Potencialidades do jambu: alguns aspectos do mercado, inovação e biotecnologia no Amazonas

Abstract

The potential and use of jambu (Acmella oleracea) are a clear example of the use of biodiversity, whether through popular consumption or through the application of techniques and technologies, aiming to reach the industrial market, thus becoming a product of biotechnology. The study shows the market potential, whether in the areas of cosmetics, food, pharmacology and phytotherapeutics and related areas, of the potential use of jambu, mainly linked to its anesthetic and anti-inflammatory action. Addressing a question that is transversal to the objectives proposed in these, why is jambu not taken to industry to create new products and by-products? The work shows the complexity of managing this, considering the atmosphere of factors, variables and necessary connections in the area of innovation in biotechnology. Analyzing its production chain, it was identified that it is not consolidated, which makes it difficult to seek new uses for the plant. It was found that its main weaknesses are the extraction of the plant's main substance, spilanthol; and the market segment in which the plant is currently found, which is almost exclusive to local gastronomy. Aiming to create a management tool to enhance the use of the plant, a business plan model was developed that can help the production of small producers, bring interconnection with new buyers of the raw material, make a direct distribution between the field and the consumer and in the long term make the processing for the extraction of spilanthol. I present in this work the business plan, created via lean startup, this being a cooperative, COOPJambu, which aims to solve the pains presented in this.