The açaí fruit, from the eponymous palm tree, is a treasure of Amazonian biodiversity, present not only in Brazil but also in other countries such as Ecuador, Colombia and Venezuela. This palm thrives in humid and riverine areas, requiring approximately 120 liters of water per day for each mature tree in order to fruit. These ideal conditions are mainly found in northern Brazil, where humidity and precipitation are generous.  

The term “açaí” is derived from the Tupi Guarani “yasai”, meaning “crying fruit”, in reference to the juice flowing from the fruit. The most common type of açaí in Brazil is small, dark purple in color, with a tiny stone surrounded by a thin layer of pulp. Its scientific name is Euterpe oleracea Mart , and it belongs to the Arecaceae family. The state of Pará is the main producer of this variety of açaí, controlling almost 90% of the national market. However, açaí is an important cultural element throughout the Amazon region. 

Açaí varieties : In Brazil, EMBRAPA has cataloged six varieties of açaí, distinguished by their structure, color, size and chemical composition. Here are the types:

• Açaí Purple or Black  : This is the most popular variety, characterized previously.
• Açaí Sangue de Boi  : Red in color, it is less consumed due to its paste consistency and distinct taste from purple açaí.
• Açaí Açu  : Native to the Peruvian Amazon, it produces up to 70% more pulp per fruit, but its popularity is less due to the extra care required for its harvest and storage.
• White Açaí  : Popular in the state of Pará, it is rarer and therefore more expensive, and its seed is actually greenish.
• Açaí Espada  : Recognizable by its branched clusters, this variety is common on Combu Island, opposite Belém.
• Açaí Chumbinho  : Its fruits, weighing less than 1 g even when ripe, vary from purple to white. Due to its small size, pulp production is not commercially viable.

Production Process : Artisanal production of açaí begins with pickers, or peconheiros, who climb palm trees of up to 25 meters using peconha, a special rope. The fruits are then immersed in water for 24 hours before being sifted to extract the pulp. This pulp is often consumed pure, but it is also used in various recipes such as jams, sorbets, cakes or alcoholic drinks. The seeds can be made into açaí coffee or used as raw material for local crafts.

In industrial production, pulp extraction involves several steps, including cleaning, disinfection and separation of the fruits, thereby eliminating the protozoan that causes Chagas disease. The fruits then pass through a pulp machine which efficiently separates the pulp from the seeds. The pulp is then categorized, frozen and stored at very low temperature.

Açaí pulp will keep for one year from its production date if kept frozen at subzero temperatures and properly packaged. If it is refrigerated and not consumed within two to three days, it oxidizes, or “azedar” as they say in the North.

Pulp Classification : Açaí pulp is classified according to the quantity of water added during its extraction:

• Fine or Popular Açaí  : With more water added, it contains 8 to 11% dry matter and has a slightly dense consistency.
• Medium or Regular Açaí  : Contains 11 to 14% dry matter and has a dense consistency.
• Açaí Coarse or Special  : With less water added, it contains more than 14% dry matter and has a very dense consistency.

Curiosity : In Pará, there are still unique culinary traditions and practices around açaí, testifying to the cultural and gastronomic richness of the region.