EVALUATION OF THE EFFICIENCY OF NON-COMMERCIALIZED ORGANIC BEETROOT IN FLOUR PRODUCTION: SUSTAINABILITY MODEL FOR FAMILY AGRIBUSINESS IN BRAZIL

Abstract

Due to the great number of vegetables which do not comply with commercialization patterns and are wasted in depots and fairs, with nutritional and profit loss, coupled to inadequate disposal in the environment, current research assesses the efficiency of the re-use of organic beetroot in flour production. The chemical composition of non-commercialized and commercialized beetroot was analyzed for drying periods (2h, 5h, 7h and 9h) at 75 ºC. The 2h period proved to be adequate when costs for a family agribusiness are taken into account due to standard humidity. Fiber, protein and ash rates increased and the flour was characterized as highly nutritional. Taste analysis with 25% beetroot flour added to wheat flour proved to be greatly acceptable. The re-use of non-adequate vegetable wastes may be a source of income and may contribute to sustainability.