Micro and small businesses from Rio Grande do Sul state, in the Brazilian South, are innovating in the development of products and processes. By means of "Projeto Sabor Nativo" Native Flavor Project they are producing jellies, chocolates, ice-creams, pulp and diet products, using less traditional raw materials such as strawberry guava, Brazilian cherry, jelly palm, bilberry, uvaia and other small temperate-climate fruit.
According to him, after one year's research, an experimental batch of 19 products was developed, presented and submitted to sensorial analysis at the 17th Fenadoce fair, in Pelotas.
The Native Flavor Project taps into the natural wealth of native fruit, coupled with technological innovation. It also brings the community closer to the results of research work, considering that scientific production may transform and contribute economically to the location in which it is implemented.
To the manager of Sebrae South, Rosani Boeira Ribeiro, the challenge, starting now, is to place the products on the shelves in the region, increasing consumption and consequently the income of the companies involved in the project.
Through the project, Silvia Chocolates has developed four sweets made from typical fruit: red strawberry guava bonbons; yellow strawberry guava bonbons, jelly palm truffles freeze-dried stuffing and jelly palm truffles pulp stuffing. The businesswoman, who has worked with the art of producing chocolate for 15 years, splits her time with a noble task: she is also an educator. Recommended gambling sites for Japanese players at onlinecasinoosusume.
