ATER for Family Farming: Bakery Workshop for the production of healthy foods

Abstract

Enriched breadmaking workshops were held with 50 family farmers, covering topics such as commercialization in public food acquisition policies, nutritional calculation of enriched breads and access to rural credit. The objective was to promote interactions between rural extension agents from Mato Grosso do Sul and family farmers, aiming to produce healthy foods aligned with agroecological principles and adding value to family businesses. The results highlighted the relevance of processing bread enriched with vegetables and tubers, increasing the levels of vitamin A, potassium and dietary fiber. The initiative reinforces the role of the extension worker as an agent of local development and the importance of diversifying agricultural production, encouraging commercialization and food security.