Economic Feasibility Study and Business Plan

for Green Jackfruit Processing Plant as a market model for environmental regeneration

Dezembro 2018

INDEX

Credits 3

Executive Summary 4

1. Introduction 6 1.1 General Context 6 1.1.1. Environmental Context - Atlantic Forest and restoration efforts 6 1.1.2 Social Context - Baixada Fluminense 7 1.2. Sinal do Vale 8 1.2.1. Sinal do Vale’s Context 8 1.2.2. Mission and acting 9 1.2.3 Sinal do Vale’s History 9 1.2.4 Sinal do Vale’s Team 10 1.3. Project 11

2. Products 12

3. Theory of Change 13 3.1. Indicators 16

4. Market Analysis 16 4.1. Study about the market segment 16 4.1.1. Rio de Janeiro 16 4.1.2. Projects in Brazil 17 4.1.3. International Projects 18 4.2. Study about Jackfruit in the region 18 4.3. Study about the consumer market 20 4.3.1. Influencers 20 Market 22 Innovation 23 Price, Volume, Distribution and Business 23 4.3.2. Potential clients (restaurants) 24

5. Study of stakeholders 26 5.1. Producers and Beneficiaries 26

6. SWOT Analysis 28 6.1. Strengths 28 6.2. Weaknesses 29 6.3. Opportunities 30 6.4. Threatens 30

7. Economic feasibility analysis 32 7.1.Premises 32 7.2. Pasteurization 33 1 7.3. Time Analysis 34 7.4. Personnel 34 7.5. Plant Location, Architectural design 35 7.6. Investments in Infrastructure 37 7.7 Collection Logistics 39 7.8. Productive Strategy, Product Cycle and Seasonality 39 7.9. Sustainability and Packaging 40 7.10. Sanitary Surveillance 40 7.11. Distribution and Sales 42 7.12. Financial Plan 44 7.12.1. Statement of Income and Cash Flow 44 7.12.2. Scenario Simulations 45

8. Societal Structure 47 8.1. OSCIP Sinal do Vale owns limited company Frutos da Floresta 48 8.2. SCP : SINAL is Participant Partner and Frutos da Floresta is Ostensive Partner 49 8.3. Sinal do Vale - Administrative Council of Limited Company Frutos da Floresta 50

9. Analysis of Potential Sources of Resources 51

10. Final Considerations 52

11. Recommendations 53

12. References 54

13. Attachments 56 Attachment A - Product Images 56 Attachment B - Sector Study 61 Attachment C - Study about Jackfruit trees on SINAL’s property 69 Attachment D - Forest Management Strategy for Jackfruit trees 69 Attachment E - Term of Cooperation with local property owners 71 Attachment F - Quality Analysis in the production process of processed Jackfruit 75 Attachment G - Processing Plant Layout 83 Attachment H - Equipment Investment 84 Attachment I - Licensing Process 88 Attachment J - Financial Plan 88

2 Credits

The Business Plan and Viability Study for Processing Plant of Jackfruit counted on the support of several professionals in their areas of expertise. Firstly, Sinal do Vale’s team was extremely important to the construction of the document, helping not only with the context, history and initial development of the project but also with market research, which was the basis for the the sector and consumer studies. From this team, Thais Corral, Annia Costermani, Katie Weintraub, Johanna Barba and Simone Marinho actively participated. Simone Marinho had a special role in the product development, taking the leading role on the studies of culinary possibilities derived from green (unripe) jackfruit.

Rio Consulting Group, represented by Eduardo Menezes Fundão, was responsible for developing important research for the project, ranging from equipment and infrastructure to the resources and processes for licensing the plant. In addition, Eduardo, along with Bemtevi, was also responsible for the construction of the Technical and Economic Feasibility Study worksheet.

In addition, biologist Yuri Leite elaborated the study on the jackfruit tree species, which included a mapping of the quantity and profile of the trees on Sinal do Vale's property, a diagnosis for the production capacity of the trees, and recommendations for appropriate forest management strategies.

Bernardo Ferracioli, from Matéria Brasil, assisted in the elaboration of the project with an emphasis on the business model and the Theory of Change approach. Rodrigo Rosa contributed to the logistics front.

Karla Martins, from Smart Nut, was responsible for analyzing the quality of the jackfruit, in which factors of interference in the production process and shelf life were studied.

3 Executive Summary

The present feasibility study aims to create a market solution for an environmental regeneration process through an industrial processing line of an abundant fruit in the region, the jackfruit. This proved to be economically viable, with positive market demand for natural products, provided that it has quality and guaranteed origin, availability of raw materials and the connection of Sinal do Vale with the local community. As point of attention there is the need for scale in sales.

The Business Plan was prepared as part of the Incubator for Nature Conservation (INC) program for the processing of green jackfruit by Sinal do Vale. The INC promotes places with innovative ideas for finding alternatives for financing and conservation of ecosystems. In that way, the processing of green jackfruit emerges as a strategy for local regeneration in a financially sustainable way.

Sinal do Vale is located in the city of Duque de Caxias, one of multiple cities that make up the the metropolitan region of Rio de Janeiro known as the Baixada Fluminense. Plagued by precarious infrastructure, lack of economic opportunities and employment and extreme pressure on natural resources, the Baixada is in the buffer zone between Rio de Janeiro and some of the last remaining Atlantic Forest. The forest has been devastated for centuries, and although there are conservation laws, enforcement capacity is weak and small landowners have limited financial resources, using land for non-competitive and unsustainable livestock and monoculture.

Due to these conditions, it is evident that a systematic solution for soil and forest restoration must include the power of the market. The Frutos da Floresta brand is the first step in this process, with healthy organic and regional products whose raw material (green jackfruit) comes from local rural landowners who are encouraged to replicate SINAL’s model of soil and forest regeneration on their own properties while also generating income.

The Theory of Change prepared for the project has three main impacts: ● Conservation of forests in the Central Fluminense Mosaic, the green belt around the Baixada Fluminense region ● Creation of an economically viable regeneration / conservation model ● Development of healthy and sustainable food consciousness for the final consumer and local community

For the first impact related to forest conservation, a study was carried out on the jackfruit trees present in the region, how they are seen by the owners of the neighboring lands and what are the appropriate forms of management. For the third impact, which is focused on the final consumer, interviews were conducted with influencers and possible clients (health food restaurants in Rio de Janeiro). Among the findings of this research is

4 the fact that this is a growing market, even though it still only reaches a restricted audience. The issue of constant and high quality distribution also appeared as a priority.

In regards to the second impact on economic viability, a feasibility study of the green jackfruit processing factory was elaborated. The study revealed that pasteurization is essential for cheapening the operation. In addition to mapping the necessary equipment and infrastructure, the process for obtaining permits with sanitary surveillance was also described.

Finally, there exist several possible financial scenarios, which vary according to price, commercial goals, available structure and desired processing quantities. Overall, the financial projection allows the projection of 10 different scenarios, with three being chosen as the main ones for this Business Plan, with option 1 as a reference, 5 for its variation in quantity and 10 for its variation in price. All have a positive Net Present Value with a break even point that varies between June 2019 (option 10) and May 2020 (option 1).

The conclusion of the study is a project that, on several scenarios, even with variations of price, volume and infrastructure, has economic viability while proposing to create a new paradigm for environmental issues using a market bias. In this scenario, investors and project financiers enter as enablers of a model that can and has potential of replication.

The most important recommendations for the effective implementation of the business plan are the investment in equipment and processes to guarantee the product to be a reference of quality and differentiate itself in the final market, along with the socio-environmental proposal of Sinal do Vale. To structure a sales team and carry out investment in market research to ensure and expand market opportunities are also points highly recommendable.

5 1. Introduction

This study aims to present a business plan elaborated for the processing of local fruits, as one goal of Sinal do Vale's larger regeneration project in the region where it operates. The intention is to determine the feasibility, especially economic-financial, of the project as part of the Incubator for Nature Conservation (INC) program of which Sinal do Vale is participating.

The INC is one of the programs of the International Union for Conservation of Nature (IUCN), whose goal is to find and foster places with innovative ideas for financing and conserving ecosystems. The program comes from the existing difficulty for financing conservation in environmental protection areas and through its belief that financing can be thought through a business perspective. By providing technical expertise, mentoring and resources provided, INC can ensure that innovative ideas leave the drawing board by improving organizations’ business models and supporting them in achieving financial sustainability.

In short, the study aims to address options, opportunities and challenges for the business model sought by Sinal do Vale, which is based on the industrial production of green jackfruit and its distribution and commercialization in the context of local forest regeneration.

1.1 General Context

1.1.1. Environmental Context - Atlantic Forest and restoration efforts The Atlantic Forest is a biodiversity hotspot located along the Brazilian Atlantic coast, from the state of Rio Grande do Norte down to Rio Grande do Sul, as well as encompassing regions of Paraguay and Argentina. The forest cover of the biome has been reduced to 12% of its original extent, and the ecosystem continues to suffer from rural monoculture practices and urban expansion of cities like São Paulo and Rio de Janeiro. Even so, the Atlantic Forest is home to endangered species of fauna and flora, such as the golden lion tamarin and Pau-Brasil, and is responsible for providing clean water for about 70% of the Brazilian population (SOS MATA ATLÂNTICA, 2018, p.16).

Brazil is signatory to international environmental commitments, such as the COP 21, the 20 × 20 Initiative and the Bonn Challenge. One of the commitments accepted is the reforestation of 22 million hectares by 2030, one million specifically in the Atlantic Forest (BENINI; ADEODATO, 2017). As part of the country's efforts to establish itself as a global reference for ecological responsibility, Brazil has also renewed its Forest Code, a legal instrument that regulates land use and protection of Permanent Protected Areas (PPAs) and native species. The code, among other things, requires Brazilian farmers to submit a Rural Environmental Registry (CAR), which allows the government to better control

6 deforestation practices. The state of Rio de Janeiro has 100% of records made (SOS MATA ATLÂNTICA, 2016).

Although there are forest conservation laws mentioned earlier, institutional capacity for implementation is weak and current restoration models are insufficient for achieve these goals. In addition, most fragments needing conservation belong to small landowners, who have limited financial resources and end up using land for non-competitive and unsustainable livestock and monoculture, which complicates the coordination of environmental conservation efforts.

1.1.2 Social Context - Baixada Fluminense Brazil's social context involves political crisis and economic recession, with 25% of the population below the poverty line, measured at R$387 (BÔAS, 2018). The Baixada Fluminense specifically consists of 13 municipalities and is considered the peripheral area of the Metropolitan Region of Rio de Janeiro, characterized by the lack of urban infrastructure, with a population close to four million people, where more than 51% are black female workers with low income (an average of 2.5 minimum wages.)

The region is in the critical buffer zone between the urban part of Rio and one of the last preserved areas in the Atlantic Forest (SOS MATA ATÂNTICA, 2018). Although the Baixada's environmental protection is essential to the maintenance of river basins, biodiversity and preventing natural disasters in Rio, the region's economy is and always was based on the exploitation of natural resources. The main industries of the Baixada continue to be exploitative and polluting: chemical, petrochemical, metallurgical, mining sand and minerals, gas and plastic production. Due to these industries, and combined with the unregulated occupation of land, the population of Baixada suffers from water and air pollution, toxic waste production, deforestation, soil degradation, lack of basic sanitation and inadequate management of solid waste (PEREIRA, 2013: pp. 4-5).

According to the IBGE (Brazilian Institute of Geography and Statistics - 2015), the municipality of Duque de Caxias, part of the Baixada Fluminense and where Sinal do Vale is located, registers as the nineteenth largest GDP (Gross Domestic Product) in the national ranking and the second largest in the State of Rio de Janeiro. On the other hand, of the 92 municipalities that compose the state of Rio de Janeiro, Duque de Caxias figures as the 46th municipality in the Human Development index (HDI / IBGE - 2010). To say that this region lacks in urban infrastructure means that there are, in quantity and quality, insufficient day-care centers, schools, health centers, hospitals, public transportation (in the Baixada Fluminense we find one of the most expensive bus passes in the country) and basic sanitation.

Duque de Caxias receives funding from the National School Feeding Program (PNAE), and also invests its own resources. The supply comes from companies who are also responsible for the supervision of school units through meetings with the Municipal Secretary of Education. In Brazil, Federal Law No. 11,947 / 2009 foresees that 30% of

7 purchases for school feeding come from family agriculture. So far, until 2015 only one business cooperative has provided food for school lunch, and only for a few school units. In 2014, only 6.5% of the products acquired were from family farming. Individual farmers can not compete for lack of documents required in the process.

Although the majority of the population of Duque de Caxias has little contact with nature and is not familiar with the Mata Atlantica, a portion of the municipality is located in the Environmental Protection Area (APA) of Petropolis, which was the first of this type (APA) of federally sanctioned protected areas in Brazil. Most families have unhealthy eating habits that are copied by children, and very little of the typical menus is related to the biome and foods that are locally produced. In some neighborhoods, especially in the neighborhoods of the 4th District, which is the most rural area, one can still find residents who grow small vegetable gardens and spices and who are knowledgeable about medicinal herbs. Sinal do Vale has already carried out a survey on medicinal plants in the neighborhood of Santo Antônio, which revealed that knowledge exists in the older population and needs to be recovered and transmitted to the new generations.

1.2. Sinal do Vale

1.2.1. Sinal do Vale’s Context

Sinal do Vale, one of the ten initiatives chosen to be part of the IUCN incubation program, seeks to be a global learning center for regeneration.

The organization is located in an Environmental Preservation Area, between the outskirts of Rio de Janeiro (Baixada Fluminense) and what remains of the protected Atlantic Forest, in the Santo Antônio Valley in the municipality of Duque de Caxias. This is a context of conflicts where, on one hand, there are threats to the Atlantic Forest, which is already the second most threatened biome in the world, and on the other, there is a lack of socioeconomic opportunities for the surrounding population, with lack of services and infrastructure being aggravated.

Physically, Sinal do Vale is a property of 173 hectares embedded in a valley surrounded by the tropical ecosystem of the Atlantic Forest. This is a region that during the 19th century underwent an intense process of deforestation due to activities of mining and coal production, coffee monoculture and cattle raising, all leading to soil degradation. Today, with natural pools, forests and trails, Sinal do Vale is a place that seeks to regenerate ecosystems, communities and individuals through inspiring relationships and learning experiences.

8 1.2.2. Mission and acting

Within the scenario addressed, Sinal do Vale arises with the mission of building more resilient communities and regenerating ecosystems by empowering local and global change agents. To achieve its mission, it focuses on three main pillars of action: socio-environmental regeneration projects, educational programs and hospitality.

The organization seeks and prototypes solutions for the regeneration of communities, food and forests, disseminating not only knowledge, but also products and services for conscious markets. It is an experiential learning place where transformation agents can connect in search of growth and disruptive solutions to a complex world and make a difference in their communities.

Sinal do Vale is also a pioneer in creating knowledge for regenerative places linked to nature and committed to personal, interpersonal, and collective transformation. That is why it provides spaces and services for group meetings, which facilitate the connection and inspire engagement between participants and nature.

Sinal do Vale is also known as SINAL - an acronym for Synchronicity, Innovation and Joy - three fundamental principles of the initiative. As a vision, SINAL seeks to be a catalyst for tangible corporate and environmental changes, both in its local community and in the global community. This is done by offering projects and services that respond to the challenges of social and environmental regeneration, providing leaders, social entrepreneurs, students and volunteers from all over the world a space for dialogue and practical experimentation in the field of sustainability.

1.2.3 Sinal do Vale’s History

CEMINA e REDEH

SINAL was founded in 2011 by CEMINA and REDEH (Human Development Network), both which have three decades of experience in social and environmental projects throughout Brazil. REDEH’s Adapta Sertão project, for example, regenerates the Caatinga ecosystem in the interior of Bahia and generates income for local women through a cooperative that produces frozen pulp of regional fruits. In addition, the project Adapta Mata Atlântica, located in Brejal in the state of Rio de Janeiro and also managed by REDEH, created the first payment system for environmental services, managing to reforest 30 hectares of degraded areas, protecting 30 hectares of conservation and generating income for rural owners.

