Amazonian flavors move the spirit of Manioca Brasil, which seeks to connect people to the Amazon through creative and natural foods based on three principles: working with ingredients from the region, creating 100% natural products and promoting fair trade with producers, communities, cooks who are the basis of cuisine of Pará state.
Created in 2014 by Joanna Martins, Manioca already collects products such as sweet pepper, priprioca and taperebá jellies; cupuassu sweets; black tucupi sauce and seasoned tucupi; the jambu flower liqueur and the butter bean, among other items that are processed and sold by Manioca. In addition to valuing products from the Amazon region of Pará, the business contributes to the development of the local production chain and Brazilian cuisine.
The idea of the business came from the work of more than four decades of mother and son – chef Paulo Martins, Joanna’s father, and Anna Maria – who created the restaurant Lá em Casa. The way Paulo used local ingredients in his dishes soon caught the attention of chefs from Brazil and the world, who started to look for tucupi, jambu and other items of regional cuisine. With orders to send these ‘exotic’ ingredients to different parts of the country, which were sent by the chef through the mail, the business opportunity was designed.
“We currently have 30 suppliers, 14 of which are family farmers. On average, 40% of all our purchases come from family farming. Producers are selected for the quality of their products and willingness to grow. We support these people with training initiatives, access to technologies and guidance for improving the standardization of the product”, says Joanna Martins.
Manioca also works with industries that process the inputs that come from family farming. Since 2015, the business has registered an average growth of 150% per year.
During I FIINSA, Joanna participated in a business round in the shark tank style, obtaining an investment of BRL 200 thousand for working capital, a communication plan, marketing and market expansion.
What was said about the business
STAGE OF BUSINESS
ABOUT THE BUSINESS
Production and marketing of creative and natural foods made from biodiversity and fair trade.
WHAT DOES IT SOLVE?
It stimulates the commercialization of the region’s products – biodiversity and family farming – in order to promote sustainable regional development, valuing the appeal that the forest offers.
POSITIVE SOCIOENVIRONMENTAL IMPACTS
Promotion of local products. Income generation for rural and riverine communities and development of the productive chain through fair trade. Development of a supplier management system and monitoring of socioeconomic impact indicators for families.
SUSTAINABLE DEVELOPMENT GOALS
DECENT WORK AND ECONOMIC GROWTH
INDUSTRY, INNOVATION, AND INFRASTRUCTURE
RESPONSIBLE CONSUMPTION AND PRODUCTION
PARTNERSHIPS FOR THE GOALS
Food products with inputs from the Amazon – sweets, jellies, spices and frozen foods – for Food Services and retail outlets with a focus on the states of SP, PR and RJ.
Average sales of BRL 80 thousand/month, with 24 tons of food sold. 3-5% profit margin. It seeks to reduce costs, diversify product mix and points of sale to increase this margin.
DOES IT MAKE ITS PURPOSE CLEAR?
DOES IT MONITOR ITS IMPACT?
JOANNA MARTINS E PAULO MONTEIRO DOS REIS