Who has ever heard of papaya or pawpaw? So, the Carica papaya L. is a species of tropical fruit trees that produce the fruit known all over the world.  The species is native to the tropical regions of the Americas, probably the southern region of Mexico and adjacent regions of Central America. Also, rumor has it that the fruit was initially cultivated in southern Mexico several centuries before the rise of classical Mesoamerican civilizations.

In 2020, Brazil produced 1.25 million tons of papaya in approximately 27 thousand hectares, making it the 2nd largest producer in the world. The Brazilian states with the highest production are: Espírito Santo, with 400 thousand tons, and Bahia, with 390 thousand tons, and also Ceará with 118 thousand tons. 

The country exported 43,708 thousand tons in 2020, mainly to the European Union and the United States of America, with revenues of 42,635 million dollars. Papaya exports represent only 3.5% of the total produced, but there is great potential for growth, since the demand for this fruit has grown in the main consumer centers in the world. The most used logistics for shipping the fruit to target markets is air freight, due to the sensitivity of the fruits, which are extremely soft and cannot withstand mechanical impact.  

The production system for exported fruits follows the strictest controls, following the best agricultural practices, and with special attention to guaranteeing a tasty fruit, safe for consumption and produced with social and environmental sustainability. 

Papaya is basically grown by small and medium-sized rural producers and has employed thousands of workers because of the low level of mechanization in the production process, mainly due to the sensitive characteristics of the fruit. 

The main varieties grown in Brazil are the Hawaiian Sunset Papaya (smaller fruits for individual consumption) and the Maradol Papaya (larger fruits).

Hawaiian Sunset Papaya

Maradol Papaya

Papaya #health

Papaya consumption is recommended by nutritionists because it is a food that is rich in lycopene (average of 3.39 mg in 100 g), vitamin C and important minerals for the body. The riper the papaya, the higher the concentration of these nutrients.

In a 100-gram serving of the fruit there are 43 calories and a significant amount of vitamin C (75% of the Dietary Reference Intake, DRI) and a moderate amount of folate (10% of the DRI), in addition to a variety of other nutrients that contribute to the health of consumers.

Papaya is the main source of the papain enzyme, a substance that has many functional and beneficial qualities for human beings. The main role of papain, without a doubt, is to speed up the digestion process – and it is recommended for those who have gastrointestinal problems or slow metabolism. However, this enzyme also functions as a coagulant, ensuring good blood circulation and preventing the formation of clots in veins and arteries. Papain also has antioxidant and wound-healing properties.

A good tip is to adopt the habit of eating papaya every day for breakfast – this is a great way to guarantee an adequate intake of papain. In addition to the in natura consumption, papaya goes very well with salads, juices and mousses. 

Find an innovative, tasty, healthy gastronomic experience by consuming papaya from Brazil.

Papaya #wellness

Papaya’s medicinal power is tremendous, and several parts of the papaya tree are used for their respective therapeutic properties.

Papaya latex, collected mainly from the unripe fruit, has an enzyme called proteolytic, used to reduce pain caused by inflammation, pain from sports injuries, neck pain, osteoarthritis and neuralgia caused by Herpes zoster (or shingles).

In the pharmaceutical industry, enzymes called trypsin and chymotrypsin are associated with a bandage (adhesive tape + gauze) as a wound-healing accelerator, widely used in the treatment of decubitus ulcers (pressure ulcers or bedsores).

Papain from papaya is part of several pharmaceutical formulations. It is used in orthopedic surgeries to dissolve the core of the intervertebral disc, in the case of herniated discs.

Papain is also used in the brewing industry to prevent the color of the beer from being altered at low temperatures. It is also used in the softening of silk and wool. In cooking, it is used as a meat tenderizer.

There are studies indicating that an alkaloid present in papaya called “carpaine” can be used as a myocardial/cardiac depressant (antiarrhythmic), amebicide (an amoeba killer) and diuretic.

Consuming Brazilian papaya means to protect yourself against several diseases and to preserve your quality of life.