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Known locally as “white cacao”, Copoazú (Theobroma grandiflorum, known in Brazil as cupuaçu) is native to the Amazon Basin and belongs to the same family as cacao. The flavour is one of the fruit’s greatest assets: a fragrant blend of chocolate, pineapple, pear and banana, with a creamy pulp that has become a favourite in fine pastry, natural beverages and functional foods. The seeds yield a rich butter increasingly used in premium skincare.

Murumuru, an Amazonian palm once avoided for its thorns, is now powering a fast‑growing global beauty market. Harvested sustainably by families in Madre de Dios, its butter offers both restorative properties and a pathway to better income. As AFIMAD expands its work and AIV partners with BioTara in Brazil, murumuru is becoming a cornerstone of the Amazon’s emerging bioeconomy. Inspired by initiatives like UK PACT, this series highlights the forest products and the communities

From Amazonian floodplains to global shelves, Camu Camu (Myrciaria dubia) is a tart, cherry‑sized berry with up to 60× the vitamin C of oranges. Harvested by canoe in nutrient‑rich waters, it sustains ecosystems and livelihoods. Through Coopay and Campodrim, Amazonia Impact Ventures turns this heritage fruit into high‑value exports, linking forest conservation with community prosperity.

Text about Brazil Nuts, detailing the culture of harvesting, conservation of the Amazon, economy and health benefits