Babassu oil can rival coconut for taste, nutrition and functionality


Babassu is a perennial palm (Attalea speciosa​) native to the Amazon rainforest that produces fruit containing an oil-rich nut. The nut kernels contain between 60 to 70% fat, most of which is saturated.

Concepta, part of the Sabará Group, recently launched a toasted nut oil that is certified organic according to European, US and Brazilian standards, is solid at room temperature and has a similar melting point to coconut oil. 


© Concepta Ingredients

Concepta’s toasted babassu oil (babaçu in Portuguese) has a delicate flavor of coffee and toasted almonds, and can be used in cakes, biscuits and other baked products as a like-for-like replacement for coconut oil.

Consumers or customers can stop using coconut oil and replace it with babassu oil. The price is a little lower than coconut oil,” ​Lilia Aya Kawazoe, sales manager at Concepta, told FoodNavigator-LATAM.

“The problem with coconut oil is it has a strong flavor that dominates everything else – everything tastes like coconut – but not with babassu.”

According to Kawazoe, babassu oil is relatively common in Brazil but the oil from toasted babassu nuts is a new offering with an improved flavor.  Concepta roasts the nuts before cold-press extracting the oil.


The nuts are harvested by babassu ‘nut-breakers’ according to the Sabará Group’s in-house Socio-biodiversity Valuation Program.

Concepta works with a total of 69 communities in the Amazon and Cerrado who receive R$4,250 for every ton they collect. Three-quarters of its 


Babassu oil

suppliers are certified organic.


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