CAMU CAMU ^Sale

The camu camu is a fruit with a high genetic diversity, which has a high content of ascorbic acid (vitamin C) whose values are between 2,000 and 2,994 milligrams per 10 gram (mg / g) of fresh pulp. Also in the language of the people Shipibos- Conibo know the Myrciaria dubia; as camo- camo; and uses its mature skin pigment for dyeing plant fibers Chambira (Astrocarium chambira).

Camu camu was initially considered a natural source of vitamin C by Ferreyra in 1959 in his monthly report on Agricultural Experiment Station in  La Molina.

The quality of our products reflect  the complete organic process; beginning with our growers in the amazon zone( Pucallpa and Iquitos)