WORLD TRADE  
ORGANIZATION  IP/C/W/458 
7 November 2005 
 
 (05-5212) 
Council for Trade-Related Aspects 
of Intellectual Property Rights Original:   Spanish 
 
 
 
ANALYSIS OF POTENTIAL CASES OF BIOPIRACY 
 
Communication from Peru  
 
 
 The following communication, dated 19 October 2005, is being circulated at the request of the delegation of Peru.  It was distributed in a dvance of the Council's meeting in October 2005. 
 
__________________ 
 
 
The Case of Camu Camu ( Myrciaria Dubia
) 
 
I. INTRODUCTION 
1. In recent years, Peru has made it clear that the protection of its genetic resources (part of its 
biological resources) and of the related traditional knowledge of the indigenous  peoples of Peru is one 
of its major concerns in view of the growing tre nd towards using such resources – without the consent 
of their owners and without giving them any comp ensation– in order to develop inventions it is 
ultimately intended to protect under the patent system. 
2. In this respect, as mentioned in document IP/C/W/4411 (submitted to the meeting of the 
Council for  Trade-Related Aspects of Intellect ual Property Rights (TRIPS) of the World Trade 
Organization (WTO), held in March 2005), Peru h as adopted a series of measures, policies and rules 
to combat biopiracy. 
3. One of the measures adopted was the creati on of the National Anti-Biopiracy Commission2, 
whose basic task is to develop actions to identify,  prevent and avoid acts of biopiracy which involve 
biological resources of Peruvian origin and trad itional knowledge of the indigenous peoples of Peru.  
Initially, this intersectoral commission focused on identifying potential cases of biopiracy  of six 
biological resources of Peruvian origin3, i.e. looking for pending patent applications or patents granted 
abroad that seek to protect inventions apparently  obtained from or developed on the basis of these 
biological resources and/or the traditional knowledge of Peru's indigenous peoples. 
4. In order to highlight the progress made and th e problems encountered by Peru in combating 
biopiracy and also to support its position in various in ternational forums, the results of the first stage 
of this work were presented to the meeting of  the TRIPS Council of the World Trade Organization 
                                                      
1 Document IP/C/W/441 "Article 27.3(b), relationship between the TRIPS Agreement and the CBD 
and protection of traditional knowledge and folklore". 
2 The Nacional Anti-Biopiracy Comission was established under Law No. 28216, approved by 
Congress on 6 April 2004 and published on 1 May 2004 in the Official Journal " El Peruano ". 
3 The following are the six resources mentioned:  hercampuri ( Gentianella alborosea (Gilg) Fabris ), 
camu camu ( Myrciaria dubia ), yacon ( Smallanthus sonchifolius ), caigua ( Cyclanthera pedata L. ), sacha inchi 
(Plukenetia volubilis L. ) and chancapiedra ( Phyllantus niruri ). IP/C/W/458 
Page 2  
 
 (WTO) held in March this year
4, and to the Eighth Session of the Intergovernmental Committee on 
Intellectual Property and Genetic Resources, Trad itional Knowledge and Folklore of the World 
Intellectual Property Organization (WIPO), held in June 2005.5 
5. The Commission has now started to analyse each  of the cases identified during the first stage 
of the search for potential cases of biopiracy.   It has benefited from the support of an expert in each 
of the resources – who has collected informati on on each resource (background, characteristics, 
related traditional knowledge, inter alia ) – and of a patent examiner – who has examined compliance 
with the criteria of novelty and an inventive step fo r each of them, taking into account the information 
collected. 
Outline of the problem 
6. It has become clear in recent years that th e market for natural products (derived from 
biodiversity) has been steadily expanding, particul arly in the United States of America, Europe and 
Asia.  At the same time, the trend towards prot ecting a large number of inventions obtained or 
developed through the use of genetic resources of Peruvian origin and/or the related traditional 
knowledge of Peru's indigenous peoples by means of  intellectual property rights (especially patents 
for inventions) has become more marked and has increased. 
7. It can be seen in this connection that a la rge number of pending patent applications and 
patents granted do not meet the no velty and inventive step criteria or , when they do meet patentability 
requirements, they (directly or indirectly) incorp orate genetic resources and traditional knowledge that 
has been obtained illegally, irregularly or questionably, to say the least. 
8. This situation has caused a deep malaise in  countries traditionally considered to be 
"providers" of resources (and tr aditional knowledge) and is reflected to some extent in the 
establishment of protectionist regimes that r estrict access to genetic resources and traditional 
knowledge, which have been underpinned by a cha nge in the paradigm from the idea of mankind's 
common heritage and free access to that of recognition  of the concept of sovereignty, regulated access 
to resources and protection of traditional knowledge, all of which are concepts introduced by the 
Convention on Biological Diversity (CBD) from 1993 onwards. 
9. Peru has adopted a consistent position over the y ears, seeking a solution at the international 
level that will allow a balance to be achieved between the intellectual pr operty regime and legal 
systems for access to genetic resources and protectio n of traditional knowledge.  Accordingly, as a 
first measure, it has proposed the inclusion of re quirements on disclosure of the origin and legal 
source of such resources and knowledge as part of  the process of revising Articles 27 and 29 of the 
Agreement on Trade-Related Aspects of  Intellectual Property Rights (TRIPS). 
Objective 
10. This document describes the progress made in iden tifying and analysing patent applications 
and patents concerning inventions obtained or developed through the use of camu camu ( Myrciaria 
dubia ). 
                                                      
4 See document IP/C/W/441. 
5 Document WIPO/GRTKF/IC/8/12 "Patent system a nd the fight against biopiracy – the Peruvian 
experience".  IP/C/W/458 
 Page 3 
 
 
 11. It also contains some comments on the limitati ons and problems faced by countries such as 
Peru, or that may be faced by them, in identifying , monitoring and studying patent applications or 
patents that involve improperly granted rights (because they do not meet patentability criteria) or weaken regimes for access to and/or  protection of traditional knowledge. 
Background and content of the report 
12. As already mentioned, in the first instance,  the Commission focused its efforts on seeking out 
potential cases of biopiracy of six resources, including camu camu ( Myrciaria dubia ). 
13. An analysis of potential cases of biopiracy of camu camu (
Myrciaria dubia ) has been 
conducted.  The procedure was as follows: 
• Information on the resource was collected. 
o The assistance of Mr Carlos Cornejo, an expert on camu camu ( Myrciaria 
dubia ), was sought for this purpose and he identified, inter alia , the prior art, 
the place of origin, the characteristics, traditional uses and other known uses of this resource. 
o Although the information provided allowed the general aspects of camu camu 
(Myrciaria dubia ) to be identified, in the light of the cases to be analysed, it 
turned out to be insufficient so, in orde r to add to it and bearing in mind that 
this information is not systematized, it was necessary to utilize personal references, databases, university libraries and research centres in Lima and the provinces, books, theses, research work, reviews on agricultural, trade and 
scientific issues, inter alia . 
o As it is usually the custom of indige nous peoples to transmit their traditional 
knowledge orally from generation to generation, it was not easy to find 
documented background information.  It was, therefore, necessary to turn to 
certain studies that contained a short compilation of ethnobotanical knowledge on the resource for inclusion in this analysis.  It should be noted that, although through personal knowledge, it is known th at the resource is used in certain 
applications, in some cases it was not possible to find a document of a proven 
date to support this. 
• The novelty and inventive step in applications and patents were analysed in the light 
of the information collected. 
Camu camu (Myrciaria dubia)  
Scientific name  Myrciaria dubia  (H.B.K.) Mc Vaugh  
 Myrciaria paraensis  Berg (Mc Vaugh 1958, 1963) 
Synonyms:  Myrciaria divaricata  (Bentham) O. Berg 
 M. spruceana  O. Berg 
 Psidium dubium  H.B.K. 
Alternative names  Camo camo (Spanish) (Villachica, 1996) 
Caçari, arazá de agua (Portuguese) (Villachica, 1996) 
Camu plus (English) (Calzada, 1980) 
Rumberry, guavaberry (English) (www.drugdigest.org) IP/C/W/458 
Page 4  
 
