Farinata is a type of flour produced by the NGO Plataforma Sinergia from a mixture of foods such as beans, rice, potatoes, tomatoes and other fruits and vegetables. These foods are donated by industries, restaurants and supermarkets when they are very close to the expiration date or when they are outside the standard of commercialization, which often just means they are not in the appropriate format or size for use in general commerce.
After the donation, these foods go through a process of removing all the water and are crushed until they are in the consistency of flour, similar to what is done to create powdered milk. This process maintains the nutrients in the food and increases its validity, allowing the flour to be stored and used for up to 2 years.
Farinata Benefits
The use of farinata brings the following health benefits:
- Promote the growth and maintenance of muscle mass, as it is rich in proteins; Improve intestinal transit, as it contains fibers; Prevent anemia, as it contains protein, iron and folic acid; Improve the immune system, as it is rich in vitamin C; weight gain, especially for people who are underweight.
In addition, the use of farinata allows low-income people to receive a nutritious and health-safe flour from food that is still of quality, but which would be wasted.
How Farinata can be used
Farinata can be included in various foods such as in the preparation of soups, breads, cakes, pies, cookies and snacks. As its consistency can vary according to the foods used, it is also important to adapt recipes for a good use of the farinata.
In addition, it can be used to increase the nutritional value of simple preparations, such as soups, porridges, juices and vitamins, being easy to use. This flour is already used in some institutions that distribute food to homeless and low-income people, and the city of São Paulo, under the command of Mayor Doria, is planning to include this flour in the food of schools and daycare centers.
Farinata's common doubts and dangers
The doubts regarding the use of farinata are especially about its nutritional composition, which is usually unknown, since the final flour is a mixture of different foods, made according to the donations received.
In addition, it is not yet known whether its production will be carried out in a totally safe way for health when it starts to be used by the city of São Paulo, since probably the NGO Plataforma Sinergia will not be able to produce enough to supply demand from the school's network. City.
