Acai Powder

Acai Powder

The fruit of the acai tree is harvestable over the dry season between May and November, during which time it represents a vital component of the diet of local residents who drink up to 2 litres of watered down acai pulp per day. Each acai tree can produce up to 1000kg of fruit, with individual fruits weighing only a few grammes.

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Product benefits

  • Acai is high in calcium and magnesium, and is a source of iron
  • Calcium plays a part in contributing to normal muscle function, transmission of information via nervous system, and maintenance of healthy bones and teeth
  • Magnesium contributes to maintenance of normal bones and teeth, normal muscle function, metabolism, and reducing tiredness and fatigue
  • Iron contributes to normal transport of oxygen around the body; it also contributes to normal cognitive function, normal function of the immune system and the reduction of tiredness and fatigue
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Brazil

Sourced from across the globe

The acai (pronounced ai-sigh-ee) or “cabbage palm” is a tropical palm tree native to the Amazon rainforest in South America. It grows abundantly in the floodplains or Varzea of the Amazon river basin in Brazil, where annual rainfall can exceed 2500mm. The acai palm typically stands between 30-40 metres high and grows in small groves or rebolades of around 20 trees, but can exist at densities of up to 7000 trees per hectare with its branches merging to form the rainforest canopy. The fruit of the acai tree is harvestable over the dry season between May and November, during which time it represents a vital component of the diet of local residents who drink up to 2 litres of watered down acai pulp per day.

The quality of our freeze dried acai powder is apparent from the colour; a vibrant deep purple produced by the anthocyanins cyanidin 3-glucoside and cyanidin 3-rutinoside. Freeze drying involves exposing the acai pulp to temperatures of – 40°C whilst in a vacuum environment, which eliminates all water through a process called sublimation. Over-processing of acai through other methods of preservation such as spray drying (heating to temperatures over 80°C to remove moisture) and standard freezing can result in an unpleasant brown powder