The bacuri (Platonia insignis) fruit was first reported in European literature in 1614. The tree is common, wild, in the Amazon region of northern Brazil from Maranhao, Goias to Paraguay. It is abundant in the State of Para, especially around Marajo. The pulp of the Bacuri fruit is much eaten raw but is mainly used to make sherbet, ice cream, marmalade or jelly.
From the seeds of the Bacuri fruit a 100% pure dark brownish-golden color a soft medicinal butter is extracted. The almos balck butter has high percentage of Tripalmitine (50 to 55%) and its content of palmitoleic fatty acid content (5%), and surpasses other butter fats, which usually have no more than 0.5-1.5% of it.
Bacuri Butter, is an excellent source of Lysine-responsible for building muscle protein and for the body’s production of hormones, enzymes and antibodies.
Bacuri Butter is rich in palmitic and oleic fatty acid and glycerides, calcium, phosphorus, iron, vitamins A, B, and niacin (B3 vitamin) and contains a high proportion of amino acids.
On Marajó (island located at the Amazon River in Brazil) local population use Bacuri butter to treat rheumatic problems, ear infections and all kind of skin disorders such eczema and sores.
Bacuri Butter has firming, astringent, lifiting and cell renewal properties. It will make skin firmer and lifted. Excellent when used directly to the skin as a deeply nourishing and lifting masque as well as part of a formulation intended to deliver age-defying benefits, soothing and calming sensitive skin.