Sourcing — indigenous food
Posted by Gregory Prang on
Photo Credit: Rogério Assis/ISA
Pequi oil, or Hwĩn Mbê in the indigenous language, is produced by the Kĩsêdjê, who live in the Wawi Indigenous Land, in the Xingu Indigenous Territory (TIX). Pequi is an important component of the culture of the Kĩsêdjê, is used both for food and for the reforestation of degraded areas in the region. A native domesticated tree, pequi has existed in Kĩsêdjê gardens for centuries. Its fruit has a value that transcends the cuisine and is present in the myths, rituals, and festivities of the Kĩsêdjê people. Hwĩn Mbê is produced using a traditional process- entirely cold pressed - resulting in a unique product that preserves the flavor, color, fragrance, and properties of the fruit.
- Tags: Agroforestry, Artesanal, Cerrado, Hwĩn Mbê, Indigenous, indigenous food, Indigenous horticulture, Indigenous women commerce, Instituto ATÁ, Instituto Bacuri, Instituto Socioambiental, land recovery, Pequi, small batch, Xingu Indigenous Territory