The National Quality Institute (Inacal) has approved a technical standard for the commercialization of frozen copoazú pulp, a product from the Amazonian fruit also known as white cacao. This standard aims to improve quality in the production chain and facilitate access to more markets. The "NTP 012.901: 2021 COPOAZÚ. Frozen pulp. Requirements. 1st Edition" covers various quality aspects, including the type of pulping, sensory, physical, physicochemical, and microbiological characteristics. It also addresses freezing, packaging, labeling, storage, and transportation requirements. The goal is to ensure the product meets expected standards, with guidelines on appearance, taste, odor, foreign matter avoidance, quick freezing, proper packaging, and maintenance of the cold chain for up to a year.