Estudo da comercialização e condições de armazenamento do pescado em duas feiras da cidade de Parintins-AM

Abstract

The state of Amazonas is the largest producer of freshwater fish in Brazil, and most of the production comes from the interior and is landed in Manaus-AM, and the consumption of this natural resource is a great expression of the local culture. The habit of consuming fish is rooted in the Amazonian culture, with fishing being a secular practice that contributes to the maintenance of traditional populations. Taking into account the importance of fish trade in fairs, this study aims to verify the commercialization and storage conditions of the fish that is marketed in two fairs in the city of Parintins, as these conditions directly reflect the quality of the fish, especially the most important species. consumed by the population of Parintinense, since it is a food that is still the most consumed in the region, besides being the source of income of thousands of families who take from the sale of the fish their livelihood. The research was carried out through interviews with fairs of two fairs of the Municipality of Parintins, the Fair of Bagaço and Fair Nova Conquista, being discussed conditions of handling of the fish from its capture to the consumer market. After collecting data and checking the fish offered at the fairs, it can be observed that during the flood period, matrinxã (Brycon cephalus), pacu (Mylossoma spp.), Jaraqui (Prochilodus taeeniatus), sardines (Triportheus spp.) and tambaqui (Colossoma macropomum), were being commercialized in the two fairs visited. Regarding consumption, it was found that 67% of consumers eat fish once or twice a week, 28% of respondents reported consuming fish three to four times a week and the other 5% said they consume fish one twice a month. As for the marketers, the profile traced after the interview indicates that 100% of these are male, married, with an age group between 30 and 42 years and about 15 years of experience. In the two fairs researched, the fish is put into freezers, in a very precarious state in average of 72 hours.