The atomized Camu Camu is a fine powder that is obtained by processing the fruit of Camu Camu. Once processed the pulp is dehydrated by atomization. Camu Camu (myrciaria dubia) is a plant native to the Peruvian Amazon, which grows wild in flooded alluvial soils during the rainy season. The main characteristic of the fruit is its high content of vitamin C (antioxidant). Camu Camu, compared to other tropical fruit such as orange, provides 3000 to 6000 mg of vitamin C per 100 g of pulp, or between 57 and 114 times more concentration than orange.