Agricultural production and potential and foods intended for schools in Goiás and Distrito Federal, located in the Midwest Region of Brazil

• Autor(a) principal: Tronco MONEGO, Estelamaris
• Data de Publicação: 2023
• Outros Autores: Prado ALEXANDRE, Veruska, de SOUSA, Lucilene Maria, Anusca MARTINS, Karine, Queiroz Santana ROSA, Juliano, Coelho de SOUZA, Priscila Laís, Nascimento de ASSIS, Jaqueline
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/8415
• topic: School feeding; Agricultural cultivation; Legislation; Savannah; Alimentação escolar; Cultivos agrícolas; Legislação; Savana

ObjectiveThis study investigated the production and production potential of vegetables, fruits and native Cerrado fruits in Goiás and Distrito Federal, for their inclusion in the school menu as determined by the Law 11.947/2009. MethodsA descriptive, quantitative study was done in 2009 in five mesoregions of Goiás and in Distrito Federal. The agricultural production was determined using data from the Brazilian Institute of Geography and Statistics and production estimates from 2003-2007. The estimated agricultural potential was based on the mean annual temperature of each mesoregion and optimal temperature ranges for each culture. The selected foods were classified according to production scale (small, average or high) and agricultural potential (excellent, average or low). ResultsThe production of fruits and vegetables occurred mainly in the central, southern and eastern regions of the state, while the northeast and northern regions were less exploited. The most common cultures were lime, lettuce, mango, banana and cashew. The production potential of the Distrito Federal was less exploited than that of three mesoregions of Goiás (without correcting the index for the actual cultivated area). Also, there is a scarcity of official data on Cerrado fruits. ConclusionThis study showed the differences in regional production of viable foods for the school menu and highlighted the productive potential of the region, taking sustainable development into account.