Between Tradition and Sustainability: Cassava Cultivation in Caatinga Communities

Abstract

Communities engaged in family farming in the Northeast of Brazil, especially in the Caatinga regions, have cassava as their most cultivated crop, a tuber whose derivatives, such as flour, tapioca, and beijus, are widely found in local open-air markets. Family farming and cassava culture generally rely on traditional practices that are typically environmentally sustainable. The aim of this study is to discuss the relationship between environmental sustainability and cultural tradition, focusing on cassava cultivation and flour production by peasant communities in the Caatinga. The qualitative methodology was based on a narrative review, with sources retrieved from Google and Google Scholar. Communities of family farmers producing cassava flour generally adopt low-impact practices in cultivation; however, deforestation and burning can harm the environment, and the disposal of manipueira, a toxic byproduct produced in flour houses—is often carried out unsustainably. In addition to environmental impacts, the mechanization of flour houses has led to a loss of social interaction within communities, as traditionally collective activities, such as group production, knowledge sharing, and cultural exchanges, tend to disappear. It is concluded that educational actions are needed to guide farmers on the proper environmental management of manipueira, while also promoting the appreciation of the social and cultural dimensions of cassava flour production.