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The Açaí is a fruit typical of the Amazon, much used by people in the preparation of juices, wines, jams, liqueurs and ice cream. It is the fruit of açaizeiro (Euterpe oleracea, family Palmae).

The açaizeiro is a typically tropical palm. It is found in the wild and is part of the forest vegetation of land, meadow and igapó. The palm is also exploited in the region for the extraction of palm. 

Known for having a high nutritive flesh with the fruit is consumed worldwide in drinks, mix fruit, ice cream and capsules.

the Amazon region, the juice made from the pulp is known as “wine of açaí. The palm is also an important protuto this tree.

Today, the state that leads to production is the Pará, with almost 90% of the market, the açaí is appreciated throughout the Amazon region and recently has also been consumed by the states of South and Southeast of Brazil, mainly by academics and athletes.

Despolpamento the fruit

Despolpamento by the fruit, is obtained by the traditional “wine of the açaí,” drink of great acceptance and widespread among the popular classes, one of the basic food of the region.

The pit (endocarp and almond), after decomposition is widely used as organic matter, is considered excellent fertilizer for growing vegetables and ornamental plants.

Use of the strain of Açaí

When mature and dry well, the strain is widely used as a mainstay for rustic buildings, surrounded strips to, pens, stud walls and roof of tents, firewood for heating ovens, pottery.

Experiments conducted by Idesp-Pará, demonstrated its importance as a feedstock for production of paper products and electrical isolation.

The Cup

The leaves of açaí serve to cover tents and temporary closing of walls, especially the use of transition as those used by hunters and hick. When newly green and hit, serve as food, being very appreciated by the animals.

The leaves of açaizeiro, after grinding, also provide raw material for the manufacture of paper. At the base of the crown as the meeting of the sheath and the terminal point of the stipe, is a palm-quality and highly sought by the food industries. 

The sheaths of the leaves turn, after separation for the extraction of palm and waste that are used as excellent feed for cattle and pigs, and - after decomposition - excellent organic fertilizer for vegetables and fruit.

The Plant

It is nice to palm size, presenting very high, when in competition in the forest, but the midsize be grown alone or without the influence of large trees.

It is with great results for decoration of gardens and parks. Characteristics of permanent crop, can be recommended for protection of soil, by presenting a constant deposition of leaves, and the root system that has plenty.

Commercial Importance

The açaí is of incalculable importance to the Amazon region because of its constant use by a large population, making it impossible in the current conditions of production and market, to obtain exact data on their marketing.

The lack of control in sales and the lack of a streamlined production, since the raw material consumed is based purely and simply the extraction and direct marketing, also prevent the establishment of exact numbers.

Variety

The açaizeiro are two well known varieties inland by man, whose differentiation is made only by the color that they have when ripe, which can be characterized as:

Acai Purple:

It is the dominant regional variety known as açaí black, because their fruits have, when mature, a dark flesh, from which it obtains a juice color arroxeada “color of wine,” thus creating the popular name of “wine of açaí.

Acai White

It is well known for producing fruit whose flesh when ripe, is presented in glossy dark-green color, providing a juice (wine) color of light cream.

Besides being used in all these ways, the palm of açaí, which is much appreciated and considered a fine dish, is available on a large scale and comes to be exported.

IMPORTANT:

The latest result of the new research brings good news for consumers of açaí. In an article published in the Journal of Agricultural and Food Chemistry, scientists describe the antioxidants contained in fruit are absorbed by the human body.

The study involved 12 volunteers who consumed açaí pulp and in the form of juice, the latter containing half the concentration of anthocyanins - pigments that give color to fruit - than the version in the flesh. The two foods were compared with juices without antioxidant properties, used as control.

Samples of blood and urine of the participants were taken 12 and 24 hours after consumption and analyzed. According to the researchers, both the pulp and the juice showed significant absorption of antioxidants in blood after being consumed.

“The açaí has low sugar content and its flavor is described as a mixture of red wine and chocolate. That is, what more can we want from a fruit?” Said Susanne Talcott, principal author of the study, which also involved scientists the universities of Tennessee and Florida.

According to her, further work may help determine whether the consumption of açaí can result in benefits to health with respect to the prevention of diseases. The group is part of which has studied the action of açaí against cancer cells.

“Our concern is that açaí has been sold as a superalimento. And he definitely has outstanding attributes, but can not be considered a solution to diseases. There are many other good foods and açaí may be part of a well balanced diet, “said Susanne.