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El uso de plantas alimentarias no convencionales (PANC) en la gastronomía brasileña

Author

Listed:
  • Fantinel, Roberta Aparecida
  • Ceretta, Caroline Ciliane
  • Cecchin, João Batista †
  • Armanini, Guilherme de Oliveira

Abstract

Food plants called unconventional (known as PANCs, for their acronym in Spanish and Portuguese) have their spontaneous growth and are often considered as weeds. However, many of them have ecological, economic and gastronomic importance. From this perspective, the main objective of this work was to identify some species of unconventional food plants (PANCs) found in Brazil for the purpose of gastronomy. Specifically, this study sought to carry out a survey of popular plants used to make typical dishes in Brazilian regions, identifying them as an appreciation of the local culture. Methodologically, the study is characterized as an exploratory and qualitative article. Bibliographic research was developed by using of sources in scientific journals, books, dissertations, theses, reports, and websites, about the main PANCs used in gastronomy. Subsequently, the selection of works was carried out taking into account the following information: scientific name of the species, common name, origin (native or exotic), family, characteristics of the species, and use in the gastronomic field. The results indicate that PANCs are distributed in a huge variety, and have great potential in gastronomy, being a motivating factor for inclusion in menus. It is noted that the use of PANCs has been growing more and more in the gastronomic field, where Chefs are looking for new sources of food rich in vitamins and grown in a more natural way, providing the experience of enjoying different dishes and drinks using these unconventional ingredients. Since innovation is essential for restaurants, the use of PANCs could become a strategy to diversify menus and food sovereignty. Finally, it is important to point out that more studies on the Brazilian flora in relation to PANCs are fundamental so that we can use it in a healthy, conscious, and sustainable way. In addition, it is essential to know how to identify and know the components of PANCs, in order to avoid any type of food poisoning.

Suggested Citation

  • Fantinel, Roberta Aparecida & Ceretta, Caroline Ciliane & Cecchin, João Batista † & Armanini, Guilherme de Oliveira, 2022. "El uso de plantas alimentarias no convencionales (PANC) en la gastronomía brasileña," Agroalimentaria Journal - Revista Agroalimentaria, Centro de Investigaciones Agroalimentarias, Facultad de Ciencias Económicas y Sociales, Universidad de los Andes, vol. 28(54), August.
    • Handle: RePEc:ags:veagro:324651
    DOI: 10.22004/ag.econ.324651
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