Banca de DEFESA: EDNILSON DA SILVA ANDRADE

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : EDNILSON DA SILVA ANDRADE
DATE: 21/12/2023
TIME: 16:00
LOCAL: Escola de Nutrição
TITLE:

COPIOBA FLOUR AS FOOD HERITAGE: AN ANALYSIS FROM THE PERSPECTIVE OF ECOGASTRONOMY AND RURAL TOURISM

KEY WORDS:

cassava flour, family farming, food heritage, eco-gastronomy, rural tourism

PAGES: 110
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

In the Recôncavo of Bahia, among the traditional foods, there is Copioba flour: an artisanal product of indigenous origin, obtained in flour mills, from unfermented cassava, and with records dating back to the 16th centuries, whose notoriety is given for its crunchiness, texture and flavor characteristics. Although an essential part of regional food culture, this flour has been little valued from a social and economic perspective, especially in the rural tourist market. In addition, its processing has undergone changes, with movements that highlight the need to protect this flour and its production system. Thus, this study sought to analyze the food heritage of the Copioba flour mill production complex in Recôncavo Baiano and its production process, from the perspective of Ecogastronomy and rural tourism practices in family farming. An exploratory research was carried out, conducted in three stages: literature review, comparative study of multiple cases and ecogastronomic diagnosis study. The literature review covered the conceptual foundations, characterizations and interrelations for building the theoretical framework. The comparative study of multiple cases, in turn, addressed the production techniques and operational modifications related to the flour roasting process, considering the maintenance of the older manual method, in a clay bowl, and the more recent one, in a system electric semi-mechanized with stainless steel oven. To this end, semi-structured interviews and on-site observations were carried out in Copioba flour mills in the territory, chosen by rational selection, to survey the socioeconomic and labor characteristics, similarities and differentiations of their production systems. As for the eco-gastronomic tourist diagnostic study, the same previous traditional productions were analyzed, with semi-structured interviews with rural producers, 2 technicians from the municipal management of Nazaré, 2 specialists in Ecogastronomy and Tourism from Slow Food Brasil and 1 technician from rural technical assistance from territory. The analysis of the marketing environment of these rural establishments was carried out using the SWOT Matrix. The results demonstrated that the use of the food heritage of the flour houses of Copioba in Recôncavo Bahia, in the context of eco-gastronomic tourism and rural tourism in family farming, can be considered both viable and possible. Furthermore, its notoriety characteristics as a traditional food, its specific production systems and heritage knowledge and practices are unique. Both manual and semi-mechanized production produce traditional Copioba flour, with its distinctive characteristics of crunchiness, texture and flavor, from the farmers' perspective, with the master flour maker's know-how being the key element in safeguarding these. Regarding the eco-gastronomic tourist diagnostic study, the viability of this food heritage is satisfactory: despite the weaknesses regarding accessibility and accommodation in rural establishments, its notoriety, scenic beauty and the historical architectural heritage of this territory stand out and it is possible to carry out tourist activities in this territory. quality rural environment, even without accommodation. Therefore, the food heritage of these Copioba flour houses and their production process can be a satisfactory basis for the socioeconomic development of Recôncavo Baiano, from the perspective of Ecogastronomy and rural tourism practices in family farming.

COMMITTEE MEMBERS:
Presidente - 287774 - RYZIA DE CASSIA VIEIRA CARDOSO
Externo ao Programa - 3265053 - FERNANDO SANTA CLARA VIANA JUNIOR - UFBAExterno ao Programa - 6045386 - ALCIDES DOS SANTOS CALDAS - UFBA