... the natural Vitamin C
 The Acerola cherry is also called the “cherry of the Antilles” and is originated in Central America and Brazil, where it is cultivated until today. Acerola is one on the plants with the highest content of vitamin C.
Properties
This exclusive natural composition increases the anti-oxidative (cell-protecting) effect of the vitamin C, that provides for a much greater effectivity than it´s synthetic counterpart. People who usually suffer from allergic reactions when eating citrus fruits will certainly enjoy the Acerola powder. While 100 g of oranges contain an average of only 50 mg of vitamin C, the Acerola fruit (100 g) delivers 17.000 mg. Even during the winter time, when the vitamin C-content of any European fruit drops rapidly, Acerola remains a reliable Vitamin C supplier.
How much of vitamin C do we need?
The human organism is not prepared to produce Vitamin C – therefore we need to provide it from outer sources. The German Society for Dietetic Studies recommends a dosis of 60mg per day. Special conditions like winter, smoking, pregnancy, stress or high physical strain might quickly lead to an increased demand of Vitamin C. Also, our skin needs Vitamin C to protect its elasticity.
Acerola powder - how it is made
The Acerola cherry is a beneficial but sensitive fruit. Harvesting and production require for extraordinary experience and know-how. We would like to show you the single production steps below – from harvest to shipment.
Harvest: It is of basic importance to determine the optimal harvesting point, to preserve the highest Vitamin C content and best quality of the end product. Since the degree of ripeness is an essential quality mark, the harvest has to be done exactly when appointed (because the ripeness proceeds quickly, what means - one day later might be too late). The ripe red fruits then are harvested, and the unripe green ones, as well. The Vitamin C content of the green cherries is far higher, but they lack other properties, which only a ripe fruit can provide.
 Transport: The transport from the plantations to our production plant in Sao Paulo (often thousands of kilometres) is done in cold-storage trucks, to protect the fresh harvested fruits from perishing (what might happen quickly, regarding the Brazilian heat). It is expensive, for sure, but the fruits remain fresh and keep their high quality.
 Production: In the production plant, the iced Acerola cherries are immediately filled into big bins with cold water, to remove the ice. Afterwards they have to pass a rigid chemical control in a lab. Being released for production, specialists first determine the ideal percentage of ripe and unripe fruits. Only the production specialists obtain the know-how of that perfect mix – and they keep it as their greatest secret. Our supplier is one of them.
 Finally, the selected fruits are filled into a special tank, where they are converted into a thick mass at a temperature of 40°C. Then the carrier is added (maltodextrin or manioc) and the pulverization process in those top modern dry-spraying plants can start. The powder is directly running out of the spray towers and packaged into 25 kg-sacks.
 A final chemical control of the end product, storage of a sample, packing the sacks on pallets – and the Acerola powder is ready for shipment. The attached photos have been made in the production plant of our supplier in Sao Paulo and given exclusively to our disposal.
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• Maltodextrin – what is it made of and what is it good for?
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• Ripe and unripe Acerola cherries – Pros and Cons
• Natural and synthetic Vitamin C – what is the difference?
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 AMAZONAS Acerola Product Details
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ACEROLA,
