MORADA DO JAPU
AGROECOLOGICAL FOODS
WHO WE ARE
Somos uma empresa de alimentos agroecológicos do sul da Bahia. Cultivamos, selecionamos e beneficiamos alimentos produzidos em sistemas agroflorestais, acompanhando de perto cada etapa do processo. Nossa forma de produzir foi sendo construída a partir das condições do próprio território. Diferentes espécies são cultivadas em uma mesma área, junto às árvores nativas e à vegetação existente. Em vez de separar produção e natureza, buscamos fazer com que elas convivam. Somos membros da Rede de Agroecologia Povos da Mata e integramos um Sistema Participativo de Garantia da produção orgânica.
Morada do Japu was born from the desire to share the flavors of the Atlantic Forest.
Foi na Vila do Japu, no sul da Bahia, que esse caminho começou.
Here, food grows in the heart of the forest. Cupuaçu, cocoa, banana, guava, jackfruit, jaboticaba, jambu, nutmeg, and many other species share the same territory with native trees and the biodiversity present in the area.
Today, more than 30 species are cultivated.
We monitor this food from cultivation to processing, respecting the harvest seasons, the characteristics of each species, and the natural conditions of the place where we produce it.
It was from this relationship between food, forest, and work that Morada do Japu was born.
For us, producing food doesn't mean eliminating all other species to leave only one.
Our cultivation takes place amidst diversity.
Trees help to provide shade, organic matter, and different environments within the productive area.
Cupuaçu and cacao coexist with fruit trees, spices, native trees, and other plants.
The forest is not surrounding the production area.
She is part of it.
What we do
Knowing the origin of food also means following its journey.
After the harvest, we select and process part of what we have grown.
Cupuaçu is one of the best examples of this utilization. The pulp is transformed into dehydrated cupuaçu. Its seeds, after being fermented, dried, and roasted, give rise to nibs. We also extract cupuaçu butter from them.
With cocoa, bananas, and other fruits, we continue to develop different ways to take advantage of what each harvest offers us.
It is a process carried out in stages, with control, care and respect for the characteristics of each raw material.
We transform some of the diversity we cultivate into food that can reach other tables.
We produce dried fruits, nibs, butters, cocoa, and other foods in small batches.
We do not seek to erase the natural characteristics of each raw material. Harvests may present differences in color, shape, size, aroma, and flavor.
For us, this also tells the story of a food that came from the land, from a specific harvest, and from a specific place.
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