Gauging the acceptance and the attitudes of rural workers in the semiarid region of northeastern Brazil concerning the artisanal production and consumption of Spirulina platensis
DOI:
https://doi.org/10.22478/ufpb.1981-1268.2019v13n2.33281Resumo
The purpose of this study was evaluate the acceptability of S. platensis in feeding of seventy-five rural workers in the municipality of Frei Martinho, semiarid region of Paraíba, Brazil. It was evaluated their attitudes in terms of the possibility of cultivating that microalgae, if they would be open to dietary changes (innovative attitudes) or refractory to it (conservative attitudes), and their attitudes towards possible artisanal cultivation of S. platensis. The biomass produced in laboratory cultures was used for producing cakes, juices, and cookies; in natura or dried materials were also tested for acceptability, as well as their purchase intention of products based on Spirulina. Acceptability index higher than expected (70%) were observed for all of the attributes evaluated (appearance, odor, and texture) in three different presentations (“in natura”, dried, and incorporated into foods), except for the odor in the in natura form (66.12%). In terms of purchase intention, 88% of the respondents confirmed that they would buy supplemented products if they were available. The attitude tests showed a consistent internal positive view of Spirulina, indicating that the agricultural workers were open to technological innovations.
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