What açaí actually is, and what it isn’t
Açaí nutrition, plainly: a fatty fruit with little sugar of its own, what human studies show, why ORAC scores mislead, and the UK rules on superfood.
Açaí and the food business
Articles by Caio Marchesani on Acai Berry Foods and the açaí supply chain: where the fruit comes from, what it is, and what it takes to run the shops.
Where açaí comes from: the supply chain from the Amazon to London
How açaí gets from a palm in Pará to a bowl in London: the harvest season, the 24-hour window, pulp grades, the Chagas safety step and frozen export.
The boring half of Acai Berry Foods
Caio Marchesani on the finance side of Acai Berry Foods: why a busy shop can still lose money, the numbers worth watching, and what changed between London and Dubai.
Engineering, then markets, then açaí
Caio Marchesani on how an engineering degree, years in markets and an açaí business add up to one habit: write the model down, decide the risk first, measure honestly.
Taking Acai Berry Foods to Dubai: change the surface, keep the core
What it took to open Acai Berry Foods in Dubai: research before fit-out, a menu adjusted rather than rewritten, borrowed credibility to get the first visit, and the rule that made it work.
Why Acai Berry Foods started in London, and what the launch taught me
Why London was the right first market for an açaí business, the decisions that mattered at the launch, site, design, product and local work, and the three lessons that still shape the shops.