Boca do Mato Site

Impact

Sítio Boca do Mato is located in the exuberance of the Cerrado and its mission is to contribute to the maintenance of the cerrado biome standing and to the dissemination of the flavors of the cerrado to the world.
Attention to the cerrado cycle and its productive characteristics is an important value. Therefore, they operate with an artisanal production logic in mind, which guarantees respect for local biodiversity, valuing sustainable agriculture and socio-environmental responsibility.
In addition to the products, Sítio Boca do Mato is located in the Environmental Protection Area (APA) of Nascentes do Rio Vermelho, but specifically in the municipality of Mambaí (GO). The site promotes Ecotourism with flavors of the Cerrado.
When visiting schools and universities, a dialogue is held about the cerrado and its potential, having a direct impact on children, adolescents and young people.
The Experience Itinerary called “Um pé + que pequi” is open to the public. The trail within the Sítio area passes by a Jatobá Centenário, among other plants, fruits and animals characteristic of the region, and takes you to know the agroindustry and offers tasting of the products.

History

Located in a privileged area, where the exuberance of the Cerrado forms the landscape, Sítio Boca do Mato was founded by the couple Iasminy Berquó and Sandro Borges.
Passionate about Goiás cuisine, the first product developed arose from a personal need: they were looking for a ready-to-eat pequi-based product and upon realizing that there was none on the market, they decided to manufacture it for family consumption. Over time, the product gained the favor of friends and family, and it was then that in 2014, the first units were manufactured for sale.
Today, the site sells 2,000 units of products monthly, including a variety of pastes, sauces and dry products, based on pequi and baru nuts, all produced sustainably. In addition to fixed products, they also have seasonal products, currently totaling 14 types of products.
These are years of conscious action and appreciation of the cerrado, taking its flavors from Goiás to the world!

Who does

Sítio Boca do Mato works with the implementation of Agroforestry Systems (SAFs), supporting families that provide inputs, through assistance in structuring the chain, purchasing without middlemen and paying a fair price to the community. Currently, 15 families supply pequi, and annually receive a kit consisting of a tarp, alcohol gel, disposable cloth, cap and buckets for packaging the pulp. Pequi-based products are the Sítio’s flagship product.

Products

The Sítio’s operations gain prominence in the region and the differences in artisanal products from the cerrado are part of this. All Sítio Boca do Mato products seek to preserve the authentic flavor of the ingredients, bringing practicality and health to those who consume.
Artisanal production guarantees respect for local biodiversity, values sustainable agriculture and socio-environmental responsibility.
The products have another difference: gluten-free, lactose-free, no ingredients of animal origin and no artificial preservatives.

Impact

Sítio Boca do Mato is located in the exuberance of the Cerrado and its mission is to contribute to the maintenance of the cerrado biome standing and to the dissemination of the flavors of the cerrado to the world.
Attention to the cerrado cycle and its productive characteristics is an important value. Therefore, they operate with an artisanal production logic in mind, which guarantees respect for local biodiversity, valuing sustainable agriculture and socio-environmental responsibility.
In addition to the products, Sítio Boca do Mato is located in the Environmental Protection Area (APA) of Nascentes do Rio Vermelho, but specifically in the municipality of Mambaí (GO). The site promotes Ecotourism with flavors of the Cerrado.
When visiting schools and universities, a dialogue is held about the cerrado and its potential, having a direct impact on children, adolescents and young people.
The Experience Itinerary called “Um pé + que pequi” is open to the public. The trail within the Sítio area passes by a Jatobá Centenário, among other plants, fruits and animals characteristic of the region, and takes you to know the agroindustry and offers tasting of the products.

History

Located in a privileged area, where the exuberance of the Cerrado forms the landscape, Sítio Boca do Mato was founded by the couple Iasminy Berquó and Sandro Borges.
Passionate about Goiás cuisine, the first product developed arose from a personal need: they were looking for a ready-to-eat pequi-based product and upon realizing that there was none on the market, they decided to manufacture it for family consumption. Over time, the product gained the favor of friends and family, and it was then that in 2014, the first units were manufactured for sale.
Today, the site sells 2,000 units of products monthly, including a variety of pastes, sauces and dry products, based on pequi and baru nuts, all produced sustainably. In addition to fixed products, they also have seasonal products, currently totaling 14 types of products.
These are years of conscious action and appreciation of the cerrado, taking its flavors from Goiás to the world!

Who does

Sítio Boca do Mato works with the implementation of Agroforestry Systems (SAFs), supporting families that provide inputs, through assistance in structuring the chain, purchasing without middlemen and paying a fair price to the community. Currently, 15 families supply pequi, and annually receive a kit consisting of a tarp, alcohol gel, disposable cloth, cap and buckets for packaging the pulp. Pequi-based products are the Sítio’s flagship product.

Products

The Sítio’s operations gain prominence in the region and the differences in artisanal products from the cerrado are part of this. All Sítio Boca do Mato products seek to preserve the authentic flavor of the ingredients, bringing practicality and health to those who consume.
Artisanal production guarantees respect for local biodiversity, values sustainable agriculture and socio-environmental responsibility.
The products have another difference: gluten-free, lactose-free, no ingredients of animal origin and no artificial preservatives.