
Our Bolivian sister organization Conservación Amazónica – ACEAA is celebrating its 12-year anniversary this October. Celebrations began at the end of last month with a cocktail party for the organization’s team, diplomatic corps, and allied organizations at their headquarters in La Paz, Bolivia. ACEAA has been a part of our alliance (including our other sister organization Conservación Amazónica – ACCA in Peru) from its beginning and has enacted a joint mission of sustainably managing territorial spaces in the Amazon, generating knowledge and capacities with local communities and workers to help conserve biodiverse ecosystems.
Since its foundation in 2011, ACEAA has carried out its conservation efforts throughout more than 30 million hectares in the Bolivian Amazon, covering three departments: Beni, La Paz, and Pando. This diverse landscape is home to a variety of ecosystems included within the Amazon basin, from the headwaters and heights of the Andes mountain range, passing through different types of forests to the grasslands and wetlands of the Beni. These landscapes provide essential tools to governments and local stakeholders to empower communities to develop sustainable livelihoods in harmony with forests.
In addition to the many programs that have helped conserve the greater Amazon, ACEAA plays an active role in supporting local initiatives to strategize sustainable forest use through its support for the creation of the Inter-Institutional Platform for Articulation of Amazonian Fruit Productive Complexes PICFA, a platform for public-private coordination to strengthen the production of Amazonian fruits in Pando, and The Federation of Asaí and Amazonian Fruits of the department of Pando (FEDAFAP), an organization of Acai fruit workers and institutes to maintain and promote sustainable production practices.

Against all odds, this team continues to envision a thriving Amazon that supports the full diversity of life. Today, more than ever, it is critical that we, as global citizens, unite to protect this natural treasure. Our goal as an alliance is to create a more sustainable way forward. Together, we can ensure a prosperous future for the Amazon, a region vital to life on our planet. Let us continue to work towards preserving this priceless heritage and ensure that future generations can enjoy the beauty and richness of the Amazon.
Thank you to all our supporters who have helped support our alliance throughout the years. Your efforts will not go unnoticed, and we greatly appreciate all those who help us conserve some of the greatest forests on earth.



These agreements will later serve as a foundation in support of achieving, through a strategic alliance, the development of synergies for the implementation of actions, planning projects, and comprehensive management of natural resources, as well as actions aimed towards conservation in these municipalities.
From August 24th – 26th, our Peruvian sister organization
These flagship products come from the Madre de Dios region in Peru, where there is a high concentration of trees for harvesting at an economic scale. They are the only species in the global nut market whose production is not cultivated, and can only be harvested in the wild. Harvesting season is between December through March, and can be eaten raw, or toasted.
Açaí berries are produced in dense branch clusters called ‘panicles’ that contain 500 to 900 fruits each. There is also a green variety called Açaí Tinga that only grows in one Amazon estuary. Asaí Euterpre Precatoria is the species most found in the Bolivian Amazon and has a greater concentration of nutrients. These special fruits have a small window for freshness once harvested, which is why imported Açaí products are often found in powdered or frozen forms. Recently, the growth in Açaí’s popularity predicts the market for this product to reach 1.7 billion by 2028
You may know Cacao as a wonderful source of chocolate, but did you know it also is one of the richest antioxidants on earth? These tropical fruits grow in altitudes of 30 – 300 m, and its trees produce roughly 70 fruits annually. There are two ‘flush’ harvesting seasons that last from October to February, and May to August. Upon harvesting, its seeds are fermented for 1-7 before being dried, roasted, and either ground to a powder or winnowed into nibs. Not only is cacao useful for consumption, but cacao trees are also considered a shade crop that provides habitat for other plants and animals.
Aguaje is the fruit of the Moriche palm found throughout swamps across South America. The fruit offers a variety of flavor combinations, being sweet, salty, and mildly acidic. Some describe the taste as being similar to carrots when eaten raw. The palm goes by various names based on the country, including canangucho (Colombia), morete (Ecuador), or aguaje (Peru), and Palma Real (Bolivia).
Also known as cupuaçu, Copoazú is the national fruit of Brazil. This fruit is closely related to Cacao and emits an aroma of pineapple and chocolate when opened. Many have described it as tasting similar to chocolate with notes of tropical melon flavors. The seed can also be harvested to make butter that is good for skin and hair health.




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