[1] One remarkable feature of this palm is that it is covered with spines up to twelve inches (30 centimeters) in length.

The fruit contains a yellow flesh often consumed by rodents as food, which leave the seeds clean.

The fruit contains a white butter that is odorless and tasteless and has the advantage of not becoming rancid easily.

It can also be used to partially substitute cocoa butter in chocolate, providing a firmer consistency in environments where the temperature is higher.

[4] Murumuru butter has the great advantage of having a low acidity value (4% to 5%), especially when made from fresh seeds, which reduces the cost of refinement.

[6] Murumuru butter was highly valued in Europe and the United States during the 1940s and 1950s, when it served as an ingredient in vegetable creams and soaps.

[5] Murumuru butter is used in small amounts in shampoos (0.5% to 1%) and formulas for conditioners, creams, soaps, lipsticks and deodorants (0.5% to 8%).