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In 2002, before formalizing Maniva (2207), we started the Cassava Project to research the Brazilian roots by holding Tapioca Workshops at the public school CIEP Agostinho Neto, in Rio de Janeiro. For 10 years we have produced workshops for children, bringing together History, Geography, Music and Legends to show the importance of this food in the formation of Brazil. As an offshoot, in 2004, we produced the documentary "O Professor da Flour", about how to make manioc flour, the primordial manioc flour in Amazonian cuisine. The documentary was produced for the lecture at the Congress of the Associação
International of Culinary Professionals in Dallas, United States. The group of cooks involved in the project was renamed Ecochefs®, which, from then on, began to promote ancestral gastronomy and biodiversity. Together they discovered and disseminated the potential of several Brazilian regional foods, stimulating their use and, consequently, increasing the income of the producing bases. Maniva is today a recognized and awarded OSCIP with projects to promote traditional foods from family farming and in the areas of Taste Education for children and adults.
WHY
MANIVA?
Maniva is the stem of cassava and also the way to propagate its culture over millennia. It was a wild and poisonous plant that was domesticated by indigenous peoples of the Brazilian Amazon and Cerrado. It spread throughout the national territory, satisfying the hunger of millions of people and generating delicious recipes. Maniva was the marriage dowry of indigenous populations. Thanks to its ability to generate food security and sovereignty, having a collection of cuttings in the villages literally meant long life for the populations, the real wealth of families. With about two thousand varieties, cataloged by Embrapa Cassava and Fruticultura, and many others found in regional territories and unknown to the general public, it is in the manioc that the DNA of this food has been propagated and preserved. As it is a poisonous species, it also proved to be very resistant to pests, which also facilitated its cultivation and dissemination. The choice of name for the institute is due to its ancestral strength and its ability to feed everyone.
OUR
ACHIEVEMENTS
2002
Humanitarian Award - from the International Association of Culinary Professionals
2006
Piratuba Festival Award, Santa Catarina - Second place for the documentary “O Professor da Farinha”
2015
Finalist for the Basque Culinary World Prize for Ecochef and founder of Instituto Maniva, Teresa Corção - Basque Culinary Center
2012
Rio Show Gastronomy Award- Highlight of the Year, by the newspaper O Globo
2014
Gastronomic Wonders Award - Government of the State of Rio de Janeiro
2020
Jabuti Award - Brazilian Book Chamber for the book “Ecochefs, partners of the farmer
NÚMEROS DE
IMPACTO
639
Agricultores
3.300
Crianças
41
Chefs
15
Cozinheiros
12
Estudantes de Gastronomia
9
Territórios
174
Eventos Realizados
Produtos mapeados trazidos para o mercado
