Vegetable ivory

In the first half of the last century it was the standard for the production of clasps, rings, buckles and buttons of non-animal origin and it is still called "vegetable ivory". It is the fruit (nut) of the Phitelephas Macrocarpa palm (also called Tagua) that thrives in Ecuadorian microclimates. The corozo nuts contain a fluid (endosperm) which solidifies by drying and assumes characteristics similar to ivory.

The picking

The corozo is collected in Ecuador, when falling from wild plants and its conservation protects the territory from the risks of deforestation. The pickers are independent farmers who give corozo to local wholesalers. The drying and other early stages of processing are carried out on site.

The local supply chain

The drying and the bleaching take place jointly in a totally natural manner, this avoids drying operations in ovens and chemical bleaching. The nuts are spread out and left in the sun for as long as necessary before being picked, cut and turned locally into blanks.

The Italian supply chain

All further processing, to obtaining the finished button, are performed takes place in MABO. Naturally white with a fine-grained marbled structure, it can be dyed as desired. It can be laser-cut, lathed, and worked to create particularly sophisticated buttons that meet both the demands for creativity of top fashion designers and those of total fashion sustainability.

Corozo advantages

• From renewable sources
• Collected in wild forests, without risks of deforestation or for the biodiversity conservation
• Reduced environmental impact
• Biodegradability
• Processes without toxic chemicals
• Dyeing with a responsible water cycle