Tag: development challenges south-south solutions

  • African Botanicals to be used to Boost Fight against Parasites

    African Botanicals to be used to Boost Fight against Parasites

    By David SouthDevelopment Challenges, South-South Solutions

    SOUTH-SOUTH CASE STUDY

    More than 1 billion people in the developing world currently suffer from tropical diseases, which leave a trail of disfigurement, disability and even death. Yet only 16 out of 1,393 – 0.01 percent – of new medicines marketed between 1975 and 1999 targeted tropical diseases (International Journal of Public Health).

    A combination of poverty and lack of political will means disease-ridden countries do not invest enough in research and development to find new medical remedies to save lives.

    A pioneering project hopes to turn to the continent’s plants to dig up new remedies to tackle the many diseases borne by parasites.

    It seeks to boost prosperity in Africa while taking on the many diseases that harm and kill people and hold back economic progress on the continent. If successful, it will make disease-fighting part of the future prosperity of African science – and boost the woefully neglected field of tropical medicine.

    What is at stake is the future of Africa, as the continent has the lowest life expectancies in the world. With just 15 percent of the world’s population, Africa carries a high disease burden, for example it has 60 percent of the global HIV/AIDS-infected population. Access to clean water is poor, with only 58 percent of people living in sub-Saharan Africa having access to safe water supplies (WHO). This leaves people exposed to water-borne parasites like Schistosoma (http://en.wikipedia.org/wiki/Schistosoma), which infects hundreds of millions and is the most crucial parasitic disease to tackle after malaria.

    Africa’s biggest killers in order of severity are HIV/AIDS, diarrhoeal diseases, tuberculosis, malaria, childhood diseases, sexually transmitted diseases, meningitis, tropical diseases, Hepatitis B and C, Japanese encephalitis, intestinal nematode and leprosy.

    Health resources are not being proportionately allocated: only 10 percent of financing for global health research is allocated to problems that affect 90 percent of the world’s population. This has been called the 10/90 gap (http://www.globalforumhealth.org/About/10-90-gap).

    “The untapped potential of African innovation capacity is enormous,” explains Dr. Éliane Ubalijoro, an adjunct professor of practice for public and private sector partnerships at Canada’s McGill University Institute for the Study of International Development (ISID) (http://www.mcgill.ca/isid). Her research interests focus on innovation in global health and sustainable development.

    “Using African biodiversity to produce solutions to local (and global) problems will provide a generous return on investment in an area of the world that is destined for growth.”

    Ubalijoro was recently awarded, along with Professor Timothy Geary, director of McGill’s Institute of Parasitology, a Grand Challenges Canada (http://www.grandchallenges.ca)grant of CAD $1 million (US $1.04 million) to address parasitic disease through African biodiversity.

    The Grand Challenges Canada grants are “dedicated to improving the health and well-being of people in developing countries by integrating scientific, technological, business and social innovation.”

    It’s predicted Africa’s growing population will reach between 1.5 and 2 billion inhabitants before 2050: a lot of people needing affordable remedies and treatments.

    Innovators have spotted an opportunity to simultaneously improve public health while also boosting Africa’s income from discovering new drugs. Traditional knowledge can play a critical part in the evolving innovation and commercialisation of Africa’s medicines and treatments.

    Turning to these remedies and botanicals needs careful stewardship: Africa has a terrible reputation for counterfeit medicines, which kill and harm many people every year. The medicines also need to be affordable and accessible.

    In some Asian and African countries, 80 percent of people use traditional medicines for primary care at some point (WHO). There may be sceptics amongst those used to name-brand medicines but traditional African medicines have a rich cultural heritage and have sustained Africans over the centuries. It is estimated the continent has over 50,000 plants to draw from, with fewer than 10 percent so far investigated to tap their potential medical utility.

    From the start, most of the new funding for the McGill project will be spent in Africa. Out of the CAD $1 million dollar grant, more than half the funds will go directly to partners at the University of Cape Town and the University of Botswana. At first, the funds will be used to screen local biodiversity for promising leads. These will then be subjected to chemical testing in the lab to extract their potential utility for treatments.

