kg fruit would have to be collected for about 120 kg of powder.

After the fruits in the production have arrived, the Green is separated from the red berries.

The Green berries are then released from the seeds, washed and peeled.

Then, the pulp, as well as the shell, are separated from each other. At 45°, it's gently dried together to process into powder.

Usually, red berries in the market sales come as the Green berries and demonstrate the higher vitamin C content. However, both fruits can be used to make the powder.