The Brazil-nut (Bertholletia excelsa) is one of the most noble species of the forest due to the high value of its nuts, which is a rich source of vitamin E, complex B, besides minerals like phosphorus, potash, magnesium, calcium and selenium. The B. excels is much appreciated in natural and the “milk” extracted from its nut can be drank pure, mostly for infants and as an ingredient in recipes. This “milk” is an excellent raw material for the formulation of new products, but research studies are needed to improve the maintenance of its nutritional quality, tastefulness and storage. Hence, the objective of the project is to technically evaluate the making of B. excels “milk”, through simple and low cost processes targeted to producing communities, and the preservation of its physical-chemical and sensory characteristics, adhering to sanitary aspects and safely contributing to the supplementation of human diet, with added value to the B. excelsa food chain.