 14. Camu camu is a plant native to Amazonia and although there is as yet no definitive study 
determining its place of origin, according to some authors
6, this could be the Peruvian Amazon, where 
the largest natural populations of this species in the world are to be found. 
15. According to Villachica7, two species belong to the Myrtaceae family Myrciaria genus, which 
are called "camu camu":  a small tree and a shr ub.  These species have a distinct vegetative form, 
harvesting season and there are differences in the fru it, the species most studied being the camu camu 
shrub ( Myrciaria dubia ) because even though the fruit is smalle r, it has the highest level of ascorbic 
acid (vitamin C) compared with other natural sources such as lemons or acerola with a level of concentration of the nutrient in the resource analy sed 60 times higher than the content in lemon juice 
and over double that in acerola. 
Table No. 1 
Content of ascorbic acid, proteins and carbohydrates (mg/100g) in the pulp of certain mature tropical fruits 
Fruit Ascorbic acid Protein Carbohydrates 
Pineapples 20 0.4 9.8 
Passion fruit (juice) 22 0.9 15.8 
Strawberries 42 0.7 8.9 
Lemons (juice) 44 0.5 9.7 
Guavas 60 0.5 14.9 
Bitter oranges 92 0.6 10.1 
Cashews 108 0.8 10.5 
Acerola (total) 1,300 0.7 6.9 
Camu camu total 2,780 0.5 5.9 
Source:  Villachica (1996) . 
16. According to a document published by the Un ited Nations Food and Agriculture Organization 
(FAO) in 19938, the main potential use of camu camu is as a source of vitamin C because it can reach 
up to 2.99g/100g in the fresh fruit (Table No. 2). 
                                                      
6 Calzada (1980) states that camu camu is solely native to some Peruvian tributaries of the Amazon 
river.  Mendoza et al (1989) (INIA) prospected for germplasm in Peru and found that the largest concentration 
of the natural population was in the Supay and Sahua lagoons (present district of Jenaro Herrera, Requena 
province, Loreto department, Peru). 
Villachica (1996) states  that this species grows naturally on the banks of rivers, " cochas " (lagoons) and 
minor waters ("gullies") in Amazonia and says that th e largest concentration of the natural population and 
diversity is to be found in the Peruvian Amazon in the Ucayali and Amazon rivers and their tributaries. 
Riva (1997) describes camu camu as a fruit originating in the Peruvian Amazon. 
The IIAP (2001) indicates that there are natural populations of camu camu in Peru, Brazil, Colombia 
and Venezuela.  It also notes that the largest natural populations of camu camu are probably to be found in the 
Putumayo river basin (border between Peru and Colombia). 
Anguiz (2001) states that everythi ng appears to indicate that the place of origin of camu camu is in the 
Sahua and Supay lakes, tributaries of the Ucayali river, near Jenaro. 
7 Villachica L., Hugo. 1996.  " El cultivo del camu camu  (Myrciaria dubia H.B.K. Mc Vaugh) en la 
Amazonía peruana " Amazon Cooperation Treaty, Pro Te mpore Secretariat, Lima, Peru. 
8 Chávez Flores, Wanders B. in "Selected species an d strategies to enhance income generation from 
Amazonian forests".  Food and Agriculture Organization of the United Nations (FAO).  Rome, May 1993.   
http://www.fao.org/documents/show_cdr.asp? url_file=/docrep/v0784e/v0784e00.htm.   IP/C/W/458 
 Page 5 
 
 
 Table No. 2 
Chemical analysis of the camu ca mu fruit (g/100g of pulp) (Roca 1965 ) 
Component (g) Minerals (mg) Vitamins (mg) 
Calories 17.0 Calcium 27.0 Carotene Minimum percentage 
Humidity 94.4 Phosphurus 17.0 Thiamin (Vit.B1) 0.01 
Protein 0.5 Iron 0.5 Riboflavin (Vit.B2) 0.04 
Oil -   Niacin (Vit.B5) 0.62 
Carbohydrates 4.7   Reduced ascorbic acid  2,880.00 
Fibre 0.6   Total ascorbic acid 2,994.00 
Ash 0.2     
Source: Chávez Flores (1993). 
17. The Natural Food Hub (2000)9 indicates that vitamin C is an important antioxidant which, 
inter alia , helps to prevent cancer, heart disease and stress; it is also an important source of energy 
and is essential for producing collagen, a protein whic h helps to form cartilage and keep it healthy, 
together with the skin and circulatory system.  In addition, it helps to keep the immune system healthy 
and facilitates the absorption of nutrients (i ncluding iron) in the digestive system. 
18. In 1969, Alvarado10 identified various uses for concentrated  juice and indicated that it was not 
only an excellent flavouring for ice cream but could al so be diluted in order to make juice or mixed 
with other fruits to make punch.  He added that in Iquitos (Peru) it was most commonly used as a fresh juice and that it had also been used to make jams, jellies, wines, liquors and pie fillings.  Lastly, 
he considered that the juice (concentrated or prep ared for direct consumption) and tablets made from 
the pulp or nuts could become products for export.  
19. In recent years, a number of projects have b een implemented to industrialize camu camu and 
market it both at the national and international le vels because, as a result of its various properties 
attributable to its high ascorbic acid (vitamin C) content and the boom in natural medicine, 
nutraceuticals and natural products in general, th e market for this product is expanding steadily. 
Analysis of potential cases of biopiracy of camu camu 
20. The table below basically shows the progress ma de in verifying compliance with the novelty 
and inventive step criteria in patent applications and patents that involve direct or indirect use of the 
resource analysed.
11 
21. The structure of the table identifies:  (a) the document analysed;  (b) the most salient aspects it 
is sought to protect;  (c) the most relevant prior art;  (d) the comparative analysis between the claim 
and the prior art found;  and (e) the preliminary fi ndings regarding compliance with the novelty and 
inventive step criteria in each case. 
22. It should be emphasized that these are preliminary findings that are the result of an initial 
technical analysis.  It should also be borne in mind that, as it is a preliminary report, it is possible that 
new references that will better substan tiate the analysis may be found. 
                                                      
