Unusual products such as termite syrup and blood meal gain prominence in Manaus

Green economy

The medicine is produced at the Arruda site, located on BR-174, which connects Manaus to Boa Vista

Manaus (AM) – Termite syrup and ox blood meal are some of the products that aroused curiosity during the first edition of the Suframa Agricultural District (DAS) Enterprise and Business Fair, held this week, at the headquarters of the Manaus Free Trade Zone Superintendency (Suframa).

From an insect that is commonly unwanted because it causes significant damage to wooden structures and buildings, Termite da Amazônia developed a natural syrup using the termite’s entire home and insects, initially to meet the needs of needy families in the outskirts.

The story behind the venture reveals a journey of perseverance and a spirit of collaboration, as mentioned by one of the founders, Antônio Gomes de Arruda, who at 89 years old still dedicates himself to the project out of love for others.

The initiative arose from the union of efforts between members of the Health Ministry of the parish of São Bento, located in Cidade Nova, North Zone.

“We began to develop the termite-based medicine, through previous knowledge and guidance from a sister, who brought experiences from Argentina and other countries”,

explained.

The medicine is produced at the Arruda site, located on BR-174, which connects Manaus to Boa Vista. In addition to distributing the medicine in pastorals, the group also sells termite syrup to ensure the maintenance of its team, made up of paid members and volunteers who dedicate their time and effort to the cause. More information about the natural products offered by the company can be found on the Instagram profile @cupimdaamazonia.

blood meal

Solimões Indústria e Comércio de Óleos e Proteínas, located in Iranduba (25 kilometers from Manaus), is playing an important role in the production of highly nutritious ox blood meal.

As explained by the company’s production manager, Manoel Ferreira de Lima, the manufacturing process involves a series of careful steps, from receiving the blood to the final production of the flour.

“The blood arrives in a liquid state, stored in reservoir tanks, and goes through a vaporization process. It is then directed to the tridecanth, where the liquid is separated from the dough and, finally, the material is sent to the dryer, resulting in the creation of flour”,

Lima explained.

The flour contains a high nitrogen content and is widely used in the production of fish feed and also as a fertilizer or fertilizer.

The blood meal produced by Solimões is an example of how industrial byproducts can be transformed into valuable and functional resources, playing an essential role in the sustainability and efficiency of the agricultural industry.

*With information from consultancy

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