Brazil Nut Oil Bertholletia Excelsa Seed Oil ORGANIC + WILD HARVEST

Total Page:16

File Type:pdf, Size:1020Kb

Brazil Nut Oil Bertholletia Excelsa Seed Oil ORGANIC + WILD HARVEST PRODUCT SHEET Brazil Nut Oil Bertholletia Excelsa Seed Oil ORGANIC + WILD HARVEST PRODUCT OVERVIEW Our Brazil Nut Oil is sourced from the Madre de Dios region of Peru. They are better known as Amazon Nuts in the communities that collect them, since they grow across the rainforests of Peru, Brazil, and Bolivia. The trees grow wild and are one of the giants of the rainforest— often standing tall for hundreds of years. By sourcing our oil for your products, you give value to the bounty of these incredible forests, while also supporting the local castañeros who collect the nuts as a way to fund the teachers and supplies needed for a new school year. Brazil Nut Oil is subtle yellow in color, and has a sweet, nutty scent that makes it a great fit for personal care products. Light and easy to apply, it provides long-lasting emolliency that can be used all over the body. It possesses a high vitamin and mineral content that helps to encourage skin rejuvenation. With a melting point of 4°C, it becomes semi-solid in colder temperatures. COMPANY OVERVIEW FEATURES & BENEFITS Candela is leading the way to a better future • A unique combination of oleic acid and Vitamin E for people and the planet. Headquartered in the heart of the Peruvian Amazon, our history • Contains linoleic, oleic, palmitic, and stearic acids is steeped in a 30 year commitment to • Rich in Omegas 3 to reduce irritation and redness biodiversity, regenerative practices, and fair trade principles. • High Vitamin E to slow aging and combat free radicals • Deeply emollient Every bit of the butters and oils we make come from local and indigenous producers. By supporting these small suppliers that wild USED IN craft, cultivate, and sustainably harvest the best that the Andes and Amazon have to offer, • Facial moisturizers and other skincare products we are able to enhance and empower the • Soaps and mild cleansers communities they come from by putting 100% of our surplus back into their homes. • Nourishing shampoos and conditioners • Hair repair and growth treatments • Lotions for dry and irritated skin • Anti-aging products PRODUCT SPECIFICATIONS Brazil Nut Oil Bertholletia Excelsa Seed Oil Storage & Transport Fatty Acid Composition C-Chain % Typical Value Away from sunlight at room temperature can Palmitic Acid C16:0 12 – 18 be stored in the refrigerator but it may tend to form corpuscles stearin this phenomenon does not alter the quality of the oil. It can Palmitoletic Acid C16:1 < 0.50 be transported in a closed container at room temperature. Stearic Acid C18:0 8 – 13 Oleic Acid (Omega 9) C18:1 29 – 40 Shelf Life Linoleic Acid (Omega 6) C18:2 32 – 47 This product has a 12 month shelf life under proper storage conditions established and in Gadoleic Acid C20:1 < 0.20 its unopened original container. Manufacturing Standards Physicochemical Features Amount This product is processed in a factory it has Acid Value (% Free fatty acids) < 2% HACCP certification, UEBT, certified Organic RTPO (Peruvian technical regulations organic), NOP and EU organic. Peroxide Value (mEquO2/kg) < 15 Insoluble Matter (%) 0.2% Iodine Value (g I2/100g) 59 – 127 Saponification Value (mgKOH/g) 167 – 207 Location Packaging Options Size This product is Bulk Drums 190kg sustainably sourced from the Madre De Dios rainforest in Peru. Bulk Plastic Containers 1 kg or 18kg Cardboard Box Duplex of Glass Bottles 250ml, 33ml PRODUCT SHEET Cupuacu Butter Theobroma Grandiflorum Seed Butter ORGANIC PRODUCT OVERVIEW Our Cupuaçu Butter comes from suppliers in Puerto Maldonado, located in the Madre de Dios region of Peru. Planted alongside legumes to provide iron to the soil, our small producers fertilize the trees and collect the fallen cupuaçu fruits. The seeds are