The production of cassava flour and its pedagogical potential: elements for Science education from the geraizeira culture

• Autor(a) principal: Oliveira, Luciene Aparecida de Carvalho
• Data de Publicação: 2021
• Outros Autores: Miranda, Camila Lima, Valdanha Neto, Diógenes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Ensino de Ciências e Matemática - REnCiMa
• Texto Completo: https://revistapos.cruzeirodosul.edu.br/rencima/article/view/2798
• topic: Educação em Ciências; Educação do Campo; CTSA; Práticas Sociais; Biodiversidade; Science Education; Rural Education; ESTS; Social Practices; Biodiversity; Educación Científica; Educación Rural; CTSA; Practicas Sociales; Biodiversidad

We report a case study developed with students from the north of Minas Gerais, members of the “geraizeira” culture. These people give life to one of the country’s traditional cultures, and one of their main economic practices is the production of cassava flour. The objective was to identify elements regarding this practice manifested by students of the Elementary School, and to make considerations about the educational potential of this practice for the Teaching of Natural Sciences in Rural Education, from an Environment-Science-Technology-Society (ESTS) perspective. The main results reveal that students perceive and manifest aspects of their reality in a meaningful way, which opens space for a contextualized science education that starts from the local reality for the teaching of school contents – putting them in dialogue with aspects of the traditional knowledge of that group. The most evident elements are related to the different varieties of cassava, to the biodiversity that these people sustain, to the physical-chemical processes involved in the flour production and also to issues regarding the intertwinement of ESTS that are related to this cultural practice and are subject to discussion in the school, which is the qualified environment to promote a broader understanding of this complex reality.