The humidity of the Amazon rainforest in Brazil presents the perfect environment for the açaí palm to produce thousands of tiny dark purple fruits on its long, string-like stalks. Quick to spoil when harvested, açaí berries have their large seeds removed — the edible flesh makes up only around 20 percent to 40 percent of the berry — and are quickly cleaned, bagged, and frozen or freeze-dried before being pulverized into powder.
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