ACEROLA

Cherry cultivation is a painstaking process that requires great attention and meticulous care.

We must remind you that the winter harvest is richer in vitamins, particularly C? Why, because there is no rain in winter and the acero tree is exposed to direct sunlight and its cherries are full of this natural vitamin C.

The cherry is red in summer with rain and it is green in summer. There are also different varieties that can produce red or green fruits. 

Here are the main stages of its production:

1. Selection and Grafting : Growers begin by grafting the bud of an existing tree onto a compatible rootstock in order to obtain a cherry tree of the desired variety.

2. Pollination : In spring, bees play a crucial role in ensuring the pollination of flowers, essential for the tree to bear fruit. This is in Europe. In Brazil, the acerola tree can have acerola fruit all year round. I even saw in the North of Brazil 10 harvests per year, it’s incredible. It is in tropical regions that this shrub likes to flourish.

3. Growth and Maturation : After pollination, the fruits begin their development and maturation, a process that takes about six weeks.

4. Harvest : Cherries are generally harvested by hand between late May and mid-August, depending on the varieties and growing region. In Brazil it can be harvested all year round. This operation requires patience and attention to detail, as the fruits are delicate and must be picked with care to avoid any damage.

5. Sorting and Calibration : Once harvested, the cherries go through a sorting and calibration phase. Damaged, underripe or too small fruits are removed to ensure the quality of the final product.

6. Packaging and Transport : The selected cherries are then carefully packaged and transported to the places of consumption, thus preserving their freshness and quality.

Cherry trees thrive when they benefit from cold winter weather as well as plenty of sunlight and adequate irrigation. However, they remain sensitive to climatic conditions, particularly heavy rains which can cause the fruits to burst prematurely before harvest.

When we talk about the cold, you have to know in winter, it's 25°C during the day less in the evening, but especially in the sun. 

By choosing cherries, you not only enjoy a delicious fruit, but also the fruit of a complex and meticulously orchestrated agricultural process, ensuring an optimal taste experience.

The manufacturing of various acerola products, such as powder, juice, and ice cream, goes through several distinct stages for each form. Here is an overview of the manufacturing process for these products:

Acerola Powder:

1. Harvest : Acerola fruits are picked when ripe.
2. Pressing : The fruits are pressed to extract their pulp.
3. Dehydration : The pulp is then dehydrated, often by spray drying or freeze drying, to remove water while preserving nutrients.
4. Grinding : The dried pulp is ground into a fine powder.
5. Packaging : The powder is packaged in airtight containers to protect it from humidity and light.

Acerola juice:

1. Pressing : Fresh acerola fruits are pressed to extract their juice.
2. Filtration : The juice is filtered to remove solids and impurities.
3. Pasteurization : Juice can be pasteurized to extend its shelf life.
4. Packaging : The juice is then bottled or cartoned and sealed.

Acerola ice cream:

1. Preparation of the base : A mixture of acerola juice, water, sugar and sometimes milk or cream is prepared.
2. Freezing : The mixture is poured into an ice cream maker and frozen while being stirred to obtain a smooth texture.
3. Packaging : The ice cream is then packaged in appropriate containers and stored in the freezer.

These processes allow you to enjoy the benefits of acerola in different forms, each adapted to various uses and times of consumption. Acerola powder is particularly popular for its ease of use and long shelf life, while the juice offers a refreshing experience and acerola ice cream is a delicious option for hot summer days.