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This single-trunked palm is most well-known in the state of Paro, occurs in areas of poor, heavy and non-flooded soils. It can grow in shade, but prefers more open areas.
The fruits are consumed as a regional beverage called "wine of bacaba", similar to "wine of acai", but much higher in calories and much oilier than acai. Juices and ice creams are also manufactured by local industries. Traditionally bacaba oil is used to revitalise the scalp.
Bacaba oil is greenish and fragrant, with physio-chemical properties similar to that of olive oil. The high content of linoleic acid (16%), an essential fatty acids (EFA), which is one of the lipid components of the skin, helps to reduce trans-epidermal water loss and to prevent the skin from drying out.
High levels of unsaturated oleic and linoleic fatty acids account for Bacaba oil's emollient properties, making it suitable for use in skin and hair care products.
Revitalise and nourish the skin; highly moisturising, prevent the skin from drying out.
Bacaba oil has excellent emollient, revitalising and nutritional properties for all hair types. Traditionally, the oil is used to revitalise the scalp.
Production Process: Cold Extraction
Scientific name: Oenocarpus distichus
Source of Raw Material: Amazonian Rainforest /Brazil
Solvent Extraction: Absent
Used part of the plant: Fruit pulp
Origin of the Vegetable Drug: Wild crafted
Product harmless, for cosmetic use only, not suited for human consumption.
Should be stored tightly sealed, protected from light and heat.