Top food-grade carminic acid from cochineal bugs (cochineal extract) manufactured in Peru.
 
Cochineal extract is obtained from the female Dactylopius coccus Costa insects cultivated on a nopal farm in Peru, which is today the main producer of cochineal. An estimated 50.000 people from mostly rural areas harvest the insects by hand and dry them in the sun before further processing.
 
Cochineal is the only natural red colour approved by the FDA today.  
This extract should be used at 0.5-2% WOF for deep magentas to reds, depending on the Ph level of your water.
 
Dye instructions;
Dissolve carminic acid powder or cochineal insects in hot water and let it steep. This allows the carminic acid to dissolve and release its color into the water.
Immerse the premordanted fabric: Place the fabric in the dye bath, ensuring it is fully submerged.
Heat the dye bath: Gently heat the dye bath to below simmer. Keep the fabric in the dye bath for the recommended time, usually around 30 minutes to an hour.
Stir or agitate: Occasionally stir or agitate the fabric in the dye bath to ensure even color absorption.
 
Cochineal dye is a natural red dye derived from the dried bodies of female cochineal insects (Dactylopius coccus). These insects are native to Central and South America and are primarily found on prickly pear cacti. Cochineal has been used for centuries as a coloring agent due to its intense and vibrant red color.
The dye is produced by crushing the dried insects and extracting the carminic acid, the main pigment responsible for the red color. Carminic acid is a natural pigment that acts as a defense mechanism for the cochineal insects, deterring predators.
Cochineal dye has been used in various applications, including textiles, cosmetics, and food products. In the food industry, it is commonly used as a natural food coloring, particularly in red and pink food items such as juices, candies, ice creams, yogurts, and processed meats. It is labeled in ingredient lists as "carmine," "cochineal extract," or "natural red 4."