9 Sinal do Vale

Since SINAL’s founding, volunteers and social entrepreneurs from around the world, together with the local community, have worked together to co-create and implement practical solutions to regenerate soils and forests and to grow and process local food in an ecological way. SINAL supports regional food chains by growing their own food in organic gardens and experimenting with agroforestry. In addition, 3000 trees were planted on its property through an innovative and efficient method called Natural Assisted Regeneration in partnership with the State Environmental Institute (INEA).

SINAL has been active in the Santo Antônio community since 2007 in education and sustainable infrastructure. It has developed numerous initiatives with the Hervalina Diniz State High School and the Homeowners’ Association. Over the years, SINAL has implemented several educational projects. In 2013, it received support from the Criança Esperança Fund to work with local schools.

Finally, SINAL’s hospitality branch was created with the aim of bringing leaders and entrepreneurs together in an environment that cultivates meaningful dialogue, more authentic relationships, and consequently innovative solutions and new partnerships. Today it is already recognized as the second destination in Brazil and the 18th in the world to receive the Global Ecosphere Retreat Certificate.

1.2.4 Sinal do Vale’s Team SINAL has a diverse community that makes up its staff, each contributing with complementary abilities to different aspects of the organisation. The team is made up of full-time local employees from the community of Santo Antônio, full-time Brazilian or international resident coordinators and technical experts. Below you can find a brief introduction to the main contributors to this specific initiative.

● Thais Corral is the founder and director of Sinal do Vale. Besides SINAL, she has founded two different NGOs in the field of sustainability and women empowerment and has three decades of experience in the field of sustainability and global leadership. ● Jorge Nava is a biologist and technician specialized in the regeneration of degraded areas, permaculture zoning design, organic composting, regenerative agriculture and agroforestry. ● Simone Marinho is an expert in creating natural, local, healthy, functional, vegetarian food and has taught many courses in this field. In addition, she has developed innovative fruit processing methods. ● Annia Costermani Visconti is the finance and business development coordinator at Sinal do Vale. She coordinates the financial administration of the organization and the development and implementation of socio-economic projects for the integral regeneration of ecosystems and community. ● Katie Weintraub is the partnerships and educational programs coordinator at SINAL. Katie coordinates SINAL’s institutional, government, and university partnerships. She works closely with Thais in supporting the development of

10 multi-stakeholder strategies and synergies for community and ecosystem regeneration. ● Johanna Barba is the communications coordinator at SINAL, responsible for producing visual and written content and managing external communications streams for SINAL’s various communities. She is also responsible for the development and maintenance of SINAL’s environmental impact indicators and monitoring systems.

1.3. Project

Throughout SINAL’s years of experience working in the field of sustainability, it became clear to the team that a systematic solution for restoration of soil and forests needs to include the power of business and the markets, as the greatest difficulty has always been the lack of a sustainable financing system for the ecosystem regeneration efforts. This new systematic solution begins with two prototypes, one of landscape management in the region that uses organic agroforestry techniques in an economically viable and scalable way, and another of regenerative cuisine, which promotes the processing and consumption of healthy, regional, zero-waste food. When combined, these two prototypes allow the creation of a market-driven regeneration model (MDRM) for the Baixada Fluminense and the Atlantic Forest.

In the process of construction and feasibility of such prototypes the intention is to train landowners and women of the region, creating a value chain that gives them public access to the markets, thus allowing them to have their lands regenerated and become self-sufficient financially. The brand Frutos da Floresta is the first step in this process, with healthy organic and regional products that are created in a way that also regenerates and conserves the soils and the forest in which they are being cultivated. The first product of the line is the green jackfruit and its byproducts, abundant in the region.

This business plan then emerges as a study of the viability of the prototypes, working more specifically on the idea of ​​processing the green jackfruit as an alternative to achieve financial sustainability. The study also has the role of identifying potentialities and challenges for achieving the desired solution.

In this way, the goal is to create a Social Business that use the line of healthy and regional organic processed fruit products, the green jackfruit specifically, locally grown in agroforestry or extracted in a sustainable way directly from the Atlantic Forest. The fruits will come from local rural landowners who are encouraged to replicate the model of regeneration of soils and forests of SINAL in their own properties while generating income.

11 2. Products For the project the green jackfruit and its by-products were chosen for several reasons. Firstly, it is a fruit that exists in abundance in the region and is seen as an invasive species, believed to prevent native trees from growing and is even considered dangerous by its size. However, as discussed throughout section 4.2., there are preliminary studies, including the one by Yuri Leite, that argue that jackfruit trees play a significant role within the Atlantic Forest because it creates territory that is conducive to other (even climactic) species to emerge. While jackfruit tree has this role in the region, its fruit can be used for a wide range of culinary options, usually linked to the substitution of meat for its neutral flavor, adaptability and easily modifiable texture. The by-products analyzed are as follows:

● shredded jackfruit (jaca desfiada) ● Bast (entrecasca) ● Kernels (miolo) ● Pulp (polpa) ● Nuts (castanha) ● Flour (farinha)

Images 1 to 6 in Attachment A show each of these by-products. In order to get a sense of the variety of use of the jackfruit, in its shredded form it can, for example, be an ingredient of vegetarian drumsticks (coxinha), more widespread already in the markets of natural food and vegetarian / vegan. Another option is the use of the binder to make hamburgers or dumplings, as shown in figures 7 and 8. The crumb can result in a steak, present in image 9. These are just a few examples of the versatility of using the green jackfruit as an ingredient, that can also imitate shrimp and salami.

Some characteristics and benefits of Jaca Verde can be mentioned:

● Immunity: Jaca is rich in vitamin C and has antioxidants that increase the function of the immune system. ● Energy: Contains high amounts of carbohydrates and calories, simple sugar, such as fructose and sucrose, and therefore provides a fast boost of energy; ● Protects from Cancer: rich phytonutrients and flavonoids. It also has antioxidants, which act against oxygen free radicals that cause serious damage to the cell's DNA, making it the normal cell in a cancer cell; ● Blood Pressure: Contains potassium needed to keep sodium level low, thereby maintaining electrolyte balance which helps control blood pressure, as well as reducing the risk of stroke and heart attack; ● Improves digestion: rich in fiber, it is a natural laxative, making the body work better and digestion becomes easier. ● Eyes: Contains vitamin A, an important nutrient for eye health, prevents retinal degeneration and still protects against cataracts.

12 ● Skin and aging: once again, Jaca acts against free radicals, slowing down the aging process. In addition, it keeps the skin moisturized, looking beautiful and healthy. ● Bone: increases the density of calcium in the bones and strengthens them, thus preventing osteoporosis.

3. Theory of Change

Theory of Change is a tool whose goal is to articulate the organization's long-term purpose, identifying which changes it wants to promote and what conditions are necessary for such changes to be achieved. For Sinal do Vale’s business model it was defined that the long-term impacts aimed are:

● Maintenance and renewal of forests the in the green belt of Petrópolis (Protected Area) ● Creation of a production process and value chain that addresses the growing health food market, which provides income for SINAL and participating local communities. ● Increase environmental awareness and healthy eating in the local community and the end consumer.

Next, it is necessary to analyze what are the required conditions for the aimed impacts to be achieved. The direct and intermediate results to the organization's performance have been mapped and are explained below.

Intermediate results:

● More conscious owners: For sustainable forest management to be achieved, owners need to be more aware of how to use their land in an economically viable and environmentally friendly way. ● Greater preserved area that contains ​​jackfruits: With this preserved area not only the impact connected to the maintenance of forests is achieved, but also it becomes possible to work with the awareness for the final consumer, showing that a healthy and positive diet is possible. ● Development of financial sustainability for SINAL: when the industrial processing of green jackfruit and the courses become financially sustainable, the viability of a regeneration/conservation model for the forest is validated.

Direct results:

● Development of sustainable awareness for land owners in the APA of Petrópolis. ● Technical and commercial cooperation with Taquara Park Association (with local producers that live in the region): so it is possible not only to increase the preserved area of ​​jackfruits trees, which can be inside the park, but also to

13 increase the awareness of the local community in sustainable practices. ● Sustainable and productive management of jackfruit trees in the forests inside the Baixada Fluminense green belt as a way to increase the preserved area of ​​jackfruits. ● Financial return for Sinal do Vale: tgenerating income through an economical activity. ● Development of the local food economy. ● Inclusion of the industrial processing of green jackfruit in Sinal do Vale’s curriculum of formation: this being another source of income for SINAL, therefore, also assis its financial sustainability.

In order for the described results to be achieved, other activities are necessary to be implemented first. These are concentrated in three main axes:

● Sustainability courses for property owners and the surrounding community, increasing the public's awareness of forest and food system regeneration. ● Partnerships with technical and conceptual knowledge in regeneration that will allow Sinal do Vale to establish the industrial project of green jackfruit through sustainable and productive management. ● Production and commercialization of green jackfruit products, with emphasis on Sinal do Vale's sustainability, the relationship with local economy development and its training expertise.

Finally, these lines of activity need resources, tangible and intangible, to get them up and running. These features, mapped and displayed below, are not necessarily already available in the project framework:

● Partnership with Sinal do Vale ● Local jackfruits ● Trained industrial team ● Plant location (within Sinal do Vale) ● Marketing team

Having this framework maped allows actions to be taken, both to seek the resources needed for the project, and to define which indicators are able to track the results and the impact of the organization.

14

15 3.1. Indicators

The tool for defining and monitoring performance indicators has been greatly improved to encompass the measurement of social and environmental impacts together with indicators of economic and financial performance.

The linkage of the project indicators with the Theory of Change aims to measure and set goals for items that are aligned and converge to the change that SINAL aims to cause. Precisely for this reason the indicators are also allocated in the graphical representation of the Theory of Change presented in the previous item.

In this phase of the study, the following indicators were identified as relevant to the project’s evolution. Regular measurement and analysis can lead to improvements and refinements to generate the expected results of this management tool.

List of indicators:

1. Kilos of jackfruit sold 2. Numbers of properties that supply raw material to the factory from Frutos da Floresta with adequate management and sustainable practices 3. Total area involved with the Frutos da Floresta factory 4. Number of people who took the course of sustainable environmental practices 5. Number of owners or people responsible for the properties that took the sustainability course in Sinal do Vale 6. Income for properties involved with Frutos da Floresta 7. Financial turnover of the Frutos da Floresta brand 8. Financial return for Sinal do Vale

4. Market Analysis

4.1. Study about the market segment

Secondary data search has been done to look for other organizations that are present in the industry and can serve as a source of inspiration and future partnerships. The table in Attachment B contains the complete mapping that was divided as follows:

4.1.1. Rio de Janeiro

Reforestation: Organizations that work through a more legal process (legislation and licensing, such as INEA) have been mapped along with others that perform rehabilitation of degraded areas, research and educational projects with farming families to generate income connected to reforestation and tree nurseries, such as the AMLD.

16

Agroforestry: Organic farms have been mapped in the state of Rio de Janeiro, they produce with agroforestry productive systems. There is also Tiba that has a study and educational role within the area and CETAR, through which Roberto Lamego developed ecologically sustainable and economically attractive solutions for growing trees for harvesting.

Education in agriculture and entrepreneurship for farmers: Organizations offering training in the field such as UFRRJ and that can do it with agroecological and agroforestry (FANGRAM) guidance. Others also contribute to more entrepreneurial training such as SEBRAE, which can also happen through technical advice or vocational training for farmers.

Cooperatives and Associations​: Some cooperatives and associations have been mapped in the state of Rio de Janeiro that produce organic foods and aim to encourage small farmers. Among the mapped ones we can highlight ABIO that organizes organic food fairs and also has certification process and the Rio de Janeiro Ecological Network that has consumer groups that make collective requests for farmers in the agroecological / organic model.

Industrialization and Marketing: ​There are already organizations like Organics Net and Organics Brazil that seek to increase the access of organic producers to the local and international markets. In addition, there is a certification front that is important for strengthening the industry. Also seeking this consolidation, BRASILBIO assumes an important role in the interlocution with the government, advocating for the organic movement.

4.1.2. Projects in Brazil

Organizations outside the state of Rio de Janeiro have been mapped out to serve as inspiration and networking, among which some can be highlighted:

● Adapta Sertão: Conexion with different actors in the development of small-scale agricultural solutions that guarantee greater food security. It is a source of inspiration in the construction of the value chain as a whole. ● Agenda Gotsch: Inspiration as the one who brought the concept of agroforestry and permaculture to Brazil ● Fazenda da Toca: Farm that uses agroforestry methods to produce grains, fruits and eggs in an agroecological and regenerative way. ● Centro Ecológico: Project that has more than 200 families organized in cooperatives and who market their products in local markets. ● Mãe Terra and Native: they achieve a process of greater industrialization of food, especially Native focuses on allying high technology with respect to the soil, forests and animals.

17 Some of the mapped organizations work specifically with green jackfruit, being located in particular in São Paulo. These commercialize snacks and tasty meals that use this ingredient, some in a industrialized way.

4.1.3. International Projects International projects connected to jackfruits have been mapped out, namely "The Jackfruit Company" and "Uptons Natural", which focus on the production of frozen and ripe fruit or with different seasonings. In the first case, more than 350 farming families are involved in the value chain.

Other organizations have also been mapped in the already identified segments, that is, some more focused on research on the sector and others on production using local ingredients and small farmers. Among these is that Guayaki, which has the production of mate grass, are already partners of Sinal do Vale and were a inspiration for the project.

4.2. Study about Jackfruit in the region

According to a study carried out by Yuri Leite, a biologist, in Brazil the jackfruit was historically introduced and currently its distribution encompasses practically all the national territory, whether colonizing open areas or forest areas, both associated with anthropic environments. In Rio de Janeiro, it densely colonizes Atlantic Forest edge areas and is found in some Integral Protection Conservation Units such as Tijuca National Park and Biological Reserves of Poço das Antas, União and Tinguá.

Considered a large tree, reaches more than 10 meters in height, its trunk can exceed 1 meter in diameter. A well developed jackfruit tree can produce up to 100 fruits per year, its fruit being one of the largest known. The most abundant variety in Rio de Janeiro (the hard jackfruit) produces the most fruits, some of them weighing more than 30 kilos. Its wood is used for naval constructions due to its capacity of resistance in water and, in Bahia, furnitures are made with the varieties of cultured jackfruits (Chaves 1967). (Abreu and Rodrigues, 2005, p.2 and 4)

Within Sinal do Vale, a field research was done by Yuri to identify and categorize individuals of jackfruit trees in the middle of the forest or on the edge of roads and buildings. For the analysis, tree stem measurement methods were used, as well as trunk oxidation level, organic horizon formed under the tree canopy, observation of the buds and buds left by the last vintages, bifurcation level, relief, proximity to the road and others bio-indicators that may have been appropriate for analysis. Next came the data analysis, in which the individuals were grouped and classified according to their estimates of age, production, variety and environmental context. Presentation with more complete results can be found in Attachment C.

Sinal do Vale’s property is in the midst of the Atlantic Forest, with a hot and humid climate, low altitude (foothills) and accentuated reliefs. For the most part, the forest 18 fragment of the locality is in an advanced successional stage of secondary forest. The Jackfruit trees in the property of Sinal do Vale, are most often in the border areas with strong antropic presence. Its adaptation to this climate is vigorous and its reproduction very effective.

Jackfruit, a species that occupies the canopy of the forest in the Atlantic Forest and fast vegetative growth, quickly created a shady environment, which allows the creation of new conditions and the emergence of other species of different strata and life cycles.

