Native to the Sonoran Desert, jojoba (Simmondsia chinensis) is one of North America's oldest cultivated species. Indigenous peoples of the Sonora used jojoba oil cosmetically, to treat skin conditions and to protect against sun damage. While commonly called jojoba oil, the fluid extracted from jojoba is actually a liquid wax. With a near-infinite shelf life and a composition remarkably similar to the sebum secreted by human skin, jojoba oil is sought after for use in skin and haircare, cosmetics and perfume.
From late summer into autumn, residents of Camphill Village West Coast harvest jojoba beans by hand. The beans are then shelled, dried, cold-pressed into oil (liquid wax) and packed onsite.
Country of origin:
Camphill Village West Coast
February - May
How it’s produced
Camphill Village West Coast is a developing producer of jojoba with a track record of social responsibility.
Though it is not indigenous to South Africa, the jojoba cultivated by Camphill Village West Coast is well suited to the soils and rainfall pattern of South Africa’s Western Cape. A perennial crop that can live for one hundred years, jojoba does not require tilling. Camphill's jojoba plantation is well established and grown without the use of pesticides or herbicides. The operation makes use of a comprehensive rotational grazing system, water-wise irrigation, and manure from Camphill's dairy cows is recirculated as compost.
Camphill Village West Coast is part of the international Camphill movement, which creates communities for people with and without intellectual disabilities “to live, work and care for each other based on social, spiritual, cultural and agricultural renewal.” At Camphill Village West Coast, residents have access to a range of therapies, education, and meaningful work on various enterprises including jojoba production, dairy farming and cheesemaking.