Banca de DEFESA: MARINA DE SOUSA MODESTO DE BRITTO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : MARINA DE SOUSA MODESTO DE BRITTO
DATE: 27/07/2023
TIME: 09:00
LOCAL: Remoto
TITLE:

Kombucha: A Diagnosis of Challenges and Opportunities for Kombucha Production in the State of Rio de Janeiro.

KEY WORDS:

fermented beverage; artisanal production; legislation; Camellia sinensis.

PAGES: 129
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia das Bebidas
SUMMARY:

Kombucha, although it is considered a new drink on the market, is an ancient drink that emer-
ged in China (221-206 BC), became popular in Europe during the Second World War and

spread in Brazil as an alternative option. of functional drink. It is a fermented drink, with a

sweet and slightly acidic taste and, as it is naturally carbonated, it is considered a healthy al-
ternative to soda. Obtained through the fermentation process of sweetened Camellia sinensis

tea, by symbiotic culture of microbiologically active bacteria and yeasts, popularly called
“SCOBY” (Symbiotic Culture of Bacteria and Yeast), Kombucha has been gaining popularity

for its possible health benefits, such as improving the digestive and immune system, in addi-
tion to having antimicrobial and antioxidant properties, as well as vitamins and organic acids.

Factors such as the increase in consumption and the popularization of the artisanal manufactu-
re of the drink in homes, led to a concern on the part of producers and the competent regula-
tory bodies regarding the inspection of the production of the drink. In 2019, the Ministry of

Agriculture and Livestock - MAPA, established the identity and quality standard of the drink,

analyzing parameters such as pH, alcoholic strength, volatile acidity and analysis of the pre-
sence of contaminants, and made the registration of producing establishments mandatory.

Through a bibliographical survey, research with MAPA and interviews with producers and
consumers, the present study qualitatively evaluated the difficulties and opportunities of
Kombucha producers regarding regularization with MAPA, pointing out the advantages of
obtaining registration for production. manufactures and sells the beverage, with the aim of

providing the technical information necessary to contribute to the development of small pro-
ducers, resulting in greater competitiveness in the domestic market and guaranteeing the

health safety of production.

COMMITTEE MEMBERS:
Presidente - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externa ao Programa - 2256765 - ELGA BATISTA DA SILVA - UFRRJExterna à Instituição - ALEXANDRA MARA GOULART NUNES MAMEDE - IFBA