Amazonian cocktail grows in belly with identity, tourism and forest substances | The economy

With the arrival of the 30th United Nations meeting on climate change (COP 30), Para’s capital is prepared to showcase the world a CopyrightIt will combine Forest materialsWere, and,, and,, and,, and,.. Creativity E. Strengthens the local economy. The Liberal Group spoke to experts in the field on Thursday (10/04) morning. They suggest ChallengesWere, and,, and,, and,, and,.. Opportunities E. Trends Putting Bethlehem On the Brazilian cocktail map.

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Forest flavors in glass and world

What a seed KumaruOne Lemon And a little Tukupi Do you have a joint? In Belem du Pare, these materials are no longer the only things that occupy a prominent place in city bars from traditional dishes. Born in Para’s capital is more than fashionable fashion: This is the movement of Amazon identity Cocktail – And it promised to get more visibility with the catching of the UN Climate Conference Cap 30 in Belem in November 2025.

To understand the strength and efficiency of this sector, we hear two reference names in the local scenario: Palm YvensThe creator of the Amazonian cocktail project and a partner of a special bar, and ISES FARIASHe is responsible for the home focused on an experienced bartender and classical cocktail.

The tendency to become a movement

According to the eses Farias, the The last five years They have identified significant growth in the cocktail scene in Belem.

“We don’t have a reference point to study, and today we have free and affordable online courses. This is changing our scene,” said Bartender, with a ten -year experience.

The trend is now clear: look for Hyper Regional Inputs And give up New face drinks. “The audience is more interested in, he is trying to use extraordinary inputs such as Tukupi and Gum. Knowing how to study the profile of what is introduced in the drink, you can provide anything with a para face,” he said.

Wivens sees Penna, Cocktail as part of A A more creative chain: “The surf of cocktail gastronomy. This is the aesthetics, which is the invention. It is the vector of Amazon’s creative economy.”

Cap 30: A show to the world

With the policy of COP 30, Belium is facing an unprecedented opportunity. “We will receive the whole world here,” said Wivens. Movement has begun: More than 300 hosts are qualified to focus on cocktail.

For ISES, the manufacturing bar is beyond methods.

“We are preparing to learn English, Spanish, learning English, Spanish, and serve tourists. We have also sought more humanized and more regional services.”

Two experts see Watershed event. “What do people take from the COP 30 memory are how they were adopted, they ate, they were taken,” Wives strengthen. “This is a chance to show our power,” he said.

Identity in glass: A drink Amazon

Amazonian cocktail is its main characteristic Creative and authentic use of forest inputs. It’s not only about combining drinks, but telling the story by taste. Eies stated:

“Our Forte roots, hyper local fruits only grow here and we only know how to work.”

Wives agrees. “We have a cocktail to be born. It is waiting for sleep power, our ingredients and our hospitality,” he said.

Yvens Penna, the creator of the Amazonian cocktail project and a partner of the special bar. (Photo: Wagner parenting)

One of the most most used inputs Kumaru (Called Amazon Vanilla), The PikuriOh Lemon And also Tukupi – Fermented fluid from angry Casawa, is very common in cooking.

“In my bar, I can drink a lot with easy -to -invisible ingredients in supermarkets. It is a way to produce demand and value to our biodiversity,” Wives explained.

Tourism of experiences and drink as a postcard

Belem is already integrated with his power Gastronomy. However, according to Wivens, the Coqualiary still needs to occupy this place.

“We have recipes known worldwide, but the cocktail is still being designed. The tourist wants to experience anything with our regionalism. The drink can be our postcard.”

For him, it may become a product of amazonian flavors Export. “We can keep ourselves internationally with our cocktail. Drinks show our culture in a beautiful and attractive way,” he said.

Challenges: Eligibility and Supply

Despite the probability, this field still faces Barrel Important. The first of them Lack of eligibility.

“Cocolery is still ‘No Place’. There is very little literature in Portuguese and very few quality courses,” Wives lamented.

The second obstacle Supply of materials. As the ISES points out, most of our inputs come from rural areas. It is very difficult to move these products to the capital, and this service is done. Sometimes we have no spices. “

Eisy Farias, an experienced bartender, is responsible for the home focusing on classical cocktail. (Photo: Wagner parenting)

It highlights the importance of the idea of ​​list and storage forms to prevent the market from declining during the high demand during the second semester with the arrival of COP.

Associated with local economy and wild

The Amazonian cocktail supply chain, when well structured, has a direct impact on the economy of the internal classes.

“When we buy directly from small farmers, at Ver-O-Peso Fair, in Cure or Algodol, we are earning income and strengthening these local economies,” said ISES.

Wivens strengthens: “We qualify bar professionals to demand more forest products, so we will help to professionalize this chain and make it worth it.”