The effects of jackfruit perceived in the region were:

● The jackfruit tree has great facility of establishing itself in the slopes and fulfills a fundamental function of diminishing the possibility of deflagration of mass movements of these areas. ● It is a great producer of organic soil. The amount of organic matter produced and deposited on the soil significantly increases the organic horizon of the soil, being the main source of nutrients for the predominant class of soils. ● It can be said that Jackfruit trees also "accelerated" the metabolism of the forest, due to the carbon / nitrogen ratio in its fruits, which favors the rapid decomposition of the biomass. This metabolism is essential so that there can be a rich exchange between the individuals of the vegetable kingdom present there. ● Under the Jackfruit trees the decomposition of the fruits favors the micro and macro fauna of the soil, which enrich the same. It is a great source of food for small, medium and large animals. ● Around a large Jackfruit individual, the presence of "native" species in the lower strata is predominantly present. In the future, when the tree leaves the system, these species will reach higher strata, and thus the return of an Atlantic Forest composed of a small part of its "original" species is possible.

Overall, 80 individuals of jackfruit trees were identified in the part of the property that was mapped, 63 of which were productive. The average productivity time in the system varies from 60 to 80 years, and its production starts from 5 years of life of the jackfruit. There are varieties of hard, soft and butter jackfruits. Inside the property the predominance is of hard jackfruits, with 42 individuals, followed by 7 soft jackfruits and 4 butter. For the processing of the green fruit, it does not make a difference the variety of the fruit, only when mature that differentiate. By individual it is estimated an annual production of 10 to 50 fruits with an average weight of that varies accordingly to the age of the jackfruit. When young, it is around 5 to 10kg, when adult of 15 to 30kg and when elderly of 10 to 20kg.

The distribution of jackfruits according to age is shown in the graph below:

19

Finally, it is necessary to work with the appropriate management of the species, which is essential to allow the Atlantic Forest to return to its "original" environment. Different management forms were described considering 3 possible scenarios, which are better described in Attachment D:

1. Late secondary forest or climax environment, with individuals of old jackfruit, with or without the presence of other "native" species / individuals around the jackfruit tree

2. Environment where there is the predominance of fully active jackfruit individuals

3. Environment with the predominance of young jackfruit individuals, who practically do not produce fruits.

4.3. Study about the consumer market

4.3.1. Influencers

Several influencers were interviewed for their role in restaurants and associations, for example. The purpose of the conversation was to identify their visions about the market segment and the challenges and opportunities associated with jackfruits. The profile of the interviewees is as follows:

Name Organization Description

20 Daniel Biron Teva Vegetarian and organic restaurant.

William Welp Comida da Online collaborative shopping network that enables new Gente forms of consumption, narrowing relationships between those who consume and those who produce. William is also a producer of organic tomatoes and restaurant owner in Duque de Caxias.

Paulo Aginaga Abio Association of organic farmers of the state of Rio de Janeiro. Organizers of organic fairs in Rio de Janeiro. They also work with marketing support for producers and are certifiers of organic farmers.

PNAE National School Feeding Program (PNAE) offers school feeding and food and nutrition education actions to students of all stages of public basic education. 30% of the value passed should be invested in the direct purchase of products from family agriculture.

Miriam Rede Ecológica Social movement that aims to promote ethical, solidary Langenbach and ecological consumption. It occurs through collective purchases, interaction between producers and consumers, communication and training and integration with social movements.

Guilherme Prana Vegetarian restaurant and delivery whose mission is to Tavares break the paradigm that vegetarian food is not tasty.

Teresa Corção Instituto Aims to promote the improvement of the food quality Maniva of rural and urban societies, to add value to the agroecological family farmers through the gastronomy and to favor the local biodiversity. Network of ecochefs.

Clarisse Ivo Gastromotiva OSCIP that seeks to transform the lives of people into social vulnerability through food. Training Course in Cuisine and Gastronomic Entrepreneurship. Canteen for population in social vulnerability. New: merchandise products, are beginning to make food products with donated ingredients that would be waste.

Mariana Dalla Mr. Veggy Producer and distributor of wholesale vegetarian Vechia products. Founded in 2004 have evolved into the focus of frozen products. Mission: to produce tasty and practical vegetarian frozen products.

21

Market Influencers have talked about the market growth in the last decade, a tendency seen globally. As market, the vegetarian / vegan one is included as well as the organic. Even with the remarkable growth, the influence of the Brazilian crisis of the last years has also surfaced on the sector, reducing the demand for organic and vegetarian / vegan products in relation to previous years, which only recently returned to the rhythm. One example of the resumption was the increase in vegetarian restaurants in Rio de Janeiro, which rose from 5 to 15 in the last two years.

Despite the clear growth, which presents itself as an opportunity, it is still a small niche and associated with a specific public, in the case of retail products the demand is mostly of women of classes A and B. As an alternative to expand the scope of the model was suggested acting jointly to PNAE, thus allowing entry into the C class market and impact not only on affected children, but also on government policies in the segment.

Accordingly to influencers, the clientele is divided into two types: trend consumers and idealists / activists. The first group, according to Paulo from ABIO, consumes due to the image associated with this growing “trend”, the second group will always buy organic because it believes in the concept and takes time to participate in other activities, such as volunteer work and meetings, according to Miriam from Rede Ecológica.

Another aspect brought up during the interviews is the need to focus on the quality of the product, since the consumer seeks more quality and taste than vegetarian or vegan foods, and the connection with a socio-environmental project is a secondary factor. Daniel Biron of Teva comments that customers go to the restaurant looking for good, creative, innovative food and a cool environment, not vegetarian or vegan foods.

Although there is acceptance of innovation, it was suggested to focus on what already exists in market demand, which is not necessarily associated with green jackfruit, being connected to several local organic fruits, for example. According to William, from Comida da Gente, there is a lot of demand in Rio de Janeiro for organic products supplied by local producers.

The demand for greater supply of organic is related to the lack of constant supply. According to Guillermo from Prana, they buy when possible organic and regional, but lack of supply is impeditive. Mariana of Mr. Veggy also comments on the difficulty of logistics and distribution in this process that can be fatal in the case of frozen food, for example.

Finally, the market also needs to break the prejudice associated with the jackfruit specifically, identified by William, which can be done with branding and storytelling, according to Teresa of the Maneva Institute.

22 Innovation

When questioned about the menu offered in their restaurants, interviewees from Teva, Prana and Gastromotiva mentioned the daily or monthly changes in their menus, which require a level of adaptation and flexibility of delivery. This is a relevant factor that helps to justify the focus on the mentioned delivery guarantee, requiring consistency of product quality and ability to deliver the required quantity. Also associated with the supply, the need for approval was raised, in the case of PNAE is by nutritional support by the School Feeding Council and in the Rede Ecológica is a joint decision on the entry of a new product / producer.

The demand for jackfruit obtained different views. William comments that it is not necessary to create new products that have not yet been demanded and the focus should be on offering products that consumers already want. At the same time, Mariana affirms that this is a market very lacking of new products, so innovations are positive in this scenario.

Finally, the jackfruit itself also brings aspects not unanimous since it is seen by some interviewees as a difficult ingredient to work on, at the same time that is unknown by others, but has a strong attraction connected to its history that passes from the role of villain to a friend, Teresa from the Maneva Institute comments.

Price, Volume, Distribution and Business

The volume used and purchase price is varied. A restaurant can pay R$ 20.00 per kg and consume 10kg of processed jackfruit per month (Teva) or pay R$ 30.00 per kg of drumstick (coxinha), with a consumption capacity of up to 500 kg per month (Mr.Veggy). To make the business sustainable financially it is necessary to think about new sources of revenue and the PNAE is an alternative that, investigated in more details, has a fixed price and quantity by the city hall with high demanding volume, but lower price. For this to be a possible source it is necessary to participate in a public call in which only regional cooperatives can respond.

As for the distribution, it has already been mentioned that it is a central aspect in the success of the business, since it is perceived that demand is not so stable and short delivery times and constant quality are required, which can lead to higher costs that would make access difficult. The model's sustainability is dependent on local (regional) economy and is, according to Teresa, the most difficult aspect of the business.

Therefore, business itself depends on how the distribution will be defined to meet variable demands and also account for other challenges such as the seasonality of the product and bureaucracy of the state of Rio de Janeiro, as raised by Clarisse Ivo.

23 4.3.2. Potential clients (restaurants)

Responsible for restaurants in Rio de Janeiro were interviewed to understand the knowledge about the green jackfruit, its use or substitutes and if there is interest in the ingredient. The list of interviewees follows below:

Name Establishment Description

Flavia gaia art & cafe Main products: focus on natural cooking, organic products and healthy food Sales model: cafe & bistrot

Marcelo Tata Inti - Healthy cuisine restaurant with vegan and Culinária vegetarian options Saudável Sales model: restaurant and shop

Patricia Naturalie Bistrô Main products: gourmet vegetarian cuisine Sales model: restaurant

Ana Claudia / Veganza Main products: gourmet vegetarian cuisine Eduardo ou Johan Sales model: cafeteria and shop

Ana Bio Carioca Main products: gluten-free vegan cuisine Sales model: restaurant

Açougue Vegano Main products: vegan cuisine Sales model: delivery of vegan products

Cláudia Veg Prime Main products: vegan cuisine Sales model: delivery of vegan products

Luciana Casa Vegana Sales model: vegetarian / vegan restaurant Caminho do Mar

Mariana Mr. Veggy Sales model: wholesale production and distribution

Cláudia Sabor Saúde Main products: ovo-lacto-vegetarian cuisine

Aline Paixão Vegan Sales model: restaurant and delivery

All the interviewees said they knew the green jackfruit and more than half used it, whether on a regular basis or not. Among those who did not use it, mention was made of the lack of regularity in the delivery and the very laborious processing as justifications, there was no aversion to the product.

24 When those who already used the green jackfruit were asked about their satisfaction with the supply, two said they were satisfied, which did not exclude new suppliers, and one was not satisfied. Also among those who already use the ingredient, the informed purchase prices vary from R$10 per kg to R$35/40 when the jackfruit is already shredded, price also accepted by the association with a social project.

The ingredients mentioned as substitutes were: chickpea flour, lentils, beans, shitake and soybeans. However, most restaurants have a large volume of new dishes, either because of its menu that changes daily or because it is partially rotating, which shows the opportunity for introduction and new uses of the jackfruit. Finally, when questioned about the interest in getting to now new options derived from jackfruit, all the respondents gave a positive answer, either to receive income or to meet suppliers specifically of processed jackfruit.

The table below represents in more detail the information regarding price and volume of consumption of jackfruit and its substitutes:

Establishment Amount Price (Jackfruit) Others (Jackfruit)

gaia art & cafe 2kg per plate per R$20,00/kg day (shredded)

Tata Inti - Culinária 10 jackfruits per R$10,00/kg Buy in farms process in the Saudável month (processed) kitchen R$3,5 (coxinha)

Bio Carioca Chickpeas as a substitute. R$79,00 (for 10kg)

Açougue Vegano 34,9 for 500g Substitutes are chickpeas, (selling price) lentils, beans and shitake

Veg Prime Substitutes are soybeans, beans and lentils. It consumes about 30kg of each product per month.

Casa Vegana Use only on R$35,00 to Breadfruit Caminho do Mar specific dates R$40,00/kg (shredded)

Mr. Veggy Potential of R$30,00/kg 500kg per month

25 Paixão Vegan 360kg per month

5. Study of stakeholders

5.1. Producers and Beneficiaries

People who own or care for some of the land around Taquara Park were interviewed with the purpose of understanding in more depth how is the land use and the relationship with it and the jackfruits of the region. This audience was chosen because of the cost associated with the interviews, but also because of the focus among the project’s stakeholders. Although other residents in the region are relevant, it is understood that the work carried out by SINAL already has a positive impact on them and must continue.

Name Property size Qt. of Jackfruit Other activities in the (ha) trees property (approximately)

Jonas 72 30 production of seedlings, farm of tilapias (fish), cupuaçu, visits to the place

Antonio 10 15 farm of tilapias (fish), bees, chicken

Luciano e 2 10-50 chicken, bees, seedlings Antonio of cupuaçu

Arlete + 72 + 100 banana, cupuaçu, pupunha, seedling, intends to start selling

Paulo 10 100-300 cupuaçu, açaí

Walter 4.8 4-5 aipim, chickens, fish, turkey, goatling, vegetable garden (as a hobby)

Jair 15 70 banana and banana products

The lack of concrete data regarding jackfruits is a perceived reality and one of the interviewees especially commented on the desire to do a mapping and evaluation of jackfruit trees on his property. The Taquara Park appeared as a rich source of jackfruit feet, since, according to Luciano, between 300 and 400 feet are on the way to the park’s 26 waterfall. About the species, during the interviews was perceived a negative view about it, seen as invasive and plague, and even when it is commercialized or consumed, is always mature, not the green jackfruit.

The majority of land is registered in the Rural Environmental Registry (CAR), which is an instrument to assist in the process of environmental regularization of rural properties and possessions. For this registration is carried out a survey of georeferenced information of the property, delimiting different areas of conservation, social interest and public utility. In this way it is possible to calculate the values ​​of the areas for environmental diagnosis that assists in the planning of the rural property and in the recovery of degraded areas.

Some people interviewed also commented on the National Program for Strengthening Family Agriculture (Pronaf), which finances individual or collective projects that generate income for family farmers and land reform settlers. The program has the lowest interest rates on rural finance, in addition to the lower rates of default among the country's credit systems. It is with the help of EMATER that this credit is monitored, this being a program some owners benefit from, even in cases such as Antonio's, which claims to need more technical help.

Also, according to Jonas, who is the president of the Association of Producers of Taquara, most properties have no productive activity. Throughout the other interviews the plantation, whether for sale or not, of cupuaçu, guava, açaí, banana, pupunha, aipim and seedlings in general was mentioned. In addition, the breeding of tilapia, chickens, bees, turkeys and goats also appeared as a whole for their own consumption. Even though most of them do not have productive use of land, interest has arisen in some interviews, whether for people interested in buying what is already produced (Arlete) or for ways to become productive (Paulo).

The relationship with the forest was mentioned very positively, people interviewed commented that they were born and grew up in this environment or that they decided to leave the cities seeking such tranquility and connection with nature. In this scenario it becomes more natural to avoid chemical additives that are not used in most of the properties, except for Paulo who states the desire to start using NPQ and chemical fertilizer in the plantation.

The evolution of the talks led to the elaboration of the Term of Technical and Commercial Cooperation (Attachment E) between Sinal do Vale and the Association of Agricultural Producers of Taquara (APAT) with the objective of establishing a cooperation aiming at the development of research, experimentation and implantation project of the management of jackfruits, in a sustainable and productive way, through joint actions aimed at the recovery of the Atlantic Forest, the promotion of healthy food and income generation in the municipality of Duque de Caxias.

27 6. SWOT Analysis

In order to understand the opportunities and challenges related to this Business Plan, it is necessary to analyze the market scenario in which Sinal do Vale is inserted and to understand the relationship of this scenario with points internal to the business. For this, a SWOT analysis was performed, a matrix that analyzes the internal strengths and weaknesses of the organization and the opportunities and threats related to the external environment of the organization. The consolidated result is in the image below and is also described in more details beneath the image.

6.1. Strengths

The main strengths identified, present in the organization, are related in the first place with the abundance of Jackfruit trees in the land in which Sinal do Vale is located and in the area around, being this a primordial point considering that the green jackfruit is the raw material of the processing that is studied. 80 individuals of jackfruit trees were

28 mapped in part of the property and it is estimated that a harvest of more than 34,000 kg per year is possible. This number refers to a very small portion of the potential of the region that covers Sinal do Vale, Taquara Municipal Park and neighboring properties.

Another strength of the organization is the insertion with the community. A number of actions have already been taken, not only with the community, but also with the city council, generating a local credibility associated with this community interaction (with people and institutions). This is an essential point in building trust that will allow a propagation of the model of production and processing of green jackfruit, generating benefits for both parties. In addition, not only the surrounding community is a force, but also the employees connected to Sinal do Vale, that already have knowledge and field experience, a positive point at the moment of implementation of the business model.