    “This system allows selection of natural product compounds that act on multiple target sites in the parasite,” according to Ubalijoro, “thus reducing the chances of developing resistance to the kinds of novel drugs that we hope to develop based on promising leads derived from this effort.”

    The approach being taken by the project hopes to reduce the time it takes to get drugs to market and to shift the power and initiative to local solutions and scientists, rather than waiting for outsiders to come to the rescue.

    The project hopes to contribute to not only improving people’s health but to stimulating local economies. This will be done by growing local pharmaceutical industries, retaining local talent which often now leaves the continent and doing rewarding and dynamic science within Africa. In short: making being in Africa attractive.

    It is hoped the success of the project will breed more success, as has happened in other places – think Silicon Valley in California, or Bangalore in India.

    “Success in this project will diminish the risk for technology-based investments related to health innovation,” said Ubalijoro, “helping to encourage local venture capital to help grow African science entrepreneurs. The overall benefit is improved livelihoods and prosperity locally as well as reduced spread of disease threats locally and internationally as we travel globally. ”

    By bringing the science closer to those who need the help, it is hoped the painfully slow process of new drug development will take on a greater urgency.

    “Discovery to production of a marketable drug can be a lengthy process,” said Ubalijoro. “But as novel methodologies are used to decrease candidate drug failure through the development and clinical processes, we can decrease the time it takes to bring drugs to market while empowering local innovation systems to lead the process instead of waiting for others to do so.

    “The sense of urgency felt by local scientists to solve local problems can stimulate innovation and safe delivery of new medicines for African populations.”

    Ubalijoro wants to see greater cooperation across disciplines and for people to come together in “innovation clusters,” that bring together policy, business and technical capability.

    “I would like to see local investment in innovation coming from the public, private and NGO sectors,” explained Ubalijoro. “I would also like to see women scientists taking an active role in leadership and in becoming the next generation of innovating African scientists.”

    Ubalijoro says that for those with money to invest, this is a vast opportunity waiting to be tapped. And she would like to see a dedicated African Innovation Fund set up for this purpose

    “The message for venture capitalists and investors is simple: by cultivating local talent, we can help African scientists and entrepreneurs explore indigenous-based solutions to local health problems while taking advantage of the most advanced technologies available globally to ensure that quality, risk mitigation and profits can grow hand in hand with healing the ailments of African populations.”

    Published: May 2011

    Resources

    1) RISE-AFNNET: African Natural Products Network: RISE-AFNNET works to develop Africa’s rich biodiversity into a natural products industry of social and economic significance. Building on an already active research network of 10 member countries called NAPRECA, RISE-AFNNET expands existing research programs and formalizes educational activities in such natural products (NP) fields as engineering, biochemistry, environmental science, pharmacology, economic development and nutrition. Students work on natural product research projects in the context of poverty alleviation, gender equity, and Millennium Development Goals. Website:http://sites.ias.edu/sig/rise/rise-afnnet

    2) GIBEX: The Global Institute for Bioexploration is a global research and development network that promotes ethical, natural product-based pharmacological bio exploration to benefit human health and the environment in developing countries. GIBEX was established by Rutgers, the State University of New Jersey, and the University of Illinois at Urbana-Champaign. Both are leading US universities with strong records of building successful international programs in discovering and developing life-saving medicines. Website: http://www.gibex.org/index.php

    3) Screens-to-Nature Training: Scientists Learn New Way of Screening Plants for Pharmaceutical Applications. Website:http://www.gibex.org/article.php?id=132

    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

  • African Breakthroughs To Make Life Better

    African Breakthroughs To Make Life Better

    By David SouthDevelopment Challenges, South-South Solutions

    SOUTH-SOUTH CASE STUDY

    In the last 50 years, the domestication of high technology – bringing cheaper access to everything from personal computers to digital cameras and applications like global positioning systems (GPS) – has transformed millions of lives and the way business is done. In the next 50 years, biotechnology is set to do the same.

    One aspect of biotechnology, genetic engineering (GE), has been lambasted by protest groups for being “unnatural” and driven by profit and the privatisation of nature. It has been seen as the domain of the big and powerful and remote from everyday needs. But now Africa is pioneering new approaches that are rooted in the real challenges faced by African people – and proving world-class scientific research can take place in Africa.

