It looks like freeze drying jaboticaba pulp would be an arduous, time-consuming process. I think getting $30-40 per jar would probably be the only way it would pay off for the time and effort expended. That being said, Adam's freeze dried Pitangatuba looks like it was relatively easy to make. Freeze dried Pitangatuba could be something that ends up in grocery stores (or at least specialty groceries) in the future.
Pitangatuba, in any format, will not be in any store. Outside of collectors, its not widely known. Its not a feasible cash crop and too delicate to transport for selling whole or to a processing plant.
With that being said, both of Adam's freeze dried fruit look delish and worth the money they are fetching.
I think that is an ignorant, narrow-minded statement. At one time, most of the fruit that we all enjoy on this forum was not widely known in the US, outside of collectors. Go ask someone living in the US (outside of Florida) a century ago, "What is a mango?" Go ask someone living in the US fifty years ago, "What is a kiwi?" Go ask someone twenty years ago, "What is a jackfruit," or "what is a mamey sapote," or "what is a rambutan" or about any number of tropical fruits that can now be found in supermarkets throughout the US today?
Pitangatuba has an interesting flavor. It has an interesting shape. Adam Shafran's name for it, starcherry, has a nice ring to it. It is probably too delicate and perishable for fresh fruit sales, though grapes and most berries are not exactly robust fruits. But, freeze drying and other processing methods could open up new possibilities for making Pitangatuba a viable agricultural crop and a presence in groceries stories across the US. Right now, 99.9% of Americans have never heard of Pitangatuba. In ten or twenty years, that could change with the presence of bags of dried starcherries next to dried cranberries and trail mix in grocery stories from coast to coast.