Difusão de tecnologia para confecção de defumadores artesanais

Abstract

Smoking is an ancient technique used in the preservation of products of animal origin to improve the quality of the food, besides attributing specific characteristics derived from smoking such as texture, color, flavor and odor in the food that are inserted through the spraying of smoke. It is possible to apply this technique as a way to add value to the fish, and improve the income of small producers and fishing communities, aiming at their sustainability. The objective of this project was to disseminate the technology for making and handling a lowcost homemade smoker for the conservation of products through the smoking technique, contributing to the local development of indigenous and quilombola communities located in the municipality of Itacuruba - PE. The present work consisted of three stages: Mobilization of the communities; Confection of a homemade smoker using recycled and low-cost material; and Training on fish processing and smoking. It was attended by the following indigenous and quilombola communities: Poços dos Cavalos, Tuxá de Campos, Pankará, Negros de Gilú, Poços do Boi, and Tuxá do Pajéu, totaling 93 participants during the period from 03/31/2019 to 10/13/2019. There was a good acceptance by the communities about the proposed theme, generating integration between the University and the Traditional Communities. The communities were able to act in the confection of handmade smokers, as well as add value to the fish through the smoking technique. In addition, the importance of the correct use of wood and/or wood residues was discussed. Based on the results, it was verified that the communities were satisfied by the historical rescue of the smoking technique and by the possibility of improving their income.