Report of an university extension action in the amazon region of the middle Solimões river

a playful approach to good practices in the handling and production of açaí

Abstract

The commercialization of açaí in the Middle Solimões River is responsible for a large portion of the income of agricultural producers in the Amazon region. However, there are risks that may compromise the quality of the food product due to contamination during the fruit processing stages, mainly resulting from failure to adopt or maintain good handling practices. The objective of this project was to provide guidance on the best practices in açaí production for rural communities in the interior areas of Amazonas. The methodology consisted of a field practice with lectures and workshops on the benefits of açaí, the most common forms of food contamination, hygiene precaution steps, and good handling practices in processing and extraction. A good level of acceptance of this methodology was observed among community members of different age groups. During the project, it was possible to clarify contamination risks as well as the importance and benefits of Amazonian açaí. Informative pamphlets were prepared, and workshops were held at açaí pulp extraction sites. The results demonstrated that it was possible to contribute to a good dissemination of knowledge about this important regional fruit and to raise awareness about the importance of hygiene and the main risks during processing, ensuring greater product safety to consumers and increasing its shelf life. The results obtained also highlight the need for educational policies that support the dissemination of best practices in açaí extraction, clarifying the importance of hygiene as a contamination control measure, in order to reduce risks for consumers and contribute to the circular economy of communities that rely on açaí as a source of income.