Valorization of the semi-arid through innovative methodologies: Flavors Project of the Caatinga

Authors

  • SILVA, Giuliane Karen de Araújo Instituto Federal de Educação, Ciência e Tecnologia da Paraíba – Campus Picuí
  • SANTOS, Ivanice da Silva Instituto Federal de Educação, Ciência e Tecnologia da Paraíba – Campus Picuí
  • SANTOS, Liliane Sabino dos Instituto Federal de Educação, Ciência e Tecnologia da Paraíba – Campus Picuí
  • SOUTO, Lídia de Moura Instituto Federal de Educação, Ciência e Tecnologia da Paraíba – Campus Picuí
  • SILVA, Cassius Ricardo Santana da Instituto Federal de Educação, Ciência e Tecnologia da Paraíba – Campus Picuí
  • PEREIRA, Frederico Campos Instituto Federal de Educação, Ciência e Tecnologia da Paraíba – Campus Picuí
  • LIMA, Anny Kelly Vasconcelos de Olivieira Universidade Federal de Sergipe

Keywords:

cacti, Food safety, innovation, family farming

Abstract

The objective of this work is to present the various actions developed by the Flavors of the
Caatinga project, using the dynamics as a form of socialization of a knowledge of great academic,
social and independence importance for the semiarid region. The project uses as raw
Material for its recipes the cacti and its fruits. During a little more than 2 years of project the
Flavors of the Caatinga ministered 9 workshops in rural communities, in regional, national and
international events and even for imminent figures of the society, it was cradle of published
academic works and that are awaiting publications, Besides the prizes obtained. Thus, the project
develops as an innovative methodology for the valorization of the culture and the richness
of the semiarid.

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Published

2018-08-19

Issue

Vol. 13 No. 1 (2018): Anais do VI Congresso Latino-americano de Agroecologia; X Congresso Brasileiro de Agroecologia; V Seminário de Agroecologia do Distrito Federal e Entorno; 12 a 15 de setembro de 2017, Brasília/DF

Section

CBA - Campesinato e Soberania Alimentar