Analysis of the application of good manufacturing practices (GMP) in the processing of artisanal organic jams produced by women rural entrepreneurs
Organic jam. Artisanal product. Good manufacturing practices. Women rural entrepreneurs.
This study aims to investigate the application of Good Manufacturing Practices (GMP) in the processing of artisanal organic jams produced by women rural entrepreneurs, focusing on observing the technical and sanitary requirements established by Collegiate Board Resolutions No. 275/2002 and No. 49/2013 of ANVISA. The research is characterized as an experimental study, adopting a mixed approach that combines qualitative and quantitative methods. The investigation will be carried out at a fruit preserve micro-enterprise, Conservas Reunidas, between September and December 2025. Six jam samples will be collected, representing different flavors: two traditional, two gourmet, and two seasonal. These samples will be sent to the Multipurpose Laboratory for Instrumental Food Analysis (LabMULTI) at UFRRJ, where physical-chemical analyses will be conducted to evaluate their properties. The results will be presented through slides, using visual resources to facilitate the understanding of the main findings related to the implementation of GMP and the physical-chemical characteristics of the artisanal jams. It is expected that the data will contribute to the improvement of artisanal production, promoting greater food safety, regulatory compliance, and empowerment of women rural producers. Thus, the study seeks to strengthen the production chain of these women, ensuring safer and higher quality products for the consumer market.