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  • Bolivia Grabs World Media Attention with Salt Hotel

    Bolivia Grabs World Media Attention with Salt Hotel

    By David South, Development Challenges, South-South Solutions

    SOUTH-SOUTH CASE STUDY

    Tourism is a great way to attract foreign currency to a country and build local economies, especially in remote or isolated places. But the catch is finding a way to get people to go the distance and come and visit and spend their money.

    In a global South twist on the well-known Ice Hotel in Sweden(www.icehotel.com) – a hotel entirely built out of ice – enterprising Bolivians have built a hotel out of salt.

    A Bolivian hotel in the middle of the world’s largest salt flats has found a clever way to attract tourists to this remote holiday destination: build the hotel entirely out of salt, right down to its furniture.

    The South American nation is one of the poorest inLatin America, and its income distribution is among the region’s most unequal. Bringing in foreign currency and attracting more tourists can help to reduce this poverty. According to the World Travel and Tourism Council, travel and tourism will contribute 2 percent to the country’s gross domestic product (GDP) in 2011. Around 75,000 jobs are directly dependent on the tourism business in the country and this is projected to rise to 96,000 jobs by 2021.

    And it is a good business to be involved in: “Travel and tourism is one of the world’s great industries, providing 9 percent of global GDP and 260 million jobs; it drives economic growth, business relationships and social mobility,” according to David Scowsill, President and CEO of the World Travel and Tourism Council.

    The Hotel de Sal Cristal (http://www.hosteldesal.com/?L=2), near Colchani, hosts guests who come to visit the salt flats of Salar de Uyuni (http://en.wikipedia.org/wiki/Salar_de_Uyuni). They are believed to store 50 to 70 percent of the world’s lithium supplies and an economic boom has started in the area. The striking and blinding white salt flats were featured in the James Bond film “Quantum of Solace.”

    The hotel’s unique construction from rock-hard salt hewn from the salt flats is working to encourage tourists to stay longer in the area during their holiday. Before, they would just take a quick excursion on to the salt flats before moving on to their next destination.

    The Hotel de Sal Cristal is built using blocks of salt cut from the surrounding flats. The architectural design is inspired by the ancient Chinese balancing philosophy of Feng Shui (http://en.wikipedia.org/wiki/Feng_shui). Following the principles of the philosophy, it faces the sun and balances both masculine and feminine energies. Shaped like three coca leaves, the feminine side, this balances with the more masculine side reflected in the salt flats, the hotel’s website claims.

    The hotel has 27 rooms with hot water and heating. – and beds made of salt. In the dining room, people can sit on chairs made of salt and eat at salt tables. The rooms are wall-to-wall salt, bright and white.

    The hotel’s pool is surrounded by sand-like salt.

    The hotel’s ‘Resto-Bar’ offers views of the salt flats and promises it will “allow the cosmic energy…” to flow freely.

    The menu offers llama meat and risotto of quinoa (http://en.wikipedia.org/wiki/Quinoa) alongside traditional Bolivian dishes, salads and soups and Bolivian-themed treats.

    The hotel has an ‘astronomic observatory’ for star gazing, making the most of the low level of light pollution on the flats.

    One of the hotel’s tour guides, Pedro Pablo Michel Rocha from Hidalgo Tours (http://www.salardeuyuni.net/), told the Daily Mail newspaper: “I love it when visitors come to this place for the first time.

    “They can’t get over the fact that everything is made out of salt and I’ve even seen a few people lick the furniture to make sure!

    “It is a wonderful experience to come somewhere like this where they’ve used the natural materials available to create something like a hotel.”

    The salt flats, formed from prehistoric lakes, have a salt crust hard-baked by the sun with a pool of salty water underneath which is rich in the rare element lithium. Lithium (http://en.wikipedia.org/wiki/Lithium) is sought-after for its use in things like re-chargeable batteries for mobile phones, computers and electric cars.

    The area’s economy has boomed since 3.4 million tons of lithium – believed to be half the world’s supply – was discovered underneath the salt flats.

