Cocoa Butter is a rich vegetable fat extracted from the fruit or pods of the cacao tree (the same ingredient contained in the yummy confection, chocolate.) This tree only grows in a specific geographical zone, approximately 20 degrees north and south of the Equator, including countries like Nigeria, Ghana, Brazil, the Dominican Republic, Venezuela and the Ivory Coast. Cacao trees produce fruit in the form of large green pods with each containing approximately 30 to 40 beans. At maturity, these pods are harvested from the trunks and branches of the cacao tree with a curved knife on a long pole. Pods are separated by colors that correspond to the quality of the bean; those with poorer aromas and flavors may be used for industrial chocolate, while the higher quality beans are used in Palmer's Cocoa Butter Formula. After drying, fermentation and roasting, the beans are crushed and pressed to extrude the rich, creamy vegetable fat…Cocoa Butter.
Cocoa Butter is a skin-conditioning agent that coats the skin with a fine, non-greasy film, thereby diminishing water loss and leaving skin softened and protected against any harsh elements.
Cocoa Butter is unique among vegetable fats because it is a solid at normal room temperature, but melts at body temperature. In its pure form, Cocoa Butter is rock solid and nearly impossible to spread; however Palmer's Cocoa Butter Formula is specially formulated to increase the cocoa butter’s natural effectiveness by making it easier to spread and easily absorbed into the skin. This breakthrough was accomplished by blending rich emollients and Vitamin E, a skin conditioner that enhances the soothing and softening effects.