From the seed to food: the experience of the Popular Peasant Movement of Sergipe in the production and commercialization of couscous from creole corn
Keywords:
Agroecological transition, Peasant autonomy, Food processing, Economic, Economic, social and environmental viability.Abstract
The work of rescue and multiplication of native corn varieties in Sergipe has become extremely
necessary due to the fact that approximately 90% of corn planted in the state is transgenic. We
report here the first experience of the Popular Peasant Movement in the production and industrial
processing of the couscous flour of Creole corn. The data were obtained from field journals,
interviews, reference to records made by the motion production sector and bibliographic
research. Experience has shown that the beneficiation for consumption and commercialization
proved viable as a social, environmental and productive alternative, evidencing the need for
the existence of popular agroindustries in the state that enable production in a decentralized
way, contributing to the agroecological transition, to food production More healthy and also for
the generation of income of the producing families.
