[Latin Name] Euterpe Oleracea

[Plant Source] Acai Berry from Brazil

[Specifications] 4:1, 5:1, 10:1

[Appearance] Violet Fine Powder

[Plant Part Used]:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Gerneral feature]

1. 100% extract from Acai berry fruit;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. Directly import fresh frozen acai berry fruits from Brazil;
4. The standard of the heavy mental is strictly according to the

   foreign pharmacopoeia USP, EU.

5. High standard of the quality of imported raw materials.
6. Good water solubility, reasonable price.

[What is Acai berry]

The south American Acai palm(Euterpe oleracea)-known as the tree of life in Brazil-provides a small berry which is growing in fame, particularly following recent studies by well-known herbalists and naturopaths that have categorised it as a “superfood”. Acai berries are extremely rich in antioxidants, vitamins and minerals. The acai berry is also famous for its capacity to support dieting, protect the skin, reduce the risk of cardiovascular disease and prevent the development of certain types of cancer.

[Function]

While there are many different berry and fruit juices on the market, Acai contains the most complete array of vitamins, minerals, and essential fatty acids. Acai contains Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin),

Vitamin B3 (Niacin), Vitamin C, Vitamin E (tocopherol), iron, potassium, phosphorus and calcium. It also contains the essential fatty acids Omega 6 and Omega 9, all the essential amino acids, and more protein than an average egg.

1)Greater Energy and Stamina

2)Improved Digestion

3)Better Quality Sleep

4)High Protein Value

5)High Level of Fiber

6)Rich Omega Content for Your Heart

7)Boosts Your Immune System

8)Essential Amino Acid Complex

9)Helps Normalize Cholesterol Levels

10)Acai Berries Have 33 Times the Antioxidant Power of Red Grapes and Red Wine

https://www.iitutor.com
Changes in temperature in the natural environment of plants affect both their functioning and their growth. Maintenance of a relatively stable internal environment is just as important for plant metabolism as it is for animals. Plants respond to changes in light, water availability and temperature, all of which are linked, since heat is often associated with light (for example, the radiant energy of sunlight). Most plants have a growth season and life cycle that follow the seasonal temperature variations of their environment. Low availability of water may also be associated with very cold temperatures, since frozen water (ice and snow) is not available for use by plants. Temperatures above 40°C may cause damage to proteins and those above 75°C to chlorophyll pigment within the plant. Since plants cannot move into the shade- they tend to have stronger physiological and structural adaptations. Reflective leaf surfaces that reduce the amount of radiation absorbed can help keep a plant cool in hot conditions. Leaves may be light or silvery coloured, or have waxy or shiny surfaces. Evaporative cooling – loss of water via transpiration (stomata opening) in order to evaporate and have a cooling effect on the plant. This decreases internal temperature, however if water is not readily available this can kill the plant. Hot areas are often dry, compromising evaporative cooling—a plant needs to strike a fine balance between the risks of excess water loss during cooling versus heat build-up during water conservation. Wilting – some plants can wilt during the day instead, which decreases surface area of flowers/leaves to the sun. If water is readily available, this is temporary. If water not available, this can lead to the death of the plant. For example, roses. Leaf orientation – Plants change the orientation of their leaves to decrease the surface area exposed to the sun at the hottest part of the day. Most eucalypts hang vertically to reduce their exposure to the hot sun. Plants responding to excessive temperature like fires, may die, (especially non woody plants), however they leave dormant seeds, with thick protective seed coats. Seed dispersal in some Australian plants is stimulated by the extreme heat of fire. Banksia, Hakea and some Eucalyptus plants bear fruits with hard woody cases that are not dropped from the parent plant. The heat of a fire stimulates the fruits to open, and the seeds are released. Some of these seeds need fire as a trigger to germinate (begin to grow a seedling). Or some plants may die above ground leaving roots, rhizomes, bulbs or tubers to survive underground. When favourable conditions return, these sprout. Leaf fall in Summer. Eucalypts are evergreen trees that drop some of their leaves during the dry season in hot climates to reduce the surface area exposed to absorb heat. This also reduces the risk of losing too much water by transpiration. Temperature is one factor that controls developmental changes in a plant’s life cycle, from germination through to flowering and seed dispersal. In Australia, too high a temperature during flower formation produces a poor wheat crop, because pollen formation is very temperature-sensitive. Leaf fall in autumn (deciduous trees)
Many trees lose their leaves during autumn and the cold winter months when resources (for example the sun and water) are not as readily available. It allows them to survive not only the extremely low temperatures, but also the water shortages and lower availability of sunlight. For example, the beech tree found in Tasmania. Organic anti-freeze – Normally, in cold conditions, water between cells freezes first posing the greatest risk of damage for plants. Some plants that live in extremely cold conditions produce anti-freeze substance that reduces the temperature at which the cytoplasm or cell sap freezes. Frost during periods of new growth may damage plants, but many plants have leaves that are frost-tolerant. For example, after frost the leaves of camellias appear semi-transparent, but on thawing return to normal. Plants may alter their growth rate, active plant growth can occur within the range 5°C-45°C or in tropical areas, growth may cease below 15°C. Vernalisation some plants flower in response to low temperatures for example, tulip bulbs must be exposed to between 6 weeks and 3 months of intense cold before they will flower. Australian gardeners often mimic this effect by removing tulip bulbs from the ground in winter and storing them in the refrigerator, before replanting them in spring, to ensure that they will flower. Plants must also maintain a relatively stable internal environment. Since plants cannot move – they tend to have stronger physiological and structural adaptations. For heat some adaptations include wilting and dropping leaves. For cold some include: frost tolerance and being deciduous.

