Jojoba: A Desert Plant with Exceptional Properties

Jojoba (Simmondsia chinensis) is a woody shrub native to the Sonoran Desert of the southwestern United States and northwestern Mexico. Despite the species name chinensis, it has no connection to China. The name is a taxonomic error from the early 19th century that has never been corrected.

The plant and its environment

Jojoba is extraordinarily drought-tolerant, capable of surviving on as little as 100mm of annual rainfall. It is a perennial that can live for over 100 years and begins producing seeds commercially after approximately three years. The seeds contain 40-60% liquid wax by weight, which is extracted by cold pressing.

Commercial production

The largest commercial jojoba producers are Argentina, Peru, and the United States (primarily Arizona). Israel also has a significant jojoba industry. The quality of jojoba from different origins is generally comparable, as the wax ester composition is determined primarily by the species rather than the growing conditions.

Cold-pressed versus refined

Cold-pressed jojoba retains its natural golden colour and faint nutty scent, along with naturally occurring tocopherols (vitamin E) that act as antioxidants. Refined jojoba is colourless and odourless, which is preferable for formulations where the natural scent would be undesirable. Our Jojoba Golden is cold-pressed, which preserves the full spectrum of naturally occurring compounds.

Sustainability

Jojoba is one of the more sustainable oil crops. It grows in arid land that is unsuitable for food crops, requires minimal water once established, and does not require replanting after harvest. The plant also sequesters carbon and can help stabilise desert soils.