In Caseara, Tocantins state, the Onalício Barros Settlement hosted family farmers, settlers, Indigenous peoples, and traditional communities on October 4th and 5th for a meeting focused on the production of Jatobá flour. With a Tupi name meaning "tree with hard fruit," it is an iconic plant found throughout major Brazilian biomes, such as the Amazon, the Atlantic Forest, the Pantanal, and the Cerrado.
The richness of this species lies in its comprehensive use: the pulp is used for flour used in iron-rich cakes and cookies; the seed is used for planting, biojewelry, and cosmetic extracts; the fruit's bark and resin are used for incense. Furthermore, jatobá has significant medicinal properties. Because of this variety, the plant is also considered a protector of the Cerrado.
Farinhada and the lessons of Zé Mininim
The third annual Jatobá Flour Festival in Cantão was a time for knowledge sharing and collaborative work. The event was organized through a collaborative effort by AMA Cantão, the Voices of Tocantins Coalition, the NGO Onça D'Água, and the Bem Viver Project (coordinated by ISPN, Conexsus, and WWF), in partnership with AAFB, the Bananal Island/Cantão Environmental Protection Area (APA), and the Cantão State Park (PEC). Supported by WRI, the Casa Socioambiental Fund, ISPN, and the Ecos Fund, the event was co-financed by the European Union and the Global Gateway.
In charge of flour production were Zé Mininim, an extractivist from Jalapão with more than two decades of experience in the field, and Lena Rodrigues, a culinary expert and nutritionist who represents the Association of Family Farmers (AGROP).
Jatobá, in Tocantins. Since 2006, he has been making flour mills and participating in events to teach techniques and share knowledge. Throughout the morning, attendees at Caseara were able to learn and get hands-on with the various stages of the process:
- Harvesting and storage: Harvesting should be done when the fruit falls to the ground and before it rains, as moisture causes the fruit to swell and hinder flour production. Once harvested, store in a well-ventilated, dry place.
- Fruit cracking: The initial stage involves breaking the jatobá's hard shell, usually with the help of a tool, to release the inner pulp. This is also a stage for selecting high-quality fruits, discarding any that are spoiled.
- Pounding: The dried pulp is ground in a mortar and pestle, and the pounding breaks it up, releasing a fine powder. This grinding process transforms the pulp into a flour-like substance.
- Sieving: carried out to separate the flour from impurities, this refinement is done in two stages: first in a coarse sieve, and then in a fine sieve for a smooth and uniform texture.
- Toasting: The flour is cooked over low heat, stirring constantly, for about 30 minutes. This final drying process removes moisture, making it loose and extending its shelf life.
III Jatobá Flour
The 2025 edition of Jatobá Flour Festival brought together 96 participants. Following the flour production stage, a discussion group was held to address crucial issues for the product's advancement in the market. Key points discussed included:
- Definition of quality parameters and flour standardization.
- The importance of developing products that not only please the public but are also financially viable. The lack of recipes using jatobá flour is a challenge that highlights the importance of raising consumer awareness.
- Practical obstacles, such as bureaucracy and distribution logistics.
In addition, a panel with Lena Rodrigues (AGROP), Maria Angela Gomes, from the Association of Agroextractivist Women of Cantão (AMA-Cantão) and Barbara Fellows, from the Institute of Society, Population and Nature (ISPN) reflected on experiences, challenges and opportunities for the introduction of foods from the Cerrado into school meals through the National School Feeding Program (PNAE).
Learn about good Jatobá management practices in this ISPN publication