Cochineal is a scale insect (Dactylopius coccus) that lives on prickly pear cacti, primarily in Peru, Mexico, and the Canary Islands. The female insects produce carminic acid as a defence against predators, and this compound is the basis for carmine — one of the oldest and most stable natural red colorants known.
Carmine extracted from cochineal has been used as a dye for thousands of years, dating back to the Aztec and Maya civilisations. Today it appears in food products, cosmetics, textiles, and pharmaceuticals under names including E120, Natural Red 4, and carmine. It replaced many synthetic red dyes after health concerns arose over artificial alternatives.
In food labelling, cochineal-derived colour must be declared, as it can cause allergic reactions in some people. It is not suitable for vegan or vegetarian diets. Despite this, it remains one of the most widely used natural food colourings globally.
How it's produced
Cochineal insects are farmed on plantations of prickly pear cactus (Opuntia), predominantly in Peru, which produces the majority of the world’s supply. The insects are introduced to cactus pads and left to feed and reproduce for several months. Female insects are then harvested by hand — brushed or scraped off the cactus — before being dried and crushed to extract carminic acid.
It takes roughly 70,000 to 100,000 dried insects to produce one kilogram of carmine dye. The dried insects are processed through a series of extraction and filtration steps to isolate the pigment, which is then standardised for use in food manufacturing.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for other red meat, not measured for this item yet. Sources & methods →
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