then separated, dried, and delivered to the Candela plant to be cold pressed into butter. Cupuaçu Butter is related to cocoa butter, and shares a similar aroma and luxurious texture. It has a nourishing fatty acid profile that provides outstanding moisture. Cupuaçu Butter has been shown to be more hydrating than lanolin, making it a great plant-based substitute. Due to its rich nutrition, it provides protection and repair benefits for both skin and hair, going so far as to make it an effective treatment for burns. COMPANY OVERVIEW FEATURES & BENEFITS Candela is leading the way to a better future • Rich in phytosterols to combat free radicals for people and the planet. Headquartered in the heart of the Peruvian Amazon, our history • Polyphenols and fatty acids for deep hydration is steeped in a 30 year commitment to • Contains linoleic, lauric, myristic, and oleic acids biodiversity, regenerative practices, and fair trade principles. • UV-filter properties to boost SPF • Antibacterial properties Every bit of the butters and oils we make come from local and indigenous producers. • High melting point By supporting these small suppliers that wild craft, cultivate, and sustainably harvest the best that the Andes and Amazon have to offer, USED IN we are able to enhance and empower the • Hair growth masks and smoothing styling creams communities they come from by putting 100% of our surplus back into their homes. • Skincare cleansers, creams, and salves • Body butter and lotions • Skin repair cream and anti-aging products • General haircare, cosmetics, and deodorants PRODUCT SPECIFICATIONS Cupuacu Butter Theobroma Grandiflorum Seed Butter Storage & Transport Fatty Acid Composition C-Chain % Typical Value Store in closed containers below 25°C. Palmitic Acid C16:0 7.20 – 7.38 Away from sunlight. Palmitoletic Acid C16:1 0.06 – 0.10 Margaric Acid C17:0 0.20 – 0.21 Stearic Acid C18:0 30.78 – 30.80 Shelf Life Oleic Acid (Omega 9) C18:1 43.64 – 43.90 This product has a 12 month shelf life under proper storage conditions established and in its unopened original container. Linoleic Acid (Omega 6) C18:2 4.17 – 4.6 Linolenic Acid (Omega 3) C18:3 < 0.20 Arachidic Acid C20:0 10.72 – 11.0 Manufacturing Standards Physicochemical Features Amount This product is processed in a factory it has Acid Value (% Free fatty acids) < 5% HACCP certification and UEBT. Peroxide Value (mEquO2/kg) < 20 Unsaponifiable Matter (%) < 0.5 Iodine Value (g I2/100 g) 30 – 50 Saponification Value (mgKOH/g) 180 – 200 Location Packaging Options Size This product is Bulk Plastic Containers 1 kg, 3.5kg or 18kg sustainably sourced from the Madre De Dios rainforest in Peru. Cardboard Box Duplex of Plastic Containers 7g PRODUCT SHEET Murumuru Butter Astrocaryum Murumuru Seed Butter ORGANIC + WILD HARVEST PRODUCT OVERVIEW Our Murumuru Butter comes from places like the Santa Teresita native community in the Ucayali region of Peru. Previously, no one bought or sold murumuru fruit in Peru. Because of our product, we can finally use the wild murumuru fruits that are sustainably collected from the ground and turn them into a new source of income for these forest communities. Candela is partnering with this community to secure the title to their land from Peru’s government—an extensive and expensive process that is essential to conserving their forest and livelihood. Murumuru butter can range in color from white to beige, and carries a nutty scent. Similar to coconut oil, but with a higher melting point, it can be used in a vast number of wonderful products for the whole body. Murumuru butter’s fatty acid profile makes it an excellent moisturizer. It is also anti-bacterial and reduces irritation, giving products that incorporate it a healing component. COMPANY OVERVIEW FEATURES & BENEFITS Candela is leading the way to a better future • High in moisturizing lauric and myristic acid for people and the planet. Headquartered