Sustainable Ingredient Science: Amazonian Aguaje and Pequi Palm Oils

Sustainable Ingredient Science

The vast Amazon territory includes 30 million species of plants, a limited number of which have been studied extensively or linked to traditional knowledge. Local use of some of these plants in the food supply chain or traditional medicine has been associated mainly to their organoleptic properties or healing capabilities, respectively.1 Introducing them to the larger market is challenging, as it poses questions of profitability, but also of sustainability given the wild nature of most of them. However, some of these plants have already found an entry thanks to their known traditional benefits, positioning them as “super plants.”

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