    The power of tourism to alleviate poverty has been documented by Caroline Ashley, co-author of Tourism and Poverty Reduction: Pathways to Prosperity (http://www.earthscan.co.uk/?TabId=92842&v=497073), after extensive research on tourism’s impact on poverty in countries across Africa andAsia.

    She argues that “tourism can fight poverty.”

    “Note, we say ‘can’, not that it always does. The share of spending by tourists within a destination that reaches poor people can vary from less than 10 percent to a high of 30 percent,” Ashley told BusinessFightsPoverty (http://www.businessfightspoverty.org).

    “When it works, international tourism is actually a very good way of channelling resources from rich to poor. In destinations as diverse as hiking on Mount Kilimanjaro in Tanzania, business tourism in Vietnam and cultural tourism in Ethiopia, between one quarter and one third of all in-country tourist spending accrues to poor households in and around the destination.”    

    Ashley said a successful tourism strategy needs to focus on “the 4Ps: pay, procurement, persuasion and partnership.”

    “Pay a living wage to local employees; take a hard look at procurement and potential to source locally … persuade – or at least inform – your clients how to take up opportunities to spend in the local economy…” and build a partnership with government to integrate tourism into the local economy.

    And it looks like the hotel can’t get more connected to the local economy than being made of the very salt that surrounds it.

    Published: November 2011

    Resources

    1) The Global Summit: World Travel and Tourism Council: Taking place in Tokyo/Sendai from 16-19 April 2012. Website: http://www.wttc.org

    2) A website packed with resources for planning a trip to Bolivia. Website: http://www.boliviacontact.com/turismo/

    3) The Intercontinental Hotels Group has an interactive website showing the many ways hotels can become sustainable. Website: http://innovation.ihgplc.com/

    4) Hotel designs: A website for interior designers, architects and hoteliers. Website: http://www.hoteldesigns.net/home.php

    https://davidsouthconsulting.org/2022/10/20/african-tourism-leads-the-world-and-brings-new-opportunities/

    https://davidsouthconsulting.org/2022/10/20/africas-tourism-sector-can-learn-from-asian-experience/

    https://davidsouthconsulting.org/2022/02/07/boosting-tourism-in-india-with-surfing-culture/

    https://davidsouthconsulting.org/2022/09/27/caribbean-island-st-kitts-goes-green-for-tourism/

    https://davidsouthconsulting.org/2022/11/20/ecotourism-to-heal-the-scars-of-the-past/

    https://davidsouthconsulting.org/2022/11/21/from-warriors-to-tour-guides/

    https://davidsouthconsulting.org/2022/11/23/kenyan-safari-begins-minutes-from-airport/

    https://davidsouthconsulting.org/2022/10/10/a-solution-to-stop-garbage-destroying-tourism/

    https://davidsouthconsulting.org/2021/03/05/southern-innovator-issue-2/

    https://davidsouthconsulting.org/2021/03/05/southern-innovator-issue-5/

    Development Challenges, South-South Solutions was launched as an e-newsletter in 2006 by UNDP’s South-South Cooperation Unit (now the United Nations Office for South-South Cooperation) based in New York, USA. It led on profiling the rise of the global South as an economic powerhouse and was one of the first regular publications to champion the global South’s innovators, entrepreneurs, and pioneers. It tracked the key trends that are now so profoundly reshaping how development is seen and done. This includes the rapid take-up of mobile phones and information technology in the global South (as profiled in the first issue of magazine Southern Innovator), the move to becoming a majority urban world, a growing global innovator culture, and the plethora of solutions being developed in the global South to tackle its problems and improve living conditions and boost human development. The success of the e-newsletter led to the launch of the magazine Southern Innovator. 

    Creative Commons License

    This work is licensed under a
    Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.

    ORCID iD: https://orcid.org/0000-0001-5311-1052.

    © David South Consulting 2023

  • SOS Shops Keep Food Affordable for Poor, Unemployed

    SOS Shops Keep Food Affordable for Poor, Unemployed

    By David South, Development Challenges, South-South Solutions

    SOUTH-SOUTH CASE STUDY

    As the global downturn bears down on country after country, governments around the world are introducing austerity measures to try to keep their economies going. Many countries are now facing financial crisis and the need for loans and support from the International Monetary Fund (IMF).

