Origin and properties: The jojoba bush grows in the hot and dry regions of the world. Arizona, Mexico, Israel, Argentina, Peru and Chile, as well as Namibia, are the main areas of cultivation. The jojoba bean (seed) contains a good 50% valuable oil. It consists of fatty acids and fatty acid alcohols, glycerine is not present. The almost odorless, yellowish oil, which is very heat-stable and resistant to bacteria, is obtained by cold pressing. At temperatures below 10°c, jojoba oil solidifies into a soft, granular mass.