Production of Milito-Type Cassava Flour in the Brazilian Amazon Region: A Systematic Review

Objective: Identifying and describing the production stages of "milito" flour is important for standardizing the production process, preserving the product's identity, and promoting its commercialization and consumption through public policies. The objective of this study is to consolidate previous research and identify strategies to improve the quality and economic viability of "milito" flour production. Theoretical framework: "Milito" flour is a unique product highly valued by consumers in Acre and is expanding to other Brazilian states. Although produced traditionally, the manufacturing process is not well characterized or documented, which may result in variations in quality among different producers and, consequently, loss of product identity. Method: A systematic literature review (SLR) was conducted to identify the state-of-the-art research on "milito" flour in the Amazon region. The review was carried out by searching for scientific papers, regardless of the year, in three databases. Results and conclusion: Only two studies containing any mention of "milito" flour were selected. The findings highlight the importance of identifying production sites and characterizing the manufacturing process of "milito" flour. The creation of a geographical indication (GI) for this product could increase its recognition throughout the country and encourage socio-economic and cultural development in the region. Research implications: The creation of a GI could stimulate the implementation of public policies that support cassava cultivation and "milito" flour production, as well as other by-products that have not yet been commercially exploited. Originality/value: This study fills a research gap by providing valuable information on "milito" production and can serve as a model for other regions interested in developing similar products. Promoting sustainable agriculture and generating income for local communities, especially small farmers, are important objectives of this study. A farinha do tipo "milito" é um produto único e muito valorizado pelos consumidores no Acre, e está se expandindo para outros estados brasileiros. Apesar de ser produzida de forma artesanal, o processo de fabricação não é bem caracterizado ou documentado, o que pode resultar em variações na qualidade entre diferentes produtores e, consequentemente, perda da identidade do produto. Identificar e descrever as etapas de fabricação da farinha tipo “milito” é de suma importância para a pad