    Formerly comfortable people are going from regular employment to unemployment or erratic employment, and growing numbers of people are finding it hard even to afford basics such as food.

    In Balkan nation Serbia, trade unions have come up with a solution: they are called SOS Shops and they feature food and other products priced at as much as 70 percent less than regular shops. By cutting back on the profit margin for the products, the store can make drastic cuts in prices.

    In the capital, Belgrade, the shops are run by trade unions in partnership with a local retail chain, Jabuka. The Association of Free and Independent Trade Unions uses Jabuka to run the stores. Anyone with an income below 20,000 dinars (US $280) a month can receive a special card to shop at the SOS stores.

    In Jabuka’s other stores, the profit margin is 20 percent, and in rival stores it can be over 30 percent. Jabuka also makes savings by sourcing locally and suppliers offering discounts of between 15 percent and 25 percent.

    “The prices there are 30 to 50 percent lower than in major supermarkets,” Jabuka manager Milorad Miskovic told IPS. “It’s a hard time for many people, so we decided to lower our margin of profit to only five percent at the SOS shops.

    “SOS shops are intended for the socially handicapped. SOS shops offer goods at lower prices to Serbian citizens earning minimum wages or pensions lower than RSD 20,000, to the unemployed, to the displaced from Kosovo and the citizens on the dole (welfare).”

    Hard hit by the global downturn, Serbia has seen its recent boom times disappear quickly. The country had enjoyed average yearly growth since 2000 of 6.7 percent.

    The country is currently negotiating bridging loans with the IMF (www.imf.org). The conditions for the loan mean severe cuts to public sector wages and tax rises.

    According to the Serbian Statistical Office, Serbia has lost 10,000 jobs a month since the beginning of 2009. The official unemployment rate is 14 percent, and the government believes half a million people now live below the official poverty line, out of a population of 10 million.

    “Many people have lost their jobs and the main problem is that the middle class is now poor. That is the real problem,” Nebojsa Rajkovic of the Association of Independent Trade Unions told the BBC. “The government prepared a social programme to deal with the economic crisis in Serbia, but it was not enough and that is the reason the union devised this project.”

    This month, the Jabuka trade company opened its third SOS shop in Belgrade. The shop, the largest SOS shop so far, will be opened in the Mirijevo neighbourhood of Belgrade, and it will offer a wider range of products.

    The unions plan to open 100 social supermarkets this year. Basic staples like bread, milk and potatoes are the cheapest goods. Unlike other supermarkets, the stores feature local brands and products made in Serbia: a boost to local producers in the economic downturn.

    In order to stop hoarding of the cheap food or people buying a lot and then selling it for a profit, the amount that can be bought on one shopping trip is limited. For example, just three bottles of cooking oil are allowed each time.

    “Most people in Serbia are finding things difficult financially. We only have maybe five or 10 percent of the population who don’t have financial problems,” continued Rajkovic.

    One customer, 26-year-old Milica Marjanovic , found the shops provided much-needed support to her unemployed family. “My mother, my sister and I are unemployed. We don’t get any social benefits,” she said to the BBC.

    “There are a lot of unemployed people in Serbia, life is hard for a lot of people and they can hardly manage.

    “Many families don’t even have what is basic for living. So, these shops are welcome.”

    Published: May 2010

    Resources

    The Co-operative Food: This pioneering network of supermarkets offers both affordable food prices for customers and good prices and terms for suppliers. They are a founding member of the Ethical Trading Initiative (ETI). This is an alliance of companies, trade unions and non-governmental organisations (NGOs) working together to improving working conditions in supply chains.
    Website: http://www.co-operative.coop/food/

    Development Challenges, South-South Solutions was launched as an e-newsletter in 2006 by UNDP’s South-South Cooperation Unit (now the United Nations Office for South-South Cooperation) based in New York, USA. It led on profiling the rise of the global South as an economic powerhouse and was one of the first regular publications to champion the global South’s innovators, entrepreneurs, and pioneers. It tracked the key trends that are now so profoundly reshaping how development is seen and done. This includes the rapid take-up of mobile phones and information technology in the global South (as profiled in the first issue of magazine Southern Innovator), the move to becoming a majority urban world, a growing global innovator culture, and the plethora of solutions being developed in the global South to tackle its problems and improve living conditions and boost human development. The success of the e-newsletter led to the launch of the magazine Southern Innovator. 

    https://davidsouthconsulting.org/2021/03/05/southern-innovator-issue-3/

    Creative Commons License

    This work is licensed under a
    Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.

