In this study, we observed that the age of the participants ranged between 15 and 75 years. The range detected showed the highest percentage between 46 and 55 years old (25.6%). The production chain and extractivism were mostly presented as patriarchal activities performed by men (70.5%). The results can be seen in Table 1. The analyses were divided into extractivism/culture data (Question 5), processing (questions 12-16), commercialization (Questions 4, 7, 11 and 17-19) and general data (Questions 1-3, 6, 8, 9, 10).
Table 1: Questionnaire results with acai traders and producers. As n=78 and the same for all questions do present % only.
No.
|
Question
|
Options
|
Answers (N)
|
Answers (%)
|
1
|
Age
|
15 - 24 years old
|
3
|
3.8
|
25 - 35 years old
|
15
|
19.2
|
36 - 45 years old
|
18
|
23.1
|
46 - 55 years old
|
20
|
25.6
|
56 - 65 years old
|
15
|
19.2
|
66 - 75 years old
|
7
|
9.0
|
2
|
Gender
|
Masculine
|
55
|
70.5
|
Feminine
|
23
|
29.5
|
3
|
What is the origin of açai?
|
Urban area
|
39
|
50.0
|
Countryside
|
39
|
50.0
|
4
|
What is the average price of açai?
|
Up to 4 reais
|
10
|
12.8
|
5 to 7 reais
|
56
|
71.8
|
More than 8 reais
|
12
|
15.4
|
5
|
What is the method of collecting açai?
|
With peconha, shoe and machete
|
56
|
71.8
|
With peconha, barefoot and knife
|
11
|
14.1
|
With peconha, shoe and knife
|
10
|
12.8
|
Without peconha and shoe, but with a knife
|
1
|
1.3
|
6
|
Which part of the production chain do you belong?
|
Trader, processor and extractive farmer
|
13
|
16.7
|
Trader and processor
|
46
|
59.0
|
Trader
|
13
|
16.7
|
Extractive farmer and seller
|
4
|
5.1
|
Extractive farmer e processor
|
1
|
1.3
|
Extractive farmer
|
1
|
1.3
|
7
|
What part of açai do you sell?
|
Pulp
|
58
|
74.4
|
Pulp and fruit
|
14
|
17.9
|
Only fruit
|
6
|
7.7
|
8
|
Do you know how many types of açai?
|
One
|
0
|
0
|
Two
|
58
|
74.4
|
Three or more
|
20
|
25.6
|
9
|
What types of açai do you know?
|
Acai-do-Amazonas and acai-do-Pará
|
56
|
71.8
|
Acai-do-Amazonas, acai-do-Pará and acai-do-mato
|
20
|
25.6
|
Acai-do-Amazonas
|
2
|
2.6
|
10
|
What is the difference between them?
|
Colour, flavour and yield
|
13
|
16.7
|
Colour, flavour, yield and texture
|
3
|
3.8
|
Colour, flavour and texture
|
1
|
1.3
|
Flavour and yield
|
7
|
9.0
|
Colour and yield
|
1
|
1.3
|
Colour and flavour
|
33
|
42.3
|
Flavour
|
8
|
10.3
|
Yield
|
1
|
1.3
|
Colour
|
2
|
2.6
|
Others
|
8
|
10.3
|
I don’t know
|
1
|
1.3
|
11
|
What type of acai do you sell?
|
Açai-do-Amazonas, açai-do-Pará and açai-do-mato
|
3
|
3.8
|
Açai-do-Amazonas and açai-do-Pará
|
22
|
28.2
|
Açai-do-Amazonas
|
53
|
70.0
|
Açai-do-Pará
|
0
|
0.0
|
12
|
Are you the one who extracts the pulp from the açai berry yourself?
|
Yes
|
61
|
78.2
|
No (relatives, friends, etc)
|
17
|
21.8
|
13
|
How is the pulp extracted?
|
Machine
|
74
|
94.9
|
Manually
|
0
|
0.0
|
Both
|
4
|
5.1
|
14
|
What is made with the acai seed?
|
Is descarded
|
37
|
47.4
|
Fertilizer
|
9
|
11.5
|
Food for animals
|
9
|
11.5
|
Fertilizer and food for animals
|
8
|
10.3
|
Craftsmanship
|
2
|
2.6
|
Others (used in brick factory)
|
13
|
16.7
|
15
|
How is acai pulp stored?
|
Styrofoam box
|
57
|
73.1
|
Freezer
|
18
|
23.1
|
Refrigerator
|
3
|
3.8
|
16
|
How long does it take from the preparation of acai do its commercialization?
|
One at five hours
|
59
|
75.6
|
Six at twelve hours
|
15
|
19.2
|
One day (24 hours)
|
4
|
5.1
|
17
|
Is the sale of a açai your only source of income?
|
Yes
|
44
|
56.4
|
No
|
34
|
43.6
|
18
|
What is done with acai when it is not sold?
|
It is consumed
|
38
|
48.7
|
It is consumed and donated
|
11
|
14.1
|
It is donated
|
9
|
11.5
|
Lower the price to sell everything
|
1
|
1.3
|
It is icy for another day
|
9
|
11.5
|
No leftovers
|
10
|
12.8
|
19
|
How many times a year is açai available for sale?
|
One time
|
31
|
39.7
|
Twice
|
14
|
17.9
|
Three times
|
3
|
3.8
|
Four times
|
3
|
3.8
|
Whole year
|
27
|
34.6
|
It was possible to identify six actors in the açaí production chain: I) extractive farmer – owns the plantation; II) extractive beneficiary farmer – cultivates and processes but does not sell to the consumer; III) extractive farmer and trader – plants and sells the pulp, but outsources the processing; IV) Processor and trader – produces the pulp and sells it to consumers, but does not have a plantation; V) seller – sells the pulp that has already been processed and VI) extractive farmer, processor and trader – participates in the entire production chain and the middleman – only intermediates the commercialization.
