A potencialidade da produção de mangabeiras (Hancorniaspeciosa Gomes) para o desenvolvimento do Amapá: caracterizações físicas, físico-químicas e químicas

Abstract

This research aims to analyze the viability of mangaba tree's planting/production, as part of actions to Amapa's rural development, based on qualification/quantification of physical, physico-chemical and chemical data, by studying the fruits' and seeds' biometrics, physicochemical properties such as moisture content, ash, reducing and non-reducing sugars, pH, total soluble solids (Brix), titratable acidity (TTA), lipids and determination of some minerals presence and soil analysis, indicators of its nutritional, economical and sustainable potential. Mangaba has distinctive taste and aroma, used for fresh consumption or food production, possessing great potential to generate economic resources and promote sustainable regional development; It is in the Ministry of the Environment list as one of the twelve (12) susceptible-to-extinction fruits, so it is important to study about the production/conservation of mangaba tree germplasm (Hancornia speciosa Gomes). According to the obtained results, the planting of mangaba trees at Amapa proved to be advantageous and significant because the fruits have greater size and pulp yield, and they are more acidic, thus enabling the manufacture of sweets, ice creams and jellies compared to Paraiba’s already selected materials; it may be explored as alternative for an economy based on the use and conservation of natural resources. The research also confirms the possibility of promoting the stimulus of its plantation and production, making it an adjunct of environmental conservation and soil recovery, and an alternative income for the families who use subsistence farming