    ORCID iD: https://orcid.org/0000-0001-5311-1052.

    © David South Consulting 2022

  • Brazilian Restaurant Serves Amazonian Treats

    Brazilian Restaurant Serves Amazonian Treats

    By David South, Development Challenges, South-South Solutions

    SOUTH-SOUTH CASE STUDY

    The vast Amazon rainforest has inspired a cuisine pioneer in Brazil. Combining the sensual pleasures of fine dining and the joy of tasting new flavours with a pursuit of sustainable and profitable local farming, a chef is inventing a new Brazilian cuisine and showing the way to create sustainable incomes.

    The kitchens of chef Alex Atala are as much a laboratory of food experimentation as a place to cook meals. He applies French and Italian cooking styles to traditional Brazilian dishes and ingredients. Since opening his restaurant D.O.M in 1999 in Sao Paulo, Atala has relentlessly pursued – through adventurous journeys around Brazil and into the Amazon rainforest – new flavours, foods and cuisines native to the country. When he started out, he was surprised to discover the lack of knowledge about native Brazilian ingredients, both within the country and outside. He has turned himself into a champion for local communities, helping them turn local foods into sources of income.

    Brazil, home to the largest portion of the Amazon rainforest, is hoping to become the world’s biggest food producer – it is currently second after the United States – addressing a major global problem and providing income for Brazil’s farmers.

    The challenge is to increase food production – providing income for Brazil’s farmers and helping address a major global problem – without destroying the Amazon’s complex ecosystem.

    Amazonia, the region that takes in the mighty Amazon River and the vast Amazon rainforest, is home to the most diverse range of plant and animal species in the world (http://en.wikipedia.org/wiki/Amazon_Rainforest).
    Brazil is currently debating legislation to ease restrictions on how small farmers can use land in the Amazon rainforest. It would loosen regulations on farming near river banks and hilltops. Many working in Brazil’s agricultural industry believe the country is not living up to its potential. They say Brazil could surpass the United States as an agricultural producer if allowed to use all its arable land.

    This is a crucial debate not only for the future of the environment, but also for humanity. World demand for food keeps rising as populations increase and living standards rise in many countries, such as China. Another trend at work is increasing global urbanization, where more people are leaving agriculture as a business to live in cities and peri-urban areas to pursue a better quality of life. These growing megacities will need vast amounts of food to feed their populations.

    Brazil has, in recent years, increased the amount of territory designated as a protected area in the Amazon forest.

    The National Institute for Space Research in Brazil (http://www.inpe.br/ingles/index.php) has satellite photographs showing deforestation in the Amazon at its slowest pace for two decades. But more recent reports show deforestation accelerating again in 2011.

    Sao Paulo’s D.O.M. Restaurante (http://www.domrestaurante.com.br) – the name is an acronym for the Latin phrase “God, the best and greatest” – has used the rainforest’s rich harvest of foods to create an award-winning destination restaurant that prioritises sustainable sources. It was ranked seventh in this year’s S. Pellegrino World’s 50 Best Restaurants list.

    Atala says on his website he “is bringing a new sustainable Brazilian cuisine to the world’s attention.” His motto is “It is necessary to cook and eat as a citizen.”

