Cassava flour production: an experience in flour houses/Producao de farinha de mandioca: uma vivencia nas casas de farinha

Cassava flour, produced mainly by family farmers, is highly appreciated by populations in the north and northeast due to its cultural, sensory and economic characteristics. However, there are several problems during its manufacturing process. Thus, the objective of this work was to carry out technical visits to the flour mills to learn about the processing conditions and identify whether there is interest on the part of producers in learning about Good Manufacturing Practices (GMP). For data collection, a field survey was carried out using non-participatory observation associated with non-structured interviews as tools. During the technical visits carried out in the flour mills, it was possible to observe the precariousness of the processing facilities, therefore requiring the implementation of many structural improvements. It was also found that hygiene during production is unsatisfactory, a fact that can compromise the quality and safety of the final product. Family farmers showed interest in implementing the GMP in the production of flour when seeking guidance from the competent bodies, however due to the large number of improvements needed and the lack of financial resources for implementation, they made them give up and maintain their way of producing. There is, therefore, the need to carry out technical guidance work with producers, emphasizing the importance and benefits of GMP during food production.