Estudo da produção artesanal de açaí: avaliação da aplicação das boas práticas de fabricação (BPF) em batedeiras de pequena escala no município de Macapá/AP.

Abstract

The study aimed to analyze the production processes of small artisanal açaí beaters in the Municipality of Macapá, the metropolitan region of Amapá. In order to understand the açaí production chain, the study sought to describe the process in the production and sales line of the product. This includes from the receipt of the fruit to the final stages of commercialization. In this context, superficial socio-economic profiles of those responsible for the establishments involved in the production and sale of açaí were presented. This approach contributed to a more comprehensive view of the social and economic reality of the agents involved in the açaí production chain. Another relevant point was the analysis of the profile of açaí-selling establishments in different regions of Macapá. Within the research, issues related to food safety were also addressed, with a focus on foodborne diseases such as Chagas disease. Food regulations and good manufacturing practices were explored as fundamental elements in preventing these diseases and ensuring the quality of açaí available in the market. The results highlighted the predominance of men, mainly between 31 and 40 years old, in stable unions, with an average of five years of experience. The significant proportion with completed high school underscored the educational relevance for the activity. The analysis of açaí-selling establishments in different regions of Macapá allowed for the identification of variations and specificities, indicating an autonomous and integrated approach in most cases. However, the analysis identified areas of concern, especially regarding waste management, hygiene standards, and training in good manufacturing practices. These critical points signal the need for the implementation of corrective measures to improve management practices and ensure compliance with essential standards for food safety. The research not only provided a detailed insight into açaí production in Macapá but also presented clear guidelines for improvements, essential to strengthen the reputation and quality of açaí offered by the analyzed establishments.