    The restaurant celebrates small-scale producers when sourcing food products (http://www.domrestaurante.com.br/#/en-us/menu/ingredientes).  One pioneering food producer Atala works with is DRO Ervas e Flores (herbs and flowers) (http://www.droervaseflores.com). Located in the city of Cequilho, it grows edible herbs and flowers for restaurants. The flowers cultivated by DRO serve mainly to decorate plates, but can also be eaten. At the company farm, the flowers produced include violas, begonias, borago, monks cress, chrysanthemums, pumpkin flowers, coriander flowers, sweet alyssum, mini roses, basil flowers, roses, rockets and violets.

    One notable success has been the Amazonian root priprioca. Once it was used only for cosmetics, but Atala has turned it into an essence for cooking. He has conducted original research into uses for the root, which is produced by small communities in the Amazon.

    Other Brazilian foods he champions include black rice, an unusual variety sought after for its health benefits. It has 30 percent more fibre and 20 percent more protein than white rice, and less fat and calories than brown rice. The black rice used at D.O.M is produced in the Paraiba Valley in Sao Paulo state by Chicao Ruzene (http://www.arrozpreto.com.br), who researches new varieties on the rice farm.

    Jambu, a herb from the Amazon, gives an electrical sensation when it is chewed. Tucupi, a yellowish liquid from pressed wild manioc tuber, is used to season typical Amazonian dishes made with fish, fowl and ducks.

    Already well known in his native Brazil, Atala has become the country’s first internationally known celebrity chef and standard-bearer for the “New Brazilian Gastronomy.”

    His origins are inspiring: a former DJ and punk, he sold his records and went on a trip backpacking in Europe when he was 18. He made a living as a painter and dishwasher until a friend convinced him to go to catering school. Upon graduation, he worked in some of the top restaurants in Italy and France. This apprenticeship left Atala skilled in the techniques of French cuisine – considered one of the most disciplined and methodical in the world – and he returned in 1994 to Brazil.

    The restaurant has ultra-modern design and the sleek kitchen is home to a collection of Amazonian art. Atala acts as an ambassador for the country’s cuisine and flavours to the world. He opened a second restaurant in 2009, Dalva e Dito (http://www.dalvaedito.com.br), which celebrates home cooking by mothers and grandmothers and features only local produce.

    Atala’s inclusion of ‘wild’ ingredients has inspired other chefs. His expeditions into the Amazon continue to discover and study the biodiversity of the rainforest and the culinary culture of its inhabitants.

    His long-term agenda is to boost local farmers and food production and to increase the availability of ‘wild’ foods in the nation’s supermarkets. If he gets his way, people around the world will be eating the Brazilian way.

    “French, Italian, Spanish and Japanese chefs, for example, have their own cuisine and give value to their terroir (local) produce,” Atala explained his passion to The World’s 50 Best Restaurants. “We have to do the same in Brazil! Our ingredients are exotic now, but can become popular in the near future.”

    Published: June 2011

    Resources

    1) Brazilian Exporters and Importers website. Website:http://www.brazilianexportersandimporters.com/index.aspx

    2) Por uma Gastronomia Brasileira by Alex Atala – ISBN 8586518352 Website:http://www.submarino.com.br/produto/1/220365/por+uma+gastronomia+brasileira

    3) Winner of a UN Habitat award, the Brazilian farmer’s cooperative Cooperhaf: Cooperativa de Habitacao dos Agricultores Familiares has put together what it calls a “social technology” combining housing and farm diversification to support family farmers. Website:http://www.cooperhaf.org.br

    4) Eat Smart in Brazil: How to Decipher the Menu, Know the Market Foods and Embark on a Tasting Adventure by Joan Peterson, Publisher: Ginko Press. Website:http://www.ginkgopress.com/

    https://davidsouthconsulting.org/2022/11/21/agribusiness-food-security/

    https://davidsouthconsulting.org/2021/01/26/aid-organization-gives-overseas-hungry-diet-food-diet-giant-slim-fast-gets-tax-write-off-for-donating-products/

    https://davidsouthconsulting.org/2022/09/27/avoiding-wasting-food-and-human-potential-with-icts/

    https://davidsouthconsulting.org/2022/08/14/brazil-preserves-family-farms-keeping-food-local/

    https://davidsouthconsulting.org/2022/10/05/cool-food-for-the-poor/

    https://davidsouthconsulting.org/2021/03/04/food-diplomacy-next-front-for-souths-nations/

