Doces e geléias - Portal do Professor - Ministério da Educação

If on one hand there is a huge potential due
to the variety of fruits, on the other hand the
manufacturers, mainly those producing informally,
lack technical knowledge since the manner in which
the fruits are cultivated and the sweets and jellies
processed, prepared and preserved may cause
significant changes in the nutritional values and the
quality of the products.
Teachers at Federal Vocational and Technological
Schools point out that there are many products
being manufactured informally without complying
with good manufacturing practices. “Producers are
unaware of basic rules of hygiene that are essential
Doces e geléias sweets and jellies
Schools Contribute to Training and Developing the Sector
for consumers’ health and physical integrity. It’s
necessary to invest in awareness, sensitization and
training in order for the activity to be qualified and
generate a better return,” points out Marta Eugênia,
a professor in the Plant Food Technology program
at the Federal Technology Education Center (Cefet)
in Petrolina, Pernambuco. In view of this situation,
the work developed by the Cefets and by the agrotechnical
schools is fundamental.
In the federal education system, professionals
are trained to work in companies. In addition,
some schools provide training courses to help small
farmers, family industries and workers at companies.