We are excited to announce that our 2022 Impact Report is now available to read!
In this report, we discuss in detail our extensive work in conservation working with local communities, and bringing science and innovation to life. Thanks to the help of our supporters, we’ve been able to establish a new conservation area, help stimulate a sustainable forest-based economy, take action against deforestation, provide scholarships to young scientists, and much more!
Thank you to all those who have helped us make change possible, we are grateful to have the ability to carry out our conservation initiatives and sustainable practices throughout the Amazon.
As we enter a fast-growing digital landscape, many organizations and non-profits have begun exploring new ways to secure funding to broaden their impact. Earlier this year, we implemented a new donation tool called 
These agreements will later serve as a foundation in support of achieving, through a strategic alliance, the development of synergies for the implementation of actions, planning projects, and comprehensive management of natural resources, as well as actions aimed towards conservation in these municipalities.
From August 24th – 26th, our Peruvian sister organization 
These flagship products come from the Madre de Dios region in Peru, where there is a high concentration of trees for harvesting at an economic scale. They are the only species in the global nut market whose production is not cultivated, and can only be harvested in the wild. Harvesting season is between December through March, and can be eaten raw, or toasted.
Açaí berries are produced in dense branch clusters called ‘panicles’ that contain 500 to 900 fruits each. There is also a green variety called Açaí Tinga that only grows in one Amazon estuary. Asaí Euterpre Precatoria is the species most found in the Bolivian Amazon and has a greater concentration of nutrients. These special fruits have a small window for freshness once harvested, which is why imported Açaí products are often found in powdered or frozen forms. Recently, the growth in Açaí’s popularity predicts the market for this product to reach 1.7 billion by 2028
You may know Cacao as a wonderful source of chocolate, but did you know it also is one of the richest antioxidants on earth? These tropical fruits grow in altitudes of 30 – 300 m, and its trees produce roughly 70 fruits annually. There are two ‘flush’ harvesting seasons that last from October to February, and May to August. Upon harvesting, its seeds are fermented for 1-7 before being dried, roasted, and either ground to a powder or winnowed into nibs. Not only is cacao useful for consumption, but cacao trees are also considered a shade crop that provides habitat for other plants and animals.
Aguaje is the fruit of the Moriche palm found throughout swamps across South America. The fruit offers a variety of flavor combinations, being sweet, salty, and mildly acidic. Some describe the taste as being similar to carrots when eaten raw. The palm goes by various names based on the country, including canangucho (Colombia), morete (Ecuador), or aguaje (Peru), and Palma Real (Bolivia).
Also known as cupuaçu, Copoazú is the national fruit of Brazil. This fruit is closely related to Cacao and emits an aroma of pineapple and chocolate when opened. Many have described it as tasting similar to chocolate with notes of tropical melon flavors. The seed can also be harvested to make butter that is good for skin and hair health.
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