Global Journal of Management and Business Research, B: Economics and Commerce, Volume 23 Issue 3

municipalities in the state of Pará and in the Amazon, which buy the natural product from intermediaries and in the form of seeds and sell the pulp or processed wine by the liter measure. directly to the consumer (ARAÚJO, 2017). Açaí whisks are mainly found in the peripheral regions of Belém, being identified with red plates and white letters (VELOSO, 2021). These work in productive units made up of micro and small family businesses (FURTADO et al., 2020). This micro-entrepreneur has some characteristics identified by Araújo (2017): (i) most of them are business owners; (ii) most purchase the fruit at the Açaí Fair; (iii) they have an average of 2 workers per point and; (iii) trust is present in socio-economic relationships. ii. Activities that stand out in the artisanal production The açaí mixer is a small pulp processing unit that directly serves local consumption and the wishes of the final consumer. It is possible to abstract that the açaí scrambling production units have a hybrid structure, thus, if on the one hand they are peasant companies in view of the centrality of decisions being based on the family and also on the intensity of use of the work capacity they have, on the other hand they have the characteristic of an employer company, in which part of the workers are salaried workers (COSTA, 2016). That said, the açaí whisk, regarding the characteristics of his work, are highlighted by Ribeiro (2016) as: 1. The relationship with customers and suppliers is based, as a rule, on trust; 2. It is a family activity and, to a large extent, carried out on the geographical fronts of the residences; 3. It is a type of autonomous work; 4. The sale is often carried out around 12:00, as there is a habit of the customer consuming wine as a complement to lunch; 5. Working hours can reach, in some points, up to 18 uninterrupted hours of sales; 6. The production process begins with the acquisition of fruit at fairs or ports where the following stand out: Feira do Açaí, Porto do Açaí - located in the Jurunasneighbourhood, Porto da Palha and Porto da Vila de Icoaraci. Then it passes through the production of wine carried out in a mixer machine powered by electricity and finalized with the sale to the final consumer; 7. The measure used in the sale of wine is the liter ( l ); 8. The influence of the price occurs due to the seasonality of the production of the fruit, so in the winter season in the Amazon the fruit becomes scarce and the price increases and the opposite occurs in the summer, season that goes from June to the end of November and beginning of December; 9. At the same time, supermarkets in the capital of Pará also started selling açaí wine to the final consumer; 10. Work, in some places, is uninterrupted, that is, from Monday to Monday and there is no day off on Sundays or holidays. Furtado et al., (2020) also highlight character- istics of this artisanal entrepreneur: 1. The exercise of the activity by the scout, in the majority, reaches more than 30 years of continuous work; 2. Few participate or have participated in a recycling course focused on the production process; 3. These artisanal scouts saw a unique opportunity to investment; 4. Most of them work informally, so they do not work in the federal government program called Individual Microentrepreneur (MEI) and, therefore, do not have the National Register of Legal Entities (CNPJ); 5. And the production and sale of açaí wine is the only source of income for the family. 6. The logical construction of the research, carried out largely through an integrative review, will then be outlined or described in a broader dimension. III. M ethodological P rocess In relation to the general objectives, especially in the search to identify how the Institutionalist Theory and its natural development allows the understanding of the activities of the artisanal açaí whisk, therefore, with the purpose of making it more explicit is that this (2010, p. 27) explains that exploratory research in relation to its planning “tends to be quite flexible, as it is interesting to consider the most varied aspects related to the phenomenon studied and generally involves a bibliographic survey”. Still in relation to the theoretical approach and the techniques of data collection and analysis, this one, because it is based on material already published, underlying the Institutional Theory and the natural evolution, has a bibliographic bias. For the survey of articles in the literature, a wide search was carried out, but it is possible to highlight the Portal of Periodicals of the Coordination for the Improvement of Higher Education Personnel, the CAPES Periodical recognized as one of the largest virtual scientific collections in the country. On the other hand, it is relevant, in the structure of this investigation, to know the açaí whisk in the workplace, before this we are facing what Souza, Silva and Carvalho (2010) call an integrative review. The authors explain that: Due to the growing amount and complexity of information in the business area, it has become 21 Global Journal of Management and Business Research Volume XXIII Issue III Version I Year 2023 ( ) B © 2023 Global Journals Study of Artisanal Açaí Beater under the Light of Institutionalist Theory: An Integrative Review undertake and have significant returns on research is classified as Exploratory Research. Gil S O t i A P of Açaí