A cadeia de valor de bioprodutos do Amazonas: a contribuição do estudo de tecnologias de processo

Abstract

This work describes and analyzes the bioproduct processing technologies based on the survey of these in the local reality and in other national and international technological scenarios. The data were obtained through field, documental and bibliographical research, carried out in different municipalities of Amazonas and in national and international enterprises. The results were analyzed the singularities and specificities of the technologies applied in the processing of natural jute / mauve fibers, breu oleoresins, açaí pulp, cupuaçu seeds and nuts, in order to contribute to the study of the value chain of these bioproducts considering the different production contexts, public policies to support the sector, related environmental issues and management characteristics. Aiming at local development, the intent of this research was to expand the technological alternatives that correlate strategies and processes in the support activities of the value chain of amazonian bioproducts. In Índia, elite cultivars are used, selected varieties by breeding to increase the yield potential of the fibers. Plant breeding continues to develop high-yielding varieties of jute in order to allow farmers to get highest possible economical yield per unit of arable land. As the use of pectinolítico bacterial consortium was efficient to accelerate the steeping Indian jute and it was found that the drawn tapes of freshly harvested plants with the help of any fiber extractor manually operated, similar to descorticadora machine supplied to the producers in the Amazon and Para could be macerated within 5 to 7 days under field conditions farmers with improved improved fiber quality in the degree of texturization, the lower this thinnest value and texturization are the wires, which guarantees softness and resistance to these. Data available in the literature and the analytical data of techniques that could be applied to generate standards for the extraction, purification, and analysis of the pitch fractions point to quality problems based on physicalchemical standards can affect the productive chain by: consolidating appropriate methodologies to collect and store the raw material; add value and qualify the primary process improvement and support the certification of the raw materials for commercialization. The most advanced technologies used in other locations to add value to açaí fruit products were those applied in the production of dehydrated pulp such as lyophilization, atomization, vacuum dehydration, and the production of syrup in açaí pulp mixtures with other fruits. The combination of cares for chestnut conservation, good chestnut handling practices associated with advanced aflatoxin processing and control technologies are fundamental aspects for this productive activity to consolidate a sustainable and attractive profile for investments and exports. For cupuaçu butter, it is especially important to reduce losses in the quantity of seeds entering the processing, which can be achieved by technological changes to optimize fermentation and seed drying. Meeting the standards and norms of quality and safety may not represent a restriction on the commercialization of these bioproducts, provided that objectives achievable by the local enterprises are established, based on information about the natural resources used, knowing the market and possibilities of specialization or diversification of products and byproducts by means of processing and technologies.