Oficina culinária utilizando Plantas Alimentícias Não Convencionais:

um relato de experiência com agricultores familiares

Abstract

Brazilian biodiversity is rich in vegetable species, especially Non-Conventional Food Plants (PANC), which are undervalued but can potentially promote Food Security. Through community engagement activities, universities can contribute to disseminating knowledge about these plants, contributing to the food sovereignty of communities and the appreciation of biodiversity. Thus, this work aims to present an experience report on a culinary workshop using PANC, carried out with farmers from a rural community. Five recipes were developed using PANC as ingredients. The farmers reported these species as typical in the region but underutilized for human consumption. Initially, farmers were responsible for preparing recipes. Subsequently, they participated in a discussion about healthy eating, which provided a more significant interaction and knowledge exchange between them and the students, professors, and rural extension educators. The tasting of the recipes was the most exciting moment, in which the farmers pointed out considerations about their achievements and were able to share knowledge. At the end of the workshop, the farmers reported that the extension project represented great importance for the rural community, as it promoted the construction of knowledge on topics related to nutrition, the use and valorization of PANC, and health promotion. The development of the workshop proved to be a good strategy to encourage the consumption of local plant species and promote food diversity.