Aquafaba by Zsu Dever errata page: https://www.zsusveganpantry.com/p/aquafaba-table-of-contents.html

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Cranberry Bliss Bars
Makes about 12 bars
www.ZsusVeganPantry.com

Bars:
1/2 cup vegan butter, softened
1 cup granulated sugar
1 teaspoon ground ginger
1/4 teaspoon sea salt
5 tablespoons aquafaba**

2 cups all-purpose unbleached flour
1/2 teaspoon baking powder

1 cup dried cranberries
1 cup bittersweet chocolate chips

Frosting:
4 ounces nondairy cream cheese
1/2 teaspoon pure vanilla extract
Pinch salt
2 teaspoons orange juice (zest orange first)
2 cups confectioner sugar, sifted after measuring
3/4 cup dried cranberries
2 teaspoons orange zest

1. Preheat the oven to 325-degrees F. Add the butter, sugar, ginger and salt to a large bowl. Use a hand mixer to cream well. Add the aquafaba a tablespoon at a time to help achieve a homogenous mixture. Combine the flour and baking powder in a small bowl. Mix well and add to the butter mixture. Mix well using the hand mixer.
2. Add the 1 cup of cranberries and the chocolate chips. Mix well using a wooden spoon. Line a 12×12 baking sheet (or a 1/4 sheet pan) with a silicone mat or parchment paper. Add the dough and press into the pan. The dough should be about 1/2 -inch thick. Bake in the preheated oven for 20 minutes; do not over bake. Remove and set aside for 5 minutes. Remove from the pan and cool on a cooling rack.
3. Frosting: Combine the cream cheese, salt and juice in a medium bowl. Mix well using a hand mixer. Add the sifted confectioner sugar and mix again. Add half of the zest.
4. When completely cool, frost the bars, reserving about 1/4 cup of the frosting. Add the 3/4 cup cranberries on top of the frosting and drizzle the remaining frosting over the cranberries. Add the orange zest.
5. Using a sharp knife, trim the edges of the large rectangle. Cut in half and cut each half into 3 rectangles. Cut each rectangle in half diagonally. Allow the frosting to set overnight. If the bars are too crunchy allow to sit uncovered until they soften a bit. Store in an airtight container in the refrigerator for up to a week.

** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

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