9 Natural food-fruit Vitamin C Content" The Natural Food Hub (2000) www.naturalhub.com, quoted in 
"Market survey for Myrciaria dubia  H.K. Mc Vaugh (camu camu)", Proj ect:  Agrarian Planning Advice 
(PROAPA-GTZ), Agrarian Planning Office, Mi nistry of Agricultura, Peru (August 2000). 
10 Quoted by Chávez Flores, Wanders B. in "Sel ected species and strategies to enhance income 
generation from Amazonian forests", Food and Agricu lture Organization of the United Nations (FAO), Rome, 
May 1993.  http://www.fao.org/documents/show_ cdr.asp?url_file=/docrep/v0784e/v0784e00.htm. 
11 It should be noted that all the cases identified  in the search for potential cases of biopiracy (see 
document IP/C/W/441) have not been analysed but only those deemed to be particularly relevant to the analysis. IP/C/W/458 
Page 6  
 
 Major problems in the analysis of potential cases of biopiracy 
23. In the course of the Commission's work, the following problems were identified: 
− Although in the majority of cases the datab ase of the Japanese Patent Office provides a 
literal translation into English of applications and/or patents, in many instances this is 
neither accurate nor consistent, which lead s to confusion and in some cases makes 
analysis impossible; 
− In certain specific cases, the aforementione d database only allows access to the original 
document published in Japanese (not allowing access to the English translation of the 
claims), which means they cannot be analysed; 
− The problems in analysing the Japanese applications and patents made it necessary to 
use the services of a specializ ed translator.  This implied additional costs and 
considerably lengthened the time required for the analysis; 
− In many cases the description of what is be ing protected is not sufficiently clear; 
− There are problems in finding the prior art for the resource as the information is not 
systematized.  In some instances, it was not  possible to find documents that reliably 
substantiated certain information becau se it is commonly the custom in the 
communities to transmit traditional knowledge  orally from generation to generation; 
− The biological resource-genetic resource re lationship raises problems in controlling and 
identifying those cases in whic h there is illegal access to genetic resources.  This has 
been exacerbated by the fact that, in recent y ears, many resources of Peruvian origin 
have been exported as raw material for di rect consumption or industrial processing, 
with a view to immediate economic benefits. 
24. Lastly, it should be emphasized that for Peru, as a centre of origin of resources (and 
traditional knowledge), it is not easy to set up a perm anent system to identify all applications and/or 
patents that involve its resources (or related tr aditional knowledge).  Consequently, the National 
Anti-Biopiracy Commission is endeavouring to show technically that, at the present time, patents that 
should not be granted (because they do not meet the novelty and inventive step criteria) are in fact 
being granted as a way of giving concrete examples in support of review of the TRIPS Agreement and 
the need to improve the prior art search systems cu rrently used by intellectual property offices around 
the world, particularly when the subject is an invention derived from biodiversity.  
  IP/C/W/458
 Page 7ANALYSIS OF POTENTIAL CASES OF BIOPIRACY OF CAMU CAMU ( MYRCIARIA DUBIA ) 
 
DATABASE OF THE EUROPEAN PATENT OFFICE 
DOCUMENT CLAIM ANALYSIS OF NOVELTY ANALYSIS OF 
INVENTIVE STEP COMMENTS 
COMPOUND, 
PROCESS FOR 
PRODUCING 
THE SAME AND 
USE THEREOF  
 
Publication of Patent 
Application 
No. WO2004074304
 
Filing date of the 
application: 
24.12.2003 
(filed as application 
WO2003JP16544) 
 
See document 
IP/C/W/441:  
reference s/n 
(camu camu) 
 According to the abstract, a component is protected (represented by the 
formula (1), which comes from a natural material (camu camu Myrciaria 
dubia ) and has a potent antioxidant effect  and a stable whitening effect.  
An antioxidant agent is also protected, a skin preparation for external use, a 
cosmetic and a foodstuff charact erized by containing the compound 
represented by the formula (1). 
 
 FORMULA(1) 
 THERE IS NO EVIDENCE OF LACK OF 
NOVELTY 
Until now, there has been no prior art referring to 
compounds (as distinct from ascorbic acid) extracted 
from camu camu and identified by their chemical structure and even though, according to Villachica's 
publication (1996), in addition to ascorbic acid, other 
compounds basically defined as PIGMENTS (which account for the dark red colour of the nut and the pink 
colour of the final processed pulp) have been 
identified, there is no document showing their chemical structure. 
The compound clearly identified in camu camu is 
ascorbic acid (vitamin C), whose structure, as shown 
below, does not resemble the structure of the 
compound described in formula (1). 
 
 THERE IS NO 
EVIDENCE OF LACK 
OF AN INVENTIVE STEP  
As there is no prior art, no 
arguments can be put forward regarding the 
inventive step. The database only 
gives access to the 
abstract translated into English (it does 
not allow access to 
the claims translated into English and the 
complete document 
has been published in Japanese), which 
prevents any analysis 
or interpretation.  
 
  
 IP/C/W/458 
Page 8 
DATABASE OF THE JAPANESE PATENT OFFICE 
Before undertaking the comparative analysis of the claims in th e cases cited below and the prior art found to date, the followi ng must be taken into account: 
- Although the majority of the claims refer to the resource as "cam  cam" or "duck duck", after reviewing the abstract and/or desc ription, it was obvious that 
they all referred to camu camu, id entifying it by its scientific name (Myrciaria dubia). 
- Even though some applications and/or patents refer to an extr act of the camu camu fruit using solvents, the extract obtained ha s been described in terms of its 
biological effect without mentioning the compounds identified ther ein.  For the purposes of this analysis, therefore, it has be en assumed that the compound 
extracted corresponds to ascorbic acid (vitami n C) inasmuch as, according to the inform ation collected, this is the most charac teristic and important 
compound of the fruit.  It should be noted that among the group of applications and patents referring to camu camu extracts, only one claims an extract  from the seeds and all the 
others state (in the claims, abstract and description) that the said extract is obtained from the fruit of the camu camu. 
- Although documents referring to the prepar ation of liquors based on the camu camu fruit have been found among the prior art, it  has not yet been possible to 
identify clearly the process for preparing th ese liquors, so it can neither be affirmed nor denied that it is possibly a hydroa lcoholic extract. 
I. COSMETIC PREPARATIONS BASED ON AN EXTRACT  
DOCUMENT CLAIM ANALYSIS OF NOVELTY ANALYSIS OF INVENTIVE STEP COMMENTS 
MELANOGENESIS 
SUPPRESSING AGENT 
 
