The potential of camu-camu; challenges and opportunities for the Brazilian food industry

Camu-camu, often referred to as the “gold of the Amazon” due to its impressive concentration of vitamin C and antioxidants, is already a well-established product in Peru, but it still faces significant challenges in establishing itself in the Brazilian market. Although camu-camu is largely unknown in Brazil, its nutritional richness – containing 100 times more vitamin C than lemon and 20 times more than acerola – suggests enormous potential for the national food sector. Like açaí and chestnut, camu-camu could follow the path of other natural Amazonian products and gain commercial prominence. Fernanda Cidade, who holds a master’s degree in Environmental Science and Sustainability and is a project analyst at the Amazon Development Institute (Idesam), points out that the camu-camu production chain is still in its embryonic phase, predominantly composed of riverside extractivist groups. Significant government incentives are needed to consolidate the flow of production and create ...