Most traders only process and sell açaí pulp, meaning very few are growers and, therefore, resellers of the pulp in the form of “wine”. The high percentage of this survey of beneficiary/trader respondents (59%) and the lower number of extractive farmers are related to the origin of the plantations. Açaí is obtained both in rural and urban areas in an identical way. It is recorded that the cities investigated are small, and some açaí plantations are located in areas of difficult access, with a route only accessible by the river in small boats (canoe), being a limiting factor of this research the lack of access to these areas places. In this way, the difficulty of marketing and selling the products is evidenced, which justifies that in the capitals, the prices of a litre of açaí are higher.
The collection method described by the interviewees is traditional, where the individual climbs the palm tree with the tools of a peconha, machete, and shoes. The peconha provides security and stability when climbing the açaí tree; the shoe prevents injuries or burns both when going up and down, and the machete is used to cut the hem of the bunch at the time of harvest. The steps of this procedure can be seen in Figure 2.
Regarding the economic aspects (question 4), it was found that the price of a liter of açaí varies depending on the amount available per harvest. The average price was 5 to 7 reais. As informed, the lowest price (up to 4 reais) is demonstrated at the height of the harvest, and the values above eight reais, in the off-season.
The values detected were lower than those reported by other studies in which the average price of açaí is as high as 20 reais. It is also observed that, unlike what happens in the state of Pará, in Amazonas, there is no subdivision into denser açaí (thick açaí) and less dense (thin açaí). It is not excluded that there are different characteristics between sellers and little standardization related to mass/volume concentration; however, in the investigated work, there was no explicit subdivision in the sales of each merchant.
According to the Ministry of Agriculture, Livestock and Supply (Brasil 2018), the processing of açaí pulp can be classified according to the content of Total Soluble Solids (TSS), being “thick açaí” with TSS greater than 14%. , “medium açaí” with TSS between 11% and 14%, and “fine açaí” with content between 8 and 10%.
Most producers/beneficiaries are from family farming, small businesses, and without employees responsible for the processing. The açaí is processed in a pulper (95%) and stored in styrofoam boxes with ice (73%). The highest percentage of traders depends exclusively on açaí as a source of income, which highlights the importance of açaí in the economic sector of families. Of those who sell açaí (question 7), 75% sell the processed pulp (açaí wine), and a smaller percentage (17.9%) sell the fruit (seed with pulp) and also process the pulp.
There is a consumer preference for “fresh pulp”; respondents stated that the time after processing and trading is a maximum of 5 hours. For the majority (56%), it is the only source of income; when it is not marketed, it is consumed or donated. This data reflects the consumption of açaí by the Amazonian population.
The traders will primarily carry out the pulp extraction process through a mechanical process, using extraction machines, considering that the process is faster and more efficient than manual extraction, in addition to minimizing the possibility of contamination.
In the Amazon region, how açaí is consumed is divided between “açaí wine” as a dessert, in pure form, with sugar or condensed milk and a white flour called “tapioca”, or in the main meal, accompanied by shrimp, fish or meat. The difference between these customs will be due to the culture between the states of Amazonas and Pará, which are the leading producers and exporters of this fruit and is explained by the fundamental difference and little known to consumers outside the region who receive the product. There are two species of açaí, Euterpe precatoria and Euterpe oleracea.
In the general analysis, participants in the production chain know that there are different species of açaí. However, most only mention the two commercial species: açaí do Amazonas (Euterpe precatoria), also known as açaí do jussara, and açaí do Pará (Euterpe oleraceae).
When harvesting, the species can be differentiated through the tree’s botanical characteristics. Still, when prepared for consumption, it is not always possible to be sure about the type of açaí being consumed. As its name suggests, Euterpe oleraceae, known as açaí do Pará, has a more significant amount of fat, which makes the accompaniment with proteins more balanced. On the other hand, Euterpe precatoria has a slightly sweet flavour.
According to the data obtained, the açaí trade in the Middle Solimões is mainly E. precatoria (Amazonas açaí), and only 32% of those investigated stated that they also use E. oleracea concomitantly. In addition to the sensory differences, residents cite the difference in yield and pulp durability between the two species (Figure 3).
When asked about the difference between the types of açaí, many answered that it was just the colour and the flavour. Still, when asked about higher yield, more excellent texture, better taste, outstanding durability, and sweeter, the açaí from Amazonas preferred these qualities.
It is known that the species of E. oleracea are commonly found in the region of Pará, while in the Amazon region, the species of E. precatoria prevails. However, in recent years the domestication of the species has been increasing, with no distinction for pulp sales, being commonly sold only as “açaí.” Both have values of beneficial substances for the human body, and regardless of whether one species or another is produced, scientific studies show that they have antioxidant and anti-inflammatory properties and the presence of bioactive metabolites.
The seeds are generally discarded, even though they represent the most significant amount of fruit mass (Question 14). Regarding the destination given to the seed, many dump it in rivers or forests, others use it as food for animals, and others, discard it in bags to be taken to be incinerated in a brick and ceramic factory to serve as fuel. The last two are attractive solutions to avoid inappropriate disposal on public roads, causing visual pollution of the city and may also cause damage to society such as clogging of drains or environmental compromise.