Levantamento da produção e comercialização de alimentos orgânicos na Baixada Cuiabana, Mato Grosso - Brasil

Abstract

A survey was carried out on the production and commercialization of organic foods in Baixada Cuiabana, Mato Grosso - Brazil. Several concepts define what organic food is, and according to the Ministry of Agriculture and Livestock (MAPA) to be considered organic: the product must be cultivated in an environment that considers social, environmental and economic sustainability and values the culture of rural communities, Thus encouraging small producers of family farming. Organic agriculture does not use agrochemicals, hormones, veterinary drugs, chemical fertilizers, antibiotics or transgenics at any stage of production. The objective of this work was to know the scenario of production and commercialization of organic food in the Baixada Cuiabana. A descriptive research of the field study type was developed, through direct observation of the activities of the studied producers and traders and of interviews. The method used to define the sample was the research called "snowball". It was found that 57% of the producers do not have the certification and that the cultivation preference is for the vegetables (45%). The main organic foods produced among the interviewees are: green scent (cilantro, parsley and chives), mint, basil, lettuce, arugula, cabbage, carrot, beet, jiló and okra. The main modality of commercialization are the free fairs. It can be concluded that the Baixada Cuiabana still has a volume of production and commercialization of inexpressive organic, but this market has a great growth potential.