Caracterização e avaliação de parâmetros qualitativos de híbridos de milho para elaboração de pamonhas na região metropolitana de Goiânia / Characterization and evaluation of qualitative parameters of maize hybrids for elaborating pamonhas in the metropolitan region of Goiânia

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

30/07/2007

RESUMO

The importance of maize and their quality is unquestionable, due to its diversification of use. The Green maize is considered a special type of corn, as sweet corn, popcorn, maize, waxy maize white corn, baby corn, etc., and as such, is not included in systematic surveys of agricultural crops of the Brazilian Institute of geography and statistics. In this sense porpose in this work, characterize some productive aspects of pamonharias of the metropolitan area of the city of Goiânia and identify, according to these aspects, characteristics phytotecnic and desirable technology for green maize producing pamonhas. Due to specificity of stewardship, green maize is ranked as one of the types of special maize, and to work with special types of maize, the producer must have a secure channel connection with buyers and market access. This conduit is performed largely by the distributors. The Green maize market for producing pamonhas requires rigorous qualitative assessments, which imposes a greater control of the quality of its products. According to these requirements, some commercial companies and producers are seeking to develop plant varieties, besides that they permit the achievement of high productivity of spikes, agronomic and technological characteristics have favorable, whereas microbiological aspects, physiological, throughout the product. The State of Goiás is nationally known for pamonhas and existing in their pamonharias cities. In Goiania, concentrates a large number of pamonharias, in which the goianiense is not limited to the traditional pamonha, offering its customers a wide variety of delicacies of corn. The pamonha, which in its formulation uses the mass obtained from green maize added to other products, is cooked in own corn straw and served for consumption, and fried, or baked after being baked. The State of Goiás is nationally known for pamonhas and existing in their pamonharias cities. In Goiania, concentrates a large number of pamonharias, in which the goianiense is not limited to the traditional pamonha, offering its customers a wide variety of delicacies of maize. However, the cultivation of green maize, whereas their by-products in particular pamonha, could provide the farmer profitability since the entire production chain is the most well studied quantitatively and qualitatively. Such studies may provide the producer with access to a differentiated market and expanding, offering consumers a healthy food the right price, approaching the farmer to the consumer.

ASSUNTO(S)

milho verde produção de pamonhas qualidade tecnologia agronomia pamonhas; produção - goiânia (go); tecnologia; qualidade; green maize producing pamonhas quality technology

ACESSO AO ARTIGO

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