Avaliação mercadológica e desenvolvimento tecnológico de cervejas artesanais com matérias-primas amazônicas

• Ano de defesa: 2021
• Autor(a) principal: VIANA FILHO, Abílio Tavares
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Instituto Federal de Educação, Ciência e Tecnologia do Pará; Brasil; Programa de Pós-Graduação em Desenvolvimento Rural e Gestão de Empreendimentos Agroalimentares; IFPA
• Palavras-chave em Português: Cerveja; Artesanal; Castanhal (PA); Avaliação sensorial; Matéria prima; Pesquisa de mercado; CNPQ::CIENCIAS AGRARIAS::AGRONOMIA; Gestão de Empreendimentos Agroalimentares; Agroalimentares
• Link de acesso: https://repositorio.ifpa.edu.br/jspui/handle/prefix/454

The craft beer market is booming in Brazil, as well as in the state of Pará. Consumers are increasingly demanding, looking for products with different styles, flavors and scents. This work sought to develop a technology for the production of craft beers with the addition of regional fruits (açaí and cupuaçu), seeking to value raw materials of social and economic importance cultivated by small producers in the region of Castanhal-PA. A market study was carried out to assess the profile and preferences of beer consumers in the municipality of Castanhal-PA, as well as to evaluate the potential for inclusion of these products in the local market. In addition, the products generated were analyzed physically, chemically and sensorially to check the quality and identity standards and the acceptability of the final product. The results indicated that the local market has space for the insertion of craft beers, since the municipality still offers low availability of these products. The participation of the small producer in the process causes a social appeal, enhancing the purchase intention. The physical and chemical parameters analyzed (color, bitterness, relative density and alcohol content) showed values within the expected range, with color being the only parameter with statistical difference between the samples, due to the addition of açaí wine. Both samples showed good results in terms of sensorial analysis, with cupuaçu being the best evaluated. The good global acceptance of the products reflected in the purchase intention, where the two samples showed promising results.