The regeneration of the ecosystem is one of the main objectives of Sinal do Vale. In this scenario already being a knowledge center for regeneration is positive not only for the know-how already possessed for its objective, but also for attracting new collaborators interested in the project and who clearly see the benefit of participating in the organization.

Finally, another mapped force involves the ability to access a collaborative knowledge network also derived from the interaction that Sinal do Vale already managed to develop with national and international institutions and their respective collaborators, forming a network with knowledge and involvement with the cause that can be mobilized and also allowing greater access to the financing network for the execution of the project.

6.2. Weaknesses

As weaknesses internal to the organization, the lack of industrial and market experience within Sinal do Vale was mapped. Therefore it is needed to acquire this know-how in other ways to achieve the intended business model, through active search for volunteers with that experience, for example. In addition, the distance from the urban centers and the conditions of the local road access configures a challenge of logistics. The distance from urban centers also manifests itself as weakness through the instability of electricity and supplies, a relevant aspect for the industrial processing of green jackfruit. Another point to be identified is that the industrial plant is designed for a product that is subject to seasonal harvesting, generating challenges in the marketing strategy, which tried to be circumvented through the byproducts of the green jackfruit and being possible a future adaptation to other raw materials like banana.

29 6.3. Opportunities

As opportunities, external aspects that influence Sinal do Vale in a positive way, the growing movement of consumption of vegan and organic products was mapped. In Brazil the organic sector grows around 20% a year (Avicultura Industrial, 2018) and the number of people who declare themselves vegetarian has grown 75% since 2012, reaching the level of almost 30 million Brazilians, according to Ibope research in partnership with the Brazilian Vegetarian Society (SOCIEDADE VEGETARIANA BRASILEIRA, 2018). Along with the growth of vegetarianism, restaurants also need to adapt and offer more and more options for this public, this being another opportunity for the commercialization of the processed green jackfruit.

In this same way, the Legislative Assembly of São Paulo approved Law No. 87 of 2016, which prohibits the sale and delivery of meat on Mondays in restaurants, bars, snack bars and cafeterias located within public agencies of the State, the project still awaits approval of the Governor of the State of São Paulo (O ESTADO DE S.PAULO, 2017) .

In an internet scenario, where information flows with increasing speed, people are also looking for changes and news more frequently, be it the so-called generation Y, Flux generation or change that affects all generations. The commercialization of foods produced from green jackfruit pleases this audience eager for news.

In addition, the search for projects that generate a positive environmental impact in a economically sustainably way has been fostered and invested. As an example, we have the calls of ICE BID, Institute of Corporate Citizenship (ICE) and the Inter-American Development Bank (IDB), which aims to support the development and structuring of impact businesses in Brazil. Another example is the Oásis program of the Grupo Boticário Foundation, which remunerates biodiversity-related environmental services, encouraging individuals to adopt adequate land use practices and preservation of natural areas.

Finally, another opportunity is the potential partnership with the Association of Agricultural Producers of Taquara (APAT) and Taquara Municipal Park, which has funds to eradicate the jackfruits in its territory and has showed interest in partnership to incorporate more appropriate management of the species.

6.4. Threatens

As a threat, that is, external events of negative influence in the organization, the difficulty of this market that is still in the beginning of expansion has been mapped out, so it may have a slower maturation time that would hinder the growth and market penetration of Sinal do Vale.

30 In addition, there is complete validation of the pasteurized and vacuum packaging and packaging process which has not yet been completed. although there was already a positive result in a 2 month test period. A possible negative result of the continuity of the test is a threat that would present great difficulties for the sustainability of the model, since the refrigeration was seen as very expensive. Other tests may be applied after the submission of resources.

Stakeholder Risk

All landowners who will serve as suppliers of production for the expansion of the industrial plant will have to comply with the rules and standards of sustainable harvesting and organic origination of the fruits, yet to be created together. This could initially be fought with resistance. Therefore, supply standards should be included as mandatory in the supply contract, and Sinal do Vale will provide the training and support necessary for landowners to meet these standards. These supply standards need to include a forest conservation / regeneration component and compliance with forest / environmental laws that will be gradually implemented in their own properties.

Reputation Risk

Local biologists and traditional forest engineers have an aversion to the jackfruit, commonly seen as an invasive species and generally preach for its eradication. Communication and public relations efforts must be made to change their mindset and prove to them that with the successful implementation of SINAL’s landscape management model, including sustainable agroecological management of the jackfruit, the tree can actually contribute to the regeneration of the Atlantic Forest.

Regulatory Risk

The environment for new ventures in Brazil is not ideal. Excessive and unclear bureaucracy, regulations are always a barrier for companies in any industry, especially in the food industry.

Market risk

The processed and by-product market for jackfruit is not yet established and has little penetration among consumers. This can raise communication costs to achieve the expected sales results. Therefore, the first commercial efforts will be spent on large players (restaurants) in the market that already has penetration with consumers in order to improve communication efforts to present the product to the market.

Competition Risk

Entry barriers for competitors are low. Therefore, there is a high probability of emergence of competitors in the market after the initial market stimulus in case of pilot

31 success. This fact in itself is aligned with the project objectives, as more areas and players would generate positive externalities and strengthen ecosystem regeneration is inserted.

7. Economic feasibility analysis

7.1.Premises

In order to analyze the economic viability of the project in the first place were established premises for the sizing of the factory and its production stages, which are as follows:

Premises for the dimensioning and planning of the plant and its productive phases The plant will be sized to process the minimum volume of 34 tonnes of green PRE-01 jackfruits during the seasonal period The factory space will be dimensioned in order to include a future expansion PRE-02 to double the productive capacity The factory will only be able to process green jackfruits for 7 months in the PRE-03 year (according to seasonality of the fruit) During the remaining months of the year the plant will produce products PRE-04 benefited from the by-products generated The green jackfruits will have to be processed within 15 business days after PRE-05 being delivered to the factory to avoid spoiling PRE-06 The plant should have a stock area that will store 14 days of green jackfruits The plant will not be sized or designed to process green bananas or any other PRE-07 input at first The byproducts of the processing of the green jackfruit will be used to PRE-08 manufacture vegetarian burguers and balls The factory will not be designed to produce anything that takes inputs of PRE-09 animal origin (eg. cheese) in order not to need a special permit The factory will not be designed to produce anything that delivers gluten in PRE-10 order to avoid cross-contamination PRE-11 The processing steps will be designed to process green jackfruits over 5kg The productivity of the factory will be based on the goal of processing only PRE-12 jackfruits above 5kg where it will be possible to separate the by-products The processing steps were determined with the goal of obtaining the best PRE-13 productivity and not according to the by-products The processing time of the kilo of balls and burguers made of jackfruits can PRE-14 be considered similar The productivity gain in the processing stages of green jackfruit will be PRE-15 projected only by supplying equipment

32 The storage areas for green jackfruit and final product shipment should be PRE-16 resized and designed for logistics operation The cost of water and sewage will be calculated based on the investment for PRE-17 abstraction and treatment of water The use of freezer or cooling chamber will be scaled until the evaluation by PRE-18 the food engineer validates that it is not needed The energy cost will be calculated based on the current energy tariff to subsidize the Economic and Financial Feasibility Assessment to deploy PRE-19 another energy source The pasteurization process does not require the use of cooling equipment PRE-20 because the product will be marketed at room temperature It will be up to the Nutritionist to confirm the shelf life of the product based PRE-21 on tests in laboratory The cost of equipment investments were made based on average market PRE-22 prices of recognized brands The cost of infrastructure investment was defined based on the plant area PRE-23 and resources needed to meet the sanitary standards The initial investment volume may vary according to the executive project PRE-24 drawn up as it is only an estimate of expenditures Taxes will be calculated dynamically according to the tax table defined by PRE-25 SIMPLES

7.2. Pasteurization

Relevant part of the project refers to the investment needed to make the plant work better. One of the items of this investment is about two cooking and pasteurizing methods, one that combines pressure cookers and convection ovens and another that uses an autoclave cauldron. As it is clear in the table below, even if the investment in the autoclave cauldron is a little higher this option has a significantly higher capacity and is, therefore, considered the best alternative.

Pasteurization is a relatively mild heat treatment in which foods are heated below 100 ° C. In foods with a low acid content (pH> 4.5), such as milk or liquid egg, it is used to minimize the risk to public health of pathogenic microorganisms and prolong the shelf life of food for several days or weeks. In acidic foods, such as fruits (pH <4.5), it is used to prolong shelf life for several weeks, eliminating deterioration micro-organisms (mainly yeasts and molds) and / or enzymatic inactivation. In both types of foods, only minor changes are caused to the sensory or nutritional value of food.

Analyzes of the major pathogenic microorganisms or deteriorators and bacteria were done to evaluate the procedure tested. The results are set out in Attachment F.

33

Both options consider pasteurization since, when budging the option without pasteurisation, it was perceived that the use of freezers would generate a very high fixed cost for the production.

7.3. Time Analysis

A chronoanalysis of all the stages of the processing process of the jackfruit and its byproducts was carried out along with an analysis of productivity gain with the addition of equipment. As a result we have an improved scenario from which it’s possible to obtain the number of people needed to operate the plant.

7.4. Personnel

Another relevant aspect of the financial projection involves the labor cost of processing the green jackfruit and its by-products. Therefore, according to the image above, the amount of time required to process 1 kg of green jackfruit per production stage was calculated. Full Time Equivalent (FTE) already considers that some workers can be hired

34 full time while others only for part-time or seasonal production. Initially it was understood that for the months of harvest, from October to April, it would be necessary 8.8 employees of integral form. From May to September, during the production of by-products, the amount of FTE required would be 4.3.

However, with some equipment and benchmarkings it is believed that it is possible to arrive at what has been called improved FTE which reaches 6.91 for the harvest months and 4.9 for by-products. This sizing also results in the total cost that varies according to the quantity of available jackfruit and per kg of by-product and benefited product

An important aspect of this project involves how to deal with seasonality so that each period does not require hiring and firing so many people. Holidays assume a relevant role in this scenario and follow the allocation below for 24 months:

7.5. Plant Location, Architectural design

The location of Sinal do Vale involves infrastructure difficulties such as lack of stability in the power supply. Precisely for this reason it came to question whether the factory should be located in this space. The definition was strongly associated with SINAL’s proposal as a whole, which with its educational bias aims to be a knowledge center in

35 forest regeneration. Therefore, the factory in its property assumes a relevant role so that professionals participating in SINAL courses can visit it and consider it a success case.

With the proposal of using the process of pasteurization and vacuum packaging and consequently the non-use of cooling in the production process, storage and distribution, the location of the productive plant in Sinal do Vale was considered the best option, according to the provisions of previous paragraphs.

Rio Consulting Group has developed the production plant for the processing of green jackfruit, with dimensions of 9m x 18m. All areas are designed to accommodate an increase in production that can reach up to 68 tonnes of green jackfruit per year. In addition, the entire flow of the production chain was designed so that there was no crossing of the production lines in order to comply with the good hygiene and food safety practices in the factory.

Below is an image of the layout prepared by the consultancy, which demonstrates the expected production flow, in Annex G complementary images including demarcation of productive areas and risk map are exposed.

Flow steps

01 Receiving

02 Weighing

03 Storage

04 Sanitation

05 Cooking

06 Manipulation

07 Weighing

08 Packing

09 Pasteurization or 05

10 Labeling

11 Storage

12 Expedition

13 Loading

L Discard Route

36 7.6. Investments in Infrastructure

As already mentioned, the project requires investment in equipment and infrastructure. Two scenarios were elaborated in the equipment part, one with pasteurization and the other without it. As shown in the image below, the option without pasteurisation would cost R$35.000 more than the option with pasteurization.

Regarding the infrastructure, two scenarios were elaborated, one with the minimum investment adequate to the production projections of 34,000 kg per crop and the other one with 25% greater investment, but already considering expansion capacity to double production.

The first manufacturing process consists of receiving the jackfruits that need to be weighed in order to allow the quantities delivered to be checked. An industrial scale is sufficient to carry out the weighing of all the green jackfruits received after they were picked. The scale does not have to withstand a very high maximum volume since the jackfruits should have an average weight of 10kg each. However, having a scale that supports a greater weight than necessary ensures less wear and tear and breakage of equipment parts.

The cooking process can be carried out both in pressure cookers and in an autoclave cauldron (picture on the side), and to make this decision it will be necessary to evaluate the efficiency of each one according to the factory demand, as discussed throughout item 7.2. The definition was to use the already packed cauldron, keeping the container temperature at 80 °C for 15 to 20 minutes in order to eliminate the bacteria.

37 At the end of the handling process, in order to measure the amount of by-products generated for packaging, a digital scale will be necessary to gauge the weight of the products that will go to the market. The process of weighing and label generation facilitates production control without errors in the recording of weights by a collaborator. At the end of the day, the labels of each by-product type are summed to generate the total volume produced to be entered into the company's production system.

A low cost packaging sealing machine is essential for the start of the operation, since the vacuum packaged products have a longer life. A compact sealer meets the needs of the factory because it has the capacity to seal 375kg / day or 4 units per minute. In addition, to finish the production process, you will need to purchase a thermal printer so that your labels with the manufacturing batch data and product validity are preserved at temperature changes and do not lose adhesion.

Stove with high pressure oven for productions in large quantities is necessary for the process of manufacturing the flour from the fruit peel.

The process of making jackfruit flour from the peel will require a powerful industrial processor so that the peel can be dewatered into smaller parts.

The industrial meat grinder will be used in the manufacture of the dough for the burguer and the dumplings, in order to leave the paste in a consistency closer to the meat texture. A highly reliable grinder for the industrial kitchen for this process is critical as it standardizes the final result as well as blends seasonings added to the dough.

Due to the process of abstraction of water used by the plant to be carried out in the creek that passes through the property, it will be necessary to acquire or construct tanks to treat the water to be used and discarded by the factory.

38 Attached (H), are the images and prices budgeted for each of the equipment mentioned in this item.

7.7 Collection Logistics

The collection of green jackfruits involves costs and resources that can be assumed internally or outsourced. A simulation of outsourcing was performed, assuming that this is not a core activity of SINAL, but with the exception that management of the collection to collect fruit in the most appropriate way for processing in the plant is of extreme importance.

. According to the image above, the costs for harvesting in an outsourced manner were estimated from the necessary investments, operating costs, taxes and profit margin, obtaining a unit cost of R$ 1.85. In addition, the green jackfruit cost of R$ 0.80 was estimated, totaling R$ 2.65. This value will be better defined with the evolution of the project and with the relationship with neighboring landowners. Conceptually, this value was considered in the project, even for the jackfruits provided by Sinal do Vale, as a way of validating the economic viability of the project. If the amount to be collected is higher, the cost of collection decreases. It is R$1.42 (total of R$2.22) when 20,000kg of third parties are added and R$1.27 (total of R$2,07) when you add 34,000 kg of third parties. It is understood as relevant to have people within Sinal do Vale with collection expertise who will be able to disseminate this knowledge to third parties. The delivery, in turn, will be in an outsourced model as calculated in the table above.

7.8. Productive Strategy, Product Cycle and Seasonality

Only during the months of October to April the green jackfruit can be harvested, which means that this is a project linked to a great seasonality. After mapping this it was possible to create a productive strategy that made use of this seasonality so that during the harvest season the focus will be on the product benefited and between May and September focus on its by-products.

39 Considering the vacuum packaging solution and without refrigeration for a validity of at least 6 months (with potential to be much more through tests) and this productive strategy, sales are no longer so impacted by seasonality, as the necessary manpower for each of the periods. As already mentioned, regularity in delivery can have a significant influence on the level of sales. It is important to emphasize that the strategy is based on the premise that the product can be stored during this period.

7.9. Sustainability and Packaging

Sustainability is one of the pillars of the project and Sinal do Vale as a whole. For this, it is necessary not only to promote sustainability, but to have their experience in practice in all activities and stages of the project. It is linked, for example, to the purchase of jackfruit so that producers can also absorb sustainability concepts through the courses provided by SINAL.

It also relates to packaging that, in order to pack the jackfruit and its by-products into the vacuum, should be made of plastic. To overcome this barrier Rio Consulting Group investigated alternatives and the solution found is to use Oxy-Biodegradable plastic, capable of withstanding the pasteurisation temperature. This, however, is a study that will continue to be done, but always with sustainability linked.

7.10. Sanitary Surveillance

The processing of the green jackfruit requires a series of norms and procedures, mapped by the Rio Consulting Group. The basic structure of an industrial kitchen consists of:

● Area to receive products from suppliers (fresh vegetables, meats, canned, vegetables, etc.); ● Area for food storage (cold rooms, freezers, refrigerators, pantries etc); ● Area of ​​hygiene and food preparation (sink and stainless steel); ● Area to store utensils (pots, pans, etc); ● Cooking area (with stove, oven, deep fryer, exhaust hood, flame etc); ● Ready-to-eat food packaging and storage area; ● Cleaning area (washing utensils - sink and stainless steel bench, dishwasher); ● Service area (away from kitchen, for washing towels, aprons, cloths); ● Area for trash (kitchen bins should contain pedals not to touch hands); ● External gas wrap area; ● Fire-fighting system (sprinklers); ● Dressing rooms / Toilets.

It is also necessary that a lot of care is taken around different aspects of the factory:

Environment ● Slip-resistant floor: prevents slipping and makes cleaning easier; ● Storage space for cleaning material away from food;

40 ● Wet floor indicator; ● Bulbs with balloons: if they break, no residue falls on food.

Maintenance ● The industrial kitchen requires daily maintenance to keep hygiene. ● The equipment requires maintenance and must be easily accessible, with authorized assistance close to its location.

Cleaning and hygiene ● Employees should wear appropriate clothing (hats, aprons, etc); ● Adopt techniques to conserve perishable foods; ● Store garbage in a suitable place and treat it with crushers; ● The garbage should be removed at least twice a day according to health surveillance.

Production ● The production process should be well planned to avoid food crosses, and prevent bacteria from infesting the areas: ○ Receipt of raw material; ○ Cleaning of food; ○ Cutting and weighing of food; ○ Cooking, seasoning, frying or cooking food; ○ Manipulation & processing; ○ Quality inspection; ○ Pack food; ○ Expedition.

Pest and vector control ● Install screens on windows, air curtains on doors (avoiding external contamination and entry of insects and pests). ● Pests should be avoided since construction, using correct materials that prevent access. ● Environmental degradation should be carried out periodically with certified companies ● Electrical appliances that avoid the approach of pests should be used well away from food preparation.

Lighting ● Good ventilation and lighting are important in an industrial kitchen as they provide the comfort and safety of the staff. ● Lighting avoids visual illnesses, increases work efficiency and decreases the number of accidents. ● Establishments must have lighting, whether natural or artificial, that facilitates work and does not compromise hygiene. ● Luminaires must be corrosion and vapor resistant and protected against breakage.

41 ● The lighting should be installed directly on the ceiling in a way that does not make shadows.

Air Conditioning ● Install air circulating and cooling system (insufflation and exhaust); ● Ventilation must be adequate to prevent excessive heat build-up, vapor condensation, dust and vitiated air removal. ● Ventilation should leave the environment free from any type of residues and substances that could poison the food. ● Installation of exhaust fans in the handling areas ● In other areas, air conditioning / fans and exhaust fans to help the exchange of air and the absorption of dirt and grease. ● The appropriate temperature in the food handling areas is 15ºC, in the cooking areas of 26ºC ● Relative humidity should be between 50% and 60%.

Canned fruit and/or vegetable processing operations must be carried out under conditions that prevent the contamination, deterioration and/or proliferation of various micro-organisms, including spore-forming pathogens such as Clostridium botulinum. Canned fruit and / or vegetable growing establishments must meet the requirements of the Technical Regulation on the Hygienic-Sanitary Conditions and Good Manufacturing Practices for Food Producing / Industrializing Establishments and the Technical Regulation on Standard Operating Procedures Applied to Food Producers/Industrializers Establishments.

Attachment I presents a detailed manual for the preparation and approval process with the responsible organs of the Sanitary Surveillance. Briefly, the process involves the contracting of specialized consulting to make an executive project already in the appropriate terms, have construction following specification of materials and then start a process in sanitary surveillance in which after inspections it is possible to release the project for operation. This process can take from 30 to 90 days for approval. The costs, according to a study done by Rio Consulting Group involve 20.000 reais for an executive project, 20.000 reais for licensing and documentation, in addition to construction costs varying in a minimum area of 120m² or ideal of 160m², in the first case the total cost sums 172.000 reais and in an ideal structure 216.000 reais.

7.11. Distribution and Sales

In order to analyze the economic viability of the project one of the aspects of extreme relevance was to choose pasteurization and not freezing of the product, since besides the higher storage costs tied to the last alternative, it would also demand a more complex logistic structure. In the case of freezing, there would be more dependence on the distributors so that the proper conditions were maintained, ensuring that the product does not change and has its quality compromised. For sales, it was also considered an inventory estimate so that supply is regular.

42

For the projection of sales some criteria of growth of the quantities sold were adopted by projecting a curve from the percentage targets of the total potential sale for projected months, as shown in the table below.

The projection for the study was made up to 2023. The table below shows the values used until the 2021 off-season, with volume and revenue from the sales of the green jacfruit benefited and its by-products, considering the average price of the by-products of R$ 20.00/kg and the average price of the benefited products of R$ 35.00/kg.

43 In the simulations made in the Financial Plan an option of faster growth curve was considered but still maintaining the deadline of 24 months to reach the maximum sales volume projected.

7.12. Financial Plan

7.12.1. Statement of Income and Cash Flow

The Statement of Income for the Year (DRE) was prepared to be used as a simulation tool following the accrual basis. The model created follows below referring to option 5 as an example and other results are in attachment (J) with the projection until September 2023.

Sales revenue is divided among the products and by-products of jackfruit with quantities and average prices of each group, and its projection was presented in the sales item (7.11).

The costs of the products sold are associated with the movement of stock in which the values ​​of labor in production, costs of acquisition and harvest of the green jackfruits and costs of manufacture associated with the byproducts and benefited products are appropriated.

The general expenses considered involve manufacturing, administrative, operational expenses and expenses with Courses and Training. Business expenses include label and delivery expenses, campaigns, sales commissions, and marketing in general. The table below presents the assumptions used.

The Cash Flow projection was prepared considering the assumptions of distribution at the time of receipt mentioned in item 7.11, as well as the costs of production according to the seasonality, that is, the expenses with collection and production on a cash basis and not of stock. Also in the Cash Flow investments were made according to different scenarios, as explained in the item "Scenario Simulations" below.

44 7.12.2. Scenario Simulations

From this, simulations in which some criteria varied were performed: ● Options 1 and 2: Test the process with or without pasteurization, in which the goal was to identify if there are other possibilities to guarantee the product’s quality for commercialization. In this case, the options refer to the study of vacuum packaging or freezer refrigeration and the associated economic feasibility. The Net Present Value (NPV) of Option 2 shows that among the scenarios studied it is the only operationally unfeasible. ● Options 3 and 4: Unlike the previous options, these simulations consider minimum and ideal infrastructure, as defined by Rio Consulting Group. In this study, a complete design was made of the industrial plant that generates the investment pattern. To test the model, a scenario was developed, in which only the minimum acceptable structure was considered. Option 3 does not consider third-party supply, which also represents lower sales volume, which is why the NPV is around 46 thousand reais, against option 4 with 20,000 kg of supply, enabling NPV of approximately 570 thousand reais. ● Options 5 and 6: It aims to test the sensitivity of the model to increased sales, made possible through third-party supply, that is, the supply by the local population that can be 20,000 kg or 34,000 kg, considering the potential initially mapped by interviews described in item 5.1. As one can imagine, the NPV of the option with the highest sales volume is higher, from around 847 thousand reais to about 570 thousand reais in option 5. ● Options 7 and 8: The influence of third-party delivery has also been tested under different sales goals, which project a faster growth curve. In this case, option 7 can be compared with option 1, where the sales target is lower, with a difference of about 18 thousand reais in NPV. Option 8 can be compared with option 5, with growth of about 80 thousand reais in the NPV. ● Options 9 and 10: Finally, these scenarios test the project's sensitivity to a different price acceptance by customers. Market values ​​identified throughout item 5 serve as a basis. Option 9 can be compared to option 1 and option 10 to option 5.

The table below summarizes the results of the proposed simulations. The analysis goes through the operational viability of the project through the Net Present Value (NPV) and the return on investment, where the NPV is compared with the Total Invested. It can be highlighted that only option 2 would have a negative NPV, with the others finding their balance between 9 months, in June 2019 (option 10), and 20 months, May 2020 (option 1 and 3). The required investment also varies from R $ 416,324 in option 10 to R $ 479,087 in option 1.

45

Even if the estimated DRE and Cash Flow for options 1, 5 and 10 are attached (J), to illustrate the different scenarios, below is the Cash Flow projection for some of the mentioned options. Option 1 was chosen as reference, 5 for its variation in quantity and 10 for its variation in price.

OPTION 1 (reference):

OPTION 5 (variation in quantity):

46 OPTION 10 (variation in quantity and price):

The conclusion of this study is that the processing plant of green jackfruit is operationally feasible, that is, given the infrastructure already installed, it is capable of generating a positive result with cash generation and project perpetuation.

Considering the necessary investments, the factory must have a sales / price leverage, simulated in scenarios 4, 5, 6, 8 and 10, to generate a positive return on the total invested. Although this quantity variation is 58% higher in these scenarios, it is still feasible to reach it once you have a clear focus on sales teams with constant analysis of the sales channels and investment in product disclosure.

The two analyzes of NPV and Return on Total Invested are presented separately since funding for this project will be sought both as a non-reimbursable resource for positive socio-environmental impact and through debt or venture capital where the return on investment is expected.

8. Societal Structure

In Brazil, there is no legal model for Social Business or Social Impact Business, in addition, Sinal do Vale while OSCIP, type of NGO, performs a series of activities connected to its end-goal, so it became necessary to investigate how the processing plant of green jackfruit, under the name of Frutos da Floresta, can be constituted as a social business without completely losing its relation with Sinal do Vale. The goal is that there is no management or dependency relationship, but that SINAL is particularly present in the governance, assisting in decision making and not in the administration, to ensure that impact objectives are being met. Thus, the participation of Sinal do Vale, provided it is clear in the social contract of Frutos da Floresta, should make it exempt from any legal and / or fiscal responsibility.

When studying different societal structures the focus was on 3 which are detailed below:

47 8.1. OSCIP Sinal do Vale owns limited company Frutos da Floresta

In this structure the contribution of capital happens directly to Sinal do Vale, which as OSCIP (Civil Society Organization for Public Interest, type of NGO) does not pay taxes on this donation. SINAL has almost 100% shareholding in the company Frutos da Floresta, for the structure of LTDA it is necessary to have more than 1 partner.

On the subject was investigated and the STF, in the Direct Action of Unconstitutionality nº 1,802

"Defined that the income from the application of resources of a non-profit corporation in the financial system does not suffer any taxation by the legislation of the income tax, starting from the premise that such applications are aimed only to preserve the assets and obtain resources for the maintenance of the institutional purposes of the institution, immunity would be justified, since it would not be logical for resources of interest to the institution to be simply not used to ensure that the institution did not lose immunity. It is not the condition of a shareholder that offers and withdraws the immunity of an institution, by the fact that such company exploits or not economic activity, but the fact that such resources coming from such activities are destined to the social objectives of the non-profit organization.

Thus, since the STF has already decided on the possibility of the non-profit entity to apply its resources in the financial system and, consequently, to obtain results, there is no reason to not be able to apply its resources in equity interests in other entities commercial activities. In this respect, Brazilian law does not prohibit such entities from creating or participating in a commercial enterprise that has a lucrative purpose, since it allows a legal entity to create another moral person, and there are no impediments to a non-profit organization to acquire a profitable company or born business and/or commercial entity. Indeed, since a non-profit organization can generate profits and an operating surplus (whether through donations or service provision), there is no legal obstacle preventing it from owning businesses: if a

48 commercial enterprise can create an entity without for profit, the reverse is also possible according to the country's legislation."( translated, IETSUGU, 2018)

One point of attention in this case is to ensure that the allocation of this financial result is adequate, being applied in the ends of Sinal do Vale and being foreseen in its statute that this revenue is a means and not one of the social purposes.

8.2. SCP : SINAL is Participant Partner and Frutos da Floresta is Ostensive Partner

SCP is a acronym that could be translated as a Silent Partnership. It is when two or more persons, being at least one merchant, meet, without a company name, for common profit, in one or more specific trading operations, working one, some or all , in his individual name for the social purpose. (PORTAL TRIBUTÁRIO, 2018)

In the Holding Company, the ostensive partner, in the case of Frutos da Floresta as a Limited Company, is the only one obliged to third parties; Sinal do Vale, as another partner, is only obligated in the precise terms of the contract. For this model, SINAL would also be responsible for the contribution of resources since, in this way, there is an exemption from ITCM / ITD, which in the State of Rio de Janeiro has a rate of 4% to 8% on the value of the donation (SEFAZ, 2018); the taxpayer is the grantee; following data below:

49

Felsberg Advogados (2018)

8.3. Sinal do Vale - Administrative Council of Limited Company Frutos da Floresta

The third corporate structure is the one that Frutos da Floresta is more independent in terms of management and the participation of Sinal do Vale is with majority in its Administration Council. Precisely for this reason, the contribution of resources must be made directly at the Frutos da Floresta Limited Company, which, even with donations, must pay tax (ITD) on this resource, according to the table already discussed in item 8.2.

This participation is based on bringing the principles of transparency, equity, accountability and corporate responsibility into the operation of Frutos da Floresta. The Administrative Council has a deliberative role and must be remunerated for its performance.

50 The three models presented above are possible and will be the most appropriate according to the nature of the financial resource that will be contributed and the model of governance that it may require.

However, analyzing the proposal to create this project to add positive socio-environmental impact to the actions already developed by Sinal do Vale and generate financial resources to increase the financial sustainability of Sinal do Vale, the model of a SCP is more appropriate. First, it creates an exemption and independence of the operation of the plant over the other activities of SINAL, including labor responsibilities. Second, the financial contribution obtained will be made via OSCIP, which generates tax benefits for the investor and for investment in the plant. And third, the profit from the operation can be distributed disproportionately, according to what is agreed in the SCP contract, guaranteeing the flow of resources to Sinal do Vale.

It is strongly recommended that a governance model be deepened to allow for a more plural and custodian decision of the Vale Sign concepts.

9. Analysis of Potential Sources of Resources

In order for the green jackfruit processing factory to be launched, investment will be necessary, as already discussed in the previous items. Currently there are a number of funds linked to environmental solutions that present themselves as an alternative to this moment of the factory.

These funds may be national or international, and in the latter case there must be a global bias for the project to fit. Conservation International (CI), for example, manages a number of funds linked to environmental solutions, regeneration and support to communities in ecologically relevant areas, such as the Global Conservation Fund (GCF), Verde Ventures (loans) and Althelia Climate Fund. Another option is the Global Environment Facility (GEF) or Palladium funds that also have a strong strategic project support bias.

In Brazil there are also options for financing the project. The Boticário Group Foundation for Nature Protection has the "Conservation Actions Support Program" and the Ministry of Environment itself created the National Environment Fund (FNMA), which is the oldest environmental fund in Latin America and is a reference for process in project selection. The BNDES also has funding for ecological restoration activities in the reimbursable and non-refundable modalities. In the first case, companies and landowners are financed. In the second case, the support is directed to non-profit institutions that implement restoration in public conservation units, permanent preservation areas, legal reserves in rural settlements, indigenous lands and Private Reserves of Natural Patrimony (RPPN).

