Tagua nut is the seed derived from a giant spikey fruit called the Moccocha, which grows naturally from the palm trees of the Andean rainforest in South America.

The palm trees, known as Phytelephas Macrocarpa, are around 20 meters tall and grow in groups of females and males species, one that carries the fruits, and the latter which germinates with pollen.

This fruit contains around 20-30 cone-shaped clusters with cavities filled with endosperms. When the fruit is young, the endosperm can be watery or even gelatinous. This is unlike other palms nut harvested in Southeast Asia where characteristics and end uses are very different. Tagua nuts are often consumed by aboriginals claiming that it is nutritious and nourishing for their skin.

Upon full maturity, the fruit will fall from the trees and the endosperm inside of it forms into hard cellulose, also known as Tagua nuts. The color and appearance resembles to natural ivory, hence, it is also called Vegetable ivory.

The Tagua nuts can then be collected or hand-picked from the ground by forest dwellers for trading. Therefore, the palm trees are not harmed in the harvesting process. In the end, all trees remains unaffected, which aid the biodiversity conservation of the rainforest.

The Tagua nuts are then processed for sun drying in yards and by peeling of skin before export.

The Tagua nuts are further processed into chunks and refined into powder in our factory.