workshop on agri-food for a better health: from seed...

Workshop on Agri-Food for a Better Health: From Seed Industry to

Nutritional Security

Flavia Gomes Bangkok, Thailand / 2014.

Private Sector

• Private companies • Private-sector research centers

Brazilian Agricultural Research System

Public Sector

• Agricultural Universities • Federal and state government

institutions of research

Brazilian Agricultural Research Corporation - EMBRAPA

Embrapa Profile

• Attached to Federal Government

Ministry of Agriculture, Livestock and Food Supply

• Established in 1973

PROCEDURE:

Research & Development

Technology Transfer

Abroad

Future

Provide solutions for research,

development and innovation for

sustainability of agriculture for the

benefit of Brazilian society.

Embrapa Mission

Embrapa Numbers

TERRITORIAL COVERAGE:

• Embrapa Headquarters

• 16 Central Units: located in Brazilia

• 46 Decentralized Units: all regions of Brazil

• 4 virtual labs abroad (LABEX): USA, Europe, China and South Korea

• 3 International Offices: Latin America and Africa

Embrapa Numbers

• 9,790 employees

• 2,444 researchers - 2,039 PhD

• 2,503 analysts

• 1,780 technicians

• 3,063 assistants

BUDGET:

US$ 1 billion in 2013

TEAM:

International Operations

• Knowledge exchange • Technical cooperation

• Global policies (institutional conventions, agreements and protocols)

• Technological business (international market– sale products and seeds)

SECRETARIAT OF INTERNATIONAL AFFAIRS (SRI)

Virtual Labs and Embrapa Projects Abroad

Embrapa virtual labs Embrapa projects abroad

Embrapa in Brazil

47 Units

» Embrapa’s Headquarters

» 15 National Product Centers

» 10 National Thematic

Centers

» 21 Eco-regional and

Agroforestry Centers

Embrapa units Brazil

MISSION

Provide technological solutions for the sustaintability of food

agroindustry, foccsing on innovation and meeting consumer

expectations for quality and safety.

Focus Areas

FOOD SAFETY

FOOD QUALITY

Postharvest of Fruits and Vegetables Processing of Raw Materials

Recovery and Adding Value to Residues

Technology Transfer

Communication

Pilot plants available for Research & Development & Training

Drying & Thermal Processes

Membrane Separation Processes

High Pressure Technology

Food Extrusion Technology

Biotechnological Processes

Tecnology for Coproducts

Postharvest Plant Physiology and Pathology of Fruits & Vegetables

Food Quality and Safety Labs • Physical Chemistry and Minerals

• Biochemistry

• Microbiology (traditional and PCR)

• Molecular diagnosis (OGM)

• Pesticides Residues and Micotoxins

• High Performance Liquid Chromatography and Gas Chromatography/Mass

Spectrometry

• Fats & Oils, Essential Oils

• Sensory Analysis and Consumer Expectation Studies

Main activities:

• Characterization

• Extraction

• Transformation

• Conservation

• Extending shelf life

• Formulation

Grains, cereals, roots and tubers, milk, fish (new activity), honey

(new project), and mainly fruits and

vegetables

Agri-Food and Health: An Overview of the research developed by Embrapa Food Technology

Bioactive compounds and micronutrients quantification

Influence of production systems - content

Flavonoids

Antocynins

Isoflavones

Fenolic acids

Carotenoids

Vitamin C

Minerals (Fe, Zn,

Mg, etc.)

Isolation and characterization of

bioactive compounds and

micronutrients

Effect of processing and post-harvest tecnhiques - preservation

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Acerola, cashew –apple, açai, jussara, blackberry, grape, sweet potato, cassava, etc

Development of products – Projects/Activities

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Beverages/foods

• Study to obtain a black soymilk with potential antioxidant activity and evaluation main bioactive compounds (anthocyanins and isoflavones).

• Soy-coffee yogurt-like fermented product enriched with soy fiber.

• Development of mixed fruit juices (açai based).

• Soy and rice beverage: development, physico-chemical, nutritional and sensorial characterization.

• Ready –to-eat foods based on whole meal cereals and fruits.

Fermentation, Membrane Technology, Extrusion

Biofortificaion

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Supplies and ingredients

• Encapsulated bioactive powders from concentrated fruit juices: acerola and grape.

• Bioactive compounds recovery from grape bagasse.

• Use of passion fruit from juice industry for extruded products (instant flours, snacks)

• Bioactive peptides from whey:

Biofortification

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Foccused on 3 micronutrients: Vitamin A, zinc and iron

Cultivar Modification

Rice 50% increase in the zinc content

100% increase in the iron content

Sweet

potato 1000% increase in carotenoids content

Beans 70% increase in iron and zinc

Cassava Insertion of carotenes: 9 µg/g of root

Bioacessibility/Bioavailabity of Micronutrientes and Bioactive Compounds

Antocynins

Carotenoids

Minerals (Fe, Zn)

•In vitro assays for bioacessibility •In vitro assays for bioavalability - (2015) •In vivo assays – outer partners

Local intervention Strategy to Promote Fruits and Vegetables Intake

Objective: to develop strategies in order to promote fruits and vegetables (FV) intake in tree poor communities of the West region of Rio de Janeiro city, Brazil, using a local approach. Targets: companies, nurseries, schools, worksites, small FV shops and families assisted by the Family Health Program. Three steps: pre-intervention evaluation, intervention implementation and post-intervention evaluation.

INTERNATIONAL PROJECTS

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• Long term capacity building from CSIRO into South American Institutions, reinforcing dairy communities through rural development, relieving malnutrition and improving environmental sustainability- AUSAID CSIRO (Australia), INTI (Uruguay), UITA (Ar), UNC and CORPOICA (Colombia), EMBRAPA, UFMG;

• Technical Support for Nutrition and Food Security Programs in Mozambique: Study of the vegetable chain and socio-economic assessment of that chain – USAID/ABC, Institute of Agricultural Research of Mozambique (IIAM), EMBRAPA, State University of Michigan (MSU) and Florida University ;

• Nutritional Properties and functionality of fermented mass of millet whole grains. MarketPlace - UAN (University of Abeokuta, Nigeria)

• Methodological advances in the development of functional foods CAPES/Udelar (Uruguay); • Global Micronutrient Deficiencies & Biofortification Programmes, with Special Focus on Latin America and Caribbean: HarvestPlus Brasil e HarvestPlus LAC, Agrosalud and Biofort programmes.

Thank you

flavia.gomes@embrapa.br

flavia.gomes@embrapa.br