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The Hydro Sustainability Fund (FSH), Fundação Mitsui Bussan do Brasil and Institute Peabiru announced on August 19 those selected for the third Business Development Cycle of the Tipitix project – Community Agrifood Entrepreneurship, an initiative to promote solutions of sustainable development in the Amazon.

There were 11 projects chosen to start the journey of entrepreneurs, individual or in groups, who will receive support in technical advice in the adaptation of their business model; infrastructure for processing its production; support in design, credit and commercial advice to place the product and/or service on the market; as well as administrative and accounting support for procedures related to the formalization and management of the business.

Of the 44 applicants, 17 projects presented business ideas aimed at processing and marketing family farming products in the municipality of Barcarena and region. Of these, 11 enterprises were selected to receive program support. “Now, those selected will have a lot of work to do in the development of the product so that, as of December, they can be prepared for commercialization on a broader scale. These 11 ventures are representing many other people in the community and it is this purpose of helping that encourages us to continue. Opportunities will remain open for those who didn't make it this time in the coming cycles”, said Rachel Starling, senior manager of Socio-Environmental Programs for Sustainability and Social Impacts at Hydro.

Among the selected projects is the frozen jambu, by Carmem Gonçalves, from Vila dos Cabanos. “My product comes processed, frozen and ready for tasting. I am very happy with the selection and I will give my all to develop my product. Our Pará is very rich and we need to believe in our potential. We are victorious, both those selected and those who were not at this moment”, he says happily.


About Tipitix

Tipitix is ​​not just a processing space, but a business unit that intends to offer the possibility for different entrepreneurs and social groups to access new markets or the same markets under better conditions. The project, to develop cycles 1 and 2, received a voluntary and spontaneous investment totaling R$ 1.5 million. In 2021, it served 10 producers in the 1st Cycle, having developed 14 products. In the 2nd business cycle, in 2022, it selected 10 projects. About 200 people were indirectly impacted in the two project cycles.

“Among the objectives of the project are the creation of local business opportunities based on family farming products and improving the quality of life of the families involved through income generation, highlighting the products in the local, regional and national market”, highlights Milene Maues, partnership manager at the Fund.

The total investment for this new stage of the project will be R$1,375,040.00. Among the products already launched on the market are açaí and muruci jellies, topping for açaí, taperebá and cupuaçu ice cream, macaxeira cheese bread, and many others, benefiting communities to develop around 20 agri-food businesses and 34 products, that 14 were released in 2021, and another 20 now in 2022.

To learn more about the Hydro Sustainability Fund and its projects visit:

Meet the entrepreneurs selected for the third Business Development Cycle:

  • Maniva/ maniçoba, by Sandra Malcher. Maniva seasoned and ready for maniçoba.
  • Urucum, by Catarina Neves.
  • Fruit compote, by Janilda Gonçalves. Product without pesticides. It currently produces 200 200 ml jams per week.
  • Pará Chestnut, by Olívia Lira. With the production it supports eight people in the family and helps other families in the community.
  • Tucupi pepper sauce, by Raimundo Reis. It currently produces 200 to 300 bottles per month. Made with organic cassava, without fertilizers.
  • Gourmet fruit beer, by Lucimar Tavares. For 10 years he has supported his family with beer. There are two families that work in the production of 1000 chopps per month.
  • Farofa, by Marlen Santos. It is part of the cassava plants, from the Cupuaçu community, a brand launched in the first cycle. It produces cashew, cashew nut and crackling crumbs.
  • Tapioca gum, by Thaliane Ribeiro.
  • Creamy Cocada, by Antônio Cardoso. It has been working for over 20 years with different flavors of cocada.
  • Frozen Jambu, by Carmem Gonçalves.
  • Dehydrated Seasonings, by José Carlos Ferreira.

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