Good practices in the manufacture of cocoa derivatives (Theobrama cacao) in the Verdum community, municipality of Manicoré, Amazonas

Abstract

This paper aims to describe the experience of the Good Manufacturing Practices (GMP) course
in the Verdum Community, municipality of Manicoré-AM, with artisanal farmers working in
a cocoa-producing establishment (Theobrama Cacao) carried out by the Nucleus of Research
and Extension in Environment, Socioeconomics and Agroecology (NUPEAS) of the Federal
University of Amazonas (UFAM). This course aims to objective to support the improvement
of the quality of the manufacture of these products according to the minimum requirements
of the current legislation. It is important to state that despite the production of a quality product,
through an enormous effort and organization, improvements still need to be made to
some practices that must be followed as foreseen in the legislation, given the demand that the
consumer market for food products has. This activity made it possible to acquire knowledge
of traditional knowledge related to the artisanal production of products manufactured in the
community, given the difficulty they face, both regarding access to the community and lack of
technical clarification.