PRODUCT DEVELOPMENT: MINIMALLY PROCESSED GREEN BEANS AND PRESERVED SPICED PODS AT THE ASSOCIATION OF RURAL PRODUCERS OF THE CANUDOS II SETTLEMENT

Abstract

The cultivation of green cowpea beans (Vigna unguiculata L. Walp.) is an important activity for family farmers in many settlements. However, the commercialization of surplus production from this crop, in natura, presents several limitations. This research sought to bring technologies for processing this cultivar to family farming communities and settlements, promoting the addition of value to the production of green beans and pods (solid waste), strengthening local agriculture. Production processes and techniques were developed to extend shelf life and inactivate enzymes, through the use of chemical substances, with an innovative character. For the students, team members, this is a unique opportunity to apply the knowledge acquired during their training, exchanging experiences with the community and planning stages of developing new products, preparing manuals and video scripts, learning to communicate with the community. The community acquired knowledge and put what it learned into practice, offering the consumer market new products, derived from research and technological innovation, with significant appreciation. The project contributed to the dialogical and transformative relationship between IFPB and society.