Category: Production & Sustainability
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What really makes açaí sustainable — and what we still don’t know
Intense management, certification, traceability: what science actually shows about açaí’s sustainability — and what we still can’t answer.
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Wild, managed, or cultivated: what changes in açaí production
Not all açaí from native areas is untouched, and cultivation does not automatically mean artificialization. Learn how species, environment, and management shape production.
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The peconha technique: tradition and safety
The peconha is part of traditional açaí harvesting and reveals a riverside craft shaped by knowledge, production scale, and documented occupational risks.
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Açaí in the Amazon: how it’s grown and harvested
Where and how açaí grows The açaí palm (Euterpe oleracea) grows naturally in the Amazon’s várzea — floodplains along the estuary’s rivers that flood seasonally — mainly in the state of Pará, with smaller occurrences in Amapá, Amazonas, Acre, and Maranhão. According to an article by Amanda Paiva Quaresma and Ana Margarida Castro Euler, a…