Bordering the Rio Solimões improve quality of production of the famous flour Uarini

17 of March of 2019 - Producers of rural Tefé-AM have the support leg in Forest Notice, Sustainable Amazon Foundation (FAS) and Amazon / BNDES Fund

 

The Uarini flour is one of the most consumed foods in Amazonas table for centuries. Either accompanying a broiled fish, a beef or even in the most prestigious restaurants, the delicacy is the face of the Amazon. The production of flour rural Tefé-AM and AM-Uarini, a 521 until 565 kilometers from Manaus, respectively, It has been gaining strength in recent years, bringing together farmers who make flour own to sell on the market following a decent standard of quality major manufacturers.

Pass on to producers the knowledge of good practice for the production of flour was the goal of a training held at the San Francisco community Bauana, on Sustainable Development Reserve (Reserve) Mamirauá, a Conservation Unit (UC) where the Amazonas Sustainable Foundation (FAS) It operates in technical cooperation with the Secretary of State for the Environment (Sema). More than 20 local producers gathered in training to understand how to improve production, in an exchange that also mobilized the indigenous ethnic Miranha.

The workshop was a partnership action Mamirauá Institute and FAS, through the foot in Forest Notice, which has features of Amazon / BNDES Fund. Riparian could improve hygiene rules, storage and transportation, in addition to the legislation that involves the production, with participation of the Foundation for Health Surveillance (FVS).

Already the indigenous Miranha told how to have more efficiency in flour roasting, reducing wood consumption, as well as techniques for reducing the powder in the flour and production speed, from techniques developed over decades. The tips passed on by indigenous allow flour with different quality to the market, typified with grains, crocância, in addition to food safety by adopting hygienic conditions of production.

"From the moment in which it has a hygienic production in the process, food security flour is assured and the product has more quality, adding more value to this production that keeps the forest standing ", emphasizes the coordinator of the foot in Forest Notice, Mickela Souza.

Stamp Geographical Identity

The workshop was an initiative of Agroextractive Producers Association of National Forest Tefé (APAFE), which aims to provide subsidies to farmers to obtain the Geographic Identity seal. Through it, You can recognize the areas that produce quality flour Uarini, popular not Amazonas. As the name suggests, Uarini is one of the municipalities that make up this list, plus Maraã, Good Source, Tefé and Alvarães, where the workshop was held.

The IG seal becomes important because it shows the quality of the product from the moment of Cassava peeling to the stage of sustainable roasting flour. The APAFE aims to produce at least three types of flour Uarini: the steak meal, ovinha the flour and ova flour, They can even change size and crispness, but not lose the characteristic flavor of the interior of the Amazon.

"They fulfill a quality standard that is distinguished. These types of flour have a different taste of the flour water and yellow, for example. The sizes of the grains, achieved in screening processes (the different sizes of the plot of the screens) and mass embolagem, They are responsible for their classification. It is a characteristic production process. The IG seal is that flour has added value to go to market ", Mickel explains.

Will and sustainability

Social technology started in flour houses financed via Notice in Forest Foot / FAS worked thanks to the desire of producers to have their valued products on the market. Make yourself comfortable, unity and sustainable spirit were the ingredients that made the flour Uarini not only an attempt of these entrepreneurs for income, but a calculated result.

Mickela explains that with the new structure of the flour mills – with differentiated structure of the furnace which provided a reduction of the amount of wood flour for roasting – preparation time in the batch process fell 50 min to 1h 30 a 40 minutes. "It is the optimization of that part of production", said.

The coordinator also highlights the large participation of women in the workshop. To ela, the importance of entrepreneurs is huge because their presence in all stages of flour production.

"They work from planting to production phases. Even in the marketing process together with the middlemen, for example, woman comes, while producer, play an extremely important role in flour production chain. It ends up strengthening their role within communities ".

Standing in Forest

In Tefé and Alvarães, four communities are part of the project developed by APAFE: San Francisco Bauana, San Francisco's Stingray, Tauary and Santo Antonio do Ipapucú. The FAS investments through this project included the construction of four flour mills in all sanitized structure, quality materials for press ovens and dough preparation and cassava to be processed into flour. Other 16 sustainable income projects are included in the foot in Forest Notice, a total investment of R $ 2,5 million from the Amazon / BNDES Fund.

Iniciado em 2017 column FAS, the notice received 181 registrations, evaluated by an independent committee that selected the projects 17 able to receive the contributions of around R $ 150 a thousand.

The projects are coming up to a year of and after the investment in infrastructure spend heavily focus on various production processes that aggregate and working for the flow of production.

FAS continues its monitoring and project management consultancy with organizations and, through specific advice, comes to join efforts to boost the commercialization stage of fruit products and services of each initiative.

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