    https://davidsouthconsulting.org/2022/11/11/havanas-restaurant-boom-augers-in-new-age-of-entrepreneurs/

    https://davidsouthconsulting.org/2022/11/01/indonesian-food-company-helps-itself-by-making-farmers-more-efficient/

    https://davidsouthconsulting.org/2022/05/04/insects-can-help-in-food-crisis/

    https://davidsouthconsulting.org/2022/11/21/latin-america/

    https://davidsouthconsulting.org/2022/10/24/latin-american-food-renaissance-excites-diners/

    https://davidsouthconsulting.org/2022/11/17/sos-shops-keep-food-affordable-for-poor-unemployed/

    https://davidsouthconsulting.org/2021/03/05/southern-innovator-issue-3/

    https://davidsouthconsulting.org/2022/10/14/staple-foods-are-becoming-more-secure-in-the-south/

    https://davidsouthconsulting.org/2021/03/20/texting-for-cheaper-marketplace-food-with-sokotext/

    https://davidsouthconsulting.org/2022/11/11/urban-farming-to-tackle-global-food-crisis/

    https://davidsouthconsulting.org/2022/11/11/woman-restaurant-entrepreneur-embraces-brand-driven-growth/

    Development Challenges, South-South Solutions was launched as an e-newsletter in 2006 by UNDP’s South-South Cooperation Unit (now the United Nations Office for South-South Cooperation) based in New York, USA. It led on profiling the rise of the global South as an economic powerhouse and was one of the first regular publications to champion the global South’s innovators, entrepreneurs, and pioneers. It tracked the key trends that are now so profoundly reshaping how development is seen and done. This includes the rapid take-up of mobile phones and information technology in the global South (as profiled in the first issue of magazine Southern Innovator), the move to becoming a majority urban world, a growing global innovator culture, and the plethora of solutions being developed in the global South to tackle its problems and improve living conditions and boost human development. The success of the e-newsletter led to the launch of the magazine Southern Innovator. 

    Creative Commons License

    This work is licensed under a
    Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.

    ORCID iD: https://orcid.org/0000-0001-5311-1052.

    © David South Consulting 2023

  • Açaí Berry Brazil’s Boon

    Açaí Berry Brazil’s Boon

    By David South, Development Challenges, South-South Solutions

    SOUTH-SOUTH CASE STUDY

    A formerly obscure berry from the Amazon rainforest in Brazil has become a global marketing success. The açaí berry – a dark, small fruit similar in appearance to blueberries – has surged in popularity around the world and brought newfound prosperity to poor communities.

    The açaí berry (http://en.wikipedia.org/wiki/Açaí_Palm) has seen its popularity take off because of its purported antioxidant properties (http://en.wikipedia.org/wiki/Antioxidants). It is marketed as a way to reduce cancer and heart disease, although hype has sometimes portrayed the benefits to be higher than scientific studies have found. But whatever the truth of the berry’s overall health-giving properties, it has become an economic success story in Brazil.

    A rapid success story – açaí was first exported from Brazil after 2000 – the berry is now sought by health-conscious consumers and the diet industry for its antioxidant properties and slimming effects.

    Harvesting the berries is providing poor communities with an alternative source of income in the Amazon rainforest (http://en.wikipedia.org/wiki/Amazon_Rainforest). And the successful marketing and selling of the berries offers a good example to others trying to improve profits for agricultural products from the South.

    Prior to its global popularity, a bowl of açaí berries was a staple for poor families in some parts of Brazil. The pulp is traditionally eaten as a side dish. It is a common sight in Brazil to see street vendors or shops selling crushed açaí pulp. Trendier places in Rio de Janerio sell sweetened açaí berry smoothies. In Belem, the capital of Para State, two ice cream chains sell açaí flavoured ice cream. A white and purple swirl of açaí and tapioca is a common favourite. Other treats include açaí candy and açaí tarts in bakeries.

    Some claim the taste of the berry when sweetened is earthy, while left in a natural state it is more grassy. The berry grows wild on palm trees lining rivers or on farms.

