The acai palm is one of the many native plants that has been commodified for Western consumption. This has shifted acai consumption and production practices within Indigenous Amazonian communities.
Acai bowls are the most common form of Western acai consumption. Ella O, CC BY 2.0
Prior to 2000, Indigenous Amazonian communities utilized the acai palm plant on a local scale. The purple berry then found its way to the U.S., appealing to surfers in Hawaii and Southern California. It has since been in the spotlight, spurring new industries and finding its way into the global marketplace. The acai palm plant is one of many Indigenous plant foods that has been commodified for foreign consumption, shifting acai usage and production practices among Brazil’s Amazonian tribes. Indigenous Amazonian communities, who have utilized acai as a diet staple for centuries, are now exporting it for profit, hoping not to forfeit their land to multinational corporations.
Companies that sell acai heavily market its health benefits, calling it a superfood that allows individuals to reach maximum health. Acai specifically offers anti-aging benefits, improved digestive health, increased energy levels and a strengthened immune system. The berry contains high amounts of antioxidants, omega-6 and omega-9 fatty acids, fiber, protein, vitamins and minerals. When globally transported, the acai berry is processed and packaged into various forms. When reduced to powders, capsules and liquids, the acai berry becomes a watered-down entity detached from Amazonian food culture. While many understand acai’s countless health benefits, few consumers know the context from which it comes.
Grown on tall acai palm trees, the acai berry sprouts in large, clustered bunches. The trees grow to between 50 and 100 feet tall, bearing the fruit from their extended branches. In the village of Acaizal on the Uaca Indigenous reserve, villagers loop a palm leaf tied around their feet and scale the tree, knife gripped firmly between their teeth. Children, some as young as seven, learn this harvesting method. Once collected, acai pulp is served chilled and often mixed with sugar and tapioca.
Increased demand for acai pushes Indigenous groups to formalize and industrialize this cultivation process. Amazonian tribes subsequently alter their traditional production to accommodate increased consumption. In the state of Amapa, Indigenous communities want to explore potential business arrangements and have identified acai production as a top priority for natural resource management. In a workshop hosted by local government agency Secretary Extraordinary of Indigenous People, Acaizal village chief Jose Damasceno Karipuna learned how to capitalize on acai harvesting processes. The increase in acai demand creates a flourishing job market for large-scale Amazonian farmers; however, it harms farmers who rely on small-scale production. With an ever-increasing demand for acai, protection of natural areas is crucial to preservation. For the villagers in Acaizal, proper environmental management will increase productivity while ensuring sustainability. Acai companies emphasize this business exchange as mutually beneficial, bettering individuals’ health and the Brazilian economy alike. However, the mass consumption and commodification of acai is ultimately a gray area, creating an uncertain future for Indigenous communities.
Anna Wood
Anna is an Anthropology major and Global Health/Spanish double minor at Middlebury College. As an anthropology major with a focus in public health, she studies the intersection of health and sociocultural elements. She is also passionate about food systems and endurance sports.