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The Pacific lowlands of Colombia are rich in coasts, mangroves, rivers and forest.
They are home to afrodescendants and several aboriginal groups
and one of the world’s most biodiverse spots.
They harbor plants and animals
adapted to the extreme conditions
of one of the world’s rainiest places.
Here, clouds and Andean rivers irrigate the forest
whereas tides push sea water into the continent.
Fresh and salt water mix up
and flood a strip of land between the mangroves
and the non-flooded forest.
In this particular environment
thrives this elegant plant:
THE AÇAI PALM
The açai palm grows in the Atlantic coast of South America
from northeast Venezuela to north Brazil.
And along the Pacific coast it grows only in Colombia
and northern Ecuador
where it forms huge palm stands.
In this area alone, in southwestern Colombia
there are about 100.000 hectares of açai palm forests
called naidizales.
The quiet rivers in this area are used by local harvesters
to reach the palm stands.
They are in close contact with this palm.
They look for its soft growth point
where new leaves are produced.
Each palm has several stems
and each stem has only one growth point.
To reach it
harvesters must cut down the palm.
Only the growth point is harvested from each palm.
The rest of the cut stem, dies.
But harvesters do not cut all stems from each palm.
In this way they guarantee that the palm remains alive.
Ana María Flórez has harvested palms for several years
and she warns of the risks:
Sometimes you get hurt by the palms.
You cut it obliquely and it comes towards you.
And it's dangerous! Some people have been wounded like that.
Much of life in this area
revolves around the açai palm.
Slow boats sail along rivers
visiting the collection centers
to pick up the palms brought by harvesters.
The açai palm is also common in the backyards.
And this canning factory on the Guapi River
exports directly to Europe the great secret hidden within the palms
the reason of the harversters' effort:
the palm heart.
Martha Isabel Vallejo is a Ph. D. student at the National University of Colombia.
With the help of local people
she has studied the açai palm for over two years.
Today she is accompanied by Rodrigo Bernal
a renowned palm researcher
and a member of her scientific committee.
-"Five leaves; two of then new".
She studies the growth and ecology of the açai.
She has several research plots
and accompanies harvesters during their activities
to record their work.
For Martha Isabel the palms are as important
as the people who make their living out of them.
But she is most concerned by the future of the palm stands.
Her research will produce recommendations for managing the açai palm.
Not only to the harvesters
but to all stakeholders of the palm heart industry.
That is, managers of collection centers, entrepreneurs, and environmental authorities.
José Reina has climbed the açai palms since he was a child
in search of these fruit bunches.
His skill is astonishing.
He claims he does it because the palm’s fruit is a good business.
In the fruit season there are people who live only on that
on the açai fruit.
They harvest it and sell it
at Iscuandé or Guapi
a sack for USD 56.
And it sells out quickly.
The açai fruit is an important food
rich in proteins, minerals, and vitamins. It is prepared in several ways.
The “pepiao” and juice are most common.
Elvira Estupiñán lives along the Iscuandé River.
She prepares delicacies with the açai fruits
and she stresses its importance to local people.
Some people cannot afford buying food.
Then they pick the açai fruit
and they prepare the “pepiao”
to feed their children.
And that's all they eat before going to bed
until next day
when they can get money to buy food.
But there are only two fruit seasons per year
whereas palm hearts are available year round.
This makes palm hearts a permanent source of cash income.
Palm hearts are a delicacy
particularly appreciated by the French.
Since the 1970’s its commercial exploitation has been important
for development in this area of the Colombian Pacific.
That is the reason of the existence of the canning factory
the only one in this region.
Just imagine the requirements of the European Union
for importing this kind of product
from the jungles of Colombia.
This factory meets all requirements.
At the head of this export chain
is this man, Luis Jorge Matallana.
He is the manager of the factory
and he knows how many people make their living out of palm heart in this area.
At the factory we have 75 people
and at each of the 13-14 collection points
we have 25-30 harvesters.
On average there are 300-400 harvesters.
In times of abundance, all harvesters in this area
can harvest up to 20,000 palms every day
working 7-14 hours.
At least 5 palms are needed to produce a 500 gram can of palm heart
the most common market size.
Today, harvesters are paid USD 0.11 per palm.
Argelio Pinillo considers that this is not a good price.
Because of this, he harvests only occasionally.
If I have something else to do, I rather do it, and I get more money.
You go in the forest and, if lucky, you find palms to harvest, and you make some money.
If you get 200 palms, you maye US 22.
But if you find only 100 palms, that is USD 11,which is nothing for a head of household.
People are always fighting about price.
If you increase one cent, they say “no, it should be two”.
If you increase two, they ask for four.
You must handle it based on your knowledge of the area and the people.
In any case
increases made to the buying price
are not enough to supply the basic needs of harvesters
particularly, considering the increase in the cost of living
as time goes on.
Also, results from Martha Isabel’s research show
that, under intensive harvest, the palm stands take longer to recover.
Miguel Solís manages a collecting point
and he accepts that production is no longer the same as before.
Yes, it has changed.
In the past harvesters could cut 400-600 palms per day
which meant up to USD 66.
Today, for a harvester to cut 200-300 palms, he has to work too hard.
It is decreasing.
In this area of the coast alone
between 2 and 5 million palms are cut every year.
Some recommendations are therefore necessary
to assure that the palm stands
will continue to contribute to the development of local communities.
For example
that harvesters cut only those palms that meet the required size.
When I go to cut palms, I explore the plant.
If I see 4 or 5 palms that don't have appropriate size
I leave them untouched.
Then, in about two months, they will be good for cutting.
In some cases
also closed seasons must be established
so that the palm stands can recover and do not get exhausted at some areas.
We have the testimonies of harvesters
who accept that they have to go farther every time.
And that at some places palm harvest has ceased
because they do not find palms anymore.
Then they move to a new area.
Also, to support the development of a new market with a large potential:
the açai fruit.
People here recognize that the fruits
are a better business than palm hearts.
It is good that they come and teach us
to do new things out of the fruit.
And above all
to explore a better condition of purchase of palm hearts in Europe.
Our French customers have visited us.
But, after all, it is not them who fix the price. It is the market.
But if the final consumer in France knew how it is harvested and produced
it should cost twice or thrice as much.
Following these recommendations
will assure that this land and its people
keep on protecting and using
one of the most important renewable resources of the Pacific lowlands:
the elegant açai palm.
If you ever feel tired
Come to drink açai
I come to talk about açai
It will strengthen you
I come to talk about açai
It will strengthen you
I come to talk about açai
And will bring you back to life
I come to talk about açai
And will bring you back to life
I come to talk about açai
o-eee, açai
I come to talk about açai
o-eee, açai
I come to talk about açai
o-eee, açai
I come to talk about açai
o-eee, açai
I come to talk
A delicious fruit
from the littoral
a wild fruit
for drinking
oy, açai