Perfil do consumo de frutas nativas em feiras livres no município de São Luís - MA

Abstract

The North and Northeast regions are a highly diversified biome, rich in fruits that have a sui- generis flavor and can be consumed in natura or processed. Most of these fruits are rich in

vitamins, anthocyanins, flavonoids and have high antioxidant potential. Therefore, this research was developed with the aim of surveying the population's knowledge of typical and exotic fruits, in addition to verifying the profile of consumers and knowledge about the benefits of these fruits. 75 people were interviewed, 15 from the São Bernardo fair, 15 from the Cohab fair, 15 from Feita do João Paulo, 15 from the Liberdade fair and 15 from the Cidade Operária fair, who answered an individually structured questionnaire. It was found that guava is the best known/consumed according to 66% of consumers in João Paulo and 53% in Cidade Operária fair, followed by 60% consumption or knowledge of banana in Cohab fair, consumers in Feira da freedom the majority, 40% answered that they consume or know tangerine. It showed that 67% of the São Bernardo fair both stated that they do not know how to differentiate these types of fruits. It noticed that more preferences of consumers for fresh fruits, according to 53% of consumers from São Bernardo and Cidade Operária, 60% from Cohab and João Paulo fairs and 74% from Liberdade fair. The results also show that 60% of the João Paulo fair, 73% of the Cidade Operária fair, and 87% of the Cohab fair demonstrate that they consume the fruits daily. Thus, 60% of São Bernardo state that yes, followed by 80% of the Cohab fair and 87% of the João Paulo fair state that yes, they have the habit of including fruit in their diet. Thus, Cupuaçu is preferred by all consumers, with 80% of the São Bernardo, João Paulo and Cidade Operária fairs, 67% of the Liberdade fair and 60% of the Cohab fair showing total preference for the fruit. However, consumers are still largely unaware of the diversity of fruits and processing potential.