Farinha de piracuí de Monte Alegre (PA): potencialidade e viabilidade de obtenção de indicação geográfica

Abstract

Bearing in mind that the production of Flour from Piracuí in Monte Alegre has a quality differential, due to the characteristics of the product and the manufacturing process and the large production of acari in its lakes, fish from which the best and traditional fish flour is made in the lower Amazon region, this set of factors favors the registration of a GI Geographical Indication, thus allowing the identification and valuation of local natural and human resources. geographic location for Piracuí Flour from Monte Alegre. Therefore, it was necessary to characterize the production of Flour from Piracuí in the municipality of Monte Alegre, with this, ten communities that produce and market the product in the municipality were obtained, with this mapping of the communities involved in the production, an analysis was carried out to investigate if there were specificities in the production process in the communities identified as producers of Flour from Piracuí and to analyze the potential of the region to be recognized as a Geographical Indication for Flour from Piracuí, with this information collected it was observed the need to provide technical subsidies to producers interested in to obtain a seal of geographical indication for Flour from Piracuí de Monte Alegre, a proposal was also suggested for the development of a research project to continue this study, which could be coordinated by the University Campus of Monte Alegre, to facilitate the supply of information for producers interested in granting the seal of geographical indication for Flour from Piracuí de Monte Alegre. In view of the above, it was found that the appreciation of products and services from locations where there is a guarantee of origin of the products contributes to local and regional development under the influence of the GI, thus, it is concluded that the producing communities are viable and with potential for the production of flour from Piracuí in a standardized and organized way, which imposes the verification that they have potential viability for obtaining the registration of Geographical Indication