Importância cultural, socioeconômica e nutricional do consumo da farinha de mandioca em Macapá - AP

Abstract

Cassava (Manihot esculenta Crantz) is a fundamental energy source for populations in several countries, with Brazil ranking as the fifth-largest producer worldwide. In Amapá, cassava farming represents the main agricultural activity, supporting small producers economically and deeply integrating into the local culture. This study aimed to analyze consumption habits, consumer perceptions, and the socioeconomic importance of cassava flour in the municipality of Macapá, Amapá, considering cultural, nutritional, and market aspects. The methodology adopted was a mixed approach, combining a literature review and quantitative field research, through an online questionnaire administered to 242 consumers residing in the city. The results demonstrated that cassava flour consumption is a well-established practice, with 40.9% of respondents consuming the product daily, mainly at lunch. Quality (56.2%) and crispness (47.9%) were the most valued criteria when purchasing, surpassing price. There was a clear preference for local artisanal flour, with 71.5% of consumers considering its flavor superior to the industrialized version, and 72.3% believing the product has characteristics unique to the region. Perceptions regarding its health benefits were mixed: while 68.2% associate flour with a "natural food," 61.6% reported concerns about the negative effects of excessive consumption, such as weight gain. The main acquisition channels were local markets (41.7%) and supermarkets (34.3%). A high acceptance rate (91.3%) for the creation of a regional geographic identification seal was also identified. The main challenges, highlighted by consumers themselves, include the need for improvements in the infrastructure of production sites (68.6%) and greater government support (64.5%). It is concluded that cassava flour in Macapá is an extremely important cultural and economic heritage, whose appreciation and sustainability depend on the implementation of integrated public policies that modernize the production chain without distorting its traditional knowledge, combined with certification and nutritional education strategies.