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The pataua palm grows both on dry and flooded land. This single-trunked palm can reach 25 meters in height.
In the open markets of Belem, the importance of "wine of pataua" (looks like chocolate milk) far outweighs that of the oil and is prepared similar to the "wine" of Assai Berry.
The dry mesocarp contains about 4 % protein and posses an excellent amino-acid composition. Because of this, its protein is one of the most valuable found among plants and can be compared with the meat or milk from cattle for having a higher quantity tryptophan and lysine. The oil extracted from the mesocarp appears as a transparent, greenish-yellow liquid with little odor and taste. Its physical appearance and fatty-acid composition resembles that of olive oil (Olea europaea). Pataua oil is a powerful moisturising agent with a high content of oleic acid (Omega 9) and unique properties such as light texture (not greasy).
Recovers dry skin through the formation of a lipid film on the skin. Due to the similarity of their fatty chain acids, the ingredient can be used as a substitute for olive oil products for skin care products and moisturiser lotions.
Fis used in anti-dandruff product formulations and revitalizing hair care by recovering silkness and improving hair moisture. Traditionally, it is already employed by Amazonian communities as a tonic and to treat hair loss.
Production Process: Cold Extraction
Scientific name: Oenocarpus bataua
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.