Patent No. 3431383 
 
Filing date of the 
application:  14.02.1996 
 
See document IP/C/W/441: 
reference 1 (camu camu) No. of claims:  1 
The claim refers to a 
melanine inhibitor whose 
active substance is an 
extract of camu camu obtained through an 
extraction process using 
water, organic hydrophilic solvents or a mixture thereof. 
 THERE IS NO EVIDENCE OF LACK OF NOVELTY 
− The most relevant prior ar t identified to date is: 
− The publications of Leibovitz et al. ( 1980), Darr et al. (1992) and Farriol et 
al. (1994), which describe the use of vitamin C in cosmetics. 
− The publications of Alvarado (1969)
12 and Calzada (1980), which mention 
the use of the fruit for preparing pulp, thick fruit juice and liquor. 
− The compilation of traditional uses of the IIAP (2001), which mentions a 
liquor prepared from the camu camu fruit.. 
 There can be no objection to the novelty of claim 1 inasmuch as:  
− Although the prior art mentions a liquor prepared from the fruit, it is not 
specified whether it is in the form of an extract or not. 
The prior art does not directly describe  the use of the fruit in cosmetics. THERE IS EVIDENCE OF LACK 
OF AN INVENTIVE STEP  
Bearing in mind that ascorbic acid, as 
an antioxidant and a compound that 
prevents the mottling that is a sign of aging, has the biological effect 
described in the claim, it is obvious 
that the fruit, which contains a high percentage of ascorbic acid and the extract derived therefrom will have the 
same effect. 
  
                                                      
12 Cited by Chávez Flores, Wanders B. in "Select ed species and strategies to enhance inco me generation from Amazonian forests".  F ood and Agriculture 
Organization of the United Nations (FAO). Rome, May 1993.  http ://www.fao.org/documents/show_cdr. asp?url_file=/ docrep/v0784e/v 0784e00.htm.  
  IP/C/W/458
 Page 9DOCUMENT CLAIM ANALYSIS OF NOVELTY ANALYSIS OF INVENTIVE STEP COMMENTS 
ACTIVATED OXYGEN 
SCAVENGER AND 
SKIN BEAUTIFYING 
COSMETIC 
COMPOSITION 
 
Publication No. 11-246336 
 
Filing date of the 
application:  27.02.1998 
 
See document IP/C/W/441: 
reference 2 (camu camu)  No. of claims:  2 
Claim 1 refers to an agent 
that eliminates activated 
oxygen and is characterized 
by containing one or more types of extracts
 of plants, 
including camu camu. THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t  identified to date is: 
The publications of Leibovitz et al. ( 1980), Darr et al. (1992), Farriol et al. 
(1994), Colven et al. (1996) and Darr et al. (1996), which describe the use of 
vitamin C in cosmetics. 
− The publications of Alvarado (1969)13 and Calzada (1980), which mention 
the use of the fruit for preparing pulp, thick fruit juice and liquor.  
− The compilation of traditional uses of the IIAP (2001), which mentions a 
liquor prepared from the camu camu fruit. 
− The database of Dr Duke, which refers to the effectiveness of camu camu as 
an antioxidant because of its high per centage of ascorbic acid (vitamin C). 
There can be no objection to the novelty of claim 1 inasmuch as:  
− Although the prior art mentions a liquor prepared from the fruit, it is not 
specified whether it is in the form of an extract or not. 
− The prior art does not directly describe  the use of the fruit in cosmetics. THERE IS EVIDENCE OF LACK 
OF AN INVENTIVE STEP  
Bearing in mind that ascorbic acid, as 
an antioxidant and a compound that 
prevents the mottling that is a sign of 
aging, has the biological effect 
described in the claim, it is obvious that the fruit, which contains a high 
percentage of ascorbic acid, and the 
extract derived therefrom will have the same effect. 
 In Dr Duke's database (Dr Duke's 
Phytochemical and 
Ethnobotanical Databases), the chemical composition of camu 
camu is described and, depending 
on each component found, a possible biological effect is 
attributed to it.  
In reviewing this database, it can 
be seen that there are two links, 
one to a 1995 publication (JCB= J Cell Biochem vol 22=1995) and another to a 1998 publication 
AllHerb1998), so it was not 
possible to determine the exact date of the reference. 
COSMETIC 
COMPRISING 
EXTRACT OF CAMU 
CAMU 
 
Publication 
No. 2000-327549 
 
Filing date of the 
application:  17.05.1999 
 
See document IP/C/W/441: 
reference 4 (camu camu) 
 No. of claims:  5 
Claim 1 refers to a make-up 
base characterized by containing an extract
 of the 
camu camu fruit.  
It should be noted that 
although it refers to "make-
up" and an "extract", taking into account what is mentioned in the 
description, make-up 
means a cosmetic preparation and "extract" 
both a liquid pressed from 
the camu camu and extracts obtained using solvents. 
. THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t identified to date is: 
The publications of Leibovitz et al. ( 1980), Darr et al. (1992), Farriol et al. 
(1994), Colven et al. (1996) and Darr et al. (1996), which describe the use of 
vitamin C in cosmetics. 
− The publications of Alvarado (1969)
14 and Calzada (1980), which mention 
the use of the fruit for preparing pulp, thick fruit juice and liquor. 
− The compilation of traditional uses of the IIAP (2001), which mentions a 
liquor prepared from the camu camu fruit.  
It should be noted that, according to the IIAP publication in 2001, in 1996 
among the products developed were a hair mascara and conditioner to 
improve hair containing camu camu, but as more details are required in this 
regard, this reference was not taken into account in the analysis. 
− The database of Dr Duke, which refers to the effectiveness of camu camu as 
an antioxidant because of its high per centage of ascorbic acid (vitamin C). 
Claim 1 would be new because, when reviewing the prior art , it was verified 
that it does not describe the us e of the fruit in cosmetics. THERE IS EVIDENCE OF LACK 
OF AN INVENTIVE STEP 
Bearing in mind that claim 1 refers to 
a cosmetic preparation that contains a 
camu camu extract and, according to 
the publications cited as prior art, at the time the application was filed 
preparations containing vitamin C 
were already being used for the skin.  Consequently, it can be considered obvious to replace vitamin C by a 
compound rich in vitamin C, as is the 
case for a product obtained from the camu camu fruit. 
 In Dr Duke's database (Dr Duke's 
Phytochemical and 
Ethnobotanical Databases), the 
chemical composition of camu camu is described and, depending 
on each component found, a 
possible biological effect is attributed to it.  
In reviewing this database, it can 
be seen that there are two links, one to a 1995 publication (JCB= 
J Cell Biochem vol 22=1995) and 
another to a 1998 publication AllHerb1998), so it was not 
possible to determine the exact 
date of the reference. 
  
