Copuatzu products

COPUATZU AS AN ALTERNATIVE CROP AT MANU IN AMARU MAYU ECOLOGICAL VOLUNTEER  RESERVE –

“The consumption of this handmade copuatzú product, contributes directly to the protection and conservation the rain forest of Amaru Mayu reserve in the Manu National Park and Biosphere Reserve”

“COPUATZU: SPECIES THEOBROMA GRANDIFLORUM”
Cupulate PASTE 100% ORGANIC
100% HANDMADE

The Amaru Mayu reserve has over 400 trees of Copuatzú that are producing fruit each year, It’s a rainforest tree with a height of 18m high, presenting stem with dark brown shell and tricotómicas ramifications.

This Copuatzú fruit is tapped to 100% because they are rich in protein; contain Theo-bromine which is an alkaloid known for its stimulant properties.
Pleasant bittersweet taste are made: Copuatzú pulp compotes, marmalades, jellies, Copuatzú beverages, exotic liquors, etc

The 45% of the Copuatzú seeds white and aromatic fat, the quality it’s obtained for a good digestion. It also contains high percentages of protein and fat for preparing cupulate, the copuatzú product it has similar characteristics with wellknown chocolate.

Copuatzú butter has emollient and lubricating properties to the skin. Unlike the conventional cupulate, it has more pulp Copuatzú seed, so you can take advantage of the pulp, which is not possible with normal chocolate.
These Copuatzú fruits are not climacteric, should be harvested ripe.

The Copoasu pulping process, first clean the fruit, then cut is made to remove the peel, separate the pulp from the seeds manually because they are very delicate because it has little pulp.  Do not expose the Copuatzú pulp because it could be loses its nutritional time components.

Handling of Copuazu seeds has led us to obtain delicious handmade “Bombones” 100% organic with different flavours: chestnut. Peanuts, figs, raisins, etc.

PRODUCTS : Copuatzú marmalade,  Cupulate Paste, Bombones 100% HANDMADE


CUPULATE BOMBONES WITH:

Peanut  Chestnuts Fig, Raisins

Ingredients

Cupulate paste, organic sugar, peanuts, chestnuts, fig and raisins


Steps for the preparation of chocolates from Copuatzu