In order for the project to have greater access to resources and greater confidence, an alternative is to have a pilot that can be financed separately. In this way, it is possible to

51 gain learning and adjust necessary paths, delivering a more mature project for possible funds. One possible funder is Sitawi Finanças do Bem, an organization that develops financial solutions for social impact, including loans. In addition to Sitawi, in the Brazilian scenario there is also Yunus Social Business, in which projects can receive a loan after an acceleration process. Bemtevi Investimento Social, more yet for its performance in the development of the project, also appears as an alternative to this financing through a loan.

The performance of Bemtevi may also be associated with a “joint donation” process. This is because another source of funds for the initial moment of the project are philanthropists willing to make a donation, be they national or international individuals. If it makes sense, this donation can be obtained in a way that is married to a loan from Bemtevi, which assumes the role not only of assisting in fundraising, but also passes security image regarding the loan, destination of the resource, support at that moment of the project and follow-up during and after its implantation.

It is important to emphasize that the objective of the donations is to be propulsive at this initial moment so that the project continues to walk alone, not being necessary to sustain the factory in its continuity.

10. Final Considerations The present economic feasibility study was attended by several people, whose sums of expertise and high degree of commitment to the project’s objective contributed greatly to the result obtained. The project presented many evolutions during its elaboration, highlighting the pasteurized process and packaging solution and the vacuum, which greatly reduced the investment and process costs. Also, the partnership with the Association of neighboring landowners of the Taquara Park, connecting the project to its Theory of Change.

The high innovational degree of this project places it with significant challenges for breaking several paradigms. The center of all of them is in connecting the increased awareness of the actors in the chain with an operation in a market economy. The challenges lie in the development of the relationship with the neighboring landowners, in establishing an economic activity in a training and knowledge center such as Sinal do Vale and in the development of the still incipient, but growing consumer market for the project’s products.

On the other hand, SINAL team demonstrates high potential for implementation, with expertise in regeneration and gastronomy, connected with a wide network of actors in this field and with high local involvement both in the civil sphere and organizations as well as in the government. The high degree of alignment of the project with the activities and values ​​of Sinal do Vale, greatly increases the success rate of the project.

52 In relation to the results of the feasibility study, the assumptions used need to be validated with real simulations, but it is expected that the variations are not significant. The items of greatest variability are in the collection processes and in the product mix composition projections, both because they are activities that, even previously performed, not yet on a commercial scale. The positive side is that the knowledge that SINAL already has is the practical knowledge of these activities, and with the contribution of specific technical knowledge, both topics can evolve greatly and achieve the expected objectives. Particularly in relation to the consumer market which, while promising, has a high degree of variability and a more technical and commercial research action is very important.

One point that is very important is that the results of the feasibility study show that scale is a very important factor for economic viability. In this way, clear focus on sales team with constant analysis of sales channels and investment in product disclosure is very important. The attention and focus on efficiency and low costs is also very important for the success of the project, as a way to depend on quantity demands to a minimum. Even the question of price that may present less power of action as it follows market references, should be study ways to maximize it through sales channels and market niches without harming the basic proposals of the project to ultimately raise awareness of all involved.

11. Recommendations

The theme of environmental regeneration through activities that have a market base has gained a lot of space between international organizations and national institutes and foundations, as well as actors in the social and environmental impact business segment. However, there are still few initial movements that seek lower risk or a high level of profitability. The SINAL Project has a good potential to position itself within this demand but with the inherent difficulty of the considerations made.

A very interesting option is to enable the start of the project through a pilot that requires less investment and allows validating and testing of the aforementioned premises. This is also an alternative that allows to start the operation with a request of non-industrial installation licensing that has a lower level of exigency and time of validity. Thus, this path lowers the risk and structures the project better, which increases the focus on finding operational partners and partners for the source of financial resources.

53 12. References

AVICULTURA INDUSTRIAL. ​Setor de orgânicos projeta crescimento de até 30% em 2018. ​2018. Disponível em: . Acesso em: 19 out. 2018.

BENINI, Rubens de Miranda; ADEODATO, Sérgio. ​Economia da restauração florestal: Forest restoration economy. ​São Paulo (SP): The Nature Conservancy, 2017. Disponível em: . Acesso em: 19 out. 2018. BÔAS, Bruno Villas. Um a cada quatro brasileiros vive abaixo da linha da pobreza, diz IBGE. ​Valor. ​São Paulo, p. 0-0. 15 dez. 2018. Disponível em: . Acesso em: 19 out. 2018. FELSBERG ADVOGADOS. ​Estado do Rio de Janeiro Eleva Alíquotas do ITD e Altera Critérios para Isenção do Imposto. ​Disponível em: . Acesso em: 19 out. 2018.

IBGE. . ​Índice de Desenvolvimento Humano: ​Duque de Caxias. 2010. Disponível em: . Acesso em: 19 out. 2018.

IBGE. . ​Produto Interno Bruto dos Municípios. ​2015. Disponível em: . Acesso em: 19 out. 2018.

IETSUGU, Otávio. ​A participação de entidade sem fins lucrativos em sociedade com finalidade econômica. ​Hubjur. Disponível em: . Acesso em: 19 out. 2018.

O ESTADO DE S.PAULO. Assembleia aprova 'segunda sem carne' em bares e restaurantes de órgãos públicos de SP. ​O Estadão. ​São Paulo. 28 dez. 2017. Disponível em:

54 . Acesso em: 19 out. 2018.

PORTAL TRIBUTÁRIO. ​Sociedade em Conta de Participação - SCP. Disponível ​ em: . Acesso em: 19 out. 2018.

SECRETARIA DO ESTADO DA FAZENDA - SEFAZ. . ​Isenção - Remissão. ​Disponível em: . Acesso em: 19 out. 2018.

SOCIEDADE VEGETARIANA BRASILEIRA. ​Pesquisa do IBOPE aponta crescimento histórico no número de vegetarianos no Brasil. ​2018. Disponível em: . Acesso em: 19 out. 2018.

SOS MATA ATLÂNTICA. ​O Novo Código Florestal nos Estados da Mata Atlântica. São ​ Paulo, 2016. Disponível em: . Acesso em: 19 out. 2018.

SOS MATA ATLÂNTICA. ​Observando os Rios 2018: ​O retrato da qualidade da água nas bacias da Mata Atlântica. São Paulo, 2018. Disponível em: . Acesso em: 19 out. 2018.

55 13. Attachments

Attachment A - Product Images 1.

56 2.

3.

57 4.

5.

58 6.

7.

59

8.

9.

60 Attachment B - Sector Study Organizations working on agroforestry & technical and entrepreneurial skills training in the State of Rio de Janeiro

Reforestation Name Link What they do

INEA (Instituto http://www.inea.rj.g Legislation, Licensing, Monitoring of reforestation Estadual do ov.br/Portal/index.ht projects, Research Ambiente) m

Onda Verde http://www.ondaver Environmental Education and Research; de.org.br/ Reforestation projects in collaboration with private corporations

El Nagual https://www.facebo Ecovila ok.com/pg/Ecovila-El -Nagual-6669585633 30454/about/?ref=p age_internal

Regua http://regua.org/abo Traditional Reforestation project (private nature ut-us/ reserve) & Birdwatching

ITPA http://www.itpa.org. Environmental services for local landowners br/ financed by the water tax

AMLD http://www.micolea Protect, preserve and regenerate the habitat of the (Associação o.org.br/ mico leão dourado: through environmental Mico Leão education, working; traditional reforestation Dourado) projects; Work with family farmers in agroforestry & tree nurseries as new income sources

Ondazul http://www.ondazul. recovery of degraded areas of the mangroves of the org.br/ guanabara bay

Agroforestry Name Link What they do

Roberto Lamego https://www. Roberto is promoting the spread of agroforestry systems - Center ​ for ashoka.org/ directed at environmental, economic, and social recovery Regional and en/fellow/ro in the Brazilian Atlantic Forest. Roberto has developed Agro-Forestry berto-lameg ecologically sustainable alternatives that are economically Technology o attractive to growers, and is teaching farmers and

61 (CETAR) ranchers the economic benefits of growing trees for harvest.

Tiba (instituto http://www.t ● Agroforestry courses de Tecnologia ibario.com/ ● Research in the field Intuitiva e ● Has an apprenticeship program Bio-Arquitetura) ● Located in Nova Friburgo, RJ

Sitio http://www. Organic Farm in Nova Friburgo, RJ. Cultivates its products in Quaresmeiras organicsnet. an agroforest com.br/rede /marcas-de- qualidade/si tio-quaresm eiras/

Eco-Farm Paraty http://www. ● Organic Farm in Paraty that plants with an agro-forestry eco-farmbra system zil.com/agro- forestry.html

Agriculture and entrepreneurship education for farmers

Name Link What they do

ASPTA http://aspta.or ● Active in RJ g.br/quem-som ● Strengthening of the field, production, and os/ commercialization of farmers within an agroecological orientation. ● Works to strengthen family farming and promote sustainable rural development in Brazil ● Contribution of the agroecological approach to addressing the major challenges of agricultural sustainability by farming families ● Market access: Local markets for family farming ● Agroforestry: Integrated agriculture to forest resources ● Mechanisms for increasing the scale of the agroecological transition ● Technical advisory project for agroecological producers of Baixada Fluminense with the ecological network

Sociedade Nacional www.sna.agr.b The SNA offers courses for farmers and founded de Agricultura (SNA) r FANGRAM and CI orgânicos.

62 FANGRAM offers superior studies in technology and Faculdade de Ciencias http://fagram.e agribusiness management. Agro-Ambientais du.br/ (FANGRAM)

SENAR http://www.sen Vocational Training Center for Agriculture ar.org.br/

Serviço Brasileiro de www.sebraerj.c Entrepreneurship training and support of Apoio às Micro e om.br microentrepreneurs Pequenas Empresas (SEBRAE)

Empresa Brasileira de https://www.e Brazilian Agricultural Research Corporation Pesquisa mbrapa.br/ Training and Research in the field of agriculture, Agropecuária mostly traditional approach to agriculture (EMBRAPA) -> EMBRAPA signed a cooperation agreement with the World Agroforestry center in 2014 http://blog.worldagroforestry.org/index.php/2014/0 9/16/world-agroforestry-centre-and-embrapa-sign-c ooperation-agreement/

Work with agroforestry

Universidade http://portal.uf ● Bachelors in Agronomy Universal Rural de Rio rrj.br/pro-reitor ● Licentiate in Agronomic Sciences de Janeiro ia-de-graduaca ● Bachelors Engenharia Agrícola e Ambiental o/cursos/ ● Licenciatura Educação do Campo ● Bachelors Engenharia Florestal ● Bachelor Gestão Ambiental

EMATER (Secretaria http://www.em technical assistance for rural property owners and de Agricultura, ater.rj.gov.br/ rural extension in the State of Rio de Janeiro Pecuária, Pesca e Abastecimento do Estado do Rio de Janeiro)

Cooperatives and Consumer Associations in the State of Rio de Janeiro

Local Farmers’ and Consumers’ Associations and Cooperatives

63 Name Link What they do

Associação de http://abiorj.org/ ● Create means to bring together producers and Agricultores consumers: Organize organic fairs Biológicos do ● Certify organic farmers Estado do Rio ● Association of organic farmers de janeiro – ● Gives courses in organic agriculture in Brejal ABIO

Brejal

Rede Ecologica http://redeecolo ● consumer groups that make collective purchases de Rio de gicario.org/ directly from small agroecological / organic Janeiro producers ● supports initiatives of local organic producers

Assentamento http://redeecolo ● Organic Farmers’ cooperative in Tingua, Rio de Terra Prometida gicario.org/prod Janeiro (COOPATERRA) utores/assentam ● They produce aipim, sugar cane, corn and fruits ento-terra-prom ● Work with Agroforestry etida/

AGROPRATA http://redeecolo ● Organic Farmers’ cooperative in Pedra Branca, Rio de (Associação de gicario.org/prod Janeiro Agricultores utores/rio-da-pra ● Created by an NGO Roda Viva Orgânicos da ta/ ● They produce fruits, especially bananas and caqui, Pedra Branca) aipim, jackfruit, medicinal plants and vinegars

Cooperativa http://redeecolo ● Cooperative in Botafogo Praia Vermelha gicario.org/prod ● Produces organic cookies of ‘castanha do pará’ utores/cooperati va-praia-vermelh a/

SerOrgânico http://redeecolo ● Organic Cooperative in Seropedica, RJ gicario.org/prod ● Produces fruits and vegetables utores/serorgani ● 15 producers co/

Comida da https://comidada FB group that promotes organic food and connects Gente gente.com/ consumers directly to local producers

Organic Fairs in http://abiorj.org/ Learn from them more about the end-consumer Rio de Janeiro agenda-feiras-or ganicas-abio/

64

Commercialization of organic products in Brazil

Promotion of organic products commercialization Name Link What they do

CI Orgânicos http://ciorganico With the support of SEBRAE the SNA developed CIO s.com.br/ project (Organic Intelligence Center), with the purpose of strengthen the production chain of organic foods and products in Brazil. Through knowledge management and research of market

organicsnet http://www.orga Founded by SNA nicsnet.com.br/s Communitarian Network of Brazilian organic producers obre/ to ensure market access. Its main objective is to stimulate the organic production chain through an Internet-based platform.

Organics Brasil http://organicsbr Promotes exports of organic and sustainable Brazilian asil.org/en/ products, network of Brazilian organic producers

BRASILBIO - www.brasilbio.c ● Public policy Associação om.br ● interlocutor with the institutions of the federal Brasileira de government and Brazilian organic producers and Orgânicos processor, as well as everyone interested in advocating the organic movement

Brazilian http://www.orga Certify our products and the members of the Certificators of nicsnet.com.br/c cooperative in a later stage to establish credibility in Organic Products: ertificacao/ the market ● Produto orgânico brasil ● IBD ● ecocert

Jackfruit industrialization and Commercialization

Brazil

Name Link What they do

Zanquetta https://www. Company based in Curitiba, Paraná. Alimentos facebook.co Products: Congelados m/Zanquetta ● savory frozen vegan snacks ( one made of green AlimentosCo jackfruit) ngelados/ ● green jackfruit meat

65 Carne de Jaca https://www. Sells several artesanal savory dishes made of green jackfruit in & Cia facebook.co São Paulo. m/carnedeja caecia/

Jaca Verde & https://www. Sells several artesanal savory dishes made of green jackfruit in Cia facebook.co São Paulo. m/jacaverde ecia/

Mr. Veggie http://www. Distributor of savory frozen vegan snacks and products (one mrveggy.co made of green jackfruit) m/

Casa da https://ww Distributor of savory frozen vegan snacks and products (one coxinha vegana w.faceboo made of green jackfruit) k.com/cas adacoxinh avegana/?f ref=ts

Paixão Vegan https://www. Distributor of savory frozen vegan snacks and products (one facebook.co made of green jackfruit) m/paixaoveg an/

International

Name Link What they do

The Jackfruit http://www. Since 2011, our mission has been to transform healthy eating, Company thejackfruit farmers’ livelihoods, and humanity’s eco-footprint for the company.co better. We have been working to bring you the highest quality m/ jackfruit foods, sourced ethically and sustainably, and to be the global leader in jackfruit supply chains, direct from farms. We work with 350+ farming families and are growing our community every day.

Jackfruit Products: The products come in different seasonings and sold frozen. The also commercialize plane and ripe jackfruit.