                                                      
13 Ibid. 
14 Ibid.  
 IP/C/W/458 
Page 10 
II. COSMETIC PREPARATIONS RESULTING FROM THE COMBINATION OF TWO COMPONENTS 
DOCUMENT CLAIM ANALYSIS OF NOVELTY ANALYSIS OF AN INVENTIVE STEP COMMENTS 
SKIN PREPARATION 
FOR EXTERNAL USE 
 
Publication 
No. 2000-327550 
 
Filing date of the 
application:  19.05.1999 
 
See document IP/C/W/441: 
reference 5 (camu camu)  No. of claims:  6 
Claim 1 refers to skin 
preparations (for external 
use) characterized by 
containing:  (a) an extract  
of camu camu;  and (b) an 
active oxygen remover. THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t  identified to date is: 
− The publications of Leibovitz et al. (1980), Darr et al. 
(1992), Farriol et al. (1994), Colven et al. (1996) and Darr et al. (1996), which describe the use of vitamin C in 
cosmetics either alone or co mbined with another agent 
such as the antixodant compound called vitamin E. 
− The publications of Alvarado (1969)
15 and Calzada 
(1980), which mention the use of the fruit for preparing pulp, thick fruit juice and liquor.  
− The compilation of traditional uses of the IIAP (2001), 
which mentions a liquor prepared from the camu camu fruit. 
− The database of Dr Duke, which refers to the 
effectiveness of camu camu as  an antioxidant because of 
its high percentage of ascorbic acid (vitamin C). 
There can be no objection to the novelty of claim 1 inasmuch 
as: 
− Although the prior art mentions a liquor prepared from the 
fruit, it is not specified whet her it is in the form of an 
extract or not. 
− The prior art does not directly describe the use of the fruit 
in cosmetics. THERE IS EVIDENCE OF LACK OF AN 
INVENTIVE STEP  
Bearing in mind that ascorbic acid, as an antioxidant and a 
compound that prevents the mottling that is a sign of aging, 
has the biological effect described in the claim, it is 
obvious that the fruit, which contains a high percentage of ascorbic acid, and the extract derived therefrom will have 
the same effect. 
Although it may be considered that synergy would be an 
unexpected aspect that woul d mean an inventive step, 
nevertheless, the references to combinations of ascorbic 
acid and vitamin E (which is also an antioxidant) make it 
obvious that a combination of the two antioxidants has the same effect. 
For the foregoing reasons, the claim would not meet the 
inventive step criterion. 
 In Dr Duke's database (Dr Duke's 
Phytochemical and 
Ethnobotanical Databases), the 
chemical composition oF camu camu is described and, depending 
on each component found, a 
possible biological effect is attributed to it.  
In reviewing this database, it can 
be seen that there are two links, 
one to a 1995 publication (JCB= J Cell Biochem vol 22=1995) and 
another to a 1998 publication 
AllHerb1998), so it was not possible to determine the exact 
date of the reference.  
SKIN PREPARATION 
FOR EXTERNAL USE 
 
Publication 
No. 2000-327552 
 No. of claims:  6 
Claim 1 refers to skin 
preparations (for external 
use) characterized by 
containing:  (a) an extract  
of camu camu;  and (b) a moisturizer 
 THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t  identified to date is: 
− The publications of Leibovitz et al. (1980), Darr et al. 
(1992), Farriol et al. (1994), Colven et al. (1996) and Darr 
et al. (1996), which describe the use of vitamin C in 
cosmetics. 
− The publications of Alvarado (1969)
16 and Calzada 
(1980), which mention the use of the fruit for preparing pulp, thick fruit juice and liquor.  THERE IS EVIDENCE OF LACK OF AN 
INVENTIVE STEP  
Bearing in mind that ascorbic acid, as an antioxidant and a 
compound that prevents the mottling that is a sign of aging, 
has the biological effect described in the claim, it is 
obvious that the fruit, which contains a high percentage of ascorbic acid, and the extract derived therefrom will have the same effect. 
 In Dr Duke's database (Dr Duke's 
Phytochemical and Ethnobotanical Databases), the 
chemical composition of camu 
camu is described and, depending on each component found, a 
possible biological effect is 
attributed to it.  
 
                                                      
15 Ibid. 
16 Ibid.  
  IP/C/W/458
 Page 11DOCUMENT CLAIM ANALYSIS OF NOVELTY ANALYSIS OF AN INVENTIVE STEP COMMENTS 
 
  
Filing date of the 
application:  19.05.1999 
 
 
See document IP/C/W/441: 
reference 6 (camu camu) − The compilation of traditional uses of the IIAP (2001), 
which mentions a liquor prepared from the camu camu fruit. 
− The database of Dr Duke, which refers to the 
effectiveness of camu camu as  an antioxidant because of 
its high percentage of ascorbic acid (vitamin C). 
− US Patent 5,820,884, published on 13 October 1998, for a 
body gel, describes a preparation for cosmetic use which 
contains among its components a skin moisturizing agent such as honey extract and an antioxidant agent such as 
ascorbic acid, among the options described. 
There can be no objection to the novelty of claim 1 inasmuch 
as:  
− Although the prior art mentions a liquor prepared from the 
fruit, it is not specified whet her it is in the form of an 
extract or not. 
− The prior art does not directly describe the use of the fruit 
in cosmetics. In addition, although it may be considered that synergy 
would be an unexpected aspect that would mean an 
inventive step, nevertheless, US Patent 5,820,884, published on 13 October 1998 for a body gel, describes a 
preparation for cosmetic use which contains among its 
components a skin moisturizing agent such as honey extract and an antioxidant agent such as ascorbic acid, among the 
options described, so it coul d be considered obvious to 
replace the ascorbic acid by an extract of camu camu, which is rich in this compound.  
In reviewing this database, it can 
be seen that there are two links, 
one to a 1995 publication (JCB= 
J Cell Biochem vol 22=1995) and  
another to a 1998 publication 
AllHerb1998), so it was not possible to determine the exact 
date of the reference 
 
SKIN PREPARATION 
FOR EXTERNAL USE  
 
Publication 
No. 2000-327525 
 
Filing date of the 
application:  19.05.1999 
 
See document IP/C/W/441: 
reference 3 (camu camu)  No. of claims:  6 
Claim 1 refers to skin 
preparations (for external 
use) characterized by 
containing:  (a) an extract  
of camu camu;  and (b) a 
cell activator.  THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t  identified to date is: 
− The publications of Leibovitz et al. (1980), Darr et al. 
(1992), Farriol et al. (1994), Colven et al. (1996) and Darr et al. (1996), which describe the use of vitamin C in cosmetics. 
− The publications of Alvarado (1969)
17 and Calzada 
(1980), which mention the use of the fruit for preparing 
pulp, thick fruit juice and liquor.  
− The compilation of traditional uses of the IIAP (2001), 
which mentions a liquor prepared from the camu camu 
fruit. 
− The database of Dr Duke, which refers to the 
effectiveness of camu camu as  an antioxidant because of 
its high percentage of ascorbic acid (vitamin C) 
There can be no objection to the novelty of claim 1 inasmuch 
as:  
 THERE IS NO EVIDENCE OF LACK OF AN INVENTIVE STEP  
In the absence of prior art, there can be no objection to the 
inventive step in claim 1,  which seeks to protect a 
preparation made up of a combination of these agents.  
 In Dr Duke's database (Dr Duke's 
Phytochemical and 
Ethnobotanical Databases), the 
chemical composition of camu camu is described and, depending 
on each component found, a 
possible biological effect is attributed to it.  
In reviewing this database, it can 
be seen that there are two links, one to a 1995 publication (JCB= 
J Cell Biochem vol 22=1995) and 
another to a 1998 publication AllHerb1998), so it was not 
possible to determine the exact 
date of the reference. 
 
