Sectet brings sustainability, innovation, and appreciation of Amazonian cuisine to the Cocoa and Chocolate Fair
The interactive booth of the department promotes workshops, tastings, and exhibitions led by renowned chefs and students from courses offered at UsiPaz.
The State Department of Science, Technology, and Higher, Professional, and Technological Education (Sectet) stands out at the Amazon Cocoa and Chocolate Fair, held from June 5 to 8 at the Hangar Convention and Fair Center in Belém. Integrated into the Flor Pará program, the event brings together sensory experiences, technical knowledge, and appreciation of Amazonian food culture.
With an interactive booth, Sectet promotes workshops, tastings, and exhibitions led by renowned chefs and students from the Gastronomy courses offered at the Usinas da Paz. The initiative reinforces the department's commitment to technical training, productive inclusion, and encouragement of the bioeconomy.
“Sectet's presence at the fair reaffirms our commitment to technical training and productive inclusion as tools for social transformation and appreciation of Pará's food culture. It is an opportunity to show, in practice, how professional education can generate a positive impact in the territory and contribute to the bioeconomy towards COP30,” said Secretary Victor Dias.
One of the highlights of the program is the tasting of artisanal bean-to-bar chocolates — produced from the selection of the bean to the final bar. The products, crafted by students from the Usinas da Paz, showcase the quality of Amazonian cocoa and the strength of family farming.
On Wednesday night (5), the audience was able to taste origin chocolates produced in Canaã dos Carajás, presented by chef, chocolatier, and professor Rafael Seabra. “This chocolate is the result of a work that combines technique and history. Presenting this flavor to the public is to show that Canaã has an identity in the world of quality cocoa,” highlighted Seabra, who also emphasized the full use of the fruit, including peels used in teas and crafts.
The fair also features guest chefs, such as Luiza Tabosa, chocolatier from Altamira, who presented a dessert with cumaru cream, 70% chocolate ganache, and tapioca flour with cocoa. “I am from the Transamazon region and wanted to highlight cumaru as an Amazonian jewel, combining it with chocolate to emphasize the flavors of our culture,” she explained.
This Friday (6), the highlight will be the tasting of cocoa liqueur served in an edible chocolate cup, curated by chef Narinha Tabosa. “Our work is a fusion of tradition and innovation, always with a focus on sustainability. Each preparation carries ancestral knowledge and shows how it is possible to care for the planet with creativity and respect for our roots,” she emphasized.
Sectet's booth has also been attracting visitors' attention for the diversity and quality of the products. “I tried the artisanal chocolate with strawberry and was impressed. It is a pride to see how technical training transforms lives and generates businesses,” commented Bruno Sanches, a student and visitor to the fair.
Filadélfia Gonçalves, another visitor, says she was surprised to learn about the production process. “I believe in sustainable production and today I was able to exchange experiences with the chefs present at the stand. I tried the tapioca flour with chocolate and I am thinking of bringing it to my city, Limoeiro do Ajuru,” she says.
Service - With daily activities until Sunday (8), Sectet's program offers practical workshops, sensory experiences, and dialogues with specialists in Amazonian cuisine. The complete program is available on the department's Instagram profile: @sectetpa.
Text: Carla Couto – Ascom Sectet
