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The delicious honey from stingless bees

appeared on the site of ' Piedmont World Association - Section of S. Paulo.

There is no joy without sorrow, there is rose without thorns, but there are stingless bees? In Latin America, yes. These bees, called by some "native", by others, simply "no sting, do not belong, as known to us in the case of the bee (Apis mellifera) to a single species, but hundreds of different species , united into a single "tribe", Meliponini. This type of bees, as well as in Latin America, are located in Australia, Southeast Asia and South America.

just a few species belonging to the "tribe" Meliponini produce honey, but their importance for the conservation of natural ecosystems is great, because these insects pollinate a large number of plants of tropical and sub-tropical, and sometimes there is a close relationship between a particular plant and its bee pollinating, so the survival of one depends on the survival of the other.

In Brazil, the so-called European honey bees (Apis mellifera), which produce more honey known, have been introduced since the early European invasion. In the Seventies a subspecies dell'Apis millifera called African (Apis mellifera scutellata) is was brought to Brazil to improve European species present here, after a still unexplained "escape" of queen bees, the African bee has started to spread very rapidly in Brazil. There is still no agreement among scientists about the impact of the introduction of these species outside the stingless bees: some argue that the two bees, drawing its nourishment from the same flowers, not compete, and that the bee with the sting, more aggressive, had the better of the native, while others argue that the source of food is different and therefore can coexist. The

stingless bee honey has the physical, microbiological and organoleptic characteristics very different from honey bees to sting. What most characterizes it is the great diversity: not only, in fact, as in the case of Apis honey, the taste is affected by flowers, but also by several species of bees. There are many producers in Brazil, stingless bee honey, especially in North and Northeast, and such products are often still not known, but already involve a considerable number of manufacturers and organizations.

For example, in-Baixo Amazonas, Pará state, located in the middle road between the capital Belém Manaus, there are already more than 400 farmers producing this honey. Among these, we particularly honey Tamu, the town of Prainha and honey Coramaz, the villages of Coroca, Ana and other villages of the Tapajós-Resex Arapiuns. These are mainly the result of honey bees Canudo (Scaptotrigona thickness 3) and Jandaira (Melipona compressipis). Their flavor is very special: floral, fruity and slightly more acidic. Rather than being used as the common honey on a slice of bread, these honeys are pure appreciation, or as a drink, or even to give a special touch to other foods such as ice cream.

Under the wide variety of honeys of stingless bees, have started to organize tasting sessions of the African stingless bee honey, as it did with the honey of Apis. Recently, they have been created during a second edition of Terra Madre Brasil, in March 2010, coordinated by Jerônimo Villas-Boas.

Taste delicious, biodiversity conservation and income generation opportunities for small producers: the honey of stingless bees combines all of these assets. Now it is only necessary provarlo! During the

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Workshop about Native Bees Breeding

last weekend I attended in Cuiabá (Mato Grosso, Brazil) the "Technological Exchange Workshop about Native Bee Breeding, BETWEEN producer communities, civil society researcher and organizations. Produtction and preservation systems and native honey bees legal framework".

There Were Represented The Following Institutions: Institute Iraquara Native Bees Project (Maranhão), University of São Paulo / Bee Laboratory, Institute of Biosciences , Apruscipesc (Santarém), Support Center Community Action Projects - CEAPAC (Santarém), Institute Peabiru , Instituto Sociedade População e Natureza , RETE ; some representatives of the indigenous peoples (Judiá e Kaiabí); some others producers.

In the first days were presented the different experiences, with focus on: number and caracteristics of the involved communities, kind of breeded bees, experiences' history, breeding and managing techniques, honey collecting technologies.

In the second day, the focus was turned on the marketed products, and on the organizational arrangements. The participants tasted the honey produced by: Wilson Mello, Apruscipesc (Neida Rego), pelo Francisco Melo e Instituto Iraquara. The legal framework was discussed.

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Restaurante no Vale do Ribeira opens cardápio à base de pulp de Juçara

Do site do Socio-Environmental Institute .

Lunch was last Sunday, May 16, at restautant Kaverna, near the Devil's Cave, Eldorado (SP) in the Ribeira Valley. Maroon, coaches and friends of the ISA socialized around lunch with dishes based on pulp juçara. The ingredient has given new flavor to the typical regional cuisine, besides showing the potential to supplement the income of quilombo region.