                                                      
17 Ibid.  
 IP/C/W/458 
Page 12 
DOCUMENT CLAIM ANALYSIS OF NOVELTY ANALYSIS OF AN INVENTIVE STEP COMMENTS 
− Although the prior art mentions a liquor prepared from the 
fruit, it is not specified whet her it is in the form of an 
extract or not. 
− The prior art does not directly describe the use of the fruit 
in cosmetics.  
− The prior art does not refer to similar combinations.  
Consequently, in the absence of  prior art, claim 1, which 
seeks to protect a preparation made up of a combination of these agents, would be new.  
SKIN LOTION 
Publication 
No. 2001-031558 
 
Filing date of the 
application:  20.01.2000 
 
Priority claim: 
- Number: 11138581 
- Date: 19.05.1999  
 
See document IP/C/W/441: 
reference 8 (camu camu)  No. of claims:  6 
Claim 1 refers to skin 
preparations (for external 
use) characterized by 
containing:  (a) an extract  
of camu camu;  and (b) a whitening agent. THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t  identified to date is: 
− The publications of Leibovitz et al. (1980), Darr et al. 
(1992), Farriol et al. (1994), Colven et al. (1996) and Darr 
et al. (1996), which describe the use of vitamin C in 
cosmetics. 
− The publications of Alvarado (1969)
18 and Calzada 
(1980), which mention the use of the fruit for preparing pulp, thick fruit juice and liquor. 
− The compilation of traditional uses of the IIAP (2001), 
which mentions a liquor prepared from the camu camu fruit. 
− The database of Dr Duke, which refers to the 
effectiveness of camu camu as  an antioxidant because of 
its high percentage of ascorbic acid (vitamin C). 
There can be no objection to the novelty of claim 1 inasmuch 
as: 
− Although the prior art mentions a liquor prepared from the 
fruit, it is not specified whet her it is in the form of an 
extract or not. 
− The prior art does not directly describe the use of the fruit 
in cosmetics.  
− The prior art does not refer to similar combinations.  
Consequently, in the absence of  prior art, claim 1, which 
seeks to protect a preparation made up of a combination of 
these agents, would be new.  THERE IS NO EVIDENCE OF LACK OF AN 
INVENTIVE STEP  
Bearing in mind that ascorbic acid, as an antioxidant and a 
compound that prevents the mottling that is a sign of aging, 
has the biological effect described in the claim, it is obvious that the fruit, which contains a high percentage of ascorbic acid, and the extract derived therefrom will have 
the same effect. 
Without prejudice to the foregoing, it should be considered 
that, in the case of compositions, synergy would be an 
unexpected aspect that would m ean an inventive step.  As 
there is no information available on any combination of 
these agents, there can be no obj ection to the inventive step.
 In Dr Duke's database (Dr Duke's 
Phytochemical and 
Ethnobotanical Databases), the 
chemical composition of camu camu is described and, depending 
on each component found, a 
possible biological effect is attributed to it.  
In reviewing this database, it can 
be seen that there are two links, one to a 1995 publication (JCB= 
J Cell Biochem vol 22=1995) and 
another to a 1998 publication AllHerb1998), so it was not 
possible to determine the exact 
date of the reference 
 
                                                      
18 Ibid.  
  IP/C/W/458
 Page 13DOCUMENT CLAIM ANALYSIS OF NOVELTY ANALYSIS OF AN INVENTIVE STEP COMMENTS 
PREPARATION FOR 
EXTERNAL USE FOR 
SKIN 
Publication 
No. 2001-031580 
 
Filing date of the 
application:  19.01.2000 
 
Priority claim: 
- Number:  11138920 
Date:  19.05.1999 
 
See document IP/C/W/441: 
reference 9 (camu camu)  No. of claims:  6 
Claim 1 refers to skin 
preparations (for external 
use) characterized by containing:  (a) an extract
 
of camu camu;  and (b) an 
anti-inflammatory agent. 
 THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t  identified to date is: 
- The traditional knowledge compiled by the IIAP 
(document published in 2001 as the outcome of a study 
initiated in 1999) concerning spra ys or application of the 
bark of camu camu.  It is me ntioned that the fruit is used 
in medicine, but there is no relevant description. 
- The database of Dr Duke, which refers to the 
effectiveness of camu camu in the treatment of 
rheumatism and muscular pain, as well as osteoarthritis, and as an analgesic.  It does not specify which part of the 
plant is used for this, but, for example, it relates the 
impact on osteoarthritis to its ascorbic acid content. 
There can be no objection to the novelty of claim 1 inasmuch 
as: 
- There is a difference in the way in which the resource is 
used as the application refers to an extract applied to the 
skin mixed with another agent.  
- The extract claimed comes from the camu camu fruit, 
whereas the traditional use re ferred to in the prior art 
indicates that this involves use of the bark. 
Consequently, the claim would be new as there is no prior art  
describing this combination. THERE IS EVIDENCE OF LACK OF AN 
INVENTIVE STEP 
According to the prior art indicated, the use of camu camu 
as an anti-inflammatory is not new so although claim 1 
defines a combination of:  (a) an extract of camu camu;  
and (b) an anti-inflammatory agent, this cannot be 
considered inventive as use as an anti-inflammatory is known and it would be obvious that, by combining two 
compounds with an anti-inflammatory effect, the effect 
would remain. 
In addition, if the fruit has th is effect, an extract should 
have the same effect because of its high vitamin C 
(ascorbic acid) content. In Dr Duke's database (Dr Duke's 
Phytochemical and 
Ethnobotanical Databases), the chemical composition of camu 
camu is described and, depending 
on each component found, a possible biological effect is 
attributed to it.  
In reviewing this database, it can 
be seen that there are two links, 
one to a 1995 publication (JCB= J Cell Biochem vol 22=1995) and another to a 1998 publication 
AllHerb1998), so it was not 
possible to determine the exact date of the reference. 
BLEACHING AGENT, 
ANTIOXIDANT, 
COLLAGENASE 
INHIBITOR, 
HYALURONIDASE 
INHIBITOR, AGE 
RESISTER, SKIN 
LOTION, COSMETIC 
AND FOOD 
Publication 
No. 2004-189698 
Filing date of the 
application:  13.12.2002 
See document IP/C/W/441: 
reference 10 (camu camu)  No. claims:  10 
Claim 1 refers to a 
bleaching agent that 
contains camu camu seed 
extract  as an active agent. THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior is c onsidered to be the traditional 
knowledge compiled by the IIAP (document published in 
2001, the outcome of a study initiated in 1999), according to 
which the properties of the fruit,  the bark, the leaves and the 
roots are known, but there is no mention of the seeds. 
At the time the application was filed, the properties of camu 
camu seeds were not well known in Peru and the specific 
applications in the sectors claimed were not known.  The use 
of camu camu seeds for the pr oducts that are the subject of 
this application is not a traditional practice. 
In the absence of prior art, there can be no objection to the 
novelty of claim 1, which seek s to protect a bleaching agent 
containing extracts of camu camu seeds 
 THERE IS NO EVIDENCE OF LACK OF AN 
INVENTIVE STEP 
In the absence of prior art, there can be no objection to the 
inventive step in claim 1,  which seeks to protect a 
bleaching agent containing extracts of camu camu seeds..    
 IP/C/W/458 
Page 14 
III. REFERENCES TO FOODSTUFFS 
DOCUMENT CLAIM NOVELTY INVENTIVE STEP COMMENTS 
DESSERT 
CONTAINING JUICE 
OF MYRCIARIA 
DUBIA 
 
