Açaí Bowls Surge in Popularity Across Ireland’s Cafés

Emerging from its niche status, the açaí bowl has become a staple in Ireland’s culinary landscape. Once regarded as a distant curiosity, this berry, originating from Brazil’s Amazon region, has firmly established itself alongside traditional favourites in cafés and homes nationwide. The journey of açaí from obscurity to mainstream acceptance illustrates a significant shift in Irish dietary preferences.

On a drizzly Saturday morning in Ballybofey, Co Donegal, locals are braving the weather to queue for açaí bowls, which have swiftly become a symbol of health and cultural sophistication. As noted by David Meehan, co-founder of the Irish-owned company Roots, the trend is not merely a passing fad. “I don’t think it’s going to be just a trend,” he stated, and the rapid rise in popularity supports his assertion.

The açaí phenomenon traces its roots back to June 2014 when a report highlighted Cork’s burgeoning market for the berry. Since then, the adoption of açaí has spanned from urban centres like Dublin—where influencers and health enthusiasts frequently share their bowls—to rural locales, showcasing a widespread embrace of this superfood.

In 2023, the global açaí powerhouse, Oakberry, opened its inaugural Irish outlet on South Anne Street in Dublin. It quickly became the busiest Oakberry location in Europe, with annual sales surpassing €1.3 million. “There were queues every day,” said Alvin Galligan, Oakberry Ireland’s director. The initial support from the Brazilian community in Ireland has expanded into a robust interest from Irish consumers seeking new and exciting food options.

The rise of açaí bowls in Ireland is part of a broader trend of food items transitioning from niche to mainstream. The previous popularity of avocados serves as a reference point for açaí’s ascent. Graham Rayner, co-founder of Ten10 Açaí, shared that his partner’s introduction to açaí in Los Angeles sparked the idea to bring the concept back to Dublin. In 2021, he and his partner launched their venture, coinciding with the establishment of several other açaí-focused businesses.

The timing of this collective movement is noteworthy, as all these businesses emerged during the pandemic, when consumer demand for healthier options surged. By September 2021, Conor Sweeney, founder of DAE, observed a significant uptick in customer interest, particularly among students. “It was mental,” he commented, highlighting the growing appetite for nutritious food choices.

The açaí bowl’s enduring presence in Irish cuisine can be attributed to a cultural shift towards healthier lifestyles among young adults. Raised in an environment influenced by initiatives like the Food Dudes programme, which promotes fruit and vegetable consumption among children, today’s young consumers are now shaping dietary trends. Rayner noted, “We’ve noticed it’s the younger generation especially. They’re getting healthier and healthier.”

Açaí bowls find their place within the expanding wellness movement, appealing to consumers seeking both nutrition and aesthetic appeal. Galligan emphasised this connection: “People don’t just want ‘healthy’; they want wellness.” The visually striking nature of açaí bowls aligns with contemporary self-care practices, further enhancing their popularity.

This adaptability has allowed açaí to penetrate even the most rural parts of Ireland, with small towns like Ballybofey and Dingle incorporating açaí bowls into their café menus. Independent Irish businesses, many of which are supplied by DAE, have embraced açaí, tailoring it to local tastes. The ability to customise açaí bowls resonates with Irish consumers, who value personalisation in their food choices.

Galligan remarked, “Everyone has their way of making it.” This sentiment is echoed by Sweeney, who pointed out that açaí bowls allow for individual expression, making them appealing to younger consumers who desire food that reflects their identities. The trend has been amplified by social media, with the hashtag #acaibowl attracting millions of views on platforms like TikTok and Instagram.

The accessibility of açaí also contributes to its popularity. The term “berry” resonates well with consumers who are already fond of strawberries and blueberries. Galligan shared an anecdote from the Bloom Festival, where older attendees, unfamiliar with açaí, were pleasantly surprised after trying it.

Sweeney highlighted the operational advantages for cafés, stating, “Margins are good, prep is easy, and it’s popular.” This combination of factors has solidified açaí bowls as a viable product for food businesses across Ireland.

There is also a deeper narrative surrounding açaí that touches on migration and identity. With over 58,000 Brazilians living in Ireland, the connection between the two countries has become increasingly significant. Cafés serving açaí have emerged as community hubs, fostering a sense of belonging for the Brazilian diaspora. Brazilian chef Pedro Ivo Lovato Daré encapsulated this sentiment: “It’s açaí. It’s part of our daily lives.”

Nonetheless, the sourcing of açaí poses challenges. Most açaí is harvested from the state of Pará in Brazil, where smallholder farmers climb palm trees to collect the fruit. The delicate supply chain faces threats from climate change and deforestation, with recent droughts and flooding causing crop yields to plummet by up to 75%. Sweeney highlighted the importance of ethical sourcing, stating, “We work directly with a co-op of farmers outside Belém. It’s better for the planet, and the product tastes better too.”

The evolution of açaí bowls from novelty to accepted norm signifies Ireland’s openness to culinary change. As Galligan observed, “It’s like coffee was 25 years ago. People weren’t sure if it would catch on. Now, it’s everywhere.” Rayner concurs, stating, “It’s become a staple.” This Brazilian berry has not only found a place in Irish diets but also reflects the evolving values and identities of its consumers.