Rio de Janeiro (24 June 2014) – A tasting reception held on Monday, 23 June, at the João Saldanha Open Media Centre in Rio de Janeiro offered dishes based on organic and family farming products, including a pink tapioca with assorted fillings - a sort of pancake made out of manioc. The dishes were created by ecochefs from the Maniva Institute.

The cocktail reception also included products brought by family farmers from Rio de Janeiro state, such as dehydrated persimmon. The event was part of the federal government’s Organic and Sustainable Brazil campaign (Brasil Orgânico e Sustentável). Developed by the Ministry of Social Development and the Fight Against Hunger (MDS), the campaign will feature organic products for sale at small kiosks in the host cities of the 2014 FIFA World Cup Brazil. The campaign reflects the Brazilian government’s goal of promoting responsible consumption and trade of sustainable organic products, which has the effect of stimulating the local economy and fighting poverty by helping family farmers. 

Click here to see the gallery of images from the event

What is tapioca? 
Tapioca, also known as beiju, is a native Brazilian delicacy popular in the north and northeast regions of the country. Of indigenous origin, tapioca is made from the starch extracted from manioc roots, also known as goma da tapioca, tapioca, goma seca, polvilho or polvilho doce. It can be made with a variety of fillings, being the most traditional of coconut and curd cheese. 

The name tapioca is derived from the word tipi'óka, from the Tupi language, and it can refer to both the product obtained from the manioc root as well as the dish itself. 

Pink coarse tapioca flour recipe (served at the cocktail reception)
By ecochef Teresa Corção, President of the Maniva Institute

INGREDIENTS  
1kg organic manioc starch
3 red beetroots
600ml water 
Salt as needed 

DIRECTIONS
1. Blend the beets well in a blender with about 600ml of filtered water. Then strain the mixture with a cheesecloth to extract the juice only.  
2. Place the manioc starch in a bowl. 
3. Add the juice gradually and mix until the starch is hydrated and humid.
4. Then pass it through a sieve and separate in serving-sized portions. 
5. Store in the refrigerator for a maximum of five days.

The Maniva Institute aims to promote relationships between small agro-ecological farmers and consumers, supported by a group of environmentally responsible volunteer chefs, the Ecochefs Maniva. (www.institutomaniva.org and www.ecochefs.org) 

For more information, visit:
www.copa2014.gov.br/cam (Português)
www.copa2014.gov.br/en/cam (English)

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