Chemist creates flour enriched with local products to combat malnutrition, producing over 1,000 kg per week and already bringing the Sabores do Campo project to almost all provinces.

Written by Carla Teles

Published on 20/04/2026 at 21:10

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In Linga, the chemist João Machirica has been producing enriched flour since 2018, expanding presence in provincial capitals and aiming to bring the Flavors of the Field to the whole country and export

In April 2026, in Linga, the chemist João Machirica drew attention by producing enriched flour from local products as a practical response to chronic malnutrition and the need to promote healthier eating, with distribution already reaching several provincial capitals.

The Flavors of the Field project started in 2018 in a precarious and small-scale manner, but grew with increased demand. Today, the initiative produces more than 1,000 kg of flour per week, reaches markets in almost all provinces of the country, and is already appearing in supermarkets, while the next step is to seek export.

How enriched flour was born from products that were going to waste

The idea of Flavors of the Field emerged when João Machirica identified that many local products were going to waste in the areas due to lack of utilization. The solution was to transform this diversity into enriched flour, processing raw materials for consumption and reducing waste.

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What ingredients are in the flour of Flavors of the Field

João Machirica states that he produces varieties of flour, with an emphasis on multi-mixture flours. Among the ingredients mentioned are mapira, mexoeira, nhemba beans, cassava, and other cereals.

The logic is to combine local products to enhance the nutritional value of the flour, expanding options for consumption and reinforcing the idea that food diversity can become a concrete solution.

From traditional mortars and sieves to larger production

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In the beginning, in 2018, the flour processing was homemade, using rudimentary means. He reports the use of mortar, traditional sieves, and simple packaging methods, including deliveries in plastic.

With the increase in demand, João Machirica says he started looking at flour also from a nutritional and social perspective, understanding that consumption could generate benefits and justified expanding production.

The leap in scale and the new challenges of flour

The growth of the business brought challenges that go beyond producing more flour. The chemist states that he worked alone in the early years, but with the expansion, there arose a need to increase the number of people in production.

In addition to strengthening the team, he points out the importance of establishing partnerships to sustain the continuity of the project and maintain the capacity to meet greater demand.

Presence in provinces, supermarkets, and the export plan

The initiative already supplies on a provincial scale and is approaching national markets, with flour reaching supermarkets and reaching almost all provinces of the country, according to the producer himself.

Even with the advancement of distribution, the goal now is to take the next step and start exporting flour outside the country, expanding the reach of Sabores do Campo.

Do you think that initiatives like this enriched flour, made with local products, can effectively and continuously reduce malnutrition in the provinces?

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Chemist creates flour enriched with local products to combat malnutrition, producing over 1,000 kg per week and already bringing the Sabores do Campo project to almost all provinces.

In Linga, the chemist João Machirica has been producing enriched flour since 2018, expanding presence in provincial capitals and aiming to bring the Flavors of the Field to the whole country and export

How enriched flour was born from products that were going to waste

What ingredients are in the flour of Flavors of the Field

From traditional mortars and sieves to larger production

The leap in scale and the new challenges of flour

Presence in provinces, supermarkets, and the export plan

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Chemist creates flour enriched with local products to combat malnutrition, producing over 1,000 kg per week and already bringing the Sabores do Campo project to almost all provinces.

In Linga, the chemist João Machirica has been producing enriched flour since 2018, expanding presence in provincial capitals and aiming to bring the Flavors of the Field to the whole country and export

How enriched flour was born from products that were going to waste

What ingredients are in the flour of Flavors of the Field

From traditional mortars and sieves to larger production

The leap in scale and the new challenges of flour

Presence in provinces, supermarkets, and the export plan

Mother and daughter build a 70 m² house with more than 8,000 discarded glass bottles and impress with their creativity; known as the Casa de Sal, the property is located on Itamaracá Island, in Pernambuco.

Workers were opening a new road connection near the Marginal Tietê when they found, in the underground of the construction site, remnants of locomotives, wagons, and boilers from the 19th century linked to the forgotten history of Lapa.

Instead of burning or burying old tires, an American city is transforming about 2,000 of them into the street itself, paving its first sections with a quieter and more durable rubber asphalt.

China transforms desert-devastated area into the world’s largest artificial forest, planting trees for 60 years, blocking sand that reached Beijing, and creating a “green lung” of 92,000 hectares in a region once considered lost.

Greek island offers free housing for volunteers, but there’s a condition: you need to take care of rescued cats.

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