- 08/06/2025
🌊 No encontro entre o mar e o saber, nasce uma nova economia — azul como o oceano que inspira. Pesquisadores do Ifes, no campus de Piúma, estão mergulhando fundo em soluções sustentáveis que conectam o litoral às lavouras. Entre as ondas, descobriram o poder das algas: transformadas em bioinsumos, elas agora nutrem a terra, fortalecem culturas e renovam o ciclo da vida com inteligência e equilíbrio. 🌱
É o Espírito Santo revelando que o futuro da agricultura também pode vir do mar.
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É o Espírito Santo revelando que o futuro da agricultura também pode vir do mar.
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NotíciasTranscrição
00:00Hi everyone, good morning! When you look at the sea, what do you see? Well, I'm seeing few waves,
00:24an infinite horizon and if I tell you that right there, underwater, there is a gigantic potential
00:31that promises to transform our economy. Here on the south coast, in Piúma, the seaweed that reaches the beach,
00:39like this one, are no longer just a nuisance for bathers. With innovation and technology,
00:47they are being transformed into a high quality fertilizer. Today on Rural Business, we will talk
00:54about the blue economy, which promises to generate income and preserve the environment at the same time.
01:01Oh, from the seaweed to the land, from the sea to the soil. Come with us to discover this tide of opportunities.
01:10From the beginning of the earth, the world ended. Agriculture is everywhere. We turn cow manure into profit.
01:19Agriculture is everywhere. The coffee that wakes you up to work hard. Agriculture is everywhere.
01:40You know those things that we look at and often don't even notice?
01:52These algae here, for example, that are spread across the beach.
01:56Many people see it as dirt. But there are some people who looked at this and saw green gold.
02:03These algae, people, are being turned into fertilizer.
02:07It's called the blue economy. Do you know it?
02:17The blue economy has already been called, let's say, by other synonyms, right?
02:23Marine economy, marine sciences.
02:26But the blue economy itself, as a concept, has a difference that, in addition to the exploitation of marine resources, right?
02:33Of the resource that is in the water, whether it is in the sea or in fresh water, it is not just the exploitation of that resource for economic purposes, right?
02:43But in terms of sustainability.
02:46So the blue economy brings a more global perspective, a broader perspective on dealing with this resource,
02:52but in terms of biodiversity conservation, subsistence, traditional populations,
02:59have this balance between sustainability and the use of natural resources.
03:03Recently, there has been more and more talk about the blue economy, precisely because the view of the ocean has changed, mainly.
03:12We are in the UN decade of the ocean, so it turns out that several issues,
03:17both in the academic sphere, right, of studies, and in the sphere of actions that the market, right,
03:23that the economic scenario seeks to explore, not just for the sake of exploitation, as I said,
03:27but for the issue of conservation and sustainability.
03:44Every week, tons of seaweed are spread across our coastline.
03:49For many people, this is a problem.
03:52But you, Igor, saw an opportunity in this, right?
03:56That's right, we've been studying algae at the Federal Institute, right?
04:00and transforming it into a high quality fertilizer within the bio algae.
04:07They have several biotechnological potentials, right, they serve several sectors,
04:12both for agribusiness, pharmaceuticals and medicine,
04:16and the majority of the population does not see this as a potential.
04:21So we have been solving this problem and transforming it into high technology for agribusiness.
04:26Hey Igor, how did your interest in algae begin, huh?
04:30Well, within the Fisheries Engineering course, there is a subject on algae cultivation,
04:34where I started studying, understanding the potential there,
04:37and I became interested until I saw the business opportunity within Espírito Santo, right?
04:43And is this really very nutritious?
04:45This has macro and micronutrients, it has amino acids, it has proteins,
04:49so it also serves as animal feed, human food and agribusiness,
04:56which is where we work, right?
04:57Plants love it, they are anti-stress, right, it helps with hybrid stress, it helps to protect the plant.
05:06This is the basis of our products, which we are creating a family of products within IFES Fila Velha.
05:12Now, we are in an open environment, this place is very preserved.
05:17The collection is manual, right?
05:19The collection is manual, right?
05:23Either we use a rake or manually.
05:25Machine no way.
05:26Machine can't.
05:27So we come, collect it here on the beach, clean it in the sea, right?
05:34Like shellfish gatherers and seafaring people, women and fishermen can do it too,
05:41very simple and artisanal, the work here is collecting from the beach.
05:45I understood.
05:47So we'll finish collecting here and we'll meet in the lab shortly.
05:52This is the experimental base for processing macroalgae,
06:17a pioneering laboratory, unique in the country, installed at the Federal Institute of Espírito Santo, Piuma Campus.
06:24And we go to the first part of transforming seaweed into fertilizer.
06:29What's up, Igor?
06:30Well, the seaweed arrives from the beach, we do the cleaning, this pre-wash,
06:34where we leave the seaweed very clean for the next stage.
06:36Caption Adriana Zanotto
07:06Igor, it's time to get your hands dirty and I'm here to help, okay?
07:12What do we do in this screening, which is the next step after washing?
07:18Well, we've been removing everything that isn't algae.
07:20We can see that there is, for example, some plastic here.
07:23So we're going to remove it.
07:26And we can't take advantage of any of this later in the process.
07:29Nothing like that.
07:29That's why this detailed look here, right?
07:32That.
07:33What comes a lot? What have you found here, Igor?
07:35Yes, sediment comes, right? Which is the sand itself.
07:38There is a lot of solid waste, plastics.
07:40It's because it's very small, right?
07:42Let me get it here so I can show you.
07:43Just look.
07:44Sometimes you even confuse it with seaweed if you don't look more closely, right?
07:50Another thing we also take out is the rhodolith,
07:53which is a mineral, which is like the appressorium of the algae.
07:56But we ruin our equipment when we hit it.
08:00I understood.
08:00Hey, Igor, it's like we're looking for the egg, right?
08:04Because it's very...
08:04Oh, and here, for example, there's a leaf.
08:06That's it.
08:06We remove this organic matter, we remove the leaves, the plastics, the more solid waste,
08:12like the rhodolith.
08:14And then you also have to wash it to remove the salt.
08:17That.
08:17We take out the salt.
08:20To be fine without the sodium there, with less mineral.
08:23After being cleaned, the seaweed collected on the beach goes into a type of blender,
08:36where it is processed.
08:37Igor, we have the base for the products here now.
08:52What can you produce from this?
08:56Well, we take this algae base to the chemistry laboratory at IFES in Vila Velha,
09:03where we develop other products to solve the plants' problems, right?
09:08For example, a growth-oriented product, a herbicide-oriented product,
09:13a product aimed at sun protection.
09:16So we have a family of products that we are developing
09:20so that we can better serve rural producers.
09:22And you at home must be wondering, what about the leftovers?
09:26What was left of that processing?
09:29It's here, something is still here, and what is done with it?
09:34This is our byproduct, which we transform into feed,
09:38we are testing it in feed, because it has a lot of protein, lipids, carbohydrates,
09:43that we have not yet extracted from the organic matter here.
09:46In other words, nothing is lost in the process?
09:47Nothing is lost, it's zero waste.
09:49We have a circular economy with zero waste.
09:53Now, you must be curious to know about the use of these products on plants.
10:01These products are already being tested, and the producers sent us videos.
10:06Just look.
10:07Hello everyone, how are you?
10:08My name is Anderson Lopes Ferreira Filho.
10:10I am a coffee producer, the fourth generation of producers here in the Altamogiana region.
10:14Today I'm in the middle of the fields.
10:16