Potencialidades gastronômicas dos frutos de tucunzeiro (Astrocaryum vulgare Mart.)

Abstract

This work aimed to identify the different forms of use and exploitation of products extracted from tucunzeiro, the species Astrocaryum vulgare, in cooking; and in this way, discover ways that this palm tree can contribute to the diet of the people of Piauí. Therefore, from the bibliographic survey, an electronic and documentary research was carried out on the food and nutritional use of tucum. The tucum palm belongs to the Astrocaryum G. Mey genus of the Arecaceae family and is characterized by having several individuals in the same clump and by the presence of thorns both on the stem2 and on the leaves. Tucunzeiro has been used for several decades as a source of income and food by indigenous peoples and traditional communities in parts of the north and northeast of Brazil. From the straw of the tucum palm it is possible to extract a resistant fiber that is implemented in the manufacture of various artisanal products such as ropes, fishing nets, blankets, among others. The stipe is used in the construction of fences and houses, and a wide variety of products are extracted from the fruits, highlighting the oil that can be collected from the pulp of the fruit and the tucum kernel. In addition, tucum is consumable in natura or can be used as a base for the preparation of various recipes such as ice cream, juices, broths, jellies, among other preparations. From the kernel, a vegetable extract or “tucum milk” can be produced and with the roasted kernel a drink that resembles coffee. In view of this, it is worth remembering that many of these preparations and forms of consumption are typical of the respective communities studied, with a great difference in the use of tucum depending on the location. The fruit shows good nutritional quality as it is a source of vitamin A, carotenoids, lipids and also fiber, which are essential elements for a balanced diet. Therefore, the importance and prominence that tucunzeiro has and can have in the national gastronomic scenario is remarkable, not only for its economic potential, but also for its food and identity potential.