    Orisvaldo Ferreira de Souza is an açaí farmer on the island of Itanduba, an hour by boat from the town of Cametá, population 117,000. Açaí harvesting has become the main livelihood for many families in the area. Orisvaldo harvests açaí from 8,000 palm trees on a 14 hectare farm.

    “Two or three years ago, we had a lot of trouble selling the product,” he told the New York Times. “We had to bring it to town, and sometimes we came back without selling it.”

    But times have changed and the buyers now come to the farmers.
    “Just yesterday, six buyers came by,” he said. “We sold 10 baskets each to two of them.”

    At the CAMTA cooperative (http://www.camta.com.br/companyE.htm) in Tomé-Açu, a town with a population of 40,000, the berry is a significant source of income. The co-op’s director, Ivan Saiki, notes the boost to local incomes: “Before the boom, the harvest came and the açaí was worth practically nothing. Before, nobody had television, nobody had a motorized canoe. Now many have their own electricity at home. It’s greatly improved the life of the river communities.”

    The co-op has a fruit pulp processing factory to improve the profits for the farmers and, by controlling quality, raise the reputation for their products. In order to avoid over-dependence on one commodity, the co-op members grow many other fruits as well, including papaya, mango, lemons, and local favourites abrico, uxi and bacuri.

    Another initiative is Sambazon (Sustainable Management of the Brazilian Amazon) (www.sambazon.com). This small company, founded in 2000, combines business with a partnership to ensure local communities benefit from the berry’s success story. Sambazon buys the berries from over 10,000 people in the Amazon and is certified organic (http://www.organicfarmers.org.uk). Through its SAP (Sustainable Amazon Partnership), over 1,100 local family farmers are able to harvest açaí berries as an alternative income source to logging, cattle ranching and monoculture plantations – all of which are threats to the Amazon rainforest. The company sells a range of products, from sorbet to supplements to juices and energy drinks. It also uses athletes to promote the products and encourage a healthy lifestyle.

    Other companies like Açaí Roots (www.acairoots.com) – founded by three Brazilians in Rio de Janerio – also associate the product with an overall healthy lifestyle. It sells drinks, smoothies, energy shots and liquid concentrate. Founded in 2005, it is selling the concept of the healthy Brazilian lifestyle and proudly claims its founders “were born and raised on açaí.”

    Published: May 2010

    Resources

    1) Just Food is a web portal packed with the latest news on the global food industry and packed with events and special briefings to fill entrepreneurs in on the difficult issues and constantly shifting market demands. Website: www.just-food.com

    2) International Cooperative Agricultural Organisation: The ICAO is the democratic organisation representing agricultural co-operatives and farmers worldwide. Website: http://www.agricoop.org

    3) Waitrose Supermarket: It regularly sources fair trade and organic food products from the global South. Website: http://www.waitrose.com/index.aspx

    4) Food Safety – From the Farm to the Fork is the European Commission’s guidelines on food safety and how to prepare food for import into the European Community. Website: http://ec.europa.eu/food/international/trade index_en.htm

    5) An article about research into the berry. Website: http://www.sciencedaily.com/releases/2008/10/081006112053.htm

    Development Challenges, South-South Solutions was launched as an e-newsletter in 2006 by UNDP’s South-South Cooperation Unit (now the United Nations Office for South-South Cooperation) based in New York, USA. It led on profiling the rise of the global South as an economic powerhouse and was one of the first regular publications to champion the global South’s innovators, entrepreneurs, and pioneers. It tracked the key trends that are now so profoundly reshaping how development is seen and done. This includes the rapid take-up of mobile phones and information technology in the global South (as profiled in the first issue of magazine Southern Innovator), the move to becoming a majority urban world, a growing global innovator culture, and the plethora of solutions being developed in the global South to tackle its problems and improve living conditions and boost human development. The success of the e-newsletter led to the launch of the magazine Southern Innovator. 

    Creative Commons License

    This work is licensed under a
    Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.

    ORCID iD: https://orcid.org/0000-0001-5311-1052.

    © David South Consulting 2023