Açaí ain´t açaí: the quality of açaí
Quality of açaí pulp
For centuries local communities are aware of the nutritional and medicinal properties of the açaí berry that grows spontaneously and abundantly in the states of Pará, Amapá, Maranhão and eastern Amazonas. Because the açaí berry spoils very quickly, it is not possible to eat the berries fresh. Therefore, immediately after harvest the açaí berry is deeply frozen. However, before the açaí can be frozen, the pits should be removed. The açaí berry namely consists of almost 90% pit. And this is important to know because the process of removing the flesh of the fruit from the pit will have a big influence on the purity and quality of the açaí. An açaí bowl with a high quality of açaí pulp can contain up to twice as much açaí relative to a bowl with lesser quality.
Dry matter açaí
- Açaí ´fino´ (C): low to medium dry matter (8% -11%).
- Açaí ‘medio‘ (B): medium to high dry matter (11% – 14%).
- Açaí ‘grosso‘ (A): a very high dry matter (> 14%), also called ‘industrial quality’.
We source, process and sell wild superfood from the Amazon rainforest with the aim to strengthen the local Amazon economy and its bio-diverse beauty.