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Non-Conventional Food Plants
 Árvore nativa, endêmica na Região de São Carlos. |  O gostinho e aroma da cerveja artesanal também é PANC |
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 Diversidade de espécies esquecidas |  Você sabia que elas já tiveram outras cores? |
 Primaveras são um corante maravilhoso! |  E você, já provou? |
 Suas cores fornecem cores aos alimentos |  Limonada com lavanda? como assim? |
 Um alimento esquecido... |  Partes alimentícias não convencionais |
 Prima da jabuticaba em risco de extinção... |  Sabores nativos que lembram a infância de gerações! |
After all, what are PANC plants?
PANC are not a species, family or group of plants...
They are food plants that are not commonly found in our meals. What is PANC in one region of the country may not be PANC in another region, and vice versa! See examples in the photos.
They are PANC:
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Native species that are not common in all territories of the country.
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Traditional and disused species, that is, they were already consumed and are currently not common in the diet.
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Landscape species, gardening species, and unknown as food.
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Exotic species not common to our consumption.
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Unconventional food parts that we discard, such as peels and stems.
And what is the Diversa.bio way of seeing Panc?
1) Regenerative Agriculture
Over 25 years of experience in the field with sustainable cultivation methods (agroecological, organic and agroforestry), our technical team has realized the regenerative capacity of PANC and its ecosystem benefits.
Thus, we developed a regenerative and restorative cultivation methodology: capable of improving productivity, restoring soil health and reducing the use of inputs.
With the domestication of dozens of species and their integrated use in agriculture, we have formulated the foundations of our own data intelligence applied to agriculture.
Our network of farmers already receives these guidelines, prioritizing soil health and ecosystem services!
2) Innovative or rediscovered potential
PANC have been extensively researched and studied byPANCS Brazil, written by one of our founders.
As a result, we found innovative ingredients with immeasurable potential: from nutritional aspects, to flavors, textures, colors and other chemical and physical properties.
Through revisiting traditional food preservation processes in conjunction with modern technologies, a range of recipes adapted to industry and direct consumption were created and tested.
Soon to be available to our consumer network, and also, respecting the circular economy model.
3) Climate Resilience
As they are rude plants (which grow spontaneously), native and more resistant to climate inclement weather, we observe in the PANC, their climate resilience capacity.
And what would Climate Resilience be?
The ability to resist adverse weather conditions, such as drought, disease and others. Such characteristics were widely observed in our cultivation experiments. Over the years, we have studied more than 500 edible plant species and their interaction in different biomes.
4) Genetic variability
Another way to understand BioDiversity is genetic variability! The greater the genetic variability, the greater the ability of beings to survive their descendants.
Varied plant species can also present unique characteristics that may be extremely necessary with the current climate emergency.
Qualities such as greater productivity in droughts, protection from pests, nutritional potential or better adaptation to sudden changes in climate will be increasingly necessary.
Want to know more about Biodiversity in agriculture?
Discover the 2021 TEDx held by one of our founders:
