Cassava Flour in the Hospitality Industry of Salvador, Brazil: Uses, Tradition and Innovation

Pena, Lara Conceição Campos; Soledade, Juçara Alvarindo Brito; Menezes, Ana Cláudia Rios; Viola, Denise Nunes; Cardoso, Rodolfo C.

doi:10.1080/15428052.2019.1640157

Cited by 5 publications

(4 citation statements)

References 18 publications

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“…Atualmente, a produção predominante de mandioca nas Regiões Norte e Nordeste do Brasil envolve o processamento em forma de farinha, com a cadeia produtiva sendo notável pelo emprego de mão de obra familiar em inúmeras pequenas unidades produtoras conhecidas como casas de farinha (Pena et al, 2020). A maioria das casas de farinha de mandioca segue métodos tradicionais e artesanais, funcionando em estruturas simples que frequentemente carecem de condições adequadas para o processamento seguro e adequado de alimentos e outros produtos derivados (Silva et al, 2017).…”

Section: Introductionunclassified

Potencial de Indicação Geográfica da Farinha Milito no Município de Tarauacá – Acre

Ferreira Junior,

Soliani,

Gonçalves

et al. 2024

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A farinha milito de Tarauacá é um produto artesanal apreciado no estado do Acre, apresentando potencial para uma Indicação Geográfica (IG). O objetivo deste trabalho foi avaliar seu potencial de IG. Inicialmente, conduziu-se uma revisão sistemática da farinha milito de Tarauacá; em seguida, realizou-se uma pesquisa qualitativa exploratória com levantamento de dados primários e secundários contendo informações sobre seu potencial de IG, com base na Metodologia para Identificação de Potenciais Indicações Geográficas Brasileiras do Sebrae. Verificou-se que a produção da farinha milito segue o mesmo fluxo de produção da farinha de mandioca tradicional, diferindo apenas no procedimento da torra, que torna essa farinha com características sensoriais únicas. A pesquisa destaca a necessidade de novas investigações para caracterizar a cadeia produtiva da farinha milito, abordando análises físico-químicas, microbiológicas, sensoriais e estudos de mercado. Com base neste estudo, após a caracterização completa do produto, a farinha milito de Tarauacá apresentará potencial técnico para obter a IG de Denominação de Origem (DO), representando um avanço significativo para o reconhecimento oficial, prestígio e desenvolvimento sustentável da região.

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Section: Introductionunclassified

Potencial de Indicação Geográfica da Farinha Milito no Município de Tarauacá – Acre

Ferreira Junior,

Soliani,

Gonçalves

et al. 2024

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“…Water recreation tourism in Indonesia refers to holiday activities that provide a variety of experiences around the beautiful waters of the archipelago. Indonesia, with its extraordinary natural wealth, offers a variety of water tourism destinations, ranging from beaches, rivers, lakes and many others [10]- [12]. Lake Sipin is one of the attractive natural tourist destinations in Jambi province, Indonesia.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Visitor Responses to Lake Sipin Tourism Services

Ramadhan,

Sukhragchaa,

Sarkar

2023

Jor. Eva. Edu

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Purpose of the study: The aim of this research is to explore visitors' experiences and perceptions of Lake Sipin water tourism in Jambi and identify the factors that influence their satisfaction, with the hope of providing deeper insight into the potential and challenges in managing similar natural tourism destinations in the future. Methodology: This research method adopts a naturalistic qualitative approach with data collection techniques in the form of interviews and documentation. The research population was tourist visitors who visited Lake Sipin in Jambi, with a sample selected purposively to cover diversity of visitor characteristics. The data collected was analyzed thematically to identify themes that emerged from the interview transcriptions and documentary material. Main Findings: The main results of the research show that visitors' experiences of Lake Sipin water tourism in Jambi are influenced by several key factors, including natural beauty, interaction with the local environment, quality of facilities, and cultural diversity. Visitors stated that environmental cleanliness and safety were their main concerns, while interaction with local residents and participation in local cultural activities added value to their tourism experience. Novelty/Originality of this study: The novelty of this research lies in its in-depth approach to the visitor experience at Lake Sipin, which not only explores the physical aspects of the destination, but also explores social, cultural and environmental interactions in understanding the dynamics of water tourism in Jambi and a valuable contribution in enriching the literature on natural tourism in Indonesia

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“…, 2019). Moreover, chefs' competencies play a critical role in culinary innovation and increase the long-term operating performance of restaurants by translating chefs' competencies (Pena et al. , 2020; Palczak et al.…”

Section: Introductionmentioning

confidence: 99%

“…Increasing sales performance and product innovation are key issues for restaurants (Chowdhury et al, 2020;Neuman et al, 2019). Moreover, chefs' competencies play a critical role in culinary innovation and increase the long-term operating performance of restaurants by translating chefs' competencies (Pena et al, 2020;Palczak et al, 2020). In restaurants, culinary innovation impacts restaurant performance in terms of in-market performance, and the decision to innovate depends on chefs' competencies.…”

Section: Introductionmentioning

confidence: 99%

Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge

2022

BFJ

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PurposeThis research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.Design/methodology/approachA performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires.FindingsWhilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants.Originality/valueValuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.

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Cassava Flour in the Hospitality Industry of Salvador, Brazil: Uses, Tradition and Innovation

Cited by 5 publications

References 18 publications

Potencial de Indicação Geográfica da Farinha Milito no Município de Tarauacá – Acre

Potencial de Indicação Geográfica da Farinha Milito no Município de Tarauacá – Acre

Evaluation of Visitor Responses to Lake Sipin Tourism Services

Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge

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