in the heart of the Peruvian Amazon, our history • High concentration of oleic acid is steeped in a 30 year commitment to • Promotes healing by reducing irritation and bacteria biodiversity, regenerative practices, and fair trade principles. • Rich in Vitamin A to slow aging and combat acne Every bit of the butters and oils we make come from local and indigenous producers. USED IN By supporting these small suppliers that wild • Moisturizing and curly shampoos, conditioners, and pomades craft, cultivate, and sustainably harvest the best that the Andes and Amazon have to offer, • Hair repair treatments we are able to enhance and empower the • Skincare for dry, chapped, and acne-prone skin communities they come from by putting • Nourishing soaps and lip balms 100% of our surplus back into their homes. • Healing skincare treatments • Anti-aging products PRODUCT SPECIFICATIONS Murumuru Butter Astrocaryum Murumuru Seed Butter Storage & Transport Fatty Acid Composition C-Chain % Typical Value Store in closed containers below 25°C. Caprylic Acid C8:0 1.28 – 1.85 Away from sunlight. Capric Acid C10:0 1.42 – 1.85 Lauric Acid C12:0 43.81 – 47.46 Shelf Life Myristic Acid C14:0 20.03 – 32.40 This product has a 12 month shelf life under proper storage conditions established and in Stearic Acid C18:0 2.20 – 2.65 its unopened original container. Oleic Acid (Omega 9) C18:1 6.31 – 12.56 Linoleic Acid (Omega 6) C18:2 1.50 – 2.88 Manufacturing Standards Physicochemical Features Amount This product is processed in a factory it has Acid Value (% Free fatty acids) < 10% HACCP certification and UEBT. Peroxide Value (mEquO2/kg) < 20 1 Iodine Value (g I2/100 g) < 15 1 Saponification Value (mgKOH/g) 270 – 350 Melting Point (°C) 25 – 37 Location Packaging Options Size This product is Bulk Plastic Containers 3.5kg or 18kg sustainably sourced from the Loreto rainforest in Peru. Cardboard Box Duplex of Plastic Containers 7g PRODUCT SHEET Passion Fruit Seed Oil Passiflora Edulis Seed Oil ORGANIC PRODUCT OVERVIEW Our Passion Fruit Seed Oil comes from the Andean superfruit you’ve come to love from juices and desserts.
Recommended publications
  • Preliminary Specifications Copoazu
    PRELIMINARY SPECIFICATIONS CP-ESP-AC-13 VERSION:05 COPOAZU BUTTER Prepared by: Review by: Approved by Date February - 2017 Team Research and Team Quality Assurance General Manager Page 1 of 3 Development 1.-PRODUCT Copoazu/ Cupuacu butter 2.-COUNTRY OF ORIGIN Peru 3.-PLACE OF PRODUCTION OF RAW MATERIAL Madre de Dios 4.-TYPE Cosmetic 5.-INGREDIENT 100% copoazu seeds 6.-INCI NAME OF INGREDIENT Theobroma grandiflorum seed butter 7.-CHARACTERISTICS Butter is extracted from the pure seeds of the fruit to obtain raw, filtered and unrefined butter. Theobroma grandiflorum seed butter is classified as skin emollient can be used for manufacturing different cosmetics. 8.-ORGANOLEPTIC FEATURES Odor: Characteristic. Color: Yellowish white. 9.- PHYSICOCHEMICAL FEATURES* Acid value (% Free fatty acids) < 5 % Peroxide value (mEquO2 / kg) < 20 Unsaponifiable matter (%)1 < 0.5 1 Iodine value (g I2/100 g) 30 - 50 Saponification value (mgKOH/g) 1 180 - 200 Appearance: Yellowish-white solid. viscous liquid above 86°F (30°C). Reference: 1 “Final Report: Plant-Derived Fatty Acid oils as Used in Cosmetics - March 4, 2011”; Table 3. Chemical properties for plant- derived fatty acid oils. Page: 23. Author: The 2011 Cosmetic Ingredient review expert panel members. 10.-TYPICAL FATTY ACID PROFILE*: FATTY ACID NAME C-CHAIN %TYPICAL VALUES1,2 Palmitic acid C16:0 7.20 – 7.38 Palmitolic acid C16:1 0.06 – 0.10 Margaric acid C17:0 0.20 – 0.21 Stearic acid C18:0 30.78 - 30.80 Oleic acid (omega 9) C18:1 43.64 – 43.90 Linoleic acid (omega 6) C18:2 4.17 – 4.6 Linolenic acid (omega 3) C18:3 < 0.20 Arachidic acid C20:0 10.72 – 11.0 Reference: 1 “Final Report: Plant-Derived Fatty Acid oils as Used in Cosmetics - March 4, 2011”; Table 4.
