a major producer, particularly in the state of Pará, which alone in 2019 produced more than 1.2 million tons of açaí, an amount equal to 95% of Brazil's total. Uses As a food product Fresh açaí has been consumed as a dietary staple in the region around the Amazon river delta for centuries. The fruit is processed into pulp for supply to food product manufacturers or retailers, sold as frozen pulp, juice, or an ingredient in various products from beverages, including grain alcohol, smoothies, foods, cosmetics and supplements. In Brazil, it is commonly eaten as . In a study of three traditional Caboclo populations in the Brazilian Amazon, açaí palm was described as the most important plant species because the fruit makes up a major component of their diet, up to 42% of the total food intake by weight. In North America, açaí is commonly sold in "açaí bowls", a combination of frozen açaí puree or açaí powder with other ingredients, such as nut milk, fruit juice, fruit, nuts, oatmeal, and sweeteners. Açaí bowls may contain more than 50 g of sugar (the equivalent of 12 teaspoons), or double what the American Heart Association recommends for an entire day, and have been described by nutritionists as a "sugar bomb", "glorified dessert" or "occasional treat", more akin to eating a bowl of ice cream than a meal. Dietary supplement As of 2015, there are no scientifically controlled studies providing proof of any health benefits from consuming açaí. No açaí products have been evaluated by the FDA, and their efficacy is doubtful. Specifically, there is no scientific evidence that açaí consumption affects body weight, promotes weight loss or has any positive health effect. Açaí oil The oil is suitable for cooking or as a salad dressing, but is mainly used in cosmetics as shampoos, soaps or skin moisturizers. The oil compartments in açaí fruit contain polyphenols such as procyanidin oligomers and vanillic acid, syringic acid, p-hydroxybenzoic acid, protocatechuic acid, and ferulic acid, which were shown to degrade substantially during storage or exposure to heat. Although these compounds are under study for potential health effects, there remains no substantial evidence that açaí polyphenols have any effect in humans. Açaí oil is green in color, has a bland aroma, and is high in oleic and palmitic fatty acids. Other uses Leaves of the palm may be made into hats, mats, baskets, brooms and roof