The Copoazu is native to the Peruvian Amazon rainforests. It is locally well known as the “white chocolate”. The butter is extracted from the seed through a cold pressed method. It contains antioxidant polyphenols (combat free radicals), phytosterols (anti-inflammatory effect on the skin) and fatty acids (moisturize, hydrate and protect), as well as vitamins. This butter brings a unique ultra-moisture to the skin, avoiding trans-epidermal loss and restoring its elasticity.
In Peru, this species is cultivated in the region of Madre de Dios, in southeastern Peru, bordering Brazil and Bolivia. There are around 40 small-scale farmers, cultivating on average 1 ha on a family basis. Men and women are involved in a 1:1 proportion. They grow the copoazu within agroforestry systems, associating copoazu with banana, araza and Amazon nut. The fruits fall from the trees which producers collect in bags. Then they separate and dry the seeds that they later deliver to the processing plant in Puerto Maldonado. The main gathering period is between December-March.
