Improvement of food quality and income generation with wheat products - SDG (Goal 1, 2, 5 and 8)

The project has been executed through courses on the manufacture of wheat products, especially breads, cakes and biscuits. They are developed through theoretical and practical classes, by a team of three instructors and booklets are distributed as support material. During the course participants are encouraged to exchange experiences, moments in which self-esteem and empowerment are worked out. It is also encouraged to overcome difficulties and the search for new knowledge and challenges. The project started in 1998, at the request of Emater-RS, the largest technical assistance and rural extension company in Rio Grande do Sul (RS), which needed to train its technicians to act as multiplier agents. Subsequently, several institutions requested similar training to Embrapa. Each training is customized according to the target audience, which determines the degree of deepening of the contents: multipliers - agents of technical assistance and rural extension (ATES) and educational institutions and urban and rural public, direct users of knowledge and technologies skills. The courses are divided in four moments: 1st - Presentation of the instructors and the participants, with a brief report of their experience in the area, as well as their motivations and expectations regarding the training; 2nd - theoretical part - several audio-visual resources and real objects are used. The following topics are presented: The history of the use of wheat as food; Forms of consumption of wheat and its derivatives; Ingredients, utensils and equipment used in baking; Processes used in the manufacture of products; Suggestions on how to market the products; Notions of hygiene in food production and notions about healthy eating, with the use of wheat products; 3rd - Practical part, the trainees are divided into teams and all components participate, under the guidance of the instructors, in the execution of the recipes. When selecting the recipes, the ingredients can be predominantly obtained in the property (eggs, fruit and vegetables, dairy products and meats) are used, consequently the sustainability of the property is worked; 4th The products are presented in a table to demonstrate how the team can prepare, in a short time, a great number and variety of products, working the association as a way of reaching common goals. Following is the tasting of the products, discussion on the individual preferences and it finalizes with the evaluation of the course and delivery of the certificates. From 1998 to the present, more than 1600 people have been trained in 81 courses, covering the following target audiences: ATES agents - Emater-RS, Emater-PR, COOPTEC and CETAP; members of the Federal Institute of Education, Science and Technology, Federal Institute of the Mining Triangle and Educar Institute; Urban public of entities: Committee of Public Entities against Hunger and for Life, Municipal Committee of Citizenship, Open School Project for Citizenship, Caritas Diocesana, Pastoral of the Child, Residents Associations and Regional Prison of Passo Fundo, and Bradesco Foundation; Rural public - Farmers, settlers and resettled agrarian reform, quilombola community and women's collective of the Federation of Family Farm Workers.