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C

History

    For centuries, açaí has been the main staple food of the Amazon natives. In the capital city of Belem do Para, at the edge of the Amazon Rainforest, daily açaí consumption is even higher than milk. Until recently, açaí was almost unheard of in the United States, or even anywhere outside the Amazon regions of Brazil. Because açaí spoils within 24 hours of harvest, exportation of the fruit was limited to only the close regions of the Amazon.

    In the early 90’s, açaí started to make its appearance. The açaí pulp was discovered to hold its nutritional value if it was frozen soon after processing. Just like that, açaí was ready for the world. The Gracie Jiu-Jitsu family of Rio de Janeiro discovered early on the tremendous health benefits of eating açaí and made it a part of their daily training ritual. Soon açaí went from a family secret to a worldwide craze.

    Today in the city of Belem, the açaí industry employs over 30,000 people. A large percentage of all the açaí is wild-harvested, then processed by Cooperatives. Because the majority of açaí is wild-harvested, açaí has become a sustainable alternative industry to the depletion of the Amazon for cattle ranching, logging, or soy farming. With a guaranteed harvest every year, the average local farmer can now help to preserve his environment and way of life while also sustaining himself economically.