POTENTIALS AND LIMITATIONS OF THE TRACEABILITY PROCESS OF ORGANIC FOOD PRODUCTION

Abstract

Organic production is one of the driving engines of a large gear, as on the basis of organic production all food is grown sustainably. The organic food production traceability system emerges as a strategic tool to guarantee safe food and environmental dynamics in the use of biodiversity, identifying and exposing the links between spatially distributed structures differentiating places and processes. The study was carried out in the municipality of Rio Preto da Eva, specifically in the São Francisco community in Ramal Cachoeira, as a survey of information on traceability, theoretical methodological procedures were taken as a basis through documentary and bibliographical research. In this specific case, we work with OCS, from the municipality of Rio Preto da Eva, which is located in the metropolitan region of Manaus. OCS's are formal or informal organizations that carry out social control as a way of guaranteeing the quality of organic production through the organization of farmers themselves. Therefore, the data allowed us to confirm the hypothesis that the traceability of organic products can ensure family farmers through reliability to offer safe, quality food and consequently promote a sustainable market.