    [Show full text]
  • What's in Your Tropical Fruit?1
    FSHN 07-08 What’s in Your Tropical Fruit?1 Susan S. Percival and Brooke Findley2 Florida ranked ninth in the nation for total cash receipts from fruit, with nearly 28% of this from field crops and other crops not including vegetables. Additionally, Florida’s top export is fruit; in 2003, Florida ranked second in the nation in fruit exports (3). Since the production of tropical fruits is an important part of the economy of the state, highlighting the nutritional benefits of these fruits enhances their marketability and appeal. However, the lack of comprehensive information about the nutritional properties of these foods presents a challenge. The purpose of this publication is to evaluate the current information available on the nutrient composition of Figure 1. Tropical Fruit Day (2005). tropical fruits. The nutrient information (amounts of fiber, Credits: UF/IFAS Vitamin A, Vitamin C, folate, potassium, calcium and iron) for the tropical fruits examined was compiled from the Introduction USDA National Nutrient Database for Standard Reference Fruits are abundant in nutrients, such as fiber, potas- (4, 5) (see Table 1). These values were then compared to the sium, folate, and Vitamin C. Moreover, they also contain daily reference values for food labeling (6) and evaluated carotenoids and polyphenols, which act as antioxidants in relation to the percent provided per serving. According within the body. Eating large amounts of plant-based foods to the FDA, a “good” source of a nutrient provides 10-19% has been associated with lowered rates of cardiovascular of the daily reference value, while an “excellent” source disease (1, 2) and with decreased risk of cancer and stroke provides 20% of the daily reference value (6, 7).
    [Show full text]
  • Natural Cosmetic Ingredients Exotic Butters & Oleins
    www.icsc.dk Natural Cosmetic Ingredients Exotic Butters & Oleins Conventional, Organic and Internal Stabilized Exotic Butters & Oleins Exotic Oils and butters are derived from uncontrolled plantations or jungles of Asia, Africa and South – Central America. The word exotic is used to define clearly that these crops are dependent on geographical and seasonal variations, which has an impact on their yearly production capacity. Our selection of natural exotic butters and oils are great to be used in the following applications: Anti-aging and anti-wrinkle creams Sun Protection Factor SPF Softening and hydration creams Skin brightening applications General skin care products Internal Stabilization I.S. extends the lifecycle of the products 20-30 times as compare to conventional. www.icsc.dk COCOA BUTTER Theobroma Cacao • Emollient • Stable emulsions and exceptionally good oxidative stability • Reduce degeneration and restores flexibility of the skin • Fine softening effect • Skincare, massage, cream, make-up, sunscreens CONVENTIONAL ORGANIC STABILIZED AVOCADO BUTTER Persea Gratissima • Skincare, massage, cream, make-up • Gives stables emulsions • Rapid absorption into skin • Good oxidative stability • High Oleic acid content • Protective effect against sunlight • Used as a remedy against rheumatism and epidermal pains • Emollient CONVENTIONAL ORGANIC STABILIZED ILLIPE BUTTER Shorea Stenoptera • Emollient • Fine softening effect and good spreadability on the skin • Stable emulsions and exceptionally good oxidative stability • Creams, stick
    [Show full text]
  • 19 0722 00 E.Pdf
    DUS DEAS 77-1 DRAFT UGANDA STANDARD First Edition 2019-mm-dd Fruit juices and nectars — Specification DRAFT REVIEW PUBLIC Reference number DUS DEAS 77-1: 2019 © UNBS 2019 DUS DEAS 77-1: 2019 Compliance with this standard does not, of itself confer immunity from legal obligations A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application DRAFT REVIEW © UNBS 2019 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronicPUBLIC or mechanical, including photocopying and microfilm, without prior written permission from UNBS. Requests for permission to reproduce this document should be addressed to The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: +256 417 333 250/1/2 Fax: +256 414 286 123 E-mail: [email protected] Web: www.unbs.go.ug ii © UNBS 2019 - All rights reserved DUS DEAS 77-1: 2019 National foreword Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and Cooperatives established under Cap 327, of the Laws of Uganda, as amended. UNBS is mandated to co- ordinate the elaboration of standards and is (a) a member of International Organisation for Standardisation (ISO) and (b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and (c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). The work of preparing Uganda Standards is carried out through Technical Committees.
