Strengthening the Brazil nut value chain: an approach focused on the Vale do Amanhecer Farmers Cooperative (Juruena/MT)

• Grant number: 22/10368-4
• Support Opportunities: Regular Research Grants
• Start date: December 01, 2022
• End date: November 30, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Agreement: CONFAP - National Council of State Research Support Foundations
• Principal Investigator: Eduardo Augusto Caldas Batista
• Grantee: Eduardo Augusto Caldas Batista
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Antonio José de Almeida Meirelles ; Christianne Elisabete da Costa Rodrigues ; Guilherme José Maximo ; Irede Angela Lucini Dalmolin ; Katiuchia Pereira Takeuchi ; Klicia Araujo Sampaio ; Lúcio Cardozo Filho ; Marcela Cravo Ferreira ; Marília Ieda da Silveira Folegatti Matsuura ; Nádia Rosa Pereira ; Oscar Zalla Sampaio Neto ; Pedro de Alcântara Pessôa Filho
• Associated research grant(s): 24/02091-8 - Recovering phenolic compounds and selenium from Brazil nut bran using emerging green solvents: computational screening study, optimization and cytotoxicity of extracts, AP.R
• Associated scholarship(s): 24/23581-3 - Improvement of the techno-functional properties of Brazil nut protein concentrate using supercritical technology, BP.IC; 24/12978-0 - Extraction optimization of Brazil nut pie oil using ethanol and varied operacional conditions, BP.PD

Abstract

The Vale do Amanhecer Farmers Cooperative (Juruena/MT) (COOPAVAM, Juruena/MT) was created in 2008 for development of one of the main value chains in the northwest region of MT (belonging to the Legal Amazon): Brazil nut. Similar to several other processing cooperatives in the Amazon region, it faces technological challenges: (i) non-standardized protocols for the production of "in natura" Brazil nuts and their main processed product, the Brazil nut oil; (ii) utilization and valorization of the large volume of by-products generated from the processing of Brazil nuts, increasing the cooperative's food products portfolio; (iii) agro-industrial processing integrated with the sustainable management of the raw materials, and insertion of the cooperative in national food production chain. Considering these challenges, this project's main objective is strengthening the Brazil nut value chain in the region where COOPAVAM operates. To face this challenge, 4 subprojects were organized focusing on: i) production of Brazil nut oil with nutritional and sensorial quality; ii) extraction of residual oil and other biocompounds from Brazil nut processing residues, with economic and environmental feasibility; iii) development of technologies and applications for utilization of products and by-products resulting from the new processes; iv) evaluation and improvement of sustainable management practices for Brazil nut trees, with a focus on agroforestry systems. Results will be targeted on increasing the Brazil nut processing chain in the region, the quality of its products and credibility of the cooperative, by using the by-products and expanding its portfolio of processed products. The actions will be allied to the preservation and maintenance of the forest with the sustainable extraction of biodiversity resources, as well as the socioeconomic development of the local population assisted by the cooperative. (AU)

Scientific publications

(9)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BIASI, LILIAN CAROLINE KRAMER; RODRIGUES, CHRISTIANNE ELISABETE DA COSTA; PESSOA FILHO, PEDRO DE ALCANTARA. Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, v. N/A, p. 19-pg., 2023-08-03. (22/10368-4, 14/21252-0, 21/09028-1)

MAGALHAES, RENATA DA SILVA; DE SOUZA, PATRICIA TONON; FERREIRA, RAMON SOUSA BARROS; PEREIRA, GABRIEL STHEFANO LOURENCO; BATISTA, EDUARDO AUGUSTO CALDAS; SAMPAIO, KLICIA ARAUJO. Optimization of Extraction and Analysis of Inulin in Extracts of Roasted Açaí (Euterpe oleracea Mart.) Seeds by Ion Chromatography. FOOD ANALYTICAL METHODS, v. 17, n. 7, p. 14-pg., 2024-05-06. (22/10368-4, 14/21252-0, 17/12015-3)

MAGALHAES, ANA M. S.; SOUZA, VITOR A. C.; BRENTAN, BRUNO M.; MEIRELLES, ANTONIO J. A.; MAXIMO, GUILHERME J.. Prediction of melting and solid phase transitions temperatures and enthalpies for triacylglycerols using artificial neural networks. Fluid Phase Equilibria, v. 590, p. 15-pg., 2025-03-01. (22/10368-4, 14/21252-0)

SOBRAL, DHAYNA O.; SAMPAIO, KLICIA A.; MEIRELLES, ANTONIO J. A.; BATISTA, EDUARDO A. C.; MAXIMO, GUILHERME J.. Fractionation of pequi pulp oil and modeling by thermodynamic phase equilibrium theory. Food Research International, v. 200, p. 11-pg., 2024-12-25. (14/21252-0, 22/10368-4)

MATTOS, J. V.; COLMAN, F. C.; DA SILVA, C.; ALCANTARA, M. L.; NDIAYE, P. M.; RODRIGUES, C. E. C.; CARDOZO-FILHO, L.. Experimental data and thermodynamic modeling for n-propane plus Brazil nut oil at high pressures. Fluid Phase Equilibria, v. 589, p. 6-pg., 2025-02-01. (22/10368-4)

DE SOUZA, PATRICIA TONON; PEREIRA, GABRIEL STHEFANO LOURENCO; ALMEIDA, RAFAEL FERNANDES; SOBRAL, DHAYNA OLIVEIRA; MORGANO, MARCELO ANTONIO; MEIRELLES, ANTONIO JOSE DE ALMEIDA; BATISTA, EDUARDO AUGUSTO CALDAS; SAMPAIO, KLICIA ARAUJO; MAXIMO, GUILHERME JOSE. Comprehensive analysis of Amazonian oil and fats with different fatty composition: Murumuru fat (Astrocaryum murumuru), cupuassu fat (Theobromagrandiflorum), and pracaxi oil (Pentacletheramacroloba). Food Research International, v. 196, p. 12-pg., 2024-09-13. (22/10368-4, 20/14683-6, 14/21252-0, 17/12015-3)

GONCALVES, MARIA LUIZA M. B. B.; GONCALVES, DANIEL; NETO, OSCAR Z. SAMPAIO; MEIRELLES, ANTONIO J. A.; BATISTA, EDUARDO A. C.; SAMPAIO, KLICIA A.; MAXIMO, GUILHERME J.. Valorization of Amazonian buriti (Mauritia flexuosa) semi-defatted residual cake as a circular economy strategy: A techno-economical analysis. INDUSTRIAL CROPS AND PRODUCTS, v. 226, p. 17-pg., 2025-04-01. (22/10368-4, 14/21252-0, 18/13207-6)

ARAGAO, VITOR C.; MAXIMO, GUILHERME J.. Thermophysical properties of blends composed of Amazonian fats and soybean oil. Food Research International, v. 177, p. 11-pg., 2023-12-28. (22/10368-4, 14/21252-0)

ANDRADE, SABRINA S.; FERREIRA, RAMON S. B.; FARIAS, FABIANE O.; SOARES, RAFAEL DE P.; COSTA, MARIANA C.; CORBI, PEDRO P.; MEIRELLES, ANTONIO J. A.; BATISTA, EDUARDO A. C.; MAXIMO, GUILHERME J.. Solid-liquid equilibria of triacylglycerols and vitamin E mixtures. Food Research International, v. 173, p. 13-pg., 2023-09-16. (22/10368-4, 14/21252-0)