Coca flour is made from whole ground dried coca leaves harvested from the coca plant, Erythroxylum coca or Erythroxylum novogranatense. Coca flour is commercially produced and sold in stores in Bolivia, Peru and Ecuador.
Coca flour is primarily used regionally as a nutritional additive in breads, cakes, candy, juices and cereals. In the Andes it is widely accepted as a natural medicine, and used as a remedy for gastritis, colic, rheumatism, arthritis, dry cough, cholesterol and diabetes.
Coca flour is also used as a capsulized food supplement as it contains all natural properties of the whole coca leaf including the essential minerals (calcium, potassium, phosphorus), vitamins (B1, B2, C, and E) and nutrients such as protein and fiber.
- Plowman T. "Botanical Perspectives on Coca." Journal of Psychedelic Drugs. 1979. 11(1-2): 103-117.
- "They must fight the demand and stop stigmatizing the coca countries." ABI (Agencia Boliviana de Informacion) 26 April 2012.
- James, A., Aulick, D., Plowman, T., 1975 “Nutritional Value of Coca”, Botanical Museum Leaflets, Harvard University 24 (6): 113-119.