by Thibault MARCHAND
List of selected origins : Brazil
Sales unit : 3 x 1 kg tray
Palletizing :
3 x 1 kg: 1 pallet of 240 cases (720 x 1 kg)
For the US market : 3 x 1 kg: 1 pallet of 300 cases (900 x 1 kg)
Brix : 4.5° +/-2°B
Les vergers Boiron sources the Açaï berries of the Euterpe Oleracea variety directly from their place of origin, along the banks of the Amazon Delta in the northeast of Brazil (the world’s leading producer of Açaï). All the fruit used in Les vergers Boiron puree comes from a single cooperative. Grown within agroforestry environments that preserve biodiversity, Açaï is hand-harvested from the tops of wild palm trees, which can reach up to 20 meters in height. The transformation into pulp results in very low yields, as the fruit is made up of 90% seed!
The Açaí puree from Les vergers Boiron is characterized by a purple color and a relatively liquid texture. The fatty acids in the fruit may cause an oily layer to form on the surface, which disappears after emulsification, resulting in a smooth texture. Coating on the palate, the puree is also slightly granular, with the fruit pulp being perceptible.
The açaï puree from Les vergers Boiron expresses its aromatic intensity with notes of black olive and red fruits. It maintains a balance between acidity, bitterness, and astringency. Subtle salty notes are also discernible.
In order to maintain all the sensory qualities of our product, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F. To unmold or cut your frozen purée easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal. Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.
Before unfreeze -18 Degree Celsius
Water 78,4%, Acaï 21,5%, acidiant : citric acid 0,1%.
New in 2025 : a bio-based material and modernized packaging
Les vergers Boiron offers many ideas for preparing tasty pastries, ice creams and drinks.
Our recipes with Frozen puree without added sugar Acaï
Discover the inspirations and innovations of our chefs, who share their recipes and tips with you.
Fruitologie®, created in our workshops in 2019, is the discipline we have trademarked, dedicated to the study of fruit and its transformation into fruit purée. It is based on sensory analysis, a science that uses the human being as a “measuring tool”. Product characteristics are assessed using the 5 senses. Sensory analysis enables us to better understand consumers, so we can create products that meet their expectations. It’s also a great creative support tool for gastronomy professionals!
For the past 80 years, we have made social, human and environmental responsibility our core concerns. Aware of our impact on the agricultural and food transition, we have chosen to accelerate our approach and structure our roadmap. At Les vergers Boiron, we are driven by a strong desire to move from “raison d’être” to “raison d’agir”. This is why we have developed a solid and ambitious CSR program, involving all our stakeholders.
Guided by our partner chefs who never cease to innovate, we create exceptional fruit solutions that gastronomy professionals sublimate through their creations. We are committed to sharing this know-how and creativity to inspire professionals the world over, and to create special moments of conviviality.
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