CONAKOM São Paulo: Day 1 – Audience Expectations

by the_editor · Published October 15, 2026 · Updated October 16, 2026

No início da 5ª edição anual da CONAKOM (Conferência Nacional de Produtores de Kombucha), circulei entre o público e perguntei o que esperavam obter com o evento.

Ouça o podcast abaixo para saber quais são as expectativas deles.

O podcast está em português; uma tradução para o inglês encontra-se logo abaixo.

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At the start of the 5th annual CONAKOM (Brazilian National Kombucha Producers Conference) I circulated among the audience and asked them what they hoped to get out of the event.

Listen to the podcast below to hear about their expectations.

The audio podcast is in Portuguese, an English translation is printed below.

My name is Gabriel Camargo Aguilheiro. I’m from Porto Alegre, Rio Grande do Sul. I’m here to give a lecture about Gaba Kombucha, which is owned by my wife, Fabiana Scherer.

I’m Larissa, from Alegre Kombucha, from Cabo Frio, Rio de Janeiro, Lagos region. We came to the lecture to meet other brands, other suppliers, and also to present our Alegre Kombucha.

My name is Jane. I’m from the Federal Institute of São Paulo. I’m a chemistry teacher. I came to the Congress for the first time to know a little more about kombucha, because I want to start producing.

I’m Maria Lenas, from Mato Grosso do Sul, Dourados. I’m a kombucha manufacturer.

My name is Marco. I’m a craftsman. It’s the fourth time I’m here, the fourth year. I’m enjoying it a lot.

My name is Ricardo. My company doesn’t have a name yet. I’m from Botucatu, São Paulo. I have a small homemade kombucha production. I produce kombucha for myself, for my friends. I’m evaluating the possibility of producing it commercially. I’m here to learn about it, to understand how to scale the production, industrialize it, commercialize it, and things like that.

My name is Patrícia. I’m from Kombucha Patyom, from Florianópolis. What do I expect from the conference? A lot of networking, exchanging with people, tasting kombucha from other states, different from mine, and coming back home to produce, fed by these flavors, these aromas, from the meetings here.

My name is Pedro Felipe. I’m from Kombucha Vallis, from the south of Minas Gerais, in Aiuruoca. This is our fourth time participating in ConaKom. Out of five, we’ve been here four times. We like to come here to gain knowledge, to meet people, to taste kombucha from all over Brazil, and to bring our kombucha to people, which is a different kombucha. It’s a kombucha made with honey, the Jun kombucha, and that’s it. Let’s see the next one.

I’m Gabriel, from KDT, from Ayuruoca, and I’m here with my father, who owns KDT, and the current president of ABKOM. I’m here to help my father and other members to prosper in this wonderful event that brings together all the best producers and brings a sense of community that we need to grow as an industry.

I’m Fernando Gradim. My company is Kombucha da Terra, currently KDT Bebidas Fermentadas. It’s located in Vale do Matutu, in Aiuruoca, Minas Gerais, at the top of Mantiqueira. I’ve been producing kombucha since 2016, commercially since 2017. I’ve been part of ABKOM, the Brazilian Kombucha Association, since its foundation in 2018. I’m currently the president of ABKOM for the next biennial, and we have a great project to make kombucha in Brazil known by more and more people. Today, kombucha in Brazil is known by, at most, 2% of the Brazilian population. Our project, as a group, as a collective, is to make kombucha in Brazil known by at least 10% of the Brazilian population by 2030, knowing what kombucha is. You don’t need to have tasted it. You just need to say kombucha, and they’ll say, oh, that probiotic bubble tea. Okay, that’s what we need to make kombucha grow in Brazil, because Brazil potentially has the potential to be the second largest kombucha market on the planet. We have the potential. We need to work as a collective for that.

My name is Rubens, and my business is in Belém, north of Brazil. And I make kombucha with Amazonian flavors, fruits. We serve all of Brazil, from north to south, all regions, and we also have several clients outside of Brazil.

Hi, my name is Kim Guerra. I’m the owner and director of research and development of Mikro Adventures Soluções. We are located in Mococa, in the countryside of São Paulo, but we serve all of Brazil. From north to south, all regions, and we also have several clients outside of Brazil. We are a consulting company that serves its operation from concept to scale. Be it a kombucha, a functional drink, an alcoholic RTD. We were born from kombucha, but we derive to other drinks. So, stay on the podcast with Ian, a great guy, a great kombucha character in the world. We can only thank you. Long live Booch News!

Oh yes, we met the conference on Instagram, and we like kombucha a lot. And we are starting to manufacture now.

I am Maquesia, from the drink Rio Branco, from Astorga Paranópolis. We are RTD of the company, and we came to acquire knowledge.

Hello, I’m Erika, I’m from the company Rio Branco, from Paraná, from the city of Maringá. And I came here to improve my knowledge.

My name is Yorun, from Cosmic Kombucha, located in Florianópolis. Since I’m a kombucha producer, I’m gathering all the information, which for me is a lot about learning, to inform myself and to go deeper into the world of kombucha.

My name is Gabriella, I have a little kitchen in Penedo Itatiaia, where I do natural fermentation, kombucha, breads and other bits and bobs. And what I hope to get out of the conference, I hope to learn more about alcoholic kombucha, the specifics, you know, get into some details, the processes, yeah, to really sort of hone in on how to make a solid sort of consistent product out of natural fermentation.