<P> The nopal pear has been traditionally eaten in parts of northern Ethiopia, where it is utilized more than cultivated . Carmine cochineal was introduced into northern Ethiopia early in the 2000s to be cultivated among farming communities . Foodsafe exported 2000 tons of dried carmine cochineal over 3 years . </P> <P> A conflict of interest among communities led to closure of the cochineal business in Ethiopia, but the insect spread and became a pest . Cochineal infestation continued to expand after the cochineal business had ended . Control measures were unsuccessful and by 2014 about 16,000 hectares (62 sq mi) of cactus land had become infested with cochineal . </P> <P> Carminic acid is extracted from the female cochineal insects and is treated to produce carmine, which can yield shades of red such as crimson and scarlet . The body of the insect is 19--22% carminic acid . The insects are processed by immersion in hot water or exposure to sunlight, steam, or the heat of an oven . Each method produces a different colour that results in the varied appearance of commercial cochineal . The insects must be dried to about 30% of their original body weight before they can be stored without decaying . It takes about 80,000 to 100,000 insects to make one kilogram of cochineal dye . </P> <P> The two principal forms of cochineal dye are cochineal extract, a colouring made from the raw dried and pulverised bodies of insects, and carmine, a more purified colouring made from the cochineal . To prepare carmine, the powdered insect bodies are boiled in ammonia or a sodium carbonate solution, the insoluble matter is removed by filtering, and alum is added to the clear salt solution of carminic acid to precipitate the red aluminium salt . Purity of colour is ensured by the absence of iron . Stannous chloride, citric acid, borax, or gelatin may be added to regulate the formation of the precipitate . For shades of purple, lime is added to the alum . </P>

Purified extract of the female tropical cochineal insect
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