Propositura do mínimo produto viável (MVP) modelo analítico de decisão, nas análises qualitativas dos méis produzidos em municípios do Alto Sertão Paraibano.

Abstract

the development of this instrument intends to support the company´s directors of the Honey Extractive Units and Information Warehouses and, when necessary, corrective guidelines, regarding the quality of honey from bees of the species Apis mellifera L. produced by their associated beekeepers, in the macro and microscopic, physical- chemicals and microbiological. The macro and microscopic and physical- chemicals parameters constants in this model, comply with the established in the RTIQ - Technical Regulation of Identity and Quality of Honey - Normative Instruction nº 11, of October 20, 2000. The Brazilian legislation requires some quality parameters, which are proven through physical-chemicals analyses, the necessary indicators are: Reducing sugars, humidity, apparent sucrose, water- insoluble solids, pollen, minerals, fermentation, acidity, diastatic activity and hydroxymethylfurfural. For macroscopic and microscopic criteria, the legislation establishes that honey must not contain foreign substances of any nature, such as insects, larvae, grains of sand and others. Brazilian and international legislation does not require the performance of microbiological analyzes on honey, they only establish that hygienic practices are followed when handling the product. Therefore, seeking to establish a standard of excellence in the quality of table honey produced in Paraíba, the microbiological parameters that attest to the quality of the honey handling of the product. Therefore, seeking to establish a standard of excellence in the quality of table honey produced in Paraíba, they were established by the Technological Vocational Center of Pombal-PB, linked to the Federal University of Campina Grande and in line with SEBRAE-PB. For that reason, the parameters defined were: coliforms at 35°C and coliforms at 45°C, coagulase positive staphylococci, filamentous fungi, mesophilic bacteria - MSC, Salmonella sp and Escherichia coli.