The aim of this work was to study the source of the açaà residue for its possible commercial applications by
characterizing the fruit (fresh and dry mass), and performing an anatomic study of the pericarp from which were
identified the origin of the anthocyanins, and fatty acids, and fibers; also the vascular system, its fibers constituents
and fibrils were characterized. It was concluded that anthocyanins were located on the epiderm and external
parenchyma, and that solids retained on the sieve come from the sclerenchyma, and that the fatty acids come from
the storage parenchyma. The vascular tissue was formed by the fibers around 20 mm length. The length distribution
of the fibrils had a mean length of 580μm.
