Immeasurable is the richness contained in the biodiversity in the Amazon. Proof of this is the MANÁ CUBIU, also known as CUBIU, TOPIRO, COCONA, INDIAN TOMATO, ORINOCO APPLE and PEACH TOMATO.

Fruit native of the Occidental Amazon, domesticated for centuries by the pre-Colombian Indians, MANÁ CUBIU has been studies for 18 years by scientists and researchers Professors Drs. Danilo Fernandes da Silva Filho and Lúcia Kiyoko Ozaki Yuyama, and for 25 years by INPA – Instituto Nacional de Pesquisa da Amazônia (Ministério da Ciência e Tecnologia) (National Institute of Research of the Amazon- Dept. Of Science and Technology), studies and researches financed PPG-7/FAO/ONU.

For containing a high amount of Niacin (vitamin B3) and active principle also contained in egg-plant (contains 3 times more than egg-plant) MANÁ CUBIU can be considered a medical fruit because it fights cholesterol, triglycerides, anemia, diabetes, high pressure, migraine, depression, uric acid, besides being digestive, diuretic and sexual tonic.
Without any scientific study being done so far, it is known that Peruvian Indians WAONRANI utilized branches, leaves and roots as a powerful healer and analgesic in external wounds, burns, and spider bites.
Estação Experimental Santa Luzia (Santa Luzia Experimental Station) is an international pioneer in commercial production of fruits, seeds, and power lyophilized into capsules, having already separated 3 varieties of the plant and fruit with excellent genetic potential:

 Santa Luzia (round)
 Thais (long with round tips)
 Moschet (starry round)

The first two have demonstrated to be the mos productive. 6,000 MANÁ CUBIU plants can be cultivated in 1 acre, producing 30-60 tons of the fruit.

MANÁ CUBIU when mixed in the blender with water, milk or with other fruits with sugar or sweetner, produces a delicious juice. 10 kilos of the fruit produce 7.5 liters of pure juice, as well as being perfect for sweets, jams, cakes and ice cream. It can also be used to marinate fish, chicken or red meat.

When fried with olive oil, it adds a special flavor to mussarela cheese pizza. It can be added to vinagrette in barbicues and feijoada  (Brazilan dish). For its high medical potential, Mana Cubiu is a new option within Brazilian agriculture, and it has been arising the interest of juice and sweet industries as well as farmaceutic and cosmetic laboratories. 

Other than niacin, MANÁ CUBIU is also very rich in fibers, phophor, vitamin C and PECTINA, substance utilized to reach firmness in sweets and jams, as well as to fight diabetes.
 
 NUTRITIONAL USE OF MANÁ
 

The juice is used by the inhabitants of the Brazilian, Peruvian and Colombian Amazon to control cholesterol, diabetes, excessive uric acid and other diseases caused by the malfuction of the liver and (Salik. 1987). Maná-Cubiu is recommended in the diet of hypercholesterolaemic and hyperglycemic patients. (Yuyama et. Al. 1997). ...”

Extracted from the user guide (in Spanish) result of Tratado de Cooperação Amazônica (Treaty of Cooperation of the Amazon), financed by FAO, between Brazil and Venezuela, done by the INPA – Instituto Nacional de Pesquisa da Amazonia (National Instute of Research of the Amazon), Edited in 1998, page 75, Authorzed and researched by Scientist and Prof. DANILO FERNANDES DA SILVA FILHO.