CERTIFICATION AND HOSPITALITY: CABRUCA AND THE INDICATION OF ORIGIN COCOA SUL DA BAHIA AS PROMOTERS OF SPECIAL CHOCOLATE PRODUCTION

Abstract

This study aims to analyze how the collaborative network that obtained the certification of Geographical Indication of Origin of Cacao Sul da Bahia was identified, linked to the production of special chocolates. As it is a traditional region in the production of cocoa and chocolates, it should be investigated whether the relationships developed in this context are based on hospitable interactions based on welcoming, not receiving, exchange, retribution and interpersonal relationships (GOTMAN, 1997). Through exploratory research and observation in five institutions in the southern region of Bahia, it is commonly reported with representatives of local cocoa and chocolate institutions. Among the results, the following stand out: an articulation between producers of fine cocoa and special chocolates linked to local associations such as Associação Cacau Sul da Bahia, which has been constituting a link between such producers; the appreciation and perception that cabruca cacao is a heritage of the cacao region of Bahia; the materialization of the tradition of this cacao region in the collective work in the IP Sul da Bahia certification; the actions of ACSB and CIC supporting small cocoa and specialty chocolate producers; the strengthening of bonds between the social actors involved in the network through hospitality, manifested by the care for those involved in the processes and with the surroundings, in the quality of products such as the special chocolate tree to bar. This study contributed to the discussion of collaborative actions mediated by hospitality and the appreciation of products from the territory, such as the indication of the origin of cocoa and special chocolate from Sul Bahia.