🌽 Do campo ao combustível, da ração ao cuscuz! O milho é muito mais que ingrediente: é força, alimento e inovação no agronegócio. E a gente mostrou tudo isso no *Negócio Rural*. O programa também falou sobre café, mulheres no agro e turismo capixaba. Êeee coisa boa! 💼🚜 #Milho #AgroÉNegócio #NegócioRural #TVTribuna #Band #AgroBrasil
Categoria
🗞
NotíciasTranscrição
00:00You're going to start a rural business. Offer. If you believe, you have someone to count on.
00:06And Sebrae Espírito Santo. People transform businesses. Businesses transform realities.
00:30Hi, everyone! Negócio Rural is in Brasília to attend the third Abramilho congress, this grain that is revolutionizing the world.
00:42Human food, but it is also animal food. And it is also a product that serves as raw material for industrial products.
00:50Today, much more ethanol is produced from corn than from sugarcane in the world. So you can see how important corn is.
00:57The Rural Business is now live.
01:02From the beginning of the earth to the end of the world. Agriculture is everywhere. We turn cow manure into profit. Agriculture is everywhere.
01:13The coffee that wakes you up to work hard. Agriculture is everywhere.
01:27It is versatile, resistant, democratic and increasingly indispensable.
01:55Corn is no longer a supporting character on the plate and has become a protagonist in the field, in industry and even in the fuel tank.
02:07Corn really is the main ingredient because it is the basic food for animal feed, in this case, for producing all meat.
02:16Not to mention that we eat corn cake, pamonha, eat a lot of things and produce something more important than ethanol.
02:29With production that could reach 130 million tons this harvest, Brazil is now the world's third largest corn producer and leader in exports.
02:39Corn is produced at different times throughout Brazil, in all of the more than 5,000 municipalities, on all property sizes.
02:52So, corn has this democracy, let's say, which brings, in addition to environmental sustainability, it also brings social and economic sustainability.
03:05Brazilian production grew 250% in 20 years, with just double the planted area.
03:24After all, what's the magic?
03:25The brand is called technology, sum of factors, seed with technology, precise machines, soil fertility, correction.
03:38We were able to put all of these sets into the technological package and respond throughout the year to how we overcame the natural climate barriers that we have in the Midwest.
03:50Especially when we master direct planting.
03:52This direct planting allowed, from the moment we imported the soybean cycle, right?
03:58Since 2013, when rust, and then the genetic improvement of seeds.
04:03What did we do?
04:04A marriage between soy and corn.
04:06And this cycle, which is virtuous, is what has translated into great productivity for us in both soybeans and corn.
04:12Today, with technological evolution, knowledge and the genetic evolution of soybean crops, it has been possible to achieve greater precocity with results.
04:26And this made it possible for us in a good part of the country, here in the center-west as a whole, practically, and also in some southern states, in Paraná.
04:34We have a second harvest in the same area.
04:37From the south to the northeast, corn is found in almost every municipality in Brazil.
04:49And it's not by chance.
04:51In family farming, it guarantees income, food security and movement in fairs, silos and local economies.
05:00Every part of the corn has a destiny.
05:02Nothing is lost.
05:03Corn is the food that people know as fresh corn, eaten on the cob, in popcorn, in salads, in short, a food for practical and direct consumption.
05:16And just from that we can see the greatness of the food.
05:19Because, in addition to direct consumption, you have it mainly in animal feed.
05:25Now let's go a little beyond this part of direct feeding and animal feeding.
05:32And let's think from the point of view of sustainability and innovation.
05:36And place corn as the main responsible for a change in the energy matrix.
05:42It comes together with sugar cane producing ethanol.
05:46And yet, it produces more than just ethanol.
05:50The residue from this ethanol produced is a complete feed for the animal.
05:55Therefore, we can say that this is one of those foods that is extremely sustainable.
06:06Brazil does not follow the playbook.
06:08Brazil creates a sustainability guide for the production of corn, soybeans and sorbet.
06:13Because we, especially in consortia, have achieved a soil conservation policy,
06:20a soil conservation practice that is very different from others, from competitors.
06:26For example, we make corn with brachiaria, where the brachiaria root goes deep down.
