Conhecimentos etnomatemáticos implícitos na produção de farinha de mandioca em Angical do Piauí

Abstract

This study discusses the following question: What ethnomathematical knowledge is present in the production of cassava flour, based on the perspective of teaching Mathematics? For this, the general objective is to analyze the ethnomathematical knowledge applied in the production of cassava flour by family farmers in the Luís Alves neighborhood in Angical do Piauí. Specifically, the objective is: to describe the production of cassava flour in the oven house; understand the mathematical knowledge involved; identify the type of calculation used; classify the measures applied. The research took place through an interview with 03 people, one woman and two men, considered by the community as those with greater experience in the practice of flour, having availability and being the oldest. In addition, of the five oven houses in Angical, he chose the one in the Luís Alves neighborhood, as it had the best location. The interview allowed the collection of qualitative data, related to the ethnomathematical knowledge (knowledge and practices) present in the production of cassava flour. Thus, it was found that the production of flour follows traditional methods in the oven house: manioc harvesting, transport to the oven house, scraping, barleying, washing, pressing, sieving and toasting. The perceived mathematical knowledge is related to the mass and volume measurement units, with names and measurements that are specific to the group, but capable of being converted to the International System of Measurements. The operationalization of these measures occurs predominantly through mental calculation and their conversion can be done through written algorithms, as taught at school