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Abstract
The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated for physical-chemical and sensory quality by experienced tasters. Sixty-five percent of the cachaças evaluated met the legally determined physical-chemical quality parameters, but only 35% met the certification parameters. Evaluated the cachaça factories, on average, 85% of the GMP criteria were met. While, meeting the organizational criteria established for certification ranged from 48.1 to 82.4%. The sensory evaluation of the cachaça samples indicated that the distillates from Paraíba should be subjected to longer storage times in wooden barrels, as they had a high alcoholic olfactory character, aroma related to solvent, burning and pungency and did not present intense oiliness, vanilla flavor and caramel. The results indicated that cachaça producers in Paraíba will have difficulties in obtaining the certification seal, since they only respected 66.4% of the organizational aspects of registration and mandatory control.
Highlights
The production of artisanal cachaça has been characterized by many regional and historical influences and, at the same time, gained increasing prominence as a differentiated drink, arousing the interest of increasingly demanding consumers in terms of quality
In the area of food and beverages, we have a wide variety of quality certifications and certification bodies, such as: the AMPAQ seal (Minas Gerais Association of Quality Brandy Producers); the ABIC seal (Brazilian Coffee Industry Association); ABA certification (Brazilian Angus Beef Association); ISO (International Organization for Standardization) which certifies quality management systems (ISO 9.001) and environmental quality management (ISO 14.001); IBD (Biodynamic Institute) which certifies organic products; IMA (Agricultural Institute of Minas Gerais) which certifies artisanal cheeses and INMETRO (National Metrology Institute) which certifies a diversity of products, services and companies
The goal of the present study was to assess the physical-chemical and sensory quality of cachaças produced in the Brazilian State of Paraíba, compliance with good manufacturing practices (GMP) requirements established by the Ministry of Agriculture, Livestock and Supply (MAPA), and compliance with the quality criteria of the National Institute of Metrology, Standardization and Industrial Quality (INMETRO) for certification purposes
Summary
The production of artisanal cachaça (distilled spirit made from fermented sugarcane) has been characterized by many regional and historical influences and, at the same time, gained increasing prominence as a differentiated drink, arousing the interest of increasingly demanding consumers in terms of quality. This new consumer profile has exerted pressure on cachaça production in order to qualify it, but maintaining the artisanal characteristic of the product, manufactured according to several quality criteria, including operational, hygienic-sanitary, food safety, sustainability, and fiscal/legal (Meneghim et al, 2017).
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