Soleum’s social engagement

In tune with the Sustainable Development Goals (SDGs) that form part of the UN’s 2030 Agenda, Soleum is participating in the project entitled “Macaúba kernel: Characterization, in vivo protein quality and incentives for family farming through the cultivation and development of products,” being coordinated by Prof. Frederico Barros of the Food Technology Department at UFV university, that has been approved by public notice 01/2020: “Promotion of inter-institutional extension projects, interfaced with research for promotion of the sustainable development goals (SDGs) and combating of the Covid-19 pandemic”.

The project is the result of the partnership established between Soleum and professors from the Federal University of Vi?osa (UFV), the Federal University of Minas Gerais (UFMG) and the Federal University of Ouro Preto (UFOP). The aim of the project is to understand the characteristics of the macaúba kernel (the macaúba is a palm tree native to Brazil, Soleum’s flagship plant), assess the in vivo protein quality, and evaluate its usefulness in the creation of foods that can contribute to: 1) dietary quality; 2) sustainable agriculture; and 3) the generation of revenue for families affected by the collapse of the Fund?o dam in the municipality of Mariana (MG) and the economic effects of the Covid-19 pandemic.

The target-public of the project, which started in 2020 and which will end in November this year, are members of the Association of Family Farmers and Inhabitants of Goiabeiras (MG) and Region, who sell food for the meals served in the schools of Mariana (MG).

Over the course of this period, Soleum has provided kernels, distributed macaúba saplings and given technical guidance on the planting of the species. Under the partnership, the students, professors and technicians at the universities, all members of the project team, have developed food using the macaúba kernel: “milk” (soluble extract), biscuits, cakes and candy. The team has also been working on understanding the chemical characteristics and the sensory qualities of the products developed, and has held workshops to inform the public about the macaúba and provide training on how to make the products.?

“These actions can help improve the lives of the families that were brutally affected by what happened in Mariana, as well as assist in disseminating information about the macaúba as an ingredient in human food,” says Professor Frederico Barros.

For Soleum? – a company dedicated to the large scale production of sustainable feedstocks, for the transformation of the energy, chemicals and food industries through forest restoration - participating in initiatives such as this is an essential part of the company's DNA, since it believes in the potential of the Brazilian biodiversity for a wide range of different uses. Soleum’s engagement in projects such as this is fully understandable, since it is entirely in line with the company’s mission to reflect upon and act in support of land development and the engagement of communities, based upon anchor species, such as the macaúba, with integrated planning of the actions, and development of activities which positively transform the lives of the people, communities and territories involved.?

The idea has been to encourage the ten farmers participating in the project, who already produce food using refined wheat flour for the National School Food Program (PNAE) in Mariana (MG), to use the macaúba kernel flour in their products. “We develop the foods at the universities, perform taste tests with people at UFOP, supply the farmers with the foods that have been developed, and teach them how to make them,” says Barros.

“I thought the project was very interesting as I did not know about the macaúba. I liked the possibility of partially or totally substituting wheat flour with flour from the macaúba kernel. We hope that in the future we can produce and market foods containing the macaúba kernel,” says Vania Aparecida Martins Espiridi?o, President of the Association of Family Farmers and Inhabitants of Goiabeiras (MG) and Region.

In addition to this, the financial resources from the project have helped to develop the master's dissertation being written by Fátima Ladeira Mendes Duarte, entitled: “Effects of the macaúba (Acrocomia aculeata) kernel on protein quality and intestinal health in vivo, and on the sensory acceptance of no-added sugar granola”. “The study has demonstrated that the kernel contains a high-quality protein and positively contributes to intestinal health, information that has been communicated to the farmers,” explains Duarte.