    [Show full text]
  • Current Issues in Non-Timber Forest Products Research
    New Cover 6/24/98 9:56 PM Page 1 Current Issues in Non-Timber Forest Products Research Edited by M. Ruiz Pérez and J.E.M. Arnold CIFOR CENTER FOR INTERNATIONAL FORESTRY RESEARCH Front pages 6/24/98 10:02 PM Page 1 CURRENT ISSUES IN NON-TIMBER FOREST PRODUCTS RESEARCH Front pages 6/24/98 10:02 PM Page 3 CURRENT ISSUES IN NON-TIMBER FOREST PRODUCTS RESEARCH Proceedings of the Workshop ÒResearch on NTFPÓ Hot Springs, Zimbabwe 28 August - 2 September 1995 Editors: M. Ruiz PŽrez and J.E.M. Arnold with the assistance of Yvonne Byron CIFOR CENTER FOR INTERNATIONAL FORESTRY RESEARCH Front pages 6/24/98 10:02 PM Page 4 © 1996 by Center for International Forestry Research All rights reserved. Published 1996. Printed in Indonesia Reprinted July 1997 ISBN: 979-8764-06-4 Cover: Children selling baobab fruits near Hot Springs, Zimbabwe (photo: Manuel Ruiz PŽrez) Center for International Forestry Research Bogor, Indonesia Mailing address: PO Box 6596 JKPWB, Jakarta 10065, Indonesia Front pages 6/24/98 10:02 PM Page 5 Contents Foreword vii Contributors ix Chapter 1: Framing the Issues Relating to Non-Timber Forest Products Research 1 J.E. Michael Arnold and Manuel Ruiz PŽrez Chapter 2: Observations on the Sustainable Exploitation of Non-Timber Tropical Forest Products An EcologistÕs Perspective Charles M. Peters 19 Chapter 3: Not Seeing the Animals for the Trees The Many Values of Wild Animals in Forest Ecosystems 41 Kent H. Redford Chapter 4: Modernisation and Technological Dualism in the Extractive Economy in Amazonia 59 Alfredo K.O.
    [Show full text]
  • HERBS: FACTS and FALLACIES Understanding Bio-Active Components of Plant-Derived Dietary Supplements
    SUPPLEMENTS: FACT OR FALLACY? Understanding Bio-Active Components of Plant-derived Dietary Supplements Essential Oils Milk Thistle Cayenne Goldenseal Bruce H. Woolley Professor Emeritus, Brigham Young University • 1894: USDA’s first nutrition guidelines. These NUTRITION essentially were: moderation in everything, eat a variety of nutrition-rich foods, watch your portion GUIDELINES size, and avoid eating too much fat. HISTORY • 1943: USDA updated this to their “Basic 7″, which was spurred on by wartime rationing. These basic seven were: green and yellow vegetables; oranges, tomatoes, grapefruit, raw cabbage or salad greens; potatoes, fruits and vegetables; milk based products; meat and eggs; bread, flour, and cereals; and butter or margarine. • 1956: “The Basic Four”: “vegetables and fruits”, milk, meat, and “cereals and breads”. • 1992:The Food Pyramid. • Since 1980: USDA also has produced much more detailed nutrition guides than the quick-fix picture versions, • 2010: Includes exercise. However, like the food pyramid and MyPlate, they seem to be heavily influenced by various groups within the agriculture industry. AM I RECEIVING THE NUTRIENTS I NEED? The USDA surveyed 16,000 Americans and found that not one person obtained 100 percent of essential nutrients such as magnesium, vitamin E, and zinc.1 Similarly, children and adolescents did not obtain enough essential nutrients such as folate, vitamin C, and calcium.2 1. 1.Nutrition Nutrition Today Today 2. USDA Nutrition Assistance Program Report Series CN-01-CD1 2. USDA Nutrition Assistance
    [Show full text]
  • Gcc Standarization Oraganization (Gso)
