Volume 2 - No 3
CONFORMITY OF CASSAVA FLOURS TYPE COPIOBA COMMERCIALIZED IN THE FAIRS IN SALVADOR (BA) WITH THE PARAMETERS OF THE LEGISLATION: A CONTRIBUTION TO GEOGRAPHICAL INDICATION (GI) OF THE PRODUCT
Abstract
Cassava flour is a major cassava products and the region of the Vale do Copioba/BA, gained
notoriety due to the production of Copioba flour. The goal of this study was to identify the degree of
conformity of Copioba flour sold at Salvador's fairs according to the parameters required by
legislation, as a contribution to your Geographical Indication (GI). Nine samples of yellow
Copioba flour from four different fairs were analyzed and the values were compared with the
legislation. The humidity (4,65 to 7,98%) was 100% of conformity; ash (0,65 to 1,70%), fiber (0,92
to 2,72%) and starch (78,99 to 90,55%) were 88,89%, 55,56% and 88,89% of conformity,
respectively. 33.33% were considered slightly acidic and very acidic 66,67%, (1,81 to 2,44 and
from 3,21 to 4,71meqNaOH/100g respectively). 100% of the flour were framed in the classification
for particle size distribution and 44,44% responded all criteria of legislation, an important quality
data for a future GI. Although, in the fairs, the stallholders often use the expression "of Copioba" to
describe better the flour, it's necessary to compare these results with those of samples collected of
producers of the Vale do Copioba, and through traceability to guarantee the identity of the Copioba
flour.
Paper Details
PaperID: p 307-326
Author's Name: Márcia Filgueiras Rebelo de Matos, Ícaro Ribeiro Cazumbá da Silva, Tácila Alcântara Mendonça, Luis Fernandes Pereira Santos, Itaciara Larroza Nunes and Janice Izabel Druzian
Volume: Volume 2
Issues: No 3
Keywords: Copioba; notoriety; differentiation; quality; geographical indication.
Year: 2012
Month: September
Pages: 307-326