Market of the copoazú: Peru must focus on the production of high-quality pulp and butter

The copoazú (Theobroma grandiflorum), known as the "white cacao," is an Amazonian superfood from the Malvaceae family, the same as cacao. Native to the Amazon, it has gained a presence in fine pastry and haute cuisine, positioning itself as a differentiated alternative to cacao and as a niche ingredient with great potential for Peruvian agro-export. Its unique flavor and functional properties highlight it as a high-value product, capable of competing in specialized markets. The copoazú harvest is concentrated between January and May. Its sensory profile is unique: it combines the bitterness of cacao with intense fruity notes, close to pineapple and soursop. From a nutritional standpoint, it is a superfood. Composed of 85% water, it stands out for its high concentration of vitamin C—around 110 mg per 100 g, higher than that of cacao—as well as being rich in phosphorus and iron. Unlike its close relative, it does not contain theobromine or caffeine, making it an attractive ...