CARACTERIZAÇÃO DA PRODUÇÃO ARTESANAL DO AÇÚCAR PURGADO

Abstract

Sugarcane is the basis for many relevant subproducts to the Brazilian economy, from the time of colonization to the present day. The survival capacity of rural workers depends on the production and consumption of food derived from ecological methodologies, with social reasons and environmental relevance. In Minas Gerais, in the Community of Rio Vermelho – Jaboticatubas, the production of sugar derivatives is still common, that makes the importance of traditional  and artisanal manufacture. Thus, sugar from manual processes added to components from the countryside, such as anthill soil and clay, is called purged sugar. In this work, physical-chemical and microbiological analyzes of three purged sugar samples were carried out to assess whether they meet quality standards, to ensure the food security of consumers who move the internal market. Commonly, the class of rural organic products does not fit in the current legislative standards for food. Therefore, it was searched for supporting data in the literature.  Based on microbiological quality criteria, it was observed a discrepancy between the expected result and the one obtained in analyzed samples, which confirmed the need to relate the production process with favorable hygienic-sanitary conditions.