A species endemic to Brazil, characteristic of the Igapó Forest, Várzea Forest and Dense Ombrophilous Forest. It is one of the most popular fruits in the North region, widely consumed by the Amazonian population.

Fruit: has a hard skin, elliptical shape and weighs an average of 1,250 g. Its composition is 37.5% skin, 15.0% seed and 45.5% pulp.

Seed: has a white fat quite similar to cocoa butter.

Nutritional properties: cupuaçu contains iron, phosphorus and proteins, necessary for cell formation, participating in the chemical processes that allow the continuation of life. Vitamins: C (ascorbic acid), excellent for preventing flu, infections and even cancer, improving the immune system and scavenging free radicals; B complex vitamins (B1, B2, B5): B1 (thiamine), anti-stress and muscle tonic; B2 (riboflavin), relieves tired eyes and helps in the formation of red blood cells; B5 (pantothenic acid), helps in protecting the body alongside antibodies. It also contains tannins, which help prevent inflammation and toxins in the body. Fibers prevent the body from accumulating toxins, prevent fecal dryness and combat constipation. Cupuaçu seeds and pulp can be indicated for treating gastrointestinal tract diseases, and are also antioxidant.

Climate and soil: prefers deep soils with good water retention, fertility and good physical constitution, pH between 6.0 and 6.5.

The product is free of potential allergens as per RESOLUTION – RDC No. 26, OF JULY 2, 2015.

The ripe fruit is easily recognized by its unparalleled flavor, used in the manufacture of natural juices, ice cream, yogurts, sweets, jellies, puddings, as well as fillings and toppings. The seeds can be used in the production of cupulate, which was developed in the 1980s by retired researcher Raimunda Fátima Ribeiro de Nazaré, from Embrapa Eastern Amazon (Belém, PA): the cupuaçu seeds, which account for about 20% of the fruit, after being fermented, dried, roasted and ground, produce a product similar to conventional chocolate in flavor and texture, but free of caffeine and theobromine. Cupulate can be presented in bar or powder form, in milk chocolate, dark and white flavors.

Fun fact: in recent years, cupuaçu was at the center of an international debate about biopiracy. The Japanese company Asahi Foods, which had registered the name cupuaçu for exclusive use, had this registration cancelled in the European Union, Japan and the United States, following joint efforts by Brazilian NGOs and the federal government and legal actions brought against the Japanese company before the Chamber of Deputies and the Federal Senate.

Product to be delivered to the consumer (aseptic drums).

• Packaging
  Steel sheet drums lined with 02 (two) bags, one LDPE plastic with spout and another aseptic packaging, containing 200 kg of pulp and steel sheet lids. Hermetically sealed.
• Transport and
  Storage
  Transport must be carried out in closed vehicles (box trucks). Any damaged packaging that allows access to contaminants must be rejected upon receipt. Storage at room temperature.
• Conservation
  At room temperature. Once opened, consume on the same day.
• Shelf Life
  24 months after the manufacturing date, if stored under the described conditions.

• °Brix
  > 9.0
• % Acidity
  0.20 to 0.30
• pH
  > 0.75
• Total sugars (natural) g.100g-1
  10.0 to 19.0
• Total solids:
  > 12.0

• Physical aspects*
  Stable emulsion even after heating to 80°C.
• Color*
  Violet purple characteristic of purple açaí
• Consistency
  Dense liquid
• Aroma*
  Characteristic
• Flavor*
  Not sweet and not sour

• Total mold and yeast count
  ≤ 5.0 x 10³ CFU/g
• Escherichia coli
  Absent
• Staphylococcus aureus
  <100/g
• Salmonella sp*
  Absent in 25g
• Viable Trypanosoma cruzi
  Not detectable in 25g

*Daily Reference Values based on a diet of 2,000 kcal or 8,400 kJ. ** Daily value not established. Your daily values may be higher or lower depending on your needs. Source: PHILIPPI, S. T. Table of Food Composition: Support for Nutritional Decision. 2nd Ed. 2002