Peru exported $111,000 worth of aguaje fruit to 19 international destinations during the first half of 2026, led by shipments to Hong Kong.
Hong Kong was the largest market during the six-month period with $48,510 in purchases, followed by South Korea at $29,800. Canada bought $14,675 worth of the fruit, while the United States accounted for $13,193.
A total of 21 companies currently export aguaje and its derivatives from Peru. The Amazonian fruit is shipped abroad in various forms, including pulp, flour, capsules, oil, extract, essence, and beverages.
Aguaje is an emblematic tropical fruit native to the Peruvian Amazon that grows on palm trees in wetland ecosystems across the region. Known scientifically as Mauritia flexuosa, the nutrient-rich fruit has seen rising demand both within Peru and in overseas markets.
Growth in Global Demand
Data from the Forestry and Wildlife Promotion and Competitiveness Directorate of the National Forest and Wildlife Service, known as Serfor, showed total exports of $265,807 in 2025. That represented a 38.6 percent increase compared to the $191,746 recorded in 2024. Serfor operates as an agency under Peru's Ministry of Agrarian Development and Irrigation, or Midagri.
South Korea ranked as the top destination in 2025 with $86,798 in imports, followed by the United States at $59,311 and Guatemala at $56,150. Exports also reached Mexico, Chile, and the Czech Republic, demonstrating a growing presence across Asia, the Americas, and Europe.
Midagri manages agricultural development across Peru, while Serfor oversees the country's forestry policies and wildlife conservation. Together, the bodies aim to foster commercial markets for native forest products while promoting sustainable land management in tropical regions.
Promoting Amazonian Flavors
To boost consumption of the native fruit, Serfor and the culinary school Universidad Le Cordon Bleu published Volume I of a new recipe book titled Sabores del bosque, or Flavors of the Forest. The book presents 18 detailed recipes for sweet and savory dishes that use aguaje from the department of Loreto as their main ingredient.
Universidad Le Cordon Bleu is a private culinary university based in Lima that trains chefs and hospitality professionals. Loreto, located in northern Peru, is the country's largest department and contains extensive Amazonian rainforest and palm wetland habitats.
The recipe collection was produced under the Strengthening the Management of Natural Resources in Forest and Wetland Ecosystems Project. The initiative is implemented by Serfor with support from the Japan International Cooperation Agency, or JICA, and the Regional Government of Loreto. Serfor said the project aims to create economic alternatives that support conservation and increase the economic value of aguaje and other Amazonian wetland forest resources.
