Every part of the plant is used: the stem, flowers, fruits and leaves, as well as producing an excellent quality heart of palm.

For centuries, acai fruit has been consumed by inhabitants settled along the Amazon River and its streams.

Its major production is concentrated adjacent to Belem do Para, claiming 95% of national production. In the capital alone, Belem, 200,000 kilos of acai are consumed daily. Today, it is rooted in the culture of the natives of the northern cities. The pulp of the acai fruit is consumed in several forms, both as sweet and salty dishes, being an essential ingredient of the regional culinary.

Starting from the Northeast, acai fruit has been spreading rapidly through the markets of center-east, southeast and south regions of Brazil. In Rio de Janeiro alone, 500,000 kilos of acai fruit are consumed per month, and that number is rapidly growing. The sales of acai have broken through the Brazilian frontiers and it is now being consumed in the east coast of the USA, primarily in Miami, grabbing international attention.

Most recently, the respected manufacturers of Manaus made a great discovery about the chestnut of the acai (the seed), which until now had been discharged after the pulp was gotten rid of.

After being toasted, the crushed chestnut can be added to coffee in a 50% proportion, increases inulin, which is a special sugar for diabetics without altering the color, taste or smell of the coffee. From this mixture you can obtain a diet coffee of high quality.

In lab analyses, it has been certified that toasted acai is highly rich in protein, fibers, inulin, antocianine, tanine, polyphenols, and antioxidants.
Other than these particularities, the toasted seed of the acai fruit contains about 12% of protein, which justifies its use in the making of animal food, increasing quality and decreasing costs. In order for this to be manufactured, it required a patent of a product by the name of A4.

The objectification of the extraction of heart of palm already exists in great intensive plantations of acai in Vale do Ribeira in Sao Paulo.

In the southeast and south of Brazil, the consumption of acai is amplified daily due to its taste, nutritional richness and high energetic value.

Due to its high content of protein, phosphorus, iron, potassium, magnesium, vitamin E, antocianines, tocopherol, acai has been consumed by people who look for a healthy and natural diet which benefits are mental and physical health.

Due to its composition, acai is considered a highly complete food.

Its nutritional properties provide the following benefits to human health:

• it’s an excellent natural antioxidant, important in the fight against free radicals.
• its large quantity of fibers facilitates intestinal function.
• helps blood circulation.
• when consumed along with Vitamin C it provides a high quantity of phosphorus and iron necessary for the cerebral and blood functions.
• excellent natural energetic for people who undergo physical and mental stress.