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The extraordinary journey of an ancestral superfood, from the banks of the Amazon to the heart of Europe – Discover how a small purple fruit became one of the world's most sought-after nutritional treasures and inspired the creation of LA ÇAÍ in Brussels.
Dive into the açaí history, a millennial narrative that crosses continents and cultures. This açaí history, rich and complex, reveals how a simple Amazonian fruit became a global phenomenon of nutrition and wellness.
Exploring the açaí history means traveling back in time to pre-colonial Amazonian civilizations. This açaí history begins in the fertile lands of the Amazon basin, cradle of biodiversity and ancestral knowledge.
In the heart of the Amazon rainforest, where biodiversity reaches its peak, grows a palm tree whose secrets indigenous tribes have known for millennia. Euterpe oleracea, commonly called açaí palm, rises majestically up to 25 meters high in the flooded forests of the Amazon basin.
The small purple berries it produces are not simply food for the local populations – they represent a fundamental cultural and nutritional pillar. Indigenous tribes, particularly the Caboclos and Ribeirinhos, have been harvesting these fruits for more than 2000 years, long before the Western world discovered their virtues.
"For Amazonian peoples, açaí is not just food, it's an integral part of their cultural identity," explains Dr. Maria Santos, an anthropologist specializing in Amazonian cultures. "The harvesting, preparation, and consumption of açaí are accompanied by rituals that are passed down from generation to generation."
Deepening our understanding of açaí history means comprehending how this fruit evolved from a subsistence food to a cultural symbol. Traditionally, açaí was consumed as a thick porridge, mixed with cassava flour – a dish called "açaí na tigela" (açaí in the bowl). This highly energetic preparation allowed local populations to survive in the demanding environment of the Amazon rainforest. Ethnographic archives documenting açaí history reveal the central importance of this fruit in the resilience of indigenous peoples.
Historical records and oral narratives reveal that açaí constituted up to 42% of the total caloric intake of certain riverside communities. Its richness in lipids, proteins, and antioxidants made it an ideal survival food, particularly during periods of scarcity.
Amazonian families consume an average of 60 liters of açaí per month, demonstrating the critical importance of this fruit in their daily diet. Much more than simple food, açaí is at the center of community celebrations and social gatherings that punctuate village life.
Like any important cultural element, açaí is rooted in a rich soil of myths and legends that testify to its privileged place in the Amazonian imagination.
The most well-known legend tells the story of a tribe facing a terrible famine. The chief's daughter, Iaçá, cried every night hearing the hungry children. One day, she had a vision and discovered a majestic palm tree loaded with small purple fruits. After feeding her tribe with these miraculous berries, she disappeared. In her place was found a palm tree loaded with fruits. The chief named this fruit "açaí" (Iaçá spelled backward) in memory of his daughter.
This legend perfectly illustrates the symbiotic relationship between Amazonian peoples and this superfood, considered a gift from the gods to ensure the survival and prosperity of communities.
Açaí is not just food – it's a vector of social cohesion. For Amazonian communities, açaí harvesting is a collective activity that strengthens social bonds and maintains the transmission of traditional knowledge.
"The techniques of climbing, harvesting, and preparing açaí are passed down from generation to generation," explains Paulo Ribeiro, a traditional açaí harvester for more than 40 years. "It's knowledge that is shared collectively and unites our communities."
Even today, in villages along the Amazon River, the açaí harvest season is synonymous with festivities and gatherings. The "açaízeiros" (açaí harvesters) are respected for their ability to climb palm trees without equipment, using only a traditional technique called "peconha" – a loop made from palm leaves that the climber wraps around his feet to ascend the trunk.
Açaí history takes on an international dimension from the 1990s. This fascinating chapter of açaí history perfectly illustrates how a traditional food can transcend its original borders to conquer the world, while preserving its cultural essence. Researchers studying açaí history see it as a textbook case of successful food globalization, where nutritional value and cultural heritage mutually reinforce each other.
A crucial chapter in açaí history opens with its discovery by the Western world. Açaí remained a well-kept secret of Amazonian communities for a long time. It wasn't until the early 1990s that this superfood began to attract the attention of the Western world, thanks to nutrition researchers fascinated by the eating habits of indigenous populations. This intercultural encounter marks a turning point in açaí history, profoundly transforming the trajectory of this ancestral fruit.
Dr. Nicholas Perricone, a renowned American dermatologist, is often cited as one of the first personalities to have popularized açaí in the United States. In 2004, during a television appearance on "The Oprah Winfrey Show," he presented açaí as one of the "10 superfoods to counter aging," highlighting its exceptional richness in antioxidants.