Publication No. 09-140341 
 
Filing date of the 
application:  24.11.1995 
 
See document IP/C/W/441: 
reference 11 (camu camu) 
 No. of claims:  1 
Claim 1 refers to desserts 
characterized by containing camu camu 
juice.  THERE IS EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t identified to date is: 
− The publication of Alvarado (1969)
19, which mentions use of juice as a 
flavouring for ice cream, beverages (dilute d or mixed with other fruits),  for 
making jam,  jellies, wines, liquors and pie fillings.  
− The publication of Calzada (1980) mentioning the use of the fruit for preparing 
pulp, thick fruit juice and liquor, as we ll as cakes, tarts, jam and ice cream. 
− The thesis of Sanjurjo (1990), which de scribes the processes for producing pulp 
as well as thick fruit juice, jelly and jam from the pulp. 
A dessert made from camu camu would be a food preparation containing it such as 
those mentioned in the prior art. 
According to the information collected, the preparation of desserts has been 
common practice in the Peruvian Amazon,  so claim 1 would not be new.   THE APPLICATION HAS 
BEEN REJECTED. 
IMPROVEMENT OF 
TASTE AND 
FLAVOUR OF JUICE 
OF FRUIT OF 
MYRCIARIA DUBIA 
AND BEVERAGE 
CONTAINING THE 
JUICE 
 
Publication No. 09-140357 
 
Filing date of the 
application:  20.11.1995 
 
See document 
IP/C/W/441:  reference 
12 (camu camu) No. of claims:  2 
Claim 1 refers to a 
method for improving the 
flavour of camu camu fruit juice, characterized 
by the mixture of one or 
more types of compounds (acidulants, sweeteners, 
essences, vitamins and 
minerals). THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t  identified to date is: 
−  The publications of Alvarado (1969)
20 and Calzada (1980), which mention use 
of the fruit for the preparation of pulp, thick fruit juice and liquor, as well as ice 
cream.  As regards the traditional method used to prepare the beverage, it is 
indicated that it is through extraction of th e pulp, to which sugar is usually added 
in order to enhance the flavour. 
− The thesis of Sanjurjo (1990), which de scribes the processes for producing pulp, 
as well as thick fruit juice, jellies and ja m produced from the pulp.  It is indicated 
that the pulp is diluted with a syrup (sw eetener) in order to produce the thick fruit 
juice and, for jelly or jam, sugar is al so added, the pH is regulated using an 
acidulant (such as citric acid) and it is recommended that another fruit such as 
pineapple be used to enhance the flavour  by providing a second flavour, without 
forgetting to regulate the pH of the product obtained. 
Claim 1 would be new because even though there is a reference to the thick fruit 
juice not all the components indicated in the text of the claim are specified.   THERE IS EVIDENCE OF LACK 
OF AN INVENTIVE STEP   
The compounds also used - 
acidulants, sweeteners, aromas, 
vitamins and minerals - are 
commonly used in the food industry. 
The problem of flavour enhancement 
it is sought to resolve is in fact 
resolved in the prio r art by using the 
same components:  a sugar (which acts as a sweetener) and a fruit that 
provides a second flavour, without 
forgetting to regulate the pH of the product obtained. 
The above makes this preparation 
obvious so the inventive step can be 
contested. THE APPLICATION HAS 
BEEN REJECTED. 
                                                      
19 Ibid. 
20 Ibid.  
  IP/C/W/458
 Page 15DOCUMENT CLAIM NOVELTY INVENTIVE STEP COMMENTS 
PREPARATION OF 
JUICE OF FRUIT OF MYRCIARIA DUBIA, 
IMPROVED IN 
FLAVOUR AND TASTE 
 
Publication No. 09-140358 
 
Filing date of the 
application:  20.11.1995 
 
See document IP/C/W/441: 
reference 13 (camu camu) No. of claims:  1 
Claim 1 refers to a 
preparation of enhanced 
camu camu fruit juice characterized by being 
processed after being 
extracted with polyvinylpirrolidone. THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t  identified to date is: 
− The thesis of Sanjurjo (1990), which de scribes the processes for producing pulp 
as well as thick fruit juice, jellies and jam produced from the pulp It is indicated 
that the pulp is diluted with a syrup (sw eetener) in order to produce the thick fruit 
juice. 
− US patent 3,463,763 (1969), which describe s a method of enhancing the flavour 
of a citric juice by lessening the bitter taste through treatment with 
polyvinylpirrolidone resin.  
There can be no objection to the novelty of claim 1 because in reviewing the prior 
art it can be seen that use of polyvinylpirrolidone resin in the process for obtaining 
camu camu juice has not been documented. THERE IS EVIDENCE OF LACK 
OF AN INVENTIVE STEP 
US patent 3,463,763 (1969) refers to 
enhancing the flavour of citric juice by lessening the bitter taste through 
treatment with polyvinylpirrolidone 
resin.  Although this document does not mention camu camu, it is obvious 
that it can be applied to citric juice of 
this fruit for the same purpose (namely, to enhance the flavour), so 
the inventive step of this process can 
be contested. THE APPLICATION HAS 
BEEN REJECTED. 
PRESERVES OF 
FRUIT OF 
MYRCIARIA DUBIA 
 
Publication No. 09-215475 
 
Filing date of the 
application :  14.02.1996 
 
See document IP/C/W/441: 
reference 14 (camu camu) No. of claims:  1 
The translation of claim 1 
is incomprehensible so, 
after reviewing the abstract and the 
description, it can be 
considered that the subject of protection is:  (a) 
preserves containing 
whole camu camu fruit, minerals, pectins, etc., or 
(b) a food preparation 
containing sugar, pectin, water and fruit, which could be defined as jam. THERE IS EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t  identified to date is: 
− The publications of Alvarado (1969)
21 and Calzada (1980), which mention use of 
the fruit for the preparation of pulp, th ick fruit juice and liquor, as well as jam 
and ice cream. 
− The thesis of Sanjurjo (1990), which de scribes the processes for producing pulp, 
as well as thick fruit juice, jellies and ja m produced from the pulp.  It is indicated 
that the jam contains the pulp of the fru it, sugar and pectin, adding piece sof the 
fruit and suggesting the inclusion of a sec ond fruit such as pineapple, in order to 
enhance its flavour.  
− Villachica's publication (1996) quotes the thesis of González 1987 " Estudio 
técnico sobre al elaboración de conservas de camu camu  (Myrciaria dubia)" 
(Technical study on the preparation of camu camu preserves). 
Taking into account the prior art previously cited, it is considered that neither 
preserves of the fruit nor a jam would be new.   IT IS NOT CLEAR 
WHETHER IT RELATES TO PRESERVES OR JAM AS 
THE LITERAL 
TRANSLATION OF THE CLAIM INTO ENGLISH IS 
NOT CLEAR, WHICH 
MAKES IT DIFFICULT TO ANALYSE AND INTERPRET 
IT. 
                                                      