06:30and can fix carbon, and can aerate this soil, can cycle nutrients
06:36that other countries, the biggest competitors, cannot achieve, even due to their geographical issue.
06:44Corn is also helping Brazil make an energy transition.
06:49Corn has undergone several revolutions throughout its history here in Brazil.
06:59There it started with corn being produced in the Cerrado, Embrapa researching,
07:06then direct planting helped, in the second moment biotechnology boosted corn,
07:14this marriage of soybeans with corn, and now comes a revolution, which I say, industrial and market,
07:23which is this production of ethanol from corn and sorbet.
07:27And we already have almost 20 million tons of corn that are destined for this purpose.
07:33Now, there is also the co-product of this industry, which is DDG,
07:39which is a product used for animal nutrition, mainly for ruminants,
07:45which has a high protein content.
07:52More than 90% of the corn planted in the country is transgenic,
07:57and this has a direct impact on productivity.
08:03Last year I was at a conference of the American Cement Association,
08:09and that the main concern at the congress was precisely the Brazilian harvest.
08:14The amount of increase in productivity, how much this represented, including in the issue of corn.
08:22Ah, I had the opportunity to receive, at Brasen's headquarters as well,
08:26the Agricultural Attaché of the American Embassy, Adriane Brown and her team from the USDA,
08:32interested in knowing the productivity of corn here in the country as a whole.
08:39So, we must take them to two already confirmed associates for a technical visit.
08:47And I just confirmed with the third one also a visit to Campinas,
08:51in a corn research and genetic improvement headquarters,
08:55where they will have the opportunity to see the issue of the pungency of the quality of hybrid corn seed in Brazil,
09:02which has been increasing productivity year after year.
09:05And it was to discuss all of this and also the next steps
09:17that experts and authorities met here in Brasilia
09:20during the third Abramílio congress.
09:23It's a political event, not a technical event, it's an event that we discuss after the gate.
09:36So, we will be discussing the issue of taxation issues here,
09:39the question of reciprocity, the question of sustainability, the question of the environment.
09:43We will also be discussing the market.
09:45The acting President of the Republic, Geraldo Alckmin, was present at Congress
09:55and highlighted the main bottlenecks in Brazilian corn production.
10:01We have four logistical challenges.
10:07Referee López is extremely relevant.
10:10Obviously, if it's a waterway, you'll swap the truck for the railroad.
10:18And the railway is straight, it does not encourage urban occupation.
10:28The Congress is also a showcase for new knowledge,
10:32new technologies that are being imported.
10:35The technology is basically called genetics.
10:40What does it consist of?
10:42It consists of you manipulating the genetic sequence of the plant
10:45so that you can use, in each sequence,
10:49the attributes that that sequence gives to the organism.
10:52In our case, we work with soil bacteria.
10:55So, they have the property of removing nitrogen from the air,
10:58transform this into a nitrogen form that is palatable to the plant.
11:03This is absorbable by the plant root, the ammonia form.
11:06And this is done through this gene editing,
11:08which is basically you turn this genetic sequence on and off
11:12according to the features you need.
11:16In our case, it is to increase metabolic capacity,
11:19the metabolic pathways of this bacteria,
11:22inhibit the routes that would be contrary to this absorption
11:28and improve routes or improve nitrogen performance and absorption.
11:39From the countryside to the city, from the countryside to fuel,
11:43Corn is Brazilian, it is global and it is at the center of everything.
11:47We have a lot of challenges in view of our growth potential.
11:57And some challenges are quite important.
12:00For example, the lack of infrastructure.
12:03So the first point is to resolve the storage deficit,
12:07which today reaches 120 million tons.
12:10Then, obviously, the infrastructure opens the gate to the outside.
12:14Highway, railway, ports.
12:17So, all of this needs to grow quickly.
12:21We have several lines of work.
12:25The first is the issue of genetic improvement itself,
12:28that both public companies, especially Embrapa and foundations have worked on,
12:34and also private initiatives,
12:36to select cultivars that are more tolerant to rising temperatures,
12:40which is one of the key factors that we need to change.
12:43And it's not something that will happen overnight.
12:45So, we need 10, 12 years to be able to select a cultivar.
12:49so that in 10 years we have this on the shelf.
12:53And use some operational questions, right?
12:56If you have irrigation, work better on the soil profile, coverage.
13:02So, these practices that are already being operationalized,
13:06are being improved for this new scenario,
13:09mainly from a more extreme moment.
13:11Days a little colder, days a little warmer,
13:14making it difficult to do the same practices we were talking about 20 years ago.
13:19All these discussions about corn are really cool, aren't they?
13:36This grain is the face of Brazil.
13:38And speaking of beans, the conilon coffee harvest has begun in Espírito Santo.
13:43And what are the expectations for this harvest, huh?
13:45The Rural Business shows you.
13:47We are here on a coffee plantation to talk a little
13:51How is the coffee harvest going in Espírito Santo?
13:54This year's production of conilon is quite high,
13:5713, 14, even 15 million bags.
14:01In the case of Arabic, it is a little less,
14:033, 3.5 million bags.
14:06The harvest is well advanced.
14:08Today, they estimate that 15 to 20% of the coffee has already been harvested.
14:12The flowering was a little earlier, it was a little warmer,
14:16it rained, so it advanced a little.
14:18But then, the difficulty that is being experienced in all regions,
14:23as it is in the area that does not mechanize,
14:25is the lack of labor.
14:27So, we hope that conilon coffee has a good harvest.
14:32Did you think it was over?
14:33Not yet.
14:34Look at this invitation we bring to you,
14:37woman in agribusiness.
14:38The National Congress of Women in Agribusiness
14:46has been making history.
14:49This year, we complete 10 years,
14:51so, a decade of CNMA.
14:54Today, I can say that the CNMA was also
14:58and it is still a turning point for many women in agriculture.
15:01So, it has a gigantic importance,
15:06not only for women, but for agriculture as a whole.
15:13People go to the event, they go in search of learning,
15:18They go in search of relationships, of networking.
15:22So, and it doesn't seem like it, all of this ends up changing the lives of these women too.
15:29It is transformative.
15:30The CNMA was the first pioneer in this regard.
15:34And today, we see several numbers, several groups,
15:40movements of women in agriculture who are united,
15:45sharing information, knowledge.
15:49So, it really was and continues to be a great achievement.
15:54Don't forget, October 22nd and 23rd,
15:59at the Transamerica Expo Center, Sao Paulo,
16:02we have a meeting scheduled.
16:04The tenth edition of the National Congress of Women in Agribusiness.
16:08Did you know that you can participate in the Rural Business?
16:17It's very easy, it's very simple,
16:19just send us a message on social media.
16:22Instagram and TikTok, at BP Faustino,
16:26or on our official channel, at Programa Negócio Rural.
16:30I will be here waiting for your message.
16:33Oh, you can also send us suggestions for stories.
16:37How about it?
16:37Do you want me to go and check out a recipe?
16:40Do you want me to come and see your production?
16:42Send it to us, at Programa Negócio Rural.
16:46We're going to take a quick break.
16:48I'll be back soon with much more for you here at Negócio Rural.
16:52Wait for me, the break is quick, I'll be right back.
16:54Connection, podcast, Rural Business and Sebrae On,
17:17a space where we talk about innovation, entrepreneurship, tourism.
17:21After all, this is a very important subject for us at Negócio Rural,
17:26and also for our partner Sebrae.
17:28Who has already been here, on our podcast?
17:31Pedro Rigo, superintendent of Sebrae.
17:34Renata Vescovi, manager of the Sebrae Experiential Tourism Hub,
17:38a national hub managed by Sebrae here in Espírito Santo.
17:42And today, who will be my guest, huh?
17:45He is nothing more and nothing less than the man of innovation.
17:48Euripides Pedrinha, technical director of Sebrae,
17:52Welcome to our chat.
17:54I know there is a lot of time in your schedule for you to be here today.
17:59Nowadays, everyone's agenda is, isn't it?
18:02But thank you very much for the invitation, thank you very much for the partnership,
18:05for the kindness of the welcome and to everyone who is following
18:08this important conversation of ours about innovation, entrepreneurship,
18:11business, tourism and the competitiveness of the Espírito Santo economy.
18:15Pedrinha, let's talk about perception.
18:17How do people from Espírito Santo perceive tourism, innovation and entrepreneurship?
18:21here in our state, huh?
18:23Look, from everything we've been following, and especially more recently
18:27about tourism, we did a broad survey on perception
18:30that the Capixaba has about tourism and its impact on his life.
18:34The perception could not be better.
18:36More than 80% understand that tourism is a path, an interesting way.
18:40More than 70% believe that tourism will grow
18:44and that this will be good for him and for his cities.
18:47So, all this movement that has been made in the state
18:50to develop tourism, promote tourism,
18:53has been very well received by the population.
18:55And this tourism is concentrated in a single location.
18:58or does it spread across regions of Espírito Santo?
19:02Tourism is a business with a certain complexity,
19:05because it has many concepts.
19:07Being very pragmatic, tourism is all over Espírito Santo.
19:10different types of tourism, different modalities.
19:13In some regions, more business tourism.
19:15In other regions, more family tourism.
19:18In others, couples tourism, charm tourism, romance.
19:21And we have many regions with ecotourism and adventure tourism.
19:25Finally, throughout the Holy Spirit,
19:27There is tourism, quality tourism and various practices and types.
19:31Pedrinha, who comes to our state as a tourist?
19:34Is it the Capixaba himself who is a tourist here?
19:36Or have we also attracted tourists from other regions of the country?
19:43We attract tourists from other regions,
19:45mainly tourists from our primary region, right?
19:48Rio, Sao Paulo, Minas Gerais, Bahia.
19:49They are right next to us.
19:50They are very close together, making tourism even vehicular,
19:53selling cars is easy, it has a convenience advantage.
19:58And from outside we mainly bring people from Porto Alegre,
20:01people from Goiás, people from Brasilia,
20:04people from Santa Catarina.
20:06They are tourists that we see a lot around here.
20:09Obviously, we are working to increase our presence
20:13in the national tourism scene.
20:15Today, I would say that from the general consumption of tourism,
20:18other than business, about 25%, 30% are coming from outside,
20:22the rest is for us to consume in our own tourism.
20:24You have traveled a lot,
20:26I've seen a lot of things outside of Brazil and even in Brazil itself.
20:30What are we doing here?
20:32We are on the path of what is being practiced,
20:36consumed and proposed out there?
20:40See, we are on the path and perhaps even ahead of it.
20:44Look, that's good.
20:45It would be very wrong of me to say never before in the history of Espírito Santo.
20:51It is not true.
20:52We have been working since Cacau Monjardim for 50 years, focused on jingoism,
20:58for recognition.
20:59Moqueca is from Espírito Santo, the rest is peixada, the anthological phrase of cocoa.
21:04So, we have been working in tourism for a long time and in many ways.
21:07What we have now, in recent years, due to a number of factors, is
21:11a concentration, a priority and a consistency in tourism work
21:17that has never been done before.
21:18So we are on our way,
21:20we have been working on three strategic axes,
21:23governance, product development and tourism promotion.
21:26These aspects, these axes, converge with each other in different ways.
21:32So yes, we are on the path, we are doing the most modern thing,
21:36relationship with tour operators,
21:39respect for the tourism commercial chain,
21:42which leads us to develop several points.
21:44From guides, reception, to hotels, to package sales.
21:49So, yes, this is the path we believe in and it is the path the world follows.
21:53And do we have any rough gems that need to be polished or that are being polished?
22:01Here comes an interesting point, right, Bruno?
22:03Raw gem.
22:05The beauty or value of a jewel is often in its appearance.
22:09And then, all over the state, we find a little corner, a rock, a waterfall, a mountain,
22:15a vegetation, a flower, a little bird.
22:18And this is often seen, either by locals or by lovers, as a raw gem.
22:24Espírito Santo, like the rest of Brazil, is very rich in natural beauty.
22:27The raw gems we have are linked to the positioning of these attractions,
22:33of these natural beauties, as tourist products.
22:36And we have many.
22:37We have Caparaó, we have 262, with that incredible potential,
22:41which is still little explored in foreign tourism.
22:45We consume blue stone well, we consume it well,
22:49but has a lot of potential to take it out.
22:51And our beaches, beyond Greater Vitória, from north to south of Espírito Santo,
22:56sun and beach tourism is the most sought after by Brazilians.
22:59And we still have a lot of coastline to explore.
23:02We have some products that are considered unique here in Espírito Santo.
23:06Products that I say have geographical indication.
23:09We have cocoa, we have beiju, we have our rocks,
23:13we have the clay pot, all that...
23:17We have our coffee.
23:18Well, we have our coffees, there is mountain coffee, there is Cunilon.
23:24All this can attract more and more tourists
23:28so that we can develop these communities and these territories?
23:35Thus, a geographical indication is a trademark registration.
23:39Brands and patents are always competitive advantages.
23:42Depending on the product, it can attract tourists.
23:47What attracts tourists is much more than a geographical indication, a good story.
23:51People travel to experience new cultures,
23:54to have contact with new products, new ways of eating.
23:57People travel to discover new music, to find stories.
24:02So, the story behind our Caparaó coffee is very beautiful.
24:07This story attracts tourists who will want to go there to see the story.
24:09Because if I buy coffee from you online or at the supermarket.
24:13The story of these producers, of this coffee family,
24:16the history of communities, quilombolas and work with beiju,
24:20the history of the clay pot, of the potters,
24:23the generations of men and women working with clay,
24:27in this sense, yes, these products are jewels to be worked on in tourism.
24:32Let's make a prediction here without being Ná's mother.
24:34How does Pedrinha want to see tourism in Espírito Santo in 15 years?
24:40Pedrinha that I speak of, or Pedrinha, and the institution that Pedrinha represents?
24:46Look, what do we most want to see for the future of tourism in Espírito Santo?
24:51is a chain of organized tourism.
24:54Natural beauty in itself enchants us, makes us proud,
24:58they make us very proud.
24:59But there is natural beauty everywhere.
25:02The hotel, the availability is very charming and comfortable,
25:06but we have hotels everywhere.
25:08I'd like to see this set working, you know, Bruno?
25:11The ability to find Espírito Santo tour packages for sale,
25:15receptive receiving and guiding these tourists,
25:19hotels and attractions, tourist attractions prepared to welcome them,
25:25talking, serving and charming these tourists.
25:28All the fronts we have worked on today lead us in this direction.
25:32I would like to see the Holy Spirit being seen and recognized in 15 years.
25:39for the capacity, not for what he has, but for the capacity to receive these people here.
25:44You know what I like most about our chat is because while we're talking,
25:49beautiful images of our Holy Spirit appear.
25:53And that catches the eye of those watching us.
25:56And I really wanted to thank you here.
25:58When the conversation is good, it goes by very quickly.
26:02Our time is up, the director is already there, keeping an eye on us.
26:06The director is watching.
26:08And I wish you would come back more often.
26:10Don't abandon me, will you?
26:12Don't abandon me, will you?
26:13Do you have any news for us, Pedrinha?
26:15Friend, thank you.
26:17Thank you very much for your availability, for telling these stories too and for speaking with a sparkle in your eye.
26:24I think that when we do what we like, there's always a sparkle in our eyes, right?
26:29And truth.
26:30I am a witness.
26:31Thank you very much.
26:32Thanks, guys.
26:33And until next time.
26:33See you next time.
26:34Hey, did you like our chat?
26:37Do you want to see it again?
26:37It's very easy, it's very simple, just point your cell phone's camera at the QR Code that appears on the screen.
26:44Want to see what happens behind the scenes of our recordings?
26:48Just stay connected on social media.
26:50Instagram and TikTok, at BP Faustino or on our official channel, at Programa Negócio Rural.
26:56Another week begins and may it be blessed, like all the others,
27:02May we have a month full of news.
27:05And, of course, I count on your company here at Negócio Rural.
27:09Shall we end by saying goodbye to those who are at home?
27:11Bye, guys!
27:12Thank you very much for your company and see you next week.
27:14Enjoy these beautiful images of our Holy Spirit.
27:18I'll be back next week.
27:19See you then!
27:20You watched Negócio Rural.
27:49Offering.
27:50If you believe, you have someone to count on.
27:53And Sebrae Holy Spirit.
27:55People transform business.
27:57Business transforms realities.
Seja a primeira pessoa a comentar