O feijão e o milho em Icaraí de Amontada: um estudo de caso acerca do cultivo e principais usos na alimentação em uma unidade familiar

Abstract

This study presents a case study on the production processes of corn and beans, covering everything from land preparation, cultivation, harvesting, and storage to their main uses in traditional recipes such as pamonha, canjica, roasted and boiled corn, beans with corn, green beans, and beans with cassava flour and roasted fish. The research was conducted in a family unit engaged in subsistence agriculture, located in the district of Icaraí, municipality of Amontada-CE, Northeast Brazil. This coastal region is inhabited by a community of farmers and fishermen, with tourism gradually changing the local economic profile. The aim of the research is to highlight the conscious involvement of all stakeholders in the entire food production process and the preparation of traditional dishes, which are integral to the culture of this family unit and, consequently, the local community. The study seeks to understand, document, and preserve this knowledge in the face of increasing urbanization and economic changes in the district, which tend to move away from agriculture and fishing towards tourism. The research demonstrates an ecological and integrated approach to producing organic food, ensuring a healthy diet and integrating individuals with the production processes that form the raw materials of traditional recipes. The research has led to an understanding of the production chain and the preservation of ancestral knowledge of local agriculture, strengthening cultural identity, and valuing the connection with the land and nature. This knowledge is vital and serves as a model for a more ecological coexistence on the planet.