Photo: Divulgação Manioca
Manioca has just launched a new line of products: farofas. The novelty hits the market in three flavors: traditional, smoked and Amazonian herbs.
The main differences of the products, according to the company, are the flavor, grain size and crunchiness, originating from ancestral techniques from the region.
In addition to genuinely Amazonian yellow cassava, the farofas feature local ingredients that give a unique aroma and flavor to each of the versions offered: the traditional one has a touch of puxuri, a spice that replaces nutmeg, with a slight mentholated touch; the smoked one has cumaru, an aromatic seed known as Amazonian vanilla, which provides a light sweet touch, combining perfectly with the smokiness of its seasonings; the Amazonian herbs store presents consumers with alfavaca and chicory from Pará, herbs always used in pairs in several traditional dishes from the region.
The products will be on sale in supermarkets and emporiums across the country in 250g packages and promise to bring more flavor to Brazilians' tables.
Ingredients of Amazonian origin
The cassava used in its production is cultivated by two traditional communities in the municipalities of Moju and Acará, both in Pará, who receive technical assistance and training offered by Manioca and partner NGOs to carry out management organically and without harming the environment and its producers, ensuring quality and sustainable ingredients.
For nine years working to improve products made from cassava and with the production of farofa, Manioca is now using the food in its entirety. The starch is used in tapioca flour and pepper sauce, the liquid is transformed into tucupi vegetable broth and black tucupi sauce, Amazonian soy sauce, and now the dough becomes farofa.
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