A new quality standard for açaí.
The market fights over price, toppings, combos.
Nobody talks about where it comes from, or how it was harvested.
Do you know where your açaí comes from?
See beyond.
Every origin market goes through the same three waves.
Coffee, cacao and wine have already made this crossing. Açaí is entering it now.
Mass production. Coffee as a commodity, with no emphasis on flavour or origin.
Specialty cafés expanding. The concept of Specialty Coffee is born.
Single-origin beans, direct trade with producers.
Açaí ice cream, franchises. Commodity, price war.
The wellness profile demands more. Special Harvest Açaí is born.
Focus on the fruit’s origin, impact and nutrient preservation.
O quê, como, por quê.
Açaí doesn’t need hype. It needs tracking.
Products that meet the Special Harvest Açaí prerequisites position themselves in a new market segment.
- 01
Preservation of the açaí’s nutrients — no more than 12h between harvest and freezing.The açaí fruit spoils within 48 hours of harvest. Twelve is a quarter of that window.
- 02
Preservation and sustainable management of the forests where the açaí is harvested.
- 03
Professionalisation, safety and fair recognition of the açaí collectors.
- 04
Traceability across the whole process.
This is the seal. It isn’t label decoration: it is the statement that this açaí met the four criteria above — and that each one can be verified. The official Special Harvest Açaí certification is being developed by CasaMundoBrazil Projetos Sustentáveis, and will define the segment’s technical and sensory criteria, scored on the preservation of nutrients, forests and the lives of those who harvest.
The new segment sets out to separate açaí brands with genuinely sustainable practices and high social, environmental and nutritional impact from those that don’t meet the prerequisites — or lean on greenwashing arguments.