    One initiative in South Africa aims to help small and medium sized farmers save their maize (corn) crops. The Food and Agriculture Foundation estimates that 854 million people in the world do not have sufficient food for an active and healthy life, and food security is a serious issue in Africa.

    Maize streak viruses (MSV) are geminiviruses that destroy maize crops, and are a big problem throughout sub-Saharan Africa and the Indian Ocean islands. It leaves characteristic yellow-white streaks across the plant’s leaves, and produces deformed corn cobs, often severely dwarfed. Over half of the food supply for people in sub-Saharan Africa comes from maize, but MSV can wipe out an entire farmer’s crop.

    Scientists at the University of Cape Town (www.uct.ac.za), South Africa, and the South African seed company PANNAR Pty Ltd have developed a resistant variety of maize that they hope will alleviate food shortages as well as promote the reputation of genetically engineered (GE) foods in Africa.

    The MSV-resistant maize is the first GE crop developed and tested solely by Africans. Field trials will soon begin to make sure there are no unintended consequences on the environment and animal life dependent on maize.

    Maize arrived in Africa in the 1500s from Mexico, and quickly displaced native food crops like sorghum and millet. Maize streak virus is an endemic pathogen of native African grasses, and is passed on to maize plants by leaf hopping insects.

    The technology being developed can also be applied to other geminiviruses, like Wheat dwarf virus (WDV), sugarcane streak virus, barley, oats and millet. The scientists hope this development will prove the safety of GE foods, and address the criticism it is only a profit-driven technology by selling the seeds for minimal profit to subsistence farmers.

    “If the GE maize turns out to be as hardy in the field as in the greenhouse,” said Dr Dionne Shepherd, who leads the research, “it could have a great impact on small and medium sized farmers. These are the farmers who need it the most, since they can’t afford preventative measures such as insecticides to control the leafhopper which transmits the disease. When small scale farmers lose 100 per cent of their crop (which they often do) due to maize streak disease, they not only lose any income they would have obtained selling their excess maize, but they also lose a massive chunk of their annual food supply.”

    Other African institutions are working on GE crops with international partners, but, Shepherd, says, “The reason the MSV-resistant maize could improve the reputation of GE in Africa, is that international biotech partners, especially in the private sector, are generally not interested in solving problems that are unique to Africa, and Africans are therefore suspicious of their motives when they try to sell or even give away GE food.”

    “MSV is endemic to sub-Saharan Africa, and our MSV-resistant maize was developed by Africans for Africa with no ulterior motives, which will hopefully make Africans accept the technology.”

    “I think it should attract more funding, because once international funders see that world-class research can happen in Africa, they may be more willing to commit funds.”

    In another development, African science is tackling the scourge of malaria on the continent. Caused by a parasite carried by mosquitoes, it kills more than a million people a year and makes 300 million more seriously ill (World Health Organisation). Ninety per cent of the deaths are in Africa south of the Sahara, and most are children.

    While bed nets, insecticides and anti-malarial drugs are effective, the disease has become resistant to some drugs and work on a vaccine is slow.

    Research in Kenya has found an effective way to both provide food and destroy mosquito larvae. The Nile tilapia – a highly nutritious fish – has long been known to feed on mosquito larvae. But nobody has made the connection between this fact and the fight against malaria. Francois Omlin, a researcher at the International Centre of Insect Physiology and Ecology in Nairobi, Kenya (www.icipe.org), has conducted the first field tests to prove this approach.

    “The tilapia species was never tested in the field for its ability to eat mosquito larvae,” he told Reuters.

    Ten days after introducing the tilapia to a pond, they had destroyed most of the larvae and after 41 weeks the number of mosquitoes fell by 94 per cent, according to Omlin.

    This means two important goals can be served by harvesting tilapia fish: greater access for Africans to the nutritious fish, and a dramatic reduction in mosquito-borne malaria.

    Published: September 2007

    Resources

    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

  • Brazilian Restaurant Serves Amazonian Treats

    Brazilian Restaurant Serves Amazonian Treats

    By David SouthDevelopment 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/

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    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 SouthDevelopment 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

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