The identification and quantification of carotenoids has been carried out on tropical and non tropical fruits because of two important carotenoid's properties: as antioxidant compounds having a prevention role in some diseases, and as a source of provitamin A needed for a good human nutrition. This study aimed to identify carotenoids present during different steps for producing flour fromCosta Rican peach-palmfruit (Bactris gasipaes H.B.K). Nine carotenoids were tentatively identified and quantified by HPLC-DAD in raw pulp, and 14 were detected in cooked pulp, the additional five being products of isomerization and hydroxylation of carotenoids in the raw pulp. The flour contained 13 carotenoids, one less (all-trans-?-criptoxanthin) than in cooked pulp, with themain one being all-trans ?-carotene. This carotenoidwas also present in rawpulp at a concentration of 96.0± 1.7 ?g equiv. of ?-carotene g?1 dw. The concentration decreased significantly (Pb0.05) during cooking and drying to reach a final concentration of 33.3±1.0 ?g equiv. ?-carotene g?1 dw in the flour. Flour production reduced (Pb0.05) the total carotenoid content from373.4 to 237.7 ?gof ?-carotene g?1dw,with a final retention rate of 63.7% by the end of the process. Moreover, 9 of the 14 carotenoids account for high levels of provitamin A, which, even so, had decreased from 2723 retinol equivalents (RE) 100 g?1 in raw pulp to 1614 RE 100 g?1 in cooked pulp and 1289 RE 100 g?1 in flour. Provitamin A level is still high when compared to other common provitamin A sources. Our study shows that while there is a change in the levels and profile of carotenoids during the peach-palm flour process, and a reduction of provitamin A value, peach-palm fruit is a great source of bioactive compounds.