The Inca Inchi (Plukenetia Volúbilis Linneo) is a plant originating from the Peruvian Amazon region which has been known to the natives for several thousand years. It was used by the Incas according to evidence provided by the pottery found in their tombs.

Current scientific studies indicate that the Inca Inchi is the best oil plant because of its composition and high nutritional quality. Its oil has a high content of the essential fatty acids of Omega-3 (more than 48%) and Omega-6 (36%). It is highly digestible (more than 96%) and contains antioxidants: vitamin A and vitamin E (alpha-tocopherol) Over 60% of the degreased almond consists of full protein of high quality (99% digestible), rich in essential and non-essential amino acids, in amounts sufficient for the health.

The Omega Project of Agroindustrias Amazónicas has been conceived so as to develop the Inca Inchi organic crops with good impact on the ecology of the Amazon, applying an adequate technology to the industrial process in order to preserve the high quality of oil and protein and to achieve good economic results in addition to operational advantages, improve the living standard of farmers, and contribute to the world's food and health.

Inca Inchi oil is the richest vegetable source of essential fatty acids: linoleic Omega 6 and alpha-linolenic Omega 3, the human body cannot manufacture these and they should form part of our diet to maintain good health. Inca Inchi oil provides the body with all the essential fatty acids and omega 3 it needs.

The human body uses Inca Inchi oil to synthesize omega 3 EPA and DHA, in sufficient quantities for all its biological needs.