Cultivo e processamento artesanal do guaraná Paullinia cupana var. Sorbilis (mart.) Ducke no sítio guaraná orgânico samurai, no município de Tabatinga – AM, Brasil.

Abstract

Guarana is a widely used product in Brazil, the main producer and exporter to other countries, and is well-known for its health-promoting medicinal properties. It is cultivated in the North and Northeast regions, regions with a tropical climate conducive to the plant's propagation. For consumption, the fruit's seeds undergo a preparation process, and in Tabatinga, a municipality in the interior of Amazonas, guarana is produced in powder form (roasted and ground grains) organically and artisanally. Therefore, this study aims to analyze the traditional practices applied during the handling of organic guarana, following the entire process, from cultivation to artisanal processing for powder production, in Tabatinga. The research adopts an interdisciplinary approach, combining knowledge of agronomy to analyze the technical aspects involved in this practice. The methodology is based on a literature review, interviews with producers, and analysis of secondary data on organic products. The results demonstrate that organic guarana production offers several advantages, including environmental preservation, improved product quality, appreciation of local culture, and consumer health protection, as it contains no synthetic chemicals. Artisanal processing allows for a final product with unique and distinctive characteristics, emphasizing craftsmanship and cultural tradition. The research shows that combining cultivation using organic materials with artisanal guarana processing can produce products with higher added value, expanding marketing opportunities, ensuring a fairer income for producers, fostering the development of a more sustainable local and regional market, and promoting future job and income generation for the community.