Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region
Abstract This review article explores the potential of fermentations in the Amazon region as catalysts for economic and social development. It highlights the rich cultural and gastronomic diversity of the Amazon, focusing on indigenous fermented products. Two main products, tucupi and caxiri, are di...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Instituto Internacional de Ecologia
2024-02-01
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| Series: | Brazilian Journal of Biology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842023000101070&tlng=en |
| _version_ | 1797293975434952704 |
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| author | N. S. O. Sousa E. S. Souza E. S. M. Canto J. P. A. Silva L. M. Carneiro J. F. O. Franco-de-Sá J. V. B. Souza |
| author_facet | N. S. O. Sousa E. S. Souza E. S. M. Canto J. P. A. Silva L. M. Carneiro J. F. O. Franco-de-Sá J. V. B. Souza |
| author_sort | N. S. O. Sousa |
| collection | DOAJ |
| description | Abstract This review article explores the potential of fermentations in the Amazon region as catalysts for economic and social development. It highlights the rich cultural and gastronomic diversity of the Amazon, focusing on indigenous fermented products. Two main products, tucupi and caxiri, are discussed in detail, emphasizing their significance in local cuisine and culture. The review examines the challenges and opportunities for industrial applications of these products, as well as their potential for social technology initiatives, particularly in the context of family farming. The sustainable production of native fermented products in the Amazon is seen as a means to preserve biodiversity, empower local communities, and promote cultural heritage. The article concludes that both industrial and social technologies have complementary roles in promoting economic growth, cultural preservation, and the well-being of the Amazon region, making it a promising hub for innovative and sustainable fermented food products on a global scale. |
| first_indexed | 2024-03-07T21:23:30Z |
| format | Article |
| id | doaj.art-00c3b0a26226409ba71d37bc1a892d2e |
| institution | Directory Open Access Journal |
| issn | 1678-4375 |
| language | English |
| last_indexed | 2024-03-07T21:23:30Z |
| publishDate | 2024-02-01 |
| publisher | Instituto Internacional de Ecologia |
| record_format | Article |
| series | Brazilian Journal of Biology |
| spelling | doaj.art-00c3b0a26226409ba71d37bc1a892d2e2024-02-27T07:40:28ZengInstituto Internacional de EcologiaBrazilian Journal of Biology1678-43752024-02-018310.1590/1519-6984.276493Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the regionN. S. O. Sousahttps://orcid.org/0000-0002-9344-1192E. S. Souzahttps://orcid.org/0000-0002-2389-4401E. S. M. Cantohttps://orcid.org/0000-0002-3439-6643J. P. A. Silvahttps://orcid.org/0000-0002-1153-1654L. M. Carneirohttps://orcid.org/0000-0002-9345-6079J. F. O. Franco-de-Sáhttps://orcid.org/0009-0002-5681-9536J. V. B. Souzahttps://orcid.org/0000-0002-3163-7499Abstract This review article explores the potential of fermentations in the Amazon region as catalysts for economic and social development. It highlights the rich cultural and gastronomic diversity of the Amazon, focusing on indigenous fermented products. Two main products, tucupi and caxiri, are discussed in detail, emphasizing their significance in local cuisine and culture. The review examines the challenges and opportunities for industrial applications of these products, as well as their potential for social technology initiatives, particularly in the context of family farming. The sustainable production of native fermented products in the Amazon is seen as a means to preserve biodiversity, empower local communities, and promote cultural heritage. The article concludes that both industrial and social technologies have complementary roles in promoting economic growth, cultural preservation, and the well-being of the Amazon region, making it a promising hub for innovative and sustainable fermented food products on a global scale.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842023000101070&tlng=enAmazonfermentationsindustrial technologysocial technologybioeconomy |
| spellingShingle | N. S. O. Sousa E. S. Souza E. S. M. Canto J. P. A. Silva L. M. Carneiro J. F. O. Franco-de-Sá J. V. B. Souza Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region Brazilian Journal of Biology Amazon fermentations industrial technology social technology bioeconomy |
| title | Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region |
| title_full | Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region |
| title_fullStr | Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region |
| title_full_unstemmed | Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region |
| title_short | Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region |
| title_sort | amazonian fermentations an analysis of industrial and social technology as tools for the development of bioeconomy in the region |
| topic | Amazon fermentations industrial technology social technology bioeconomy |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842023000101070&tlng=en |
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