This media exposure marks a decisive turning point for açaí, which transitions from an Amazonian subsistence food to a product sought worldwide for its extraordinary nutritional properties.
To fully understand açaí history, one must follow its geographic journey across continents. The craze for açaí first manifested in Brazil, where visionary entrepreneurs began to market this fruit outside its original Amazonian basin. In the 1980s, açaí conquered major Brazilian cities like Rio de Janeiro, where it quickly became the favorite snack of surfers for its ability to provide sustainable energy. This period marks a crucial turning point in açaí history, transforming a regional food into a national phenomenon.
The true international expansion begins in the early 2000s, with the export of the first frozen açaí purées to the United States. Between 2000 and 2010, the export volume of açaí from Brazil increased by more than 500%, propelled by a growing interest in functional foods and superfoods.
Europe discovers açaí later, around 2010, mainly via the dietary supplement market before seeing the first açaí bars bloom in European capitals. This expansion is accompanied by considerable logistical challenges: the açaí berry is extremely perishable and must be processed within 24 hours of harvest.
This phase of açaí history illustrates an unprecedented commercial expansion for a superfood. The evolution of the açaí market is remarkable both for its rapidity and its scale. In 2010, the global açaí market was estimated at approximately $200 million. In 2023, it exceeds $2 billion and continues to grow at an annual rate of 12.5%. Following the economic expansion in açaí history allows us to understand how a traditional product can become a major player in the global economy while preserving its cultural roots.
This exponential growth is explained by several converging factors:
"Açaí is a textbook case of food globalization," analyzes Thomas Vernier, a specialist in agri-food markets. "Few foods have experienced such a meteoric trajectory, going from an unknown local product to a healthy eating staple in less than two decades."
The international rise of açaí has profoundly transformed the economy of certain Amazonian regions. In the state of Pará in Brazil, the main global producer, açaí has transitioned from a subsistence economy to an industry generating more than $1.5 billion annually and directly employing more than 300,000 people.
For many riverside communities, the commercialization of açaí now represents the main source of income, with an economic impact that far surpasses traditional activities such as fishing or cassava cultivation.
This economic windfall has, however, generated new challenges, particularly in terms of sustainable resource management and preservation of traditional methods in the face of the increasing industrialization of the sector.
Faced with increasing globalization, açaí history finds itself at a critical crossroads. How can we preserve the authenticity and sustainability of this fruit while responding to global demand? This aspect of açaí history shows us how to reconcile international trade and respect for local ecosystems.
Despite the exponential growth in demand, the majority of açaí is still harvested according to traditional methods that have hardly changed for centuries. The "açaízeiros" climb the palm trees with bare hands, using the "peconha" technique, to reach the clusters of fruits that grow at the top.
This artisanal method, although physically demanding, presents considerable advantages in terms of selectivity and preservation of palm trees. Experienced harvesters precisely identify clusters at optimal maturity and leave others to continue their development, thus ensuring the natural regeneration of palm trees.
"Traditional harvesting is an art that requires years of learning," testifies José da Silva, an açaí harvester for three generations. "We know exactly when and how to pick to preserve the health of the palm tree and optimize the quality of the fruits."
The post-harvest process also remains largely artisanal in many communities: the fruits are delicately separated from the clusters, washed in river water, then transformed into pulp the same day using manual techniques that preserve the nutritional integrity of the fruit.
One of the remarkable particularities of açaí production is that it does not require deforestation – quite the contrary. Açaí palms grow naturally in humid and floodable areas of the Amazon, and their sustainable exploitation encourages the preservation of these fragile ecosystems.
In a context where the Amazon is threatened by deforestation linked to livestock farming and monocultures, açaí represents an alternative economic model that values the standing forest rather than cleared land.
Studies conducted by the Brazilian Agricultural Research Institute (EMBRAPA) show that areas dedicated to sustainable açaí exploitation have significantly higher biodiversity than areas converted to other agricultural uses. Açaí cultivation also encourages the reforestation of degraded areas, with producers planting new palm trees to increase their production.
Açaí production can thus generate up to 5 times more income per hectare than extensive cattle ranching, while preserving the integrity of forest ecosystems – a rare example of economic activity that reconciles profitability and conservation.
Throughout açaí history, local communities have played a central but often invisible role. One of the most remarkable aspects of modern açaí history is the growing recognition of these essential actors. Amazonian communities are not simply spectators of the global rise of açaí – they are central actors. In the state of Pará, epicenter of world production, more than 120,000 families derive the bulk of their income from this sector. These guardians of ancestral açaí history ensure the preservation of traditional practices while adapting to contemporary challenges.
Producer cooperatives like CAMTA (Mixed Agricultural Cooperative of Tomé-Açu) have revolutionized the organization of the sector by strengthening the negotiating power of small producers against intermediaries and exporters. These structures also allow for the pooling of investments in processing equipment that improves the quality and added value of products.
The Sambazon cooperative, a pioneer in exporting açaí to the United States, established a direct supply model with local communities as early as 2003, guaranteeing fair and stable prices. This approach has inspired many actors in the sector, contributing to the emergence of a more equitable value chain.
With the explosion of global demand, the question of fair value sharing has become central to the açaí sector. Historically, as with many tropical products, local producers captured only a tiny part of the final value of the product.
Fair trade initiatives, such as the Fair for Life certification, have progressively rebalanced this distribution. Certified products guarantee a minimum price to producers, 30% to 45% higher than conventional market prices, as well as investment premiums for community projects.
"Fair trade is not simply a question of higher price," emphasizes Helena Ferreira of the NGO Imaflora. "It's also access to training, improvement of working conditions, and the possibility for communities to decide on their own development."
Pioneering companies like Sambazon or Açaí GmbH have integrated these principles at the heart of their economic model, demonstrating that it is possible to build a profitable value chain while fairly valuing the work of local producers.
Açaí history is enriched with a new European chapter with its establishment in Brussels. This stage of açaí history demonstrates how an ancestral superfood can harmoniously integrate into a radically different gastronomic culture, while preserving its authenticity.
The Brussels chapter of açaí history opens with a decisive encounter. The adventure of LA ÇAÍ in Brussels begins with a fortuitous meeting between its founder and açaí during a trip to Brazil in 2018. Fascinated by the nutritional and taste qualities of this superfood, but also by the rich history surrounding it, he decides to introduce its authenticity to Brussels residents. Thus, a new chapter is added to the great açaí history, creating a cultural bridge between the Amazon and Europe.
"What struck me in Brazil was how deeply açaí is anchored in the culture and daily life of people," recounts the founder. "I wanted to create more than just a smoothie bar – a place that would transmit all the cultural and nutritional richness of this extraordinary fruit."
After more than a year of research, meetings with Amazonian producers, and culinary experimentations, LA ÇAÍ opened its doors in 2020 in the historic center of Brussels, with the desire to offer açaí in its most authentic form, respectful of Amazonian traditions.
Introducing a largely unknown product to the Belgian market was not without obstacles. The first challenge was logistical: how to guarantee a regular supply of high-quality açaí, knowing that the fruit is extremely perishable?
The solution was found in a direct partnership with a producer cooperative from Pará, providing access to organic frozen açaí purée immediately after processing – thus preserving all the nutritional and organoleptic qualities of the fresh fruit.
The second challenge was cultural: how to introduce and make people appreciate a food totally new to the majority of Belgians? LA ÇAÍ bet on education and experience, offering tastings, workshops, and telling the fascinating story of açaí through its communication.
"We understood that we needed to explain before selling," explains the marketing manager of LA ÇAÍ. "Each customer who walks through our door leaves not only with a delicious product but also with a better understanding of what açaí is and why it is so special."
One of the founding principles of LA ÇAÍ has been to scrupulously respect the authenticity of açaí while subtly adapting it to local taste preferences.
Traditional Brazilian recipes have been enriched with local and seasonal ingredients – Belgian raspberries, artisanal speculoos, Belgian chocolate – creating a respectful cultural fusion that resonates with Brussels consumers while maintaining the nutritional and cultural integrity of the product.
This "glocal" approach has allowed LA ÇAÍ to position itself not as an artificially imported concept, but as a sincere encounter between two rich culinary traditions.
Collaboration with local artisans and producers – such as artisanal bakeries for granola or organic farms for fresh fruits – has also anchored LA ÇAÍ in the Brussels food ecosystem, creating a short circuit model for both local ingredients and açaí itself.
In just a few years, LA ÇAÍ has established itself as an essential reference in the Brussels food scene. From its initial location in the historic center, the brand has spread with four points of sale covering different neighborhoods of the Belgian capital.
This success is explained by several converging factors:
More than just a business, LA ÇAÍ has become a cultural ambassador, introducing Brussels residents not only to a new superfood but also to the cultural richness that surrounds it.
Contemporary açaí history revolves around the notion of shared heritage. This recent phase of açaí history shows how a food product can become a vector of values, commitments, and positive social transformations.
Extending açaí history in European territory, LA ÇAÍ perpetuates the intrinsic community dimension of this superfood. In just a few years, LA ÇAÍ has succeeded in creating much more than a clientele – a true community engaged around the values of authenticity, sustainability, and well-being. This community is expressed through regular events organized by the brand: nutrition workshops, superfood discovery days, meetings with Amazonian producers visiting Brussels, and thematic conferences on açaí history and its contemporary implications.
