Cassava Flour in the Hospitality Industry of Salvador, Brazil: Uses, Tradition and Innovation

Abstract

ABSTRACT Historically labeled “food of the poor” in Brazil, cassava flour has been increasingly praised as a product of gastronomic prestige. Thus, this study aimed to understand the significance of cassava flour in the city of Salvador’s gastronomy and hospitality industry, analyzing the role played by local chefs in the (re)signification of this food. An exploratory study with 20 chefs was carried out, using questionnaires with focus on practices of acquisition, storage, uses and chef’s perception. Large use of cassava flour was observed, mainly in traditional recipes, such as farofas and pirões. Moreover, there was concern regarding the preservation of its main qualities, mostly found in Copioba, a renowned flour. However, there still are restrictions on the use of this flour, since it is mainly produced by family farmers. Cassava flour, especially Copioba, is a key element in the regional culinary tourism, although its productive chain needs to be boosted.