Global consumers of local tastes: market pressures on local Açai fruit consumption and production in the Amazon estuary

In the last two decades açai palm fruit (Euterpe oleracea) has turned from a local and regional Brazilian Amazon staple food into a fashion international one, assuming different (nutritional, symbolic and economic) values through its commodity chain. Freshness, color, size, and pulp content, are essential qualities for a highly perishable product that is consumed locally as fresh wine/juice as part of main meals. As açai market value increases and consumption spreads, production, preparation, patterns of consumption (from fresh to frozen to processed items) also change. To maintain the price accessible for local low-income consumers the wine is adulterated, leading to adaptations to local tastes. Drawing on long-term field research, data collected with açai producers, processors and vendors, and interviews with local consumers, this presentation looks at the impact of national and global demand for açai fruit on local low-income consumers for whom acai serves as a daily staple. This presentation also addresses the impact of growing marketing demands on household economic strategies and allocation of labor.