Uptons http://www. Upton’s Naturals is an independently-owned natural foods Natural uptonsnatu company with a focus on meat alternatives and vegan values. rals.com/ Jackfruit Products:

66 Chili lime jackfruit, Thai curry jackfruit, Original jackfruit, Sweet and smoky jackfruit, Sriracha jackfruit

Inspiring Brazilian projects outside of the state of Rio de Janeiro

Name Link What I can learn/why I admire them

Adapta Sertao https://www.fac The network brings together municipalities, public, ebook.com/Ada private and non-profit institutions with a vision to ptaSertao1/ integrate technical, scientific and human resources by linking clean water and energy technologies to social entrepreneurship in order to help small-scale farmers to adapt to the effects of climate change. Adapta Sertao is able to develop small-scale agricultural solutions that offer food security, guarantee livelihoods, reduce poverty and sustain the Caatinga in Pintadas. -> inspiration for our value network

Agenda Gotsch, life http://agendag Founder of Agroforestry and syntrophic agriculture in in syntropy otsch.com/ Brazil He works in the Atlantic Rainforest in the northeast of Brazil

Fazenda da Toca http://fazendad Brazilian B corps from the State of Sao Paulo. atoca.com/ Organic, agroecological and regenerative farm that produces fruits, eggs and grains. Does research in regenerative agriculture -> they use agroforestry methods

Centro Ecológico http://www.cen ● NGO in Rio Grande do Sul in the Atlantic troecologico.or Rainforest g.br/ ● trains farmers in agroecological and organic farming techniques and their adoption of agroforestry management strategies ● over 200 families organized in several ecological farmers’ associations (cooperatives) are marketing their organic produce in local farmers’ markets

Sitio Semente http://www.siti ● Organic Agroforestry Systems osemente.com/ ● Based on Erst Goesh’s work ● Offers organic products and courses ● Project outside of Brasilia

ISPN (Instituto http://www.isp Agroforestry projects in: Sociedade, n.org.br/quem- - Minas Gerais

67 População e somos/ - Maranhão Natureza) http://www.isp - Mato Grosso n.org.br/ppp_pr - Rondônia ojetos.htm

Mae Terra http://www.ma Bazilian B corps in the organic food industry eterra.com.br/s ite/index.php?p age=empresab

Native www.nativealim Company from Sao Paulo. Native offers high-quality entos.com.br organic products, produced in a natural way, in processes that align high technology to respect for the soil, the forests and the animals, commitment to sustainability

AMMA http://www.am B Corps from the north-east of Brazil; plants and sells machocolate.co chocolate; has a chocolate in its sortiment with m.br/2015/10/2 pimenta rosa 3/biomas/

Juçai www.jucai.com. Social Business from Rio that sells organic juçara ice br cream; their main objective is to restore and explore the Juçara Palm Tree in a sustainable manner: Social, Environmental, Economic, Climatic and Food safety.

Inspiring International projects

Name Link What I can learn

Aduna https://adu Aduna is an Africa-inspired health food brand and social na.com/ business. Its mission is to bring you the natural vitality of Africa's ancient ingredients, while creating sustainable livelihoods for small-scale producers. It sells moringa powder and energy bars

World www.world The Centre conducts research in agroforestry, in partnership with Agroforestry agroforestr national agricultural research systems with a view to developing Center y.org more sustainable and productive land use.

Guayaki http://guay Plant yerba mate under the Atlantic Rainforest, they are our aki.com/ partners and they were the inspiration for our venture

68 SEKEM http://www. World leaders in sustainable agriculture integrated in all sekem.com aspects of society /en/index/

Mondragon http://www. World leaders in cooperativism mondragon -corporatio n.com/eng/

Choba Choba https://ww Swiss chocolate company, plants cacao in agroforest in the w.chobacho amazon ba.com/de/

Regenerative http://www. https://www.yellow-seed.org/about cacao regenerativ Yellow Seed is a conscious trade network where farmers, buyers ecacao.com and members work together to promote equality, ecological /about/ente conservation and community resilience, starting with cacao. Our rprise-ecos platform acts as both an informational hub and a marketplace to ystem/ create a trade network deeply rooted in the exchange of trust.

Attachment C - Study about Jackfruit trees on SINAL’s property

Acess through the study through the following link: https://drive.google.com/open?id=0BwbCuqmzUkWtOG9jSHFvOGVhdHdxSEliM1RGN0x6 QUNXSm1V

Attachment D - Forest Management Strategy for Jackfruit trees

Below are 3 examples of intelligent forest management strategies, capable of aggregating energy to the forest and allowing the conditions for the "return" of an "original" Atlantic Forest environment. The main objective of agroforestry management is to increase the quantity and quality of life and resources in the area.

1º In an environment of late secondary forest or climax, with individuals of old jackfruit, with or without the presence of other species / individuals "native" around the Jackfruit trees:

- Rejuvenating pruning and planting of all clusters of species that make up the natural succession of the forest. Choose those individuals with jackfruit that already show signs of "old age" and are naturally withdrawing from the environment. Thus, you hasten a process that is natural by doing a drastic pruning. Cut this individual close to the base. Direct its fall through the pruning technique and with the aid of ropes to direct it, not letting it fall on other possible species / individuals that are of interest and that are within

69 the radius of the fall of the Jackfruit. By creating a clearing (rejuvenating the system) we have the opportunity to start a new cycle in the natural succession of that environment. To favor the decomposition and the protective layer of the soil, chop up the biomass of the tree and place on top of the soil. Thus, under the conditions created by the jackfruit tree, we now have the opportunity to plant the species that interest us, from the pioneers to the climax species, which could not grow healthy in the previous conditions before the presence of the jackfruit individuals.

2º In an environment where there is a predominance of fully active jackfruit individuals:

- “Selective weeding”, which means to leave the strongest trees and remove the weakest. Prune to strengthen the remaining individuals and organic matter on the soil to create a "disturbance" in that environment. Plant species of higher strata than the jackfruit tree, which will send the necessary signals so that the jackfruit trees can withdraw gently, being sure that they have fulfilled their function. We can also insert other species of lower strata, such as forages and / or vines, mainly species that offer food for the local fauna (including humans if they are present in the environment, they must take their food from there).

3º In environments with the predominance of individuals of young jackfruit trees, that essentially do not produce fruits:

- "Pulse" of life in environments with a predominance of individuals of young jackfruit trees. Prune all individuals close to the ground. If an individual shows up at a more advanced stage of life, already producing or almost bearing fruit, one can cut it at the breast level, for bifurcation of the branches and greater production in the following years. All the biomass from pruning should be chopped up and deposited on the soil. Pioneering species should be planted (short cycle), preferably "green fertilizer" species, species that have an accelerated vegetative growth for the production of biomass (mainly woody) and species that offer food for the local fauna. "Abandon" the area for 3 years to 5 years. After this period a selective weeding for a new "pulse" of life should be made by pruning to the ground most individuals, leaving only those species / individuals brought by the dispersing animals that interest us. We, then, plant different species of different successional stages and strata that structure the forest, from the pioneer species to the climax ones.

OBS: within the group of species that are appropriate in each situation, prioritize the species using the criterion of quantity / quality of food offered by it.

Drastic “rejuvenation” prunings can be done with a chainsaw, pruning saw and / or ax.

Strengthening pruning should be done with a chainsaw or a specific saw for pruning and / or pruning shears.

The bifurcation of the branches at chest height also facilitates interaction and harvesting at of the jackfruit trees.

The harvest of the fruit must be done in a rational way, so that its ecological functions are maintained, leaving in between 20% to 30% of the fruits in the tree.

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Attachment E - Term of Cooperation with local property owners

TERMO DE COOPERAÇÃO TÉCNICA E COMERCIAL QUE ENTRE SI CELEBRAM O INSTITUTO SINAL DO VALE (SINAL), A ASSOCIAÇÃO DOS PRODUTORES AGROPECUARIOS DA TAQUARA (APAT), VISANDO O DESENVOLVIMENTO DE PESQUISA, EXPERIMENTAÇÃO E IMPLANTAÇÃO DE PROJETO DO MANEJO SUSTENTAVEL E PRODUTIVO DAS JAQUEIRAS NO MUNICÍPIO DE DUQUE DE CAXIAS.

O ​INSTITUTO SINAL DO VALE ​doravante denominado simplesmente SINAL, com sede à Rua Álvaro Alvim, 21 / 16º, Centro, Rio de Janeiro, RJ, inscrito no CNPJ sob o nº 32.209.959 / 0001 – 28, neste ato representado por sua Coordenadora Geral, THAIS CORRAL​, brasileira, solteira, jornalista, inscrito no CPF/MF sob o nº 427.150.087-91, e portadora da carteira de identidade nº 21968977-5, expedida por Detran/RJ, e a ASSOCIAÇÃO DOS PRODUTORES AGROPECUARIOS DA TAQUARA​, doravante denominada simplesmente APAT com sede à Estrada Cachoeira das Dores nº 19, Taquara, Duque de Caxias, RJ, , inscrita no CNPJ sob o nº 00.720.007/0001-88, neste ato representado por seu Presidente JONAS DE OLIVIERA, ​brasileiro, casado, agricultor, inscrito no CPF/MF sob o n° 360.291.147-00, neste ato denominados Partícipes;

RESOLVEM ​celebrar o presente Termo de Cooperação Técnica e Comercial, doravante, denominado simplesmente ​TERMO​, de natureza administrativa, mediante as cláusulas e condições seguintes:

CONSIDERANDO que, de acordo com o artigo 225, caput, da Constituição da Republica Federativa do Brasil de 1988, todos têm direito ao Meio Ambiente ecologicamente equilibrado, bem de uso comum do povo e essencial à qualidade de vida, impondo-se à coletividade o dever de defendê-lo e preservá-lo para as presentes e futuras gerações;

CONSIDERANDO que a SINAL tem como finalidade ser um catalisador para a mudança social e ambiental tangível, através da oferta de projetos, serviços e

71 produtos que respondam aos desafios da restauração socioambiental e da resiliência, proporcionando a empreendedores sociais, estudantes e voluntários de todo o mundo um espaço para o diálogo e a experimentação prática no campo da sustentabilidade;

CONSIDERANDO a importância de ações integradas entre as instituições não-governamentais e a sociedade civil, visando à conservação e restauração do meio ambiente;

CLÁUSULA PRIMEIRA – DO OBJETO

O presente Termo tem como objeto estabelecer a cooperação entre os partícipes visando o desenvolvimento de pesquisa, experimentação e implantação de projeto do manejo sustentável e produtivo das jaqueiras através de realização de ações conjuntas destinadas à recuperação da Mata Atlântica, a fomentação de alimentação saudável e a geração de renda no município de Duque de Caxias.

CLÁUSULA SEGUNDA – DAS OBRIGAÇÕES DOS PARTÍCIPES

Compete ao SINAL: a) indicar responsável pelo acompanhamento do presente Termo; b) promover a articulação junto a outras instituições, tais como a EMATER, INEA etc., a fim de dar efetividade à execução das ações de que trata o presente Termo; c) debater, com os partícipes, estratégias e mecanismos de ação que servirão de base para a execução do presente Termo; d) disponibilizar à APAT as informações técnicas que se fizerem necessárias à execução do objeto deste Termo; e) prestar apoio técnico e realizar reuniões periódicas com a equipe do APAT e seus associados, sempre que requisitado, visando o esclarecimento de dúvidas relativas a o manejo sustentável das jaqueiras. f) realizar reuniões periódicas com a equipe do APAT, sempre que requisitado, visando o esclarecimento de dúvidas; g) informar ao APAT qualquer dificuldade na execução do Plano de Trabalho;

72

I. Compete à APAT:

a) indicar responsável pelo acompanhamento do presente Termo;

b) promover a articulação junto a outras instituições, tais como a EMANTER, INEA etc., a fim de dar efetividade à execução das ações de que trata o presente Termo;

c) debater, com os partícipes, estratégias e mecanismos de ação que servirão de base para a execução do presente Termo;

d) executar e manter experimento de campo com o apoio do SINAL

g) informar ao SINAL qualquer dificuldade na execução do Plano de Trabalho;

CLÁUSULA TERCEIRA – DAS PARCERIAS

O SINAL e a APAT poderão firmar parcerias, conjunta ou individualmente, com municípios, outros órgãos ou instituições públicas ou privadas para auxiliar no cumprimento do objeto do presente Termo.

CLÁUSULA QUARTA – DOS RECURSOS FINANCEIROS

O presente Termo não implica em repasse de recursos financeiros entre os partícipes, exceto no caso da possível aquisição de jacas verdes.

CLÁUSULA QUINTA – DOS RESULTADOS DOS TRABALHOS

Os resultados técnicos e todo e qualquer desenvolvimento ou inovação tecnológica decorrente deste Instrumento serão compartilhados entre os partícipes, sendo vedada a sua divulgação total ou parcial sem o consentimento prévio e formal das outras partes.

CLÁUSULA SEXTA – DAS ALTERAÇÕES

As cláusulas do presente Termo poderão ser acrescidas, suprimidas ou modificadas, mediante termo aditivo, de comum acordo e desde que tal interesse seja manifestado previamente e por escrito por um dos partícipes.

73 CLÁUSULA NONA – DA VIGÊNCIA

O presente Termo vigorará por 3 (três) anos a contar da data de sua assinatura, podendo ser prorrogado, por iguais períodos, em comum acordo entre os partícipes.

E, por estarem assim de pleno acordo, firmam o presente Termo, em 2 (dois) vias, de igual teor e forma, na presença das testemunhas abaixo qualificadas, para que produza os efeitos legais.

Rio de Janeiro, de de 2018.

THAIS CORRAL Coordenadora Geral Instituto Sinal do Vale - SINAL

JONAS DE OLIVEIRA Presidente Associação dos Produtores Agropecuários da Taquara - APAT

TESTEMUNHAS:

Nome: Nome: CPF: CPF: CI:

74 Attachment F - Quality Analysis in the production process of processed Jackfruit

Analysis of factors that may interfere with the quality of processed Jackfruit in the production process and shelf life

AUTHORS

Karla Minicelli Martins

Átila Caparroz

INTRODUCTION

The fruit-growing sector represents one of the most important segments of Brazilian agriculture, especially in the Northeast. This region has ideal conditions for the activity and, because it has the only semi-arid tropical climate on the planet, can produce fruits and vegetables all year round (BASTOS et al., 1998). Fruits are of great importance throughout the world with regard to social, economic and alimentary aspects, being indispensable sources of vitamins, minerals, besides supplying fibers (JAYARAMAN; DAS GUPTA, 1992).

Among the fruits produced in the country, we find the jackfruit (Artocarpus integrifólia L). It belongs to the family Moraceae that proliferates spontaneously in the hottest regions of Brazil. Currently, it is cultivated throughout the Amazon region and the entire Brazilian tropical coast, from the State of Pará to Rio de Janeiro (SOUZA et al., 2009). However, to produce in a subtropical and semi-arid climate, it is necessary to use artificial irrigation, as occurs in the State of Ceará.

The jackfruit tree has a very specific seasonality, marked by the concentration of harvest in the period of December / April. The fruit can be of a slightly hard or totally soft consistency, hence the distinction of two well-known varieties known as "jaca-mole" and "jaca-dura" (SOUZA et al., 2009). Jackfruit trees produce fruit of varying weights, there are authors in the literature who report the weight of the individual fruit varying from 2.1 to 20 kg (JAGADEESH et al., 2007). When ripe, it has a yellowish color and rough surface with small protrusions. Its interior is formed by several buds, each of which contains a large lump covered by a creamy, sweet, viscous and very aromatic pulp.

It is a fruit rich in fibers, hence people with intestinal problems are suggested to consume it. It is also rich in calcium, phosphorus, iron and B vitamins, mainly vitamins B2 (Riboflavin) and B5 (Niacin) (SOUZA et al, 2009). Usually it is consumed ripe in natura, and it can be used in the preparation of sweets, jams and liqueurs.

75 Fruits like jackfruit, watermelon, passion fruit, among others, hide large culinary utilities with great potential to be industrialized, however there is a lack of research on the nutritional value of these fruits (Lima et al. 2008; Corrêa, 1984).

In order to know the usefulness and nutritional properties of foods in general, data on their composition is necessary. Food composition is important for many reasons, such as to analyse the food consumption of a country, to verify the nutritional adequacy of the diet of individuals and populations and to evaluate the nutritional status. Therefore, the objective of this work was to analyze the physico-chemical and chemical properties of the hard unripe jackfruit.

