Açaí
The açaí berry is a highly energetic fruit, rich in
antioxidants, amino acids, and monounsaturated oils, which are rich in omega 9.
The açaí pulp contains a high concentration of flavonoids,
antioxidant substances that avoid premature aging. Its antocianine concentration
(purple antioxidant) is up to 30 times greater than in red wine or in other red
fruits, not to mention it has got dietary fibers and phytosterols, which
interfere in the absorption of bad cholesterol (LDL), bringing benefits to the
cardiovascular system.
It also contains large concentration of dietary minerals –
iron, potassium, phosphorus, and calcium -, which are important to the
contraction and the regeneration of muscles, besides complex B and complex E
vitamins.
Studies indicate the açaí as one of the most complete
foods found in nature and its habitual consumption is proven to improve
digestion, increase the ability to focus, besides guaranteeing body detox and
the strengthening of the immune system.
Market data
Production
649,000 tons of açaí were produced in Brazil in 2008.
Exportation
The state of Pará alone exported in 2009 around US$ 25 million in juice - mainly
açaí juice. The exported value was up by 31% in comparison to 2008, when the
exported value was US$ 19 million.
Commercialization
Pulp classification
Special: 14% or more
Average: 11% to 14%
Fine: 8% or less
Packaging:
14 or 20kg can.
1kg concentrated pulp bags.
Nutrition Fact Label for 100g Açaí
Protein |
13.0 g |
Iron |
26.0 mg |
Dietary fiber |
34.0 g |
Phosphorus |
227.0 mg |
Sodium |
56.4 mg |
Vitamin C |
17.0 mg |
Potassium |
932.0 mg |
Vitamin E |
45.0 mg |
Calcium |
286.0 mg |
Lipids |
17.0 g |
Magnesium |
174.0 mg |
Glucids |
36.0 g |
Calories |
349 kcal |
|
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Recipes
Chicken breast with açaí
Ingredients:
1 chicken breast (grilled)
1 soup spoon margarine
1 soup spoon cornstarch
250ml açaí
Salt to taste
1 teaspoon dehydrated parsley and basil
Preparation:
Melt the margarine and then add the cornstarch, so as to make the basis of the
sauce. It is necessary to dissolve the margarine completely and then slowly add
the açaí. It needs to be thick, more concentrated. An essential detail: do not
boil, for that causes loss in flavour and alters the consistency of the sauce.
Lastly, just add salt and then turn off the fire, adding the dehydrated herbs.
Finally, cover the chicken breast with the açaí sauce and it is now ready to be
served.
Açaí Cake
Ingredients:
4 eggs
4 teacups sugar
4 teacups wheat flour
150g butter
1 teaspoon baking powder
1 teacup sieved açaí pulp
Preparation: Beat the sugar and the butter. Add the eggs and beat the mixture
well. Then add the açaí, the wheat flour and, lastly, the baking powder. Butter
and flour a baking sheet and bake the mixture on it.
http://www.topacai.com.br/
http://www.belaiaca.com/produto/detalhe_acai_popular.php
http://www.todafruta.com.br/todafruta/mostra_conteudo.asp?conteudo=8448
http://globoruraltv.globo.com/GRural/0,27062,LTC0-4373-137218,00.html
http://www.sposito.com.br/artigoroberta.asp
