How is our acai powder extract produced?
Baumkletterer bei der Acaiernte in schwindelnder Höhe

Acai Production Steps

How is our acai powder extract produced?

Acai Berry

The Acai berry was first discovered by the natives of the Amazon region and integrated into their diet. The high levels of antioxidants, especially polyphenol gave them the necessary strength to cope with life in the jungle.

Origin

Acai palms grow in abundance in the whole of the Amazon region right up to the coast of Brazil. There are three types, the "Amazonas Forest" being the most valuable with the highest nutritional values. Our Acai comes from the state of Bahia and is harvested like Guarana and Acerola by the native families.

Acai Herkunft Ernte und Transport

Harvest

Those who are most physical and the best climbers are responsible for the first part of the harvest. They skillfully climb the high palm, cut the Acai branches carefully and then carefully lower them to the ground. There the women pick the berries and collect them in their baskets.

Transport

Although there are copious quantities of Acai berries due to the fact that Acai palms grow in the wild, the typical jungle conditions make the harvest really hard and expensive. The natives use small boots in order to reach barely accessible areas and to transport the harvested berries quickly in natural fibre baskets to the next production site.

Production of Acai powder using spray drying with carriers

The Acai berries are cleaned and washed. The pulp is then cut out, pasteurised and packed into 5kg packs.  These bags are then cooled down to below -15 °C and then transported to the factory in special refrigerated trucks.

The frozen Acai pulp is warmed in fridges to -5 °C to make further production steps easier. The frozen blocks are crushed and melted in a special tank until the pulp has a liquid consistency again. It is then filtered and mixed with the carriers in order to finally be processed into dry extract. The extract is stored in special barrels in order to preserve the characteristic properties.

The final product goes through a chemical quality control and is then ready for shipping.

All our suppliers are small, engaged family businesses whose prime concern is to maintain the rainforest which is their livelihood and not to exploit it.

The plants in Pará serve as reforestation of the Amazon rainforest in order to maintain the biodiversity.

Refractance Window® Drying Technology

The production of acai powder using a new Refractance Window® Drying with Substrates

RWD- Method: Fresh puree is spread on the film conveyor belt. It is a kind of belt which sits on circulating hot water. The product moves over the hot water and steam and the outgoing air removes the fluid within 5-10 minutes without using any substrates or high temperatures. A finished product with phyto nutrients is the result and neither the colour or aroma is affected.

REFRACTANCE WINDOW® DRYING (RWD)

Refractance Window® Trocknungstechnologie in der Herstellung von Acaipulver


Advantages over other production methods

  • Gentle drying at a low temperature
  • Nutrients and aroma remain unchanged
  • The micro structure of the end product is even and free of pores. This contributes to a reduction of oxidation and formation of free radicals.

Studies have shown that products which have been dried Refractance Window Drying have a higher amount of vitamins, minerals, enzymes and antioxidants in comparison to the usual methods such as spray or freeze drying. Mt. Capra is proud to be the very first company to be able to offer produce having been used with this advanced yet gentle technology. Refractance Window Drying® Technology is the kindest method of drying fresh whole foods. It is a unique, self limiting dehydrating method with infra red light instead of using extremely high temperatures to remove the moisture from goods.

Building on the conductivity of water along with the properties of infrared and light refraction, this is the preferred method for preserving valuable nutrients and phytonutrients in foodstuffs. During this process, important sensory qualities of the fruit, such as colour, aroma, taste and nutritional value are retained.. This is an indicator that the active flavours and pigment compounds, which provide inestimable properties in terms of sensory and nutritional physiology are retained during the drying process.

Origin

We obtain our Acai from the Amazon region of Pará in Brazil and Bolivia.

Acai Rohstoffe direkt vom Erzeuger - faire Preise unterstützen die Farmer

Fair

We buy our raw products direct from the suppliers, pay fair prices and support the farmer.

Please contact us if you have any questions,
your AMAZONAS Team.