Development of nutritional labeling of packaged products sold at the agroecological street market of Rio de Janeiro State University: valorization of artisanal production and health promotion

• Autor(a) principal: Timotio Costa, Gabrielle
• Data de Publicação: 2021
• Outros Autores: de Oliveira Gomes, Laís, Pereira Casemiro, Juliana, Moura-Nunes, Nathália, Cavalcante Fai, Ana Elizabeth
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vigilância Sanitária em Debate
• Texto Completo: https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/1859
• topic: Feira Agroecológica; Agricultura Familiar; Vigilância Sanitária; Rotulagem Nutricional; Normas Sanitárias Inclusivas; Agroecological Market; Family Farmers; Health Surveillance; Nutrition Labeling; Inclusive Sanitary Standards

Introduction: It is an experience report based on the demand of family farmers of the agroecological street market (FAU) of Rio de Janeiro State University (UERJ) to adapt the labels of their products and on the understanding that this action collaborates with more conscious food choices and productive and social inclusion. Objective: To contribute to the valorization of artisanal production and to promote consumers’ health through the adequacy of the nutritional labeling of packaged products sold at FAU. Method: The study was carried out in three stages: 1) Qualitative research: to fnd out what foods were sold at FAU between August 2017 and August 2018; 2) Quantitative research: to know the quantity of food sold; 3) Selection of foods and analysis of general and nutritional labeling by current legislation. Results: The most sold products in the evaluated period  were, in units: bananada (114), flours of vegetable origin (63), jellies (44), fruit jams (41), and chewy dried banana (39). No producthad adequate general labeling, and nutrition labeling was non-existent. However, bananada and chewy dried banana complied with the legislation because of the size of their package (< 100 cm2). Nutritional labels for green banana, eggplant, okra flours, banana, guava, jackfruit, and orange jams were prepared. Conclusions: The interaction with the farmers and the construction of nutritional labels allowed a critical reflection of this process. It was possible to recognize the challenges and propose alternatives to facilitate the transmission of nutrition labeling, understanding that information is an essential instrument for making more conscious, safer, and healthier decisions.