Plantas alimentícias não-convencionais: troca de saberes e sabores com os estudantes da Pedagogia da alternância na Chapada Diamantina

Abstract

Unconventional food plants (UFPs) are considered plant species that are not accessible in the global commercialization circuit, although they have one or more edible parts. UFPs can contribute to the preservation of agrobiodiversity, in addition to being linked to sustainable agriculture in rural communities. The objective of this research was to exchange knowledge and flavors about unconventional food plants in rural communities of Chapada Diamantina, promoting the (re)valuation of these foods among students of a Technical Course in Agroecology in the Pedagogy of Alternation of the Territorial Center of Professional Education of Chapada Diamantina (CETEP-CDI). Using action research and a quantitative-qualitative approach, aligned with the methodology of the Pedagogy of Alternation, we used the Study Plan as a pedagogical instrument in the development of this research. The results were obtained from the analysis of the Study Plan with the generating theme – unconventional food plants – being carried out by the students in their communities, during community time, and at CETEPCDI together with the researcher during school time. As preliminary results, we present a floristic survey of the UFPs of Chapada Diamantina collected in the Agroecological Living Spaces (EVAs) of CETEP-CDI and in the seventeen communities where the students come from. A total of 139 species, 114 genera and 52 families of UFPs were identified in the communities. The species purslane (Portulaca oleracea L.), passion fruit (Passiflora cincinnata Mast.) and prickly pear (Opuntia ficus-indica (L.) present in all communities stand out. In addition to the floristic survey, other activities were developed, such as the construction of a herbarium and a germplasm bank of arrowroot (Maranta arundinacea L.), gastronomic workshops, photographic records and participation in local scientific dissemination events. The analysis of the students' productions will give rise to a Gastronomic Guide of the UFPs of Chapada Diamantina and a profile on social networks to disseminate these materials.