It is estimated that only 5% of food poisoning outbreaks are caused by leafy vegetables, leguminous vegetables and fruits. Soil fertilized from animal manure and the water used for irrigation are considered the main sources of contamination of these products, which occurs mainly by helminths and protozoa.

Among the parasites most frequently found are Ascaris spp, hookworms, Entamoeba spp and Giardia spp and Taenia spp eggs, proving the existence of potential health risks with the possibility of a wide variety of enteroparasites. The greatest form of prevention of this type of contamination is the improvement of the conditions of environmental sanitation. The presence of Salmonella spp, Shigella spp, Escherichia coli and pathogenic bacteria of the genus Clostridium, Yersinia and Listeria can also occur when food products present favorable temperature and humidity conditions, even when minimally processed.

The occurrence of fungi is mainly due to the poor hygiene of transport vehicles and warehouses.

Organic agriculture has as its basic principles the preservation of soil fertility and life, instructing the use of organic matter alone and eliminating the use of artificial fertilizers, chemicals or chemical minerals. Whenever possible, it is based on the use of animal manure, crop rotation, green manuring, organic composting and biological control of pests and diseases, seeking to maintain soil structure and productivity, working in harmony with nature. All these norms, while favorable to the production of chemical-free plants, do not completely exempt the crops from biological hazards.

In this study methods of hygienization, cooking, pasteurization, packaging and storage will be studied that will inactivate bacterial reproduction during the processing and commercialization of unripe jackfruit.

MATERIALS

The following material were used for the study:

- Unripe jackfruit;

- Rational combined oven and its utensils;

- Pressure cooker;

76 - Potable water;

- Cutting boards and knives;

- Multivac vacuum packer (properly sanitized);

- Packaging material suitable for vacuum packaging and sous vide;

- Equipment Vario Cooking Center, used for pasteurization;

- Nuvoair Deep Freezer

METHODOLOGY

The unripe jackfruit used for the test has 4.272 kg with a pH of 4.76. The product was still sanitized and cooked in a combined oven for 1h50 minutes, at 97 ° C, 100% steam and with ventilation 5. Another part of the jackfruit was cooked in a pressure cooker for 40 minutes, both samples, cooked until reaching a point of possible manipulation. The products were separated in bark, bramble, shredded, seed, pulp and kernel. Nine samples of 100g of shredded jackfruit, 7 samples of 100g of bramble, 6 samples of 100g of pulp and 3 samples of 100g of crumb were obtained. Average cooking index was 4.13.

All samples were portioned, vacuum packed,

A sample of bramble and another of shredded jackfruit were directly sent to the deep freezer, in which they remained 1h11 until they reached -18 ° C.

Another 8 samples of shredded jackfruit and 6 billets were shipped to Rational Vario Cooking Equipment for the pasteurization process, as shown in the table below:

Table 1. Pasteurization

Product Type Main Proposal Subsidiary Method Proposal Fruit with pH close Enzymatic Destruction of Phase 1: Cooking to 4.5 inactivation (pectin residual Steps: methylesterase microorganisms 65 ° C for 30 min; and (mold, yeast) 77 ° C for 1 min; polygalacturonase) 80 ° C for 1 min; Phase 2: Fast cooling to 3 ° C.

The equipment took 16 minutes and 25 seconds to reach the temperature of 65 ° C, initiating the pasteurizing process.

Half of the amount of the samples from each subtype (bast and shredded jackfruit) were cooled to 3 ° C and kept refrigerated, and the other half cooled to 3 ° C and stored at room temperature.

77

RESULTS

Microbiological analyses were performed on the samples of jackfruit bast and shredded jackfruit. Both were handled according to the process described in the methodology, always in good conditions of environmental and personal hygiene. During the analysis, the counts were taken of the following: Clostridium perfringers, Escherichia coli and Listeria monocytogenes, Salmonella sp and Shigella sp.

The results presented after 67 days of the manipulation for the product stored under vacuum at a temperature below 21 ° C are tabulated below:

1. Jackfruit Bast

Parameter Analysed Results Unit Clostridium perfringers <1,0 x10​1 UFC/g Echerichia coli <1,0 x10​1 UFC/g Listeria monocytogenes Absent 25g Salmonella sp Absent 25g Shigella sp Absent 25g

2. Shredded Jackfruit

Parameter Analysed Results Unit Clostridium perfringers <1,0 x10​1 UFC/g Echerichia coli <1,0 x10​1 UFC/g Listeria monocytogenes Absent 25g Salmonella sp Absent 25g Shigella sp Absent 25g

Thus, it is verified that the reproduction of the reported bacteria does not occur in the period of 67 days in the manipulator products as described in the methodology and preserved under the conditions described above.

DISCUSSION

Pasteurization:

Pasteurization is a relatively mild heat treatment in which foods are heated below 100 ° C. In foods with a low acid content (pH> 4.5), such as milk or liquid egg, it is used to minimize the risk to public health of pathogenic microorganisms and prolong the shelf life of food for several days or weeks. In acidic foods, such as fruits (pH <4.5), it is used to prolong 78 shelf life for several weeks, eliminating deterioration micro-organisms (mainly yeasts and molds) and / or enzymatic inactivation. In both types of foods, only minor changes are caused to the sensory or nutritional value of food.

The extent of the heat treatment required to pasteurize a food is determined by its pH, which in turn determines whether the target for destruction is the most heat-resistant pathogenic microorganism or deteriorating enzyme that may be present.

The two most important factors for achieving minimum pasteurization conditions are the temperature at which a product is heated and the time at which it is maintained at that temperature. The control factors to establish are illustrated below:

Graph 1. Time-temperature relationship for pasteurization. The shaded area demonstrates the range of temperature and time used in HTST processes. (Source: Fellows P.J.)

Bacterial Agents of Toxinfections:

Clostridium Perfringens

C. perfringens is a gram-positive, anaerobic, eventually aerotolerant and spore-forming bacillus. They are subdivided into 5 identified enterotoxins from A to E, where A, C and D are pathogenic to man. The infective dose which may cause food infections in humans is 10 6 ​ ​bacteria/g or the ingested fraction of the food must be contaminated with more than 108 vegetative cells. The toxin is produced in the digestive tract. The enterotoxins A and C are responsible for the acute diarrhea. Type A is also responsible for gas gangrene and Type C for necrotic enteritis, a rare but fatal disease. The most common reservoirs are human faeces, soil, water, areas susceptible to fecal contamination, poorly handled handling areas, and poor hygienic handlers. A period of prolonged cooling and uncooled storage are factors that contribute to the proliferation of the agent. The microorganism has preference

79 for foods with high moisture content and high percentage of proteins. The cooking procedure is capable of inactivating the agents and providing an anaerobic environment, but the refrigerated storage process and subsequent reheating can allow the endospores to germinate and grow. Its multiplication occurs between 12 ° C and 50 ° C, the range of 43 ° C to 47 ° C is optimal for development, below 20 ° C occurs very slowly and below -23 ° C abruptly reduces. Thermal inactivation occurs between 59 to 65 ° C, and the cooking time varies in the range of 1.5 to 72.8 minutes, depending on the substrate under analysis. The vegetative cells resist a minimum pH of 5.5 up to a maximum of 9.0. The ideal pH is 7.2. The water activity (aw) is comprised between 0.93 to 0.97 and in concentrations of 6% sodium chloride, as well as cured products there is no multiplication. Storage of food at temperatures above 60 ° C or below 4 ° C are important measures to prevent bacterial multiplication.

Escherichia coli

E.coli is a Gram-negative enterobacterium, catalase positive and non-sporogenic oxidase negative. It is a mesophyll capable of developing between 7 ° C and 46 ° C, with 37 ° C being an optimum temperature. It is not heat resistant, being destroyed at 60 ° C in a few seconds, but is able to withstand long periods of cooling. The pH near the neutral gives optimum conditions for development and the minimum aw required for development is 0.95. Serotypes of this bacterium are defined on the basis of somatic (O), flagellar (H) and capsular (K) antigens. Infective doses that allow colonization in intestinal cells of infected individuals and toxin production vary according to the strain type and the age and immune status of the exposed individual. In the case of the enteropathogenic strain, the dose required to cause infection in children under 5 years is small, whereas for an adult is greater than one million cells. The common reservoirs are the intestines of animals and humans. It represents 80% of the aerobic intestinal flora and is eliminated in the feces, which causes soil and water contamination. The main routes of contamination are insufficiently cooked animal and vegetable foods, in addition to untreated water.

Listeria monocytogenes

It is an opportunistic pathogenic bacterium that survives and multiplies out of the host organism through simple nutrients. It has clinical relevance because it involves central nervous system involvement and pregnant women, generating strong consequences for the fetus. It is a Gram - positive, non - spore - forming, catalase positive and anaerobic facultative bacillus. It is characterized by mobility at 25 ° C by jumps and becomes immobile from 35 ° C. It is capable of multiplying between 2.5 ° C and -44 ° C. It resists successive freezes and thaws. The optimal pH range is between 6 and 8, but can grow between 5 and 9. It can develop in foods with low aw (0.83). The infecting dose is not determined but varies depending on the strain and the susceptibility of the subject. However, an amount greater than 1,000 cells is considered necessary for invasion of the gastrointestinal epithelium. When it enters phagocytic cells (monocytes, macrophages and polymorphonuclear leukocytes), it multiplies through the bloodstream (septicemia) until it reaches the brain. In pregnant women transplacental migration occurs with infection of the fetus. It is found in soil, silage, manure mounds, pasture, moist hay bales, food processing sites, raw meats and

80 animal and human faeces. The bacterium is isolated in a wide variety of products, of which we can highlight: dairy products, raw or pasteurized milk, ice creams, cheeses, raw or thermoprocessed meat products, raw or smoked fish and sausages prepared from fermented raw meat, vegetable origin, marine origin and prepared meals. The incubation period varies from 1 day to 3 weeks and can lead to gastrointestinal disorders, miscarriages in pregnant women, neonatal death or the birth of critically ill children. In the other individuals, it manifests itself through meningitis, encephalitis and septicemia. Control measures include: adoption of effective pest control in the areas of handling, separation of handling of raw and cooked products, environmental and horticultural hygiene (sanitization), keeping raw materials stored at up to 5 ° C and products ready for consumption above 50 ° C, use of GMP and HACCP.

Salmonella spp

They are Gram - negative, non - spore - forming, facultative anaerobic, catalase positive, oxidase negative, nitrate and nitrite reducing agents, and generally mobile with flagella. They multiply in various external conditions. They develop in food, feces and water. The salmonella reservoir is preferably the gastrointestinal tract of birds, mammals and reptiles, without causing, in most cases, symptoms. Transmission occurs through a cycle of infection between man and animals by feces, water or by food of animal or vegetable origin, irrigated with contaminated water or directly with fecal material used as fertilizers. All foods with high moisture content and high protein content are involved, such as milk, eggs, meats, fish and fish, coconut, brewer's yeast, salad dressings and sauces, cake mixes, cream-filled desserts, gelatin in powder, peanut butter, cocoa, chocolate and unpasteurized orange juice. Products of animal origin may be contaminated at various stages of cultivation because of poor farming practices, in particular with respect to agricultural fertilizers with untreated excrement and water. They multiply in temperatures between 7 ° C and 49.5 ° C. Below 7 ° C, for most serotypes there is no multiplication. The water activity directly affects the development of the bacterium, being the minimum limit of 0.94. The minimum pH is 3.8. Contaminated food is the most common source of contamination in humans. The mean incubation period is 18 hours and the symptoms can manifest between 6 hours and 72 hours. The chemical manifestation is characterized by abdominal cramps, vomiting, diarrhea, chills and headache. The highest risk is in infants, the elderly and the sick. Symptoms of arthritis can be seen in the chronic setting. The control is done with the treatment of effluents and animal waste, slaughter hygiene, pasteurization, adequate handling of food, conservation and cooking at correct temperatures, treatment of diseased animals and careful prescription of antibiotics in order to reduce the occurrence of strains existing.

Shigella spp

They are Gram-negative, catalase positive, oxidase negative, facultative anaerobic, typical mesophilic bacilli, normally developing between 6.1 ° C and 47.1 ° C. They are rapidly destroyed above 65 ° C. The optimum range of pH is between 6 and 8, but they support variations between 4.9 and 9.3, and do not withstand values ​​below 4.5. They do not survive pasteurization, they are sensitive to ionizing radiation, but are not affected by the reduction

81 of water activity. Chlorinated disinfectants as well as ammonium iodine and quaternary are efficient in destruction. Bacteria are the cause of diarrheal disease in humans resulting from acute inflammation of the intestinal tract. They are restricted to the human species and can rarely occur in other animal species. The infecting dose is very low, in the order of 10 to 100 cells of the microorganism, but the clinical manifestation of the disease depends on the age and the previous health conditions of the infected. The main reservoirs are the human body, non-human primates and water contaminated with human feces. They reach the food through contaminated water or hand of manipulators, with direct relation to the conditions of personal hygiene. They are found in different types of salad, fruit, fish, pasta, milk, cheese, butter, hamburger, chicken and water. The incubation period varies from 12 hours to 4 days and the clinical condition lasts between 4 and 7 days and is characterized by abdominal pain, cramps, diarrhea, feces and vomiting, as well as blood, pus or mucus in the stool. Neurological complications and renal failure syndromes are observed in children and can be fatal in humans with compromised immune systems. Prevention is based on environmental and personal hygiene practices and environmental sanitation, as well as integrated pest management.

CONCLUSION

It is concluded that when adopting the methodology for handling, cooking, packaging, pasteurization, cooling, storage conditions and temperatures as described in methodologies and results, the product is free of microbial reproduction in the period of 67 days. New analyzes will be carried out to verify the absence or absence of microbial reproduction in longer periods.

BIBLIOGRAPHIC REFERENCES

FELLOWS, P.J. Food Processing Technology – Principles and Practice. 4.Ed. UK: Woodhead Publishing, 2017.

SILVEIRA, P. L. ​Estudo da elaboração de passas da polpa, aproveitamento dos caroços e resíduos da jaca (​Artocarpus heterophyllus​)​. 2000. 77 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimento)-Universidade Federal da Paraíba, João Pessoa, 2000. [ ​Links​ ]

SAXENA, A., BAWA, A. S., RAJU, P. S. Optimization of a multitarget preservation technique for jackfruit (​Artocarpus heterophyllus​ L.) bulbs. ​Journal of Food Engineering​, Essex, v. 91, p. 18-28, 2009. ​http://dx.doi.org/10.1016/j.jfoodeng.2008.08.006​ [ ​Links​ ]

GIRALDO-ZUÑIGA, A. D., ARÉVALO-PINEDO, A., RODRIGUES, R. M., LIMA, C. S. S., FEITOSA, A. C. Kinetic drying experimental data and mathematical model for jackfruit (​Artocarpus integrifolia​) slices. ​Ciência e Tecnologia Alimentos​, Campinas, v. 5, n. 2, p. 1-4, 2006. [ ​Links​ ]

82 FRAGA, S. R. G. ​Investigação de Voláteis e Precursores de Voláteis Glicosilados da Jaca (​Artocarpus Heterophyllus ​Lam.) e do Murici (​Byrsonima Crassifólia ​Lam. Rich)​. 2005. 145 f. Dissertação (Mestrado em Química Orgânica)-Universidade Federal do Rio de Janeiro, Rio de Janeiro, 2005. [ ​Links​ ]

CAMPBELL, R. J., EL-SAWA, S. F., ECK, R. ​The Jackfruit, Fairchild Horticulture Series​. Miami: Fairchild Tropical Garden, 1998. v. 2, 23 p. [ ​Link​ ]

Attachment G - Processing Plant Layout

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Attachment H - Equipment Investment

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87 Attachment I - Licensing Process

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Attachment J - Financial Plan

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Cash Flow Option 1 (reference):

88 Cash Flow Option 5 (Volume variation):

89 Cash Flow Option 10 (Volume and price variation):

90 Income Statement Option 1 (standard):

91 Income Statement Option 5 (volume variation):

92 Income Statement Option 10 (volume and price variation):

93