CONAKOM, São Paulo, Brazil: Agenda

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CONAKOM (National Kombucha Producers Conference), the largest gathering of kombucha producers in Latin America, takes place on October 15th and 16th at the Frei Caneca Convention Center, São Paulo. This will be the fifth edition of the event.

I’m packing my bags to travel to Brazil and speak at the conference, which brings together producers, experts and professionals in the sector to discuss the challenges faced by those who produce commercial kombucha. From production to business growth, the conference is a place to exchange experiences, share learning, and be around those who truly understand this industry.

Brazil has the second-greatest number of kombucha brands in the world after the USA. It has held the number two position for many years. The Booch News Worldwide Directory lists 443 companies (some might have closed but still maintain an online presence) compared to 646 in the United States. Canada is next, with 143. The kombucha market in Brazil has grown significantly—both in size and in professionalism—marked by substantial production increases in recent years and greater regulatory clarity.

Brazil’s government licenses kombucha. The Instrução Normativa Nº 41 was issued by the Ministry of Agriculture (MAPA) on September 17, 2019. It establishes the Standards of Identity and Quality (PIQ) for kombucha in Brazil. It regulates production, analytical parameters (pH 2.5 to 4.2), alcohol classification (non-alcoholic up to 0.5% v/v), and labeling, ensuring the drink’s safety.

CONAKOM is an essential forum for staying current on trends, learning best practices, and strengthening the product’s presence in the healthy beverage market.

Agenda

Thursday, October 15th

  • Opening Remarks, Lucas Montanari, Fermenta com Ciência
    • Lucas organizes CONAKOM and plays a central role in promoting kombucha in Brazil, as shown by his social media presence: 290,000 followers on Instagram, 66,000 on Facebook, and 156,000 on his YouTube channel, which has 279 instructional videos.
  • Measuring alcohol content for process control, Tiago Silva, Nowa Creations
    • Tiago specializes in process control for fermented beverages and explains how to measure alcohol content to ensure product quality and meet regulatory standards. Nowa Creations is best known for the ABVALUER ONE (and its Portable iteration), a compact device used by artisanal breweries and kombucha producers to accurately measure alcohol content.
  • Labeling and the new decree on plant-based products, Magda Franco,  Athua Consultoria
    • Magda will discuss how to correctly label kombucha and explain the new decree on plant products (Decree 12,709 of 2025) from MAPA, which regulates beverage laws.
  • Process management for kombucha breweries, Carol Coutinho, Gula Fit
    • Gula Fit products are available in over 1,200 retail locations across Brazil, including specialty food shops, natural product stores, gyms, supermarkets, and food service establishments. With over 54,000 Followers on Instagram, they are one of the three most popular brands in the country, as measured by social media. Carol will show producers what to document, in what order, and what’s worth automating.
  • From 0 to 50,000 liters of kombucha, Raphael Hennies, Puro Verde/WeBev
    • WeBev is Brazil’s first “better-for-you” beverage group, founded in 2019 and focused on organic, 100% natural, carbon-neutral products. Brands include Puro Verde (organic, natural green tea and functional beverages), Amaz (natural plant-based energy drinks), and High Hard Kombucha (fermented probiotic tea beverages).
  • The future of kombucha and the Brazilian market, Fernando José Vasques Gradim, AbKom
    • Fernando joined AbKom in 2018 and helped shape IN41 (the regulatory standard for kombucha in Brazil). Since then, he has actively sought to keep the kombucha association movement alive in the country. He is currently the President of AbKom.

Friday, October 16th

  • The Vallis Path: Producing Jun Kombucha—from passion to business, Sereno Carvalho and Pedro Junqueira, Vallis Kombucha
    • “More than just a beverage, Vallis embodies a way of producing and living: connected to nature, valuing local knowledge and producers, and striving for excellence at every stage of the process. Handcrafted using high-altitude mineral water, organic ingredients, seasonal fruits grown and harvested on-site, and honey from local producers, Vallis honors the origin and timing of every ingredient.”
  • When territory becomes an ingredient: the Ewé Kombucha journey, Larissa Morais, Ewé Kombucha and MUD
    • Ewé Kombucha is located in a small town of Alto Paraíso in the interior of Goiás. They flavor their handmade kombucha with native fruits unique to the region.
  • Global trends and innovations in the functional beverage market, Eduardo Arraes, Mannanova Solutions
    • Mannanova has supported hundreds of beverage producers worldwide in launching and scaling production. Their long-fermented, easy-to-use, high-acidity bases empower manufacturers to produce unique natural beverages that are both high quality and great tasting.
  • Overview of the global kombucha industry, Ian Griffin, Booch News
    • I will present an analysis of the social media presence and trends among the 2,600+ brands tracked in the Booch News Worldwide Directory.
  • CONAKOM 2026 Kombucha Competition

Reports

I’ll rely on Google Translate to follow the presentations and interview as many attendees as possible. I’ve already posted several updates about Brazil; these include:

I look forward to meeting as many Brazilian kombucha producers as possible at the conference and scheduling in-person or online interviews to add to the coverage of the kombucha industry in this country.

Tickets

Tickets are priced from R$380 (US$76) for CONAKOM to R$500 (US$100) for admission to both CONAKOM and the companion SOFTDRINKS TECH conference for the non-alcoholic beverage industry. Go to the CONAKOM home page and scroll down to register.

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