    GSO Draft Standard GSO …./2018 GCC STANDARIZATION ORAGANIZATION (GSO) (FDS) Prepared by GSO Technical Committee No TC05 General Standard for Fruit Juices, Drink and Nectars I.C.S:67.160.20 This document is a draft GSO standard circulated for comment. It is, therefore, subject to alteration and modification and may not be referred to as a GSO standard until approved by GSO. GSO Draft Standard GSO …./2018 Foreword The GCC Standardization Organization (GSO) is a regional Organisation which consists of the National Standards Bodies of GCC member states. One of GSO main functions is to issue GSO technical Standards through specialised technical committees (TCs). GSO through the technical program of committee TC No (5) "GSO Technical Committee for Food and Agricultural Products" has updated and merged the following GSO Technical Regulations: GSO2456/2015 “Fresh Fruit Juice (non-pasteurized)” GSO1820/2015 “Fruit Juices and Nectars” GSO794/2010 “Fruit Drink” GSO2201/2012 “Juices with Milk” GSO846/1997 “Mixed Fruit Nectars” The Draft Standard has been prepared by the Kingdom of Saudi Arabia. This standard has been approved as a Gulf Technical regulation by the GSO Board of Directors in its meeting No (), which was held on 00/00/143 A.H (00/00/201 AD), providing that the following GSO Technical regulations are repealed: GSO2456/2015 “Fresh Fruit Juice (non-pasteurized)” GSO794/2010 “Fruit Drink” GSO2201/2012 “Juices with Milk” GSO846/1997 “Mixed Fruit Nectars” and replaces it. Fruit Juices, Drink and Nectars 1- Scope and field of application This GSO Standard applies to fruit juices and nectars, fresh fruit juice (non-pasteurised), fruit drink, juices with milk, and mixed fruit nectars.
    [Show full text]
  • Non-Wood Forest Products
    Non-farm income wo from non- od forest prod ucts FAO Diversification booklet 12 FAO Diversification Diversification booklet number 12 Non-farm income wo from non- od forest products Elaine Marshall and Cherukat Chandrasekharan Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations Rome 2009 The views expressed in this publication are those of the author(s) and do not necessarily reflect the views of the Food and Agriculture Organization of the United Nations. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders.
    [Show full text]
  • Theobroma Grandiflorum Breeding Optimization Based on Repeatability
    bioRxiv preprint doi: https://doi.org/10.1101/2021.06.01.446536; this version posted June 2, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 1 1 2 3 Theobroma grandiflorum breeding optimization based on 4 repeatability, stability and adaptability information 5 6 7 Saulo Fabrício da Silva Chaves1*, Rafael Moysés Alves2, Rodrigo Silva Alves3, Alexandre Magno 8 Sebbenn4, Marcos Deon Vilela de Resende5, Luiz Antônio dos Santos Dias1 9 10 11 1Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil. 12 2Embrapa Amazônia Oriental, Belém, Pará, Brazil. 13 3Instituto Nacional de Ciência e Tecnologia do Café, Lavras, Minas Gerais, Brazil. 14 4Instituto Florestal de São Paulo, São Paulo, São Paulo, Brazil. 15 5Embrapa Café, Viçosa, Minas Gerais, Brazil. 16 17 *Corresponding author: 18 E-mail: [email protected] 19 20 21 All the authors contributed equally to this work 22 bioRxiv preprint doi: https://doi.org/10.1101/2021.06.01.446536; this version posted June 2, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 2 23 Abstract 24 The cultivation of Theobroma grandiflorum in the Brazilian Amazon is mainly conducted by family 25 farmers who use a range of different management strategies.
    [Show full text]
  • Palm Trees of the Amazon and Their Uses
    «fem \J (Fft Ford & West hth London PALM TREES OF THE AMAZON AND THEIR USES. BY ALFRED RUSSEL WALLACE. WITH FORTY-EIGHT PLATES, LONDON: JOHN VAN VOORST, I PATERNOSTER ROW 1853, PRINTED BY TAYLOR AND FRANCIS3 RED LION COURT, FLEET STREET. IDiU PREFACE. 1 HE materials for this work were collected during my travels on the Amazon and its tributaries from 1848 to 1852. Though principally occupied with the varied and interesting animal productions of the country, I yet found time to examine and admire the wonders of vegetable life which everywhere abounded. In the vast forests of the Amazon valley, tropical vegetation is to be seen in all its luxuriance. Huge trees with but- tressed stems, tangled climbers of fantastic forms, and strange parasitical plants everywhere meet the admiring gaze of the naturalist fresh from the meadows and heaths of Europe. Everywhere too rise the graceful Palms, true denizens of the tropics, of which they are — IV PREFACE. the most striking and characteristic feature. In the districts which I visited they were everywhere abundant, and I soon became interested in them, from their great variety and beauty of form and the many uses to which they are applied. I first endeavoured to familiarize myself with the aspect of each species and to learn to know it by its native name; but even this was not a very easy matter, for I was often unable to see any dif- ference between trees which the Indians assured me were quite distinct, and had widely different properties and uses. More close examination, however, convinced me that external characters did exist by which every species could be separated from those most nearly allied to it, and I was soon pleased to find that I could di- stinguish one palm from another, though barely visible above the surrounding forest, almost as certainly as the natives themselves.
    [Show full text]
  • Codex General Standard for Fruit Juices and Nectars
    1 CODEX GENERAL STANDARD FOR FRUIT JUICES AND NECTARS (CODEX STAN 247-2005) 1. SCOPE This Standard applies to all products as defined in Section 2.1 below. 2. DESCRIPTION 2.1 PRODUCT DEFINITION 2.1.1 Fruit Juice Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means including post harvest surface treatments applied in accordance with the applicable provisions of the Codex Alimentarius Commission. Some juices may be processed with pips, seeds and peel, which are not usually incorporated in the juice, but some parts or components of pips, seeds and peel, which cannot be removed by Good Manufacturing Practices (GMP) will be acceptable. The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptical and nutritional characteristics of the juices of the fruit from which it comes. The juice may be cloudy or clear and may have restored1 aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells2 obtained by suitable physical means from the same kind of fruit may be added. A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or juices and purées, from different kinds of fruit. Fruit juice is obtained as follows: 2.1.1.1 Fruit juice directly expressed by mechanical extraction processes. 2.1.1.2 Fruit juice from concentrate by reconstituting concentrated fruit juice defined in Section 2.1.2 with potable water that meets the criteria described in Section 3.1.1(c).
    [Show full text]
  • Perennial Edible Fruits of the Tropics: an and Taxonomists Throughout the World Who Have Left Inventory
    United States Department of Agriculture Perennial Edible Fruits Agricultural Research Service of the Tropics Agriculture Handbook No. 642 An Inventory t Abstract Acknowledgments Martin, Franklin W., Carl W. Cannpbell, Ruth M. Puberté. We owe first thanks to the botanists, horticulturists 1987 Perennial Edible Fruits of the Tropics: An and taxonomists throughout the world who have left Inventory. U.S. Department of Agriculture, written records of the fruits they encountered. Agriculture Handbook No. 642, 252 p., illus. Second, we thank Richard A. Hamilton, who read and The edible fruits of the Tropics are nnany in number, criticized the major part of the manuscript. His help varied in form, and irregular in distribution. They can be was invaluable. categorized as major or minor. Only about 300 Tropical fruits can be considered great. These are outstanding We also thank the many individuals who read, criti- in one or more of the following: Size, beauty, flavor, and cized, or contributed to various parts of the book. In nutritional value. In contrast are the more than 3,000 alphabetical order, they are Susan Abraham (Indian fruits that can be considered minor, limited severely by fruits), Herbert Barrett (citrus fruits), Jose Calzada one or more defects, such as very small size, poor taste Benza (fruits of Peru), Clarkson (South African fruits), or appeal, limited adaptability, or limited distribution. William 0. Cooper (citrus fruits), Derek Cormack The major fruits are not all well known. Some excellent (arrangements for review in Africa), Milton de Albu- fruits which rival the commercialized greatest are still querque (Brazilian fruits), Enriquito D.
    [Show full text]