21 Ibid.  
 IP/C/W/458 
Page 16 
DOCUMENT CLAIM NOVELTY INVENTIVE STEP COMMENTS 
BREAD-IMPROVING 
AGENT 
COMPOSITION AND 
PRODUCTION OF 
BREADS 
Publication 
No. 2000-342162 
Filing date of the 
application:  31.05.1999 
See document IP/C/W/441: 
reference 15 (camu camu) No. of claims:  15 
Claim 1 refers to a bread-
improving agent 
characterized by its 
composition of:  juice of 
the camu camu fruit, fermented milk, a 
saccharine and 
hydrolysate casein. 
 THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t  identified to date is: 
- The publication of Calzada (1980), which mentions the use of camu camu for 
preparing cakes and tarts. 
- The publication of Saravia (1996), which mentions that ascorbic acid may 
replace potassium bromide;  
The publications do not mention all the agen ts defined in claim 1 so there can be no 
objection to the novelty or inventive step. 
 THERE IS NO EVIDENCE OF 
LACK OF AN INVENTIVE STEP  
In the absence of pr ior art, there can 
be no objection to the inventive step 
in claim 1, which seeks to protect a 
bread-improving agent.  
METHOD FOR 
PRODUCING BREADS 
 
Publication 
No. 2004-135608 
 
Filing date of the 
application:  18.10.2002 
 
See document IP/C/W/441: 
reference 16 (camu camu) No. of claims:  7 
Claim 1 refers to a 
method for making bread 
using rice flour alpha amylase, fermented milk, 
a polysaccharide and 
wheat flour. 
Claim 3 refers to a liquid 
flavouring of a fermented 
type, which uses 
fermented milk as the main raw material in the 
manufacturing method in 
claim 1, and which contains, inter alia, camu 
camu fruit juice. THERE IS NO EVIDENCE OF LACK OF NOVELTY 
The most relevant prior ar t  identified to date is: 
- The publication of Calzada (1980), which mentions the use of camu camu for 
preparing cakes and tarts. 
- The publication of Saravia (1996), which mentions that ascorbic acid may 
replace potassium bromide;  
The publications do not mention all the agen ts defined in claim 1 so there can be no 
objection to the novelty or inventive step 
The use of camu camu in bread-making is not a traditional practice in the Peruvian 
Amazon, neither is the composition of the fermented liquid flavouring that is the 
subject of this application. 
 THERE IS NO EVIDENCE OF 
LACK OF AN INVENTIVE STEP  
In the absence of pr ior art, there can 
be no objection to the inventive step 
in claim 1, which seeks to protect a 
bread-improving agent.  
  
  IP/C/W/458
 Page 17ANNEX: 
 
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BRAKO, L.; ZARUCCHI, J. L. 1993.  Catalogue of the flowering plants and gymnospers of Peru.  Monographs in Systematic Botany Vo l 45.  Missouri Botanical Garden. St. 
Louis, MO. 1286 p. 
CALZADA B., José. 1980.  Ciento cuarenta y tres frutales nativos .  Distributor Librería El Estudiante.  Lima, Peru. 314 p. 
COLLAZOS, C. et al. 1972.  Composición de alimentos peruanos .  Institute of Nutrition, Ministry of Health.  Lima, Peru. 
COLVEN RM, PINNELL SR. 1996.  Topi cal vitamin C in aging.  In Rev. Clin Dermatol. 1996 Mar-Apr;14(2):227-34. 
DARR D, DUNSTON S, FAUST H, PINNELL S. 1996 .  Effectiveness of antioxidants (vitamin C and E) with and with out sunscreens as to pical photoprotectants. In Acta 
Derm Venereol . 1996 Jul;76(4):264-8.  
DARR D, COMBS S, DUNSTON S, MANNING T, PINNELL S. 1992.  Topical  vitamin C protects porcine skin from ultraviolet radiation-ind uced damage. In  Br J 
Dermatol . 1992;127:247–253. 
DE CARVAJAL, GASPAR. 1542. Relación del nuevo descubrimiento del famoso río Grande que de scubrió por muy gran ventura el capitán Francisco de Orellana . 
Published in 1894 as Descubrimiento del río de las Amazonas .  Ed. José Toribio Medina. Seville, Spain. 
DUKE. Dr Duke's Phytochemical and Ethnobotanical Databases.  Agricultural Research Service.  www.ars-grin.gov/duke/ 
FARRIOL M; MOURELLE M; SCHWARTZ S.,1994.  Effect of vitamin C and vitamin E analog on aged fibroblasts. In Rev Esp Fisiol  1994 Dec; 50(4):253-7  
GALLARATE M, CARLOTTI ME, TROTTA M, BOVO S. 1999.  On the stability of ascorb ic acid in emulsified systems for topical and cosm etic use. In Int J Pharm . 1999 
Oct 25;188(2):233-41. 
GONZALES R., Littman. 1987.  Estudio técnico de la elaboración de conservas de camu camu  (Myrciaria dubia).  Thesis. UNAP, Food Industry Engineering Faculty, 
Iquitos, Peru. 
INSTITUTO DE INVESTI GACIONES DE LA AMAZONÍA PER UANA (Peruvian Amazon Research Institute) (IIAP).  2001. Sistema de producción de camu camu en 
restinga.  Peruvian Amazon Research Institute, Terrestrial Ecos ystems Programme, Iquitos, Peru. 141 p. and maps. 
INSTITUTO NACIONAL DE NUTRICIÓN (Na tional Institute of Nutrition). 1993. La composición de alimentos de mayor consumo en el P erú. 6th edition, Ministry of 
Health,. Publishing Fund of the Cent ral Reserve Bank,. Lima, Peru. 63 p. 
CHÁVEZ FLORES, Wanders B. "Camu Camu" in  "Selected species and strategies to enhance income generation from Amazonian forests".  Food and Agriculture 
Organization of the United Nations (FAO).  Rome, May 1993. 
http://www.fao.org/documents/show_cdr.asp? url_file=/docrep/v0784e/v0784e00.htm 
LALLEMAND BAKING UPDATE 1 (1 3).  A Guide to  Dough Conditione r Ingredients. 
LEIBOVITZ BE, SIEGEL BV.  1980. Aspects of free radi cal reactions in biological systems: aging. In J Gerontol . 1980 Jan;35(1):45-56.  
MENDOZA, O., et al.  1989.  Informe de la expedición de recol ección de germoplasma de camu camu  (Myrciaria dubia) en la Amazonía peruana . Technical Report Nº 11. 
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