Whether as ice cream, dessert, juices, frapês, salty preparations and even as an accompaniment to the most varied dishes, açaí, thanks to its versatility, fell once and for all in the taste, or rather, in the palate of Brazilians. Proof of this is a survey by the Federation of Industries of the State of Pará (Fiepa) that says that between the years 2012 and 2022 there was a growth of 15,000% in the commercialization of the fruit, which thanks to this became known globally as the "ambassador of the Amazon".

According to the Brazilian Institute of Geography and Statistics - IBGE, in 2021, the value of production was closed at R $ 5,305,523 thousand. And the amount produced was 1,485,113 tons in an area of 208,111 hectares. The largest producer of açaí in Brazil, today, is the state of Pará, which not only serves the domestic market, but also represents more than 94% of exports to the whole world, going from 41 tons (2011) to 5,937 tons (2020), and only between 2019 and 2020, such leverage exceeded 50%.

The "purple gold" arose from the minds of five brothers from Paraná – Áureo, Ivan, Angélica, Marcia and Josenia Bordignon. It all started with Ivan, the first to have contact with the fruit in the 1980s. The family then, when visiting it in the North, always consumed the açaí in its natural form, but when they returned to Paraná, if they wanted to consume açaí, the way was to "accept" it in sweet form, with a lot of sugar, dyes, syrups, stabilizers, preservatives, emulsifiers and trans fats. "And that, over time, started to bother us. After all, in the 'sooted' way, although the açaí is a superfood, it is no longer healthy and can even become harmful, especially for those who already suffer from some health problem, "explains Áureo Bordignon. "So, it was thinking about helping people with comorbidities and still be useful for sportsmen and those who want to stay in shape, giving up chemistry and sucrose, is that we identified this niche market."

Source: Agrolink