The Zola 12-Hour Harvest-to-Process Goal

Not all Açaí drinks are created equal. At Zola, quality control starts the moment we harvest the Açaí fruit.  As soon we pick Açaí, we make a small hole in the back of the berry. In the process of picking the Açaí berry a hole is created in the skin of the berry where oxygen can enter and start the oxidation process.

With Açaí, you have 12 hours before actual oxidation begins. After 72 hours, as many as 90% of the antioxidants will have been lost. So it’s essential to stop oxidation quickly. And the only way to do this is to process the Açaí into a pulp. 

Zola’s quality motto is: pick, then process—fast! We’ve put our processing facility directly in the heart of the Amazon, where it’s surrounded by Açaí palm trees. We hand-harvest the Açaí and take it directly to the factory, where it’s processed as quickly as possible, generally in less than 12 hours. That’s why Zola tastes so fresh---because it is! 

And our Açaí is all-natural, without GMOs (genetically-modified organisms) or pesticides. Zola is certified Organic by the USDA. If you’re a technical buff, all of Zola’s facilities follow a strict HAACP plan, which includes gentle pasteurization.