Thanks to the latter process, nearly 100% of the mangoes are used. Over-ripe or spoilt fruits, peel and stones end up in the cattle barn.

The fertilizer applied to the mango trees is a compost produced at the farm itself, based on cattle manure, ground Jurema (a native thorny shrub) as a source of carbon, plus MB4, Bahia phosphate, milk whey and ashes. 

Bees originating from a cross between native and African bees ensure the perfect pollination of the mango-tree blooms.

Dried Organic Mango

Organics Cheeses

At the beginning of 2001, the milk and cheese production of Tamanduá Farm were the first to receive the IBD certification.

The milk is produced by cows of the Parda Suíça breed, almost all of which are registered, and whose hardiness is legendary and particularly well adapted to the climatic conditions of the sertão region. Since the 1970’s, strict selection has been carried out in order to maintain these characteristics.

The milk, which is entirely processed in the Tamanduá Farm cheese factory, yields a monthly average of 2,500 kg of certified organic cheese.

Four types of cheese are produced at Tamanduá Farm: three of them of European origin – Saint Paulin, Reblochon and Ricotta (or Curd Cheese) – and the fourth, a typical cheese from the Northeast of Brazil, called Queijo de Coalho.

Unlike the two fresh cheeses, before being sold the Saint Paulin and the Reblochon are matured for a period that varies from 20 to 30 days, in special chambers with controlled temperature and moisture; they are also brushed and turned over every day.

The installations are submitted to the inspection of the Federal Inspection Service (SIF) of the Ministry of Agriculture, under license no. 1312, which authorizes Mocó Agropecuária to sell its products throughout Brazil.

A full-time veterinarian is responsible for the whole of the milk production chain, from mating or insemination, provision of rations, milking, and the processing of the milk, up to the sale of the cheese, ensuring both the perfect health of the livestock and the perfect hygiene and quality of the products.

Ricotta, or curd cheese, is the latest cheese whose production was approved not only by the SIF but also by the IBD. Ricotta, which originated in the Mediterranean region, especially Southern Italy, is a mild, creamy, cheese with a delicate and pleasant texture and a neutral flavor, and may be added to sweet and savory foods. Being a fresh product which is highly nutritious and very easily digested, Ricotta may be better tolerated by people who dislike milk, and is recommended for use in diets and by diabetics.

According to Ministry of Agriculture Administrative Order no. 146 of March 7, 1996, ricotta can be classified as a low-fat product, with 10% to 25% fat and high moisture content (never less than 55%).

It is obtained by means of the heating and acidification of milk whey, which results in the precipitation of its proteins. It enables the whey from the cheeses produced at the farm to be used. 

Until recently, these cheeses were obtained from fresh milk and, when matured, they were placed out in the sun and in the night dew of the sertão. However, this product may be made in different ways, varying according to the micro-region of the North-East. The coalho cheese from Tamanduá Farm is made with whole pasteurized milk; the mass obtained is pressed, the whey is removed, salt is added, and it is eaten fresh or matured (from 3 to 5 days).

The rind is thin in the case of fresh cheese, and thick when matured, and its consistency is soft. This cheese may be eaten raw, accompanied by desserts or jams, as well as toasted on a frying pan or grilled on skewers.

In October, 2002, the IBD certified the bee-keeping process established at Tamanduá Farm. The bees (Apis mellifera), were initially obtained from captured migrating swarms. Currently, part of the bees come from the division of selected families already existing in the apiaries of the property. The honeycomb wax is already being produced by our own bees. .

At Tamanduá Farm, the bees’ feeding ground is very rich: blooming occurs in different periods after the rains begin, which means that there is always the predominance of one or several plants available during the rainy season. In addition to the thousands of native leguminous plants and grasses, we have observed especially the following shrub species whose blossoms have a strong influence on the color and taste of the honey: mango, white jurema, black jurema, catingueira, angico, quince trees, juazeiro, mufumbo, and oiticica.

Ten apiaries, each holding 10 hives, are located within the property, near water reservoirs.

The fact that they are kept some distance from the Farm’s boundaries ensures that the nectar collected by the bees always comes from vegetation inside the property, which has been free of chemical products since 1998. The trackability of the final product is an issue of great concern.

The “Honey House”, as well as the tools used in the collection, decantation, filtration and packing process, were approved by the Federal Inspection Service of the Ministry of Agriculture, under no. ER – 110, ensuring the right to sell the product throughout Brazil and abroad. The product is sold in 300 and 700-gram glass jars.

This sector is supervised by a forestry engineer who is also a bee-keeping instructor at SENAR/PB.

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Organic honey from North-East
with Rain Forest organic guaraná

The mix of organic honey from the North-East semi-arid with organic guaraná from the Rain Forest is an iniciative from Fazenda Tamanduá.This shows how rich is the Brazilian biodiversity.

Conventional Dehydrated Pineapple, Hawaiian Papaya and Jackfruit

Outside the organic mango harvesting period, we are taking advantage of the drier to dehydrate other fruits, produced in the conventional manner, due to the lack of organic producers in the region. They are pineapple and Hawaiian papaya, which are dehydrated (without using chemical additives nor preserving agents), sliced or chopped, and vacuum packed in plastic bags appropriate for foodstuffs, containing 100 or 200 grams of fruit. 
Another delicacy, dehydrated jackfruit, is produced during the harvest in the coastal region.

Conventional 
Goats’ Milk

A herd of dairy goats of the Parda Alpina breed produces an average of 700 liters of milk per month. This milk, which is pasteurized, packed in plastic bags and frozen, is registered at the Municipal Inspection Service under no. 01.09.0001, and is controlled by the sanitary authority.

The majority of the sales go to the food distribution program of the municipal government of Santa Terezinha, especially for the day care center, the maternity hospital and low-income families in the municipality.

The remainder is sold in the bakeries of the town of Patos.

Breeding bulls, 
cows and heifers of the 
Brown-Swiss  breed

With a closed herd of almost 500 cattle, originating from a selection process that started in 1977, Tamanduá Farm sells breeding bulls, cows and heifers of high pedigree, which are hardy and perfectly adapted to the harshest climatic and pasture conditions.

These animals, which are registered at the Brazilian Association of Pardo Suiço Cattle Breeders, in São Paulo, have perfect trackability and genetic characteristics. All banks will finance their acquisition, and we have a special agreement with BB Agro.

The males are often taken to regions with a damper climate, especially in the States of Maranhão and Tocantins, where they are used as breeders for females of the Nelore breed, ensuring precocious and hardy offspring.