\u0026lt;td class="r_corpo"> Quilombo communities of Cangume, Ivaporunduva, Nungua, Pedro Cubas, Porto Velho and São Pedro, in the Ribeira Valley, coaches and friends of the Socio-Environmental Institute occupy a large table in restautant Kaverna. Much of the other restaurant tables are packed with tourists. It's as if everyone had decided to enjoy the last warm days before the arrival of winter. On the table are all friends of the Maroons. The talks revolve around the news of their community, work and life. All have stories to tell about juçara, Elders have been threshed and cabbage palm forest for many hours searching the juçara years ago. Then decided to plant a palm tree in their own backyards, and today is pleased to see that it bears fruit. The younger, in turn, have contributed to the plantations in the forest to haul back to nature what was taken from him. Representatives of the Forestry Foundation of São Paulo, who supported the event, are seated at a table nearby. The Foundation is interested in the possibilities of using the fruit of juçara as an alternative to court.
The special guest for lunch is the palm jussara ( Eutherpe edulis), a species native to the Atlantic Forest, considered the key both environmentally and socially and economically. Since the 1950s, the indiscriminate cutting of palm exploraçãoeo not only failed to generate local wealth and created problems from the standpoint of environmental and social to stigmatize those who cut the palm, the " cabbage palm. " Pretty, slender stem, leaves and fruits bright light and dark purple, the juçara with its large bunches serves food to the toucan beak yellow or white cockatoo.

quilomnbolas Tourists and could see how is the pulping of juçara

is interesting to note that some of the tourists who talk animatedly in other tables in the restaurant, know little about the juçara. If most of the Brazilians know the palm, not known, however that the fruits of palm juçara can be crushed to produce a pulp dark purple, visitors can check out the seed becoming flesh, outside , in the courtyard restaurant, where a removing device is handled by caring Cesar.
As it happens outdoors, inside the cooks take great pride in the dishes using the ingredient. Since the pulp juçara was "discovered" as a raw material for making culinary news, has aroused the curiosity of the cooks, professional or not. The members of the Water / Cooperagua of Guapiruvu (Sete Barras, Brazil), which since last year produce significant quantities of pulp, has invented juçara pie, cake juçara, juçara in the bowl. Also members of the Institute of Permaculture and Ecovillage of the Atlantic, Ubatuba (SP) who carried out the II Festival of the soccer field in Juçara Outback Ubatumirim, also the last weekend have developed many recipes with the pulp.
Juçara joins rice, beans, maize and cassava
Kaverna In Restaurant in El Dorado, the challenge to develop new dishes had been released to the chiefs, members of Slow Food Convivium São Paulo. And the answer was swift: Neide Rigo, Claudia Mattos (Zym Café) and Anayde Lima (Julia Cuisine) developed several recipes. To compose the menu from last Sunday, were chosen: the chicken with squash juçara of Neide Rigo, and Brigadier nigger juçara, Claudia Mattos. Who wants to know the recipe for chicken just visit the blog Neide Rigo . In addition to these other recipes with pulp are: juçara polenta and chicken with okra, salad dressing with juçara; muscle to juçara chutney and cream with stewed banana juçara the caramel.

Chicken with pulp juçara success was on the menu ...

... the same way that Brigadier neguinha juçara

For the restaurant manager, Aristide Dias, Tide or as it is called, do the dishes was not difficult, and is an opportunity for a experiment that could be part of the menu as an example of a typical dish, regional. The juice of juçara should be available soon at the restaurant and will be offered to touring in the Devil's Cave, a few hundred meters from the restaurant.
All who attended the breakfast - maroon and tourists - have praised the new revenues "Now I tried the chicken with juçara, the birds will complain," joked a maroon gift. He was referring to the fact of wanting to replicate the recipe at home and thus compete with the birds in the flesh. The brigadier was also praised as being a sweet and regional levels.
table and Pleasures of conviviality are among the options chosen to publicize a product, which can become an important income supplement in diverse economic system maroon communities in the Ribeira Valley. Beside the traditional production of rice, beans, corn, cassava, and hundreds of other varieties of plants, joins the juçara. With honey and crafts, food made with the same pulp and juice may be marketed to tourists who will know the Devil's Cave. It was dusk when the last participants of the event left the restaurant. The harvest this year, this region do Vale do Ribeira, está ao fim, mas as apresentadas Novidades neste domingo a todos são promissoras.

ISA Luca Fanelli.

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"Photography as a source for history" now online

Luca FANELLI, Photography as a historical source [Photography as a source for history], "Travels of Herodotus', see 40, 1999 .

This article closes a sequence of works That deal - not Directly, But gathering a lot of clues - with the question of the photography as a source for history, as the Same Time, in Some way it anticipates another later group of works, more mature, that debated and deepened the understanding of this issue. Download the article (.pdf/it/6,85Mb). Works cited in the article . Works related to the issue (some works cited in the article, with some other newer works).

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Go to the site www.lucafanelli.net .

Go to the same resource, in Italian .

Go to the same resource, in Portuguese .

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Land Management in Angola, Bolivia, Brazil Mozambique and updated CV

A concept note was submitted to the European Union, in answer to the call “Non-State Actors and Local Authorities in Development” (EuropeAid/129492/C/ACT/TPS).

The title of the project is “ Sustainable development of regions characterised by indigenous and tradicional peoples, by a participatory, fair and sustainable land management ( ordenamento territorial )”.

The applicant is the Instituto Socioambiental, and the partners are: Associação Construindo Comunidades (ACC), of Angola, GVC , and RETE , of Italy and the Open Society , of South Africa. The countries involved in the proposal are: Angola , Bolivia, Brazil and Mozambique.

I was in charge of the partners co-ordination and the writing of the proposal. For more information, please send me an email .