The blog post might sound a little bit like a family-oriented action movie that is doomed to be repeated at Christmas time for the next 30 or so years, but in actual fact it’s a business-oriented horror story that producers are finding all sorts of clever ways to defeat.
The problem is that the hero of the story — the lowly acai berry — degrades very quickly once it has been plucked from its lofty home at the top of a very tall tree in a very remote part of tropical Central America. The reasons for this degradation aren’t really fundamental to this story, but it’s because there is a high fatty acid content in the acai berry itself.
Anyway, in order to keep the acai berry looking and tasting reasonably palatable, it’s important that something is done with it pretty soon and by pretty soon I mean almost as soon as it has been removed from the palm. The decision from here is how to best process the acai berry. Some producers process it into a juice, others make a powder out of it. There are lots of different ways to deal with this situation — some better than others and some just different. The important thing is that nutrition is not sacrificed.
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