Bactris gasipaes

The chontaduro is a tall palm tree, very grown in hot climates and fruits edible Very nutritious, rich in fats and proteins, the chontaduro has been a food very important for the diets of the populations Indigenous people from pre-Columbian times. It is one of the most traditional crops in Colombia, That aphrodisiac properties are attributed to it. It has a high energy value. In the areas of Coffee plantations are known as cachipay. A plant native to tropical regions and Subtropical of America.


The chontaduro are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.


The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each


The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of Chontaduro

From about 2000 years ago is an important crop for indigenous rain forests extending from Costa Rica to Brazil,the peach (peach or Cachipay) was his food, drink, shelter, bed and hammock, your calendar to celebrate
and love, power and weapon against his enemies andconsoling company in the world of the dead.
«It is perhaps the most important fruit of Amazonian agricultural system and the Pacific coast (known more than 50 varieties). Its fruit is a drupe which the natives eat the flesh and seed nut pulp cooked  extract a «chicha» … You can extract oil from the fruit. We found six types of varieties,although there are several classes each. They are: red, yellow, green, greasy and limp. «

Nutritional benefits of Chontaduro

It is a fruit with great nutritional properties, with a fibrous floury pulp rich in starch (carbohydrates), protein, ascorbic acid, carotene, niacin and other important elements for the human diet. Although its protein content is lower than that of beans, chickpeas, lentils, peanuts and soybeans (it only has an average of 7.8g per 100 g of dried pulp), its carotene content (higher than that of carrots and achiote) and its level of palmitoleic acid, give it a special connotation as food and source of fat.

It is rich in essential minerals such as calcium, iron, zinc, phosphorus and copper, and has a high concentration of beta carotene, precursor of vitamin A, which is an excellent antioxidant that slows premature aging and fulfills its function as an anticancer helping to protect and rehabilitate skin and mucous membranes. Because of its high content of carbohydrates and amino acids, it is a natural, energy-saving source of protein, which regulates the metabolism of fats.

It is ideal for people who need immediate energy in the exercise, to do activities that require great effort. Chontaduro, provides omega 3 and 6 polyunsaturated essential fatty acids (linoleic and linolenic), which protect the heart from cardiovascular diseases and level the percentage of fats in the body such as cholesterol and triglycerides. Its contribution of protein on the other hand, helps maintain and repair the muscle, regulate endocrine and systemic functions and strengthen the immune system. Arginine is one of the amino acids of greater concentration in the composition of this fruit, which attributes important benefits to the body such as:

  -Improves the immune system

-Improves sexual function by increasing blood flow

– It can increase the amount of sperm, useful in the treatment of male infertility.

-It stimulates the production of growth hormone.

-Burn fats and helps muscle building.

-Favors the healing of wounds.

-Can prevent the growth of different types of cancerous tumors.

-Favors the production of T cells, allowing the body to protect itself better.

-Helps the growth of hair and nails.


Mode of consumption of Chontaduro

In villages of the Pacific the fruit is milled to obtain flour that is used in sauces, tortillas, coladas, soft drinks, ice cream or to fill chickens, turkeys or piglets.

 Some people prefer it with vinegar and salt instead of honey. A cup of coffee and a chontaduro can be breakfast in houses of the coast. In Chocó they serve it fried or roasted next to the meat as if it were bread.

 Four years after planting, an annual production begins for more than half a century. Oil is extracted from the seeds. The fruit is also used to produce wine, alcohol or vinegar.

 The palmito, which is the tender stem, is an ingredient for sophisticated salads.

 In the restaurants of Buenaventura or the capital of Valle, you can taste seafood casseroles in chontaduro sauce; pastas or creams made with fruit or sorbet, cold chicha seasoned or cake with grated pineapple.



Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.


whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer



Removes the water by freezing and sublimation –vacuum at 30ºC.


chopped fruit

The fastest way to reach results is to monitor the progress you make.



Transforms the fruit into pulp whitch is easily rehydrated.



Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

Obtain Chontaduro