Characterization of the raw meterial used in artisinal food processing

Abstract

The objective of this study was to evaluate the understanding of producers who process food handcrafted on the concepts of organic and agroecological products and how they characterized their production. They participated 13 enterprises that market in a fair of solidarity economy and family agriculture. The data collection was done with filling in a pre-structured questionnaire focused on the raw material used in the preparation. It was observed that 81.25% reported that their products were free from agrochemicals and other chemical inputs; 100% considered organic and agroecological foods better than conventional ones and 63.16% considered their organic or agroecological products. It was verified that the majority was not clear about the difference between the concepts mentioned above, demonstrating the importance of collective actions that strengthen social and work relations and that encourage them to value the quality and origin of the raw material used in the artisanal food processing.