Organic guava extract

The fruit of the common guava (Psidium guajava L.) is a popular fruit in its countries of origin and cultivation and is usually eaten raw. The fruits are peeled and then eaten out of hand. In Asia, they are enjoyed sprinkled with cinnamon sugar. Because of its delicious, sweet-and-sour, highly aromatic flavor, guava is also used to prepare jams, sweets, chutneys, and desserts. The fruit’s juice is found in many multivitamin drinks. Guava is packed with valuable nutrients, which is why it is often referred to as a “superfood.” The common guava also plays a role in the traditional medicine of many cultures. At BERTRAND, we use organic guava extract primarily because of its high vitamin content.

How is guava extract made?

Depending on the country of origin, guava has many different names, such as Jambu bijii, Fan shi liu, Fan tao, Farang, or Goiba. The fruit, also known as the “quince of the tropics,” varies between cultivars mainly in the color of its flesh. It can be white, whitish-green, pink, yellow, or reddish, and ripe fruit has a wonderfully exotic aroma. When fully ripe, its flavor reveals nuances of quince, pear, and fig. Unripe fruit is very sour and has an astringent, mouth-puckering effect.

1. CULTIVATION

   Guava is an adaptable plantation crop, which explains its now widespread cultivation. The guava tree can grow up to 10 meters tall and belongs to the myrtle family. At two to four years of age, the plant develops egg-shaped, spherical, or pear-shaped berries from its white, delicately fragrant flowers. Guava can be cultivated at elevations of up to 2,100 meters, although it prefers locations up to 1,500 meters. It thrives at temperatures between 20 and 30 °C but can also withstand light frosts. Fruit cultivation is made more difficult by the oriental fruit fly, whose larvae can ruin entire harvests. In conventional cultivation, the plants are therefore sprayed practically every week. Organic farming counters this with a very labor-intensive method: plastic bags are placed over the fruit to prevent infestation.

   TEMPERATURES BETWEEN 20 AND 30 °C

2. HARVEST

   Under optimal conditions and depending on the variety, guava trees can bear fruit year-round. The fruit is ready for harvest three to four months after flowering. At that point, the previously waxy, pale green skin develops a yellowish or reddish color, and the fruit gives off an intensely floral aroma. The flesh may contain small, woody seeds and stones, which can be eaten as well. Guavas are often harvested unripe for export because they keep for only a few days after picking and are very sensitive to pressure. However, the fruit continues to ripen after harvesting. At six to eight years of age, the guava tree reaches its full yield and produces around 120 kilograms annually.

   READY FOR HARVEST IN 3–4 MONTHS

3. FREEZE-DRYING

   For the BERTRAND drinking meals, we need the organic guava extract. According to the European Pharmacopoeia, extracts are “preparations of liquid, semi-solid or solid consistency …”. We need the solid consistency for our products, that is, a dry extract. It is produced using the freeze-drying process. First, the food—in this case, the guava fruit—is frozen very quickly and gently in special freeze-drying machines. A large part of the water is then removed from the frozen fruit in a vacuum chamber. The water evaporates during this process. Vitamins and flavor are practically completely preserved. After freeze-drying, the dried fruit is ground into a fine powder using grinding tools at low temperatures. In accordance with organic guidelines, no processing aids or additives such as preservatives or similar substances are used.

   THE DRIED FRUITS ARE GROUND INTO POWDER

Why guava?

The guava fruit is extremely rich in vital nutrients. For our BERTRAND drinking meals, we place particular emphasis on the B-complex vitamins supplied by the organic guava extract. But first, let’s look at the exotic fruit’s general nutritional values:

Energy
Guavas provide only 34 kilocalories per 100 grams of fresh fruit. This makes them one of the lowest-calorie fruits, comparable in this respect to watermelons or strawberries. Drying increases the energy density four- to sixfold. However, since powder weighs very little, the amount consumed is considerably smaller. Accordingly, only a small proportion of “guava calories” ends up in our products.

Water
The fresh fruit contains almost 84 percent water. This is practically completely removed from the fruit through freeze-drying and subsequent grinding.

Carbohydrates
The guava’s carbohydrate content is 5.82 percent and consists of around 60 percent fructose and just under 40 percent glucose.

Protein
The protein content of 100 grams of fruit averages around 1.0 percent. All eight essential amino acids and almost all non-essential amino acids are present.

Fats
Guava fruit contains only 0.5 percent fat. However, this includes the valuable omega-3 and omega-6 fatty acids. Linoleic and linolenic acids, which are also present, are considered beneficial for the skin and hair.

Fiber
Of the guava’s 5.2 percent fiber, the pectins are particularly noteworthy. Pectins swell in the stomach and provide a long-lasting feeling of fullness. Fiber is important for the proper functioning of the digestive organs. Combined with essential oils, secondary plant compounds (such as cell-protective lycopene), and tannins, organic guava extract makes a dietary supplement whose vital nutrients and nutritional compounds are truly impressive.

Guava in natural medicine and cosmetics