CAJUÍNA SÃO JOÃO, A SUSTAINABLE ACTIVITY IN ARACOIABA, CEARÁ

Abstract

Cashew (Anacardium occidentale L.) is a fruit of great economic, nutritional and cultural relevance, especially in Northeastern Brazil, where cashew farming represents an important source of income and employment. Although the nut is the main commercialized product, the peduncle, often discarded, has high potential for use, especially in the production of food and beverages. Among the derivatives, cajuína stands out, a typical Northeastern drink recognized as Brazilian Cultural Heritage, produced from clarified and heat-treated cashew juice, without the addition of preservatives. This study aimed to describe and analyze the main processes involved in the artisanal production of cajuína, with emphasis on the production stages, quality care, challenges faced and the socioeconomic impact of the activity. The research was conducted in the community of Lagoa de São João, in Aracoiaba (CE), where small producers maintain the artisanal tradition of cajuína as a way of generating income and valuing local knowledge. The methodology adopted a qualitative approach, with semi-structured interviews, direct observation and photographic records. The results show that, despite structural limitations and the lack of continuous technical support, producers follow good traditional practices adapted to the local context, demonstrating solid empirical knowledge. The activity contributes significantly to the local economy, cultural preservation and promotion of sustainable practices, especially by fully utilizing the peduncle. The study highlights the importance of cajuína in the sustainable development of the region, adding value to cashew and promoting income, culture and environmental conservation.