What happened to camu camu? The rise, fall (and recovery) of an Amazon “super food”

    In the Amazon city of Iquitos, Peru, people eat camu camu (Myrciaria dubia) with salt when it is still green. When the fruit matures, its sweet and sour yellow pulp is used to prepare juices and local desserts. When it’s in season, it is consumed everywhere for cheap. “People who eat it never […]

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¿Está vivo vivo el camu camu? El surgimiento, caída (y regreso) de un “super alimento”

    Iván Ulchur Rota En la ciudad de Iquitos, en el departamento de Loreto al nororiente de la Amazonía peruana, al fruto del camu camu (Myrciaria dubia) lo chupan con sal cuando todavía está verde. Al madurar, su pulpa agridulce se utiliza para jugos, batidos y postres locales. “Quienes lo consumen no tienen gripe”, […]

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Cutting Out the Middleman: Not always the best strategy?

The gap between what farmers and forest dwellers receive for their products and what these are ultimately sold for in rich country markets is often staggering. Adding more value to sustainable natural products and selling them more directly are often seen as options for closing this gap to help producers keep a bigger share of the final product’s value. And while there are some great examples of capturing value this way, the much reviled ‘middlemen’ often play crucial […]

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