2026-08-032026-08-032026-06-23LIMA, Vanessa da Silva. Saberes tradicionais associados à mandioca (manihot esculenta crantz.): um estudo de caso sobre etnovariedades, sistema de produção e cultura alimentar na localidade santa rosa, rio Ubá, Moju-PA. Orientadora: Roberta Rowsy Amorim de Castro. 2026. 174 f. Trabalho de Curso (Tecnologia em Agroecologia) – Faculdade de Formação e Desenvolvimento do Campo, Campus Universitário de Abaetetuba, Universidade Federal do Pará, Abaetetuba, 2026. Disponível em: https://bdm.ufpa.br/handle/prefix/9804. Acesso em:.https://bdm.ufpa.br/handle/prefix/9804The general objective of the research was to identify the different ethnovarieties of cassava (Manihot esculenta Crantz.) and understand their uses and influence on the local food culture in the community of Santa Rosa, Ubá River, municipality of Moju, Pará. The specific objectives were: a. To identify, inventory, and characterize the cassava varieties cultivated in the community and their uses; b. To characterize the cassava production system adopted and the artisanal production of cassava flour; c. To document and present other products and by- products derived from the identified cassava varieties which, together with cassava flour, constitute the basis of the local food culture; d. To develop and make available a recipe catalog documenting the traditional know-how associated with the preparation of these recipes in the community of Santa Rosa. The methodology adopted involved an exploratory and descriptive case study with a qualitative approach, in addition to direct and participant observation. Visits were conducted to the farmers' fields and flour house, including walks through these areas with the six participants, as well as individual and group meetings and interviews to apply the data collection instrument (questionnaire) with the farmers, who were identified throughout the research through an initial screening and selection process using snowball sampling. The main results revealed the existence of 22 cassava ethnovarieties (local varieties) cultivated over the past three years. Of these, 16 varieties were being cultivated at the time of the research. The 22 ethnovarieties were classified by the farmers according to their types: bitter, sweet (macaxeira), and sweet. Of the 16 varieties, 15 were collected for morphological and phenological characterization, of which 11 are bitter, three are macaxeira, and one is sweet. A production system was identified, practiced during different periods, known as summer fields and winter fields. In this production system, cultivation is carried out exclusively in upland fields, managed using traditional practices such as slash-and-burn agriculture, controlled burning (coivara), and fallowing. The cassava flour production process documented at the processing house (flour mill) in the community follows stages that include peeling, washing, grating, pressing, and roasting, using tools and knowledge passed down from generation to generation. Cassava is not limited to human consumption; it is also used for animal feed and as organic fertilizer, revealing an integrated and sustainable utilization system. Regarding food culture, 24 foods, products, and by-products made from cassava were identified. Of this total, 20 recipes were documented in a catalog, among which the most notable were: macaxeira cakes, maniçoba, mandiocaba porridge, tapioquinha (beiju), and tapioca flour, highlighting the central role of this food in the local culinary heritage. Thus, it was found that the systematization of the 22 identified ethnovarieties, the documentation of cassava flour production processes, and the recording of 24 traditional foods not only demonstrate the diversity of cassava uses but also confirm the central role of this crop in the community's cultural identity and food security, pointing to the urgent need for its continuity and appreciation. Therefore, the results of this study highlight the richness of the traditional knowledge associated with cassava.Acesso AbertoEtnovariedades de mandiocaCultura alimentarReceitas tradicionaisProcessos produtivos tradicionaisCassava ethnovarietiesFood cultureTraditional recipesTraditional production processes.CNPQ::CIENCIAS AGRARIASTrabalho de Curso - Graduação - MonografiaAttribution-NonCommercial-NoDerivs 3.0 Brazil