Peruvian scientists present new camu camu variety

In the result of 14 years of research of scientists from the National Institute of Agrarian Innovation (INIA) from the San Roque Agrarian Experimental Station (Loreto) arose the new camu camu variety called INIA 395 Vitahuay, which stands out for its high quality genetics and high content of vitamin C.

INIA 395 Vitahuay contains more than 2.700 mg of ascorbic acid per 100 grams of pulp, while other varieties only reach 1.000 mg.

This nutritional advantage of the fruit enabled producers in the Amazon region to boost their production and domestic and export sales. Above all, it allows it to be produced organically, and resistant to pests.

A plant can produce up to 2.660 fruits, which is equivalent to 38 kilos, and more than 42 tons per hectare, according to INIA.