Project in Amapá generates sustainable alternatives for using fish and shrimp waste A project at the State University of Amapá (Ueap) teaches students how to fully reuse leftovers and waste from fish and crustaceans that would otherwise be discarded. The initiative is developed in the institution's Fisheries Biology and Processing Laboratory The project has specific machinery to transform waste into sustainable solutions and generate new alternatives for regional consumption, generating income for riverside communities ? Click here to follow the g1 AP channel on WhatsApp According to the project coordinator, Daniele Hoshino, the academic research was born precisely to face the large volume of waste generated every day by the fishing sector. "The idea for the project arose due to a problem, which is the amount of fish waste generated daily. [...] If it is treated correctly, it can be used for both human and animal food", explained Daniele. The action gains prominence with the celebration of National Science and Researcher Day this Wednesday (8), reinforcing the female presence in academic research and the development of social technologies aimed at the reality of local populations in the Amazon. Project coordinator, Daniele Hoshino. Albenir Sousa/Rede Amazônica Impact on riverside communities The demand for the study came from a need within the local community itself. One of the main focuses of the research is the reuse of shrimp waste, generated on a large scale in riverside areas of Amapá, such as in the Bailique archipelago, district of Macapá. The coordination states that the methodologies are planned to be cheap and easy to apply by this audience. Among the practical results, the research has already resulted in the creation of items aimed at cooking, using the crustacean in a 100% integral form. "We have already produced several products [...]. We managed to make full use of shrimp. We generate shrimp flour, which can be used to flavor food, we also generate a snack based on the residue", highlighted the coordinator. Ueap research creates snacks and flour from fish remains to generate income for riverside dwellers. Albenir Sousa/Rede Amazônica READ MORE: Recent history of deaths in Amapá prison: see what is known and what remains to be clarified Suspect of feminicide in Oiapo who already had a history of attacks against women, says police VIDEO: bus catches fire on access road to Laranjal do Jari, in Amapá From the greenhouse to the market A member of the research for a year, scientific initiation scholarship holder Eloísa Freire developed a flavoring flour and detailed the production steps carried out in the university laboratory. "We first dried it at 60 degrees in an oven for approximately 48 hours, then went through the crushing process, so we crushed this dry residue for a long time so that it became very fine. Then we also added other spices such as paprika, green scent, onion, all dried too, so that in the end we would have a well-developed product", explained the student. Eloísa Freire scientific initiation scholarship holder. Albenir Sousa/Rede Amazônica In addition to the environmental and social impact on isolated communities, the initiative fulfills the role of integrating classroom learning with the consumer market. The work seeks to unite practical knowledge with the basic pillars of academic training: teaching, research and extension. "While university, we are very concerned about working on the three axes [...]. In teaching, we apply the subjects; in research, we think about the application of new technologies; and in extension, we seek to take our social technologies beyond the walls of the university", concluded Eloísa. Ueap research creates snacks and flours from fish remains to generate income for riverside dwellers. Albenir Sousa/Rede Amazônica Ueap research creates snacks and flours from fish remains to generate income for riverside dwellers. Albenir Sousa/Rede Amazônica VIDEOS with news from Amapá: