Botanical name: Euterpe Oleracea
Family: Palms (Arecaceae)
Description: Acai palms have thin and elegant trunks, reaching 25 to even 30 meters in height. Growing in large groups (from 4 to 25 trees in one location), in each group one can find trees of different ages – when older trunks die, their place is taken by younger shoots.
Acai leaves are big and long like with the majority of palms, they are gathered in a top socket at the trunk's end and are divided in segments hanging downwards.
Flowers: are small, numerous, yellow in color, and gathered in big inflorescence hanging downwards.

Fruit: Small, round, 1 to 1.5 cm in diameter, similar to grape but containing less pulp and one big bone. Deep-purple in color, almost black when mature (in red palm variation), or deep-green (in white palm variation). Red palm variations are more widespread then white.

Taste and aroma: Acai has a unique taste, resembling the taste of raspberries or blackberries with a nut aftertaste.
Used part of the plant: fruit pulp
Area if growth: Acai is growing extensively in Northern Brazil. The largest concentration of acai palms is observed in the Brazilian state of Para, no wonder that one of the plant's names is Para palm. Fruit and wood processing is the main industry in this region.
Chemical structure:
Contains sterols, 78% of them being beta-sterols.
Overall content of vitamin Е - 45mg in 100g of oil, of which 17% are tocotrienols
Fat-acid structure in percent:
Palmitic acid – 22%
Steariv acid – 2%
Arachidic acid – 2,5%
Palmitoleic acid – 2%
Oleic acid – 60%
Linolenic acid – 12%
Terms of storage: Keep it in a cool and dark place (with the temperature not exceeding that of the room)