Copioba and common cassava flour know-how: Establishing similarities and distinctions in São Felipe, Brazil

Abstract

In Brazil's Recôncavo Baiano region, Copioba flour is a traditional product of notoriety and potential for Geographical Indication. Studies have been conducted to characterize this flour, although descriptions of its production process and the orally-transmitted know-how involved are lacking. This study sought to describe Copioba cassava flour (COPF) know-how, comparing it to the common cassava flour process (COMF), considering the experience of a renowned flour producer. For this purpose, the research relied on-site monitoring with data collection through observation of activities, in dialogue with the producer; field diary records, and photographic register, observing a work script and the production stages. The time of each step and the roasting temperature were also monitored. The main differences in production included five steps: peeling/scraping; crushing; crumbling and roasting, for which COPF had a shorter time (average 60 min), with a higher final temperature (115 °C), recording 80 min and 103 °C for COMF - the opposite, probably due to the larger size of the agglomerates of this dough. The findings show differences in the application of the producer's know-how, using his traditional knowledge and accumulated experience. This results in different flours, with COPF prepared under a more careful elaboration, which justifies its notoriety.