QUEIROGA, J. G. N.; http://lattes.cnpq.br/4383652220503564; QUEIROGA, Joelma Goldmann do Nascimento.
Resumen:
Food waste is a reality for companies that can’t glimpse all the possibilities that surroundtheir business, and end up losing capital and negatively affecting the environment. In order to show the importance of this subject for the agroindustrial segment, the present work aimed to show the potential of the use of the residues of fruit processing, simultaneously allowing the reduction of waste, the enrichment of the product receiving such inputs, economic gain and environment. Fruit co-products consisting of unused husks,seeds and pulps are generally discarded after processing which potentially contributes to increased local pollution and contamination of soil and groundwater. The data presented in the present research were obtained through the application of questionnaires and semi-structured interviews, applied directly to the producers and leaders of the Association of the community studied, as well as the evaluation of sustainability indicators. We interviewed 28 members, of whom 12 participated in the production of fruit pulp and cookie. Food waste resulting from the production process contains a large amount of nutritional compounds, and its use can bring health benefits, as well as reduce environmental and economic damages, adding value to what would be thrown away. The elaboration of manuals, books, booklets, among others disseminating management techniques is a fundamental tool for the improvement and development of productive processes. It is indicated in this work, the elaboration of a mini-course focused on the work development of the Riacho dos Currais Association, located in the rural area of the municipality of São Bentinho-PB.
