The agro-industrialization of family farming is taking products from small sales to large-scale sales in supermarkets, large fairs and even internationally. The event “Agroindustrialization in family production: valuing sociobioeconomics in the climate transition”, part of Amazon Climate Week, held on Wednesday (16) in Belém (PA), shed light on the new reality of rural producers in Pará. The event was organized by IPAM (Instituto de Pesquisa Ambiental da Amazônia), Adepará (Agência de Defesa Agropecuária do Estado do Pará) and SEAF (Secretaria de Estado da Agricultura Familiar).
In the state, around 300 agro-industries are certified with the seal, which ensures better environmental practices and quality in production. Of these, approximately 40 rural establishments in Pará have IPAM’s strategic support.
“We’ve been pushing other states to have legislation that allows them to move forward with this agenda of regularizing the family agro-industry industry, of family farming to have nice packaging, to have a brand, to have an identity, to be able to put their products in the supermarket, to be able to take them to big marketing events, big fairs. Why is that? Because we produce excellent quality,” emphasized Lucimar de Souza, IPAM’s Director of Territorial Development.
For Cássio Pereira, Pará’s Secretary for Family Farming, agro-industrialization is a process of valorization and economic reinforcement for family farmers, in the face of a climate emergency scenario that is already having consequences with crop losses and lack of rain on production.
“From an economic point of view, this makes us vulnerable. We have this challenge. It’s not easy, of course. But we are living with this new situation of climate transitions, we are learning and we need to adapt to this situation,” he said.
Certification guarantees that products such as flours, sauces, açaí and chocolates, for example, are produced in compliance with environmental, health and quality criteria.
Lucionila Pimentel, Adepará’s director of Plant Defense and Inspection, says that certification has changed reality and is increasingly accepted by producers.
“So, in a way, there’s a bit of fear when we say: you have to adapt your establishment technically, hygienically, technologically and sanitarily. But the producers are beginning to understand and are even taking action, showing us proposals that we can adapt,” he said.
Among the success stories is the production of Cacau Xingu chocolate, from Brasil Novo (PA), by rural producer Jiovana Lunelli. The product was the first to obtain the artisanal registration granted by Adepará. The certification allowed the chocolate to be exhibited at the World Cocoa Forum, organized by the World Cocoa Foundation in São Paulo.
This activity is a Self-Governing Event of the 1st Amazon Climate Week and is part of the event’s official program. Find out more at: semanadoclimaamazonia.com.br