LA ÇAÍ's social networks are not simply commercial showcases, but exchange platforms where members share their own creations, experiences, and knowledge about açaí and healthy eating in general.
"What is fascinating about LA ÇAÍ is that they have succeeded in creating a cultural movement around a product that most Belgians didn't even know five years ago," observes Julie Delvaux, a food trend specialist in Brussels.
This local community reflects on a smaller scale what has happened globally: açaí is no longer simply an exotic product, but the symbol of a lifestyle and a renewed food consciousness. The educational dimension is essential – each customer who discovers the true açaí history potentially becomes an ambassador for this millennial tradition and the values it embodies.
True to its philosophy, LA ÇAÍ has developed direct and sustainable links with producing communities in the Amazon. Beyond fair trade relations, the company has implemented a "return to the source" program that dedicates 2% of its turnover to development projects in producing regions.
These initiatives include:
"Our success in Brussels would make no sense if it did not translate into a positive impact where it all begins – in the Amazon," affirms the founder of LA ÇAÍ. "This is not philanthropy, it's a circular vision of our activity."
These initiatives are documented and shared transparently with the customer community, creating a tangible link between the Brussels consumer and the Amazonian producer.
The adventure of LA ÇAÍ continues to evolve, with new projects that expand the positive impact of the company while remaining faithful to its founding values.
Among recent or ongoing innovations:
These innovations are part of a holistic vision that considers every aspect of the value chain – from production to consumption – as an opportunity for positive impact.
The next step in açaí history is being written today, through a vision that combines preservation and innovation. LA ÇAÍ's long-term vision goes far beyond the framework of a simple commercial enterprise. Its ambition is to contribute to the preservation of traditional Amazonian knowledge while making it accessible to a global audience. Açaí history continues to evolve, carried by committed actors who understand the inestimable value of this cultural and ecological heritage.
"When you taste an açaí bowl at our place, you participate in something bigger," explains the founder. "You support agricultural methods that preserve the Amazon rainforest, you value millennial traditional knowledge, and you discover a new way of seeing food – not simply as a source of calories, but as a link between humans and their environment."
This philosophy translates into a continuous engagement in research and documentation of traditional practices related to açaí, in collaboration with anthropologists and Amazonian communities. A book project on açaí history is in preparation, gathering testimonies, photographs, and historical documents to preserve this intangible heritage for future generations.
LA ÇAÍ is also working on the development of an interpretation center in Brussels that will allow visitors to explore in depth the cultural, historical, and nutritional universe of açaí – a way to transform a simple place of consumption into a space for cultural transmission and exchange.
Açaí history, rich and complex, reminds us of the importance of traditional knowledge in our globalized world. The history of açaí, from its Amazonian origins to its arrival in Brussels, is much more than a simple commercial success story. It illustrates how millennial traditions can meet the modern world in a mutually beneficial exchange. Each stage of this açaí history testifies to an ancestral wisdom that finds its relevance in our contemporary world. Preserving and transmitting this açaí history then becomes an act of cultural resistance and celebration of the biological and cultural diversity of our planet.
This small purple fruit has accomplished the feat of connecting seemingly very distant worlds – the riverside communities of the Amazon and urban European consumers – in a relationship that, when built on fair and respectful foundations, can be transformative for all.
For LA ÇAÍ, the adventure is just beginning. Each bowl of açaí served in Brussels is both a tribute to Amazonian traditions and an invitation to rethink our relationship to food and the producers who make it possible. By sharing authentic açaí history, LA ÇAÍ contributes to a broader awareness of the importance of traditional knowledge in our contemporary quest for well-being and sustainability.
As José da Silva, an açaí harvester from Pará, so aptly summarizes: "For centuries, açaí has been our secret. Today, it has become a messenger that tells our story to the world. It's a responsibility, but also a pride to see that what our ancestors have always valued is now recognized globally. Açaí history no longer belongs only to us – it now belongs to the entire world, which can in turn enrich it while respecting its roots."
💬 And you? Had you already heard about the fascinating history of açaí before reading this article? Share your experience with this superfood in the comments!
Discover açaí in its most authentic form at LA ÇAÍ Brussels. Our bowls are prepared according to traditional methods, with 100% organic ingredients and açaí directly imported from Amazonian cooperatives.
At LA ÇAÍ, we don't simply sell a product – we share a millennial açaí history, a precious heritage that we are committed to preserving and introducing to Brussels residents. Açaí history continues to be written every day, and we invite you to be part of it.
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