Socioeconomic and environmental aspects of cassava flour production in the Amazon quilombola community of Cuxiú, Bonito/PA

Abstract

This work had as main motivation, to know the social, environmental and economic aspects, inherent to the production of manioc flour in the Quilombola do Cuxiú Community, Bonito-PA, Amazonia. In an attempt to achieve this general objective under the holistic view of sustainability, five specific objectives were defined: a) To verify barriers and potentialities in the production of flour in the quilombola community; b) Monitor the social dynamics of the processing of cassava, within the quilombola daily life; c) Identify how to dispose of residues from the processing of cassava; e) Identify economic aspects of cassava flour production. The tools used for data collection for the application of semi-structured forms, disseminated and disseminated with audiovisual records. Through the results obtained, based on the perception of those responsible for the analysis of the importance of flour production as a factor of social reproduction of the results, as well as a partial assessment of the environmental aspects related to the activity, punctuating possible environmental impacts and also knowing the way of commercialization. of cassava flour by the competent ones. The flour activity has historically accompanied the process of implantation and development of the community, guaranteeing subsistence in the countryside and emphasizing solidarity and mutual relations among the quilombola people. Factors such as the availability of employment in the field for the related and low level of evasion, characterize the community as socially sustainable. Meanwhile, a symbiosis between the community and natural resources of interest to families in maintaining the preserved local ecosystem and the need to improve production methods in the field, especially to improve the processing of cassava flour. Therefore, economic sustainability needs to be improved through new market niches to sell the production of cassava flour and improvements in the infrastructure of flour houses to increase income and the quality of flour, a product so important for sustainable regional development traditional communities.