Camu-camu, a natural treasure of the Peruvian Amazon, thrives in the diverse soils of its ecosystem. From fertile flooded lands to white sandy beaches, this hardy plant shows remarkable adaptability. Its roots extend in poor soils to support biennial or triennial fruit production, while in rich soils it can offer several harvests per year.

Botanical and Habitat Description

The camu-camuzeiro (Myrciaria dubia) is a woody shrub typical of the Amazon, which grows along the rivers and lakes of the Amazon basin. Its height varies from 1.5 to 4 meters, with stems of similar caliber emerging from the ground, and sometimes a short stem before the main branch. The camu-camu fruit is spherical, with a fleshy and whitish mesocarp. Immature, it is pale green, turning wine red when ripe, and measures between 1.4 and 2.7 cm in height and 1.6 to 3.10 cm in diameter.

Nutritional Value and Use

Camu-camu is recognized for its exceptional vitamin C content, varying from 800 to 6,100 mg per 100 g of pulp, particularly stable and increases when ripe. It is used in a variety of food, cosmetic and pharmaceutical products, harnessing its potential for vitamin C and anthocyanins, powerful antioxidants that give ripe fruit juice its distinctive pink-red color.

Culture and Economy

Camu-camu is grown in diverse Amazonian ecosystems, with notable genetic variation between regions. Seeds distributed across Brazil have shown successful adaptation, particularly in the regions of Minas Gerais and São Paulo. Its flood-resistant crop is expanding, with improved varieties offering up to 23 kg of fruit per plant per harvest. Cloning techniques allow efficient vegetative propagation, and the transformation of the pulp into soluble powder enriched with ascorbic acid is particularly promising.

Social and Commercial Impact

Camu-camu harvesting is often carried out by local fishermen during river floods, providing an alternative source of income. Although little known locally, it is in high demand internationally, particularly in Japan, the United States and Europe, where it is exported in the form of frozen pulp. Derived products include soft drinks, jams, ice creams, and nectars, as well as shampoos and syrups produced in Brazil.