http://www.raysahelian.com/acerola.html uses "bagasse" for the remainder of acerola after it's juiced. The only person I've heard talking about bagasse was definitely talking about sugar cane. I've never head it called "cereja do Pará" or "cereja das Antilhas" either. In Minas Gerais, at least, they call acerola "acerola". Try some, it's yummy! phma