Native to Brazil, cupuaçu has been gaining national and international popularity due to its benefits and remarkable flavor.

The cupuaçuzeiro is from a very specific region of Brazil, in addition to Pará, its largest producer, is found in Amazonas, Rondônia, Acre and Maranhão. However, in recent years the cupuaçu has gone further and its consumption, popularity and sales have already crossed borders, becoming an ingredient so versatile that it can be found in the food industry and even in cosmetics.

Being a traditionally Brazilian and ancient fruit known to the native Indians of the Amazon, who not only consume the fruit because they like its flavor, but also for its healing properties, its name derives from Tupi: kupu which means “that looks like cocoa” and uasu “big”.

Thus, this relative of Cocoa has a remarkable flavor, Brazilianness and above all stands out for its benefits. With antioxidant properties, vitamin C, A, B complex, selenium and calcium which together improve the functioning of the body in general, help with abdominal pain, proper functioning of the intestine and assist in metabolism.

With all these benefits, Açaí Town could not fail to include it in its portfolio. Under the slogan “From the Amazon to the City” we offer this Brazilian super fruit that promises to win even more consumers in the coming years, in a refreshing and versatile way.

Cupuaçu sorbet, based on fruit and water available here, can be consumed in intermediate snacks, such as dessert and can even become a shake. All in a healthy, tasty and vegan way, since our cupuaçu for export does not contain lactose and nothing of animal origin.

Check out our products by visiting: https://acaitown.com/en/our-products/ and contact us through: https://acaitown.com/en/contato-en/ 

If you still have doubts about handling, storage and consumption of Açaí, Açaí Town now clarifies for you:

What is the average monthly consumption of Açaí?

If we take into account medium / high demand, our suggestion is:

What size and quantity of freezers would you recommend for storage, based on your experiences?

On average, our açaíteria customers use two to three horizontal freezers of 519 liters for their stock. In total, each freezer stores 34 10-liter açaí boxes with approximate energy consumption for each freezer is 84.6 KWh / month.

Does the transportation of açaí from my stock to my store require any special attention?

Yes, you must pay attention not to leave the product out of refrigeration for a long time, as it may lose its flavor and color. It is possible to easily solve this issue by transporting the product in Styrofoam boxes or thermal blanket.

What is the storage temperature?

The storage temperature of açaí boxes is – 18ºC/0,4 ºF.

What is the temperature to serve?

The ideal temperature for açaí to easily fill up is between -10 and -12 ºC (10ºF to 14ºF). It is possible to achieve this exact temperature by installing an external temperature controller in the freezer.

At the end of the day, if I have defrosted the açaí to put in the machine, but have not used it, can I freeze it again?

For those who work with machines, Italian, soft or frozen express

Choose to buy an açaí espresso machine, with the programmed option of conserving the product in your vat. Must have this option in the machine, because the açaí thawed and frozen again will be crystallized and with loss of flavor and color.

Note: For those who have these machines and want to use our açaí, it is necessary to defrost cold (inside the refrigerator) for the product to return to liquid form and then pour it into the machine tank, then just mix the syrup to mix all the ingredients and it will be ready to be frozen and served again in that format.

The importance of Pasteurized Açaí:

Açaí fruit bleaching

The bleaching of the fruit is also a thermal process, applied after harvesting before the fruit becomes pulp, where the selection and washing is done, in order to inactivate enzymes and fix the color. The whole process consists of immersing the açaí in water, at a predetermined temperature, or subjecting the fruit to flowing or overheated steam. After bleaching, the fruit is subjected to cooling, avoiding contamination of microorganisms and loss of texture.

Flash Pasteurization

After bleaching, the fruit goes into a process to obtain the açaí pulp. In this process, flash pasteurization is applied. This procedure consists of limiting the time of exposure to high temperatures to the minimum necessary to guarantee a product free of harmful microorganisms.

These processes guarantee a final product 100% free of contamination and with guarantee of the original color and flavor of the fruit.

And Chagas Disease?

With the bleaching and pasteurization processes, the cycle of food security processes to eliminate the risks of contamination of açaí, including chagas disease, is closed. With that, we believe we have solved some of the main doubts we received from our customers.

We would like to leave this channel open for other questions that may arise about our niche in the market. To all who are interested in starting ventures in the Açaí branch and other fruit creams, just contact us: