PRODUCT DATA SHEET Copoazu Butter

Copoazu Butter extracted through a

cold pressed method
Ingredients: Copoazu seed

Origin: Madre de Dios (Peru)

Certifications:

COPOAZU
Copoazu (Theobroma grandiflorum), also known as cupuaçu or cupuassu, is an arboreal fruit species considered
to be a pre-Colombian crop plant, native to the eastern Amazon. It belongs to same family as cacao, Malvaceae,
and is also known as “white cacao”.
The species naturally reaches 15-20 m in height, but less than 8 m when cultivated. The fruit has the form of a
drupe and a strong, pleasant smell. It is ellipsoidal, smooth on the outside, measures 25 cm long by 12 cm wide
and weighs up to 1.5 kg. The endocarp is white, soft and sour-tasting, containing 25-50 superposed seeds in five
rows. The ripe fruit is harvested when it falls to the ground.
In Peru, this species is cultivated in the region of Madre de Dios.

CANDELA’S PRODUCERS
CANDELA copoazu producers are located in the region of Madre de Dios, in southeastern Peru, bordering Brazil
and Bolivia. They are around 40 small-scale farmers, cultivating on average 1 ha on a family basis. 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
CANDELA’s processing plant in Puerto Maldonado. The main gathering period is between December-March. In
2015, five ha of copoazu have been included in the CANDELA Organic Program.

CANDELA PERU - Parque Industrial Villa El Salvador Mz. F Lote 9, VES, Lima, Peru
www.candelaperu.net - candela@candelaperu.net - (+51 1) 288-0019/ 2873703
 OIL COMPOSITION
Odor : Characteristic.
Color : Yellowish white solid.
Taste : Characteristic
Principal Composition : Oleic acid (Ω9) and Stearic acid

TECHNICAL DATA
INCI Name: Theobroma grandiflorum seed butter
CAS Number: 394236-97-6
EINECS Number: 310-127-6
Specific Gravity: ND
Flash Point: 150°C

FATTY ACID PROFILE

Fatty Acid Composition %
Myristic acid C14:0 Trace
Palmitic acid C16:0 6.84 – 7.38
Palmitolic acid C16:1 0.01 – 0.06
Margaric acid C17:0 0.2 – 0.21
Stearic acid C18:0 30.78 - 33.4
Oleic acid (omega 9) C18:1 43.64 – 43.9
Linolenic acid (omega 6) C18:2 4.17 – 4.6
α linolenic acid (omega 3) C18:3 0.14 - 0.20
Arachidic acid C20:0 10.72 – 11.0
Eicosenic acid C20:1 0.43 – 11.0
Behenic acid C22:0 1.9 - 1.91
Lignoceric acid C24:0 Trace

POTENCIAL USE
Copoazu butter is used in the production of cosmetics. It is an emollient that softens the skin, aiding the recovery
of natural moisture and elasticity, especially for dry and battered skins. Copoazu butter also contains phytosterols
(beta-sitosterol in particular), which operate at the cellular level by regulating the balance and activity of the
surface layer of skin lipids. Phytosterols are used topically in the treatment of dermatitis diseases and to stimulate
the healing process. Copoazu can be also used in hair care for strong and shiny hair; as a natural UV-protector in
sun care lotions; and to give a pleasant scent and texture to any soap, lotion, bathing oil or perfume.

CANDELA PERU - Parque Industrial Villa El Salvador Mz. F Lote 9, VES, Lima, Peru
www.candelaperu.net - candela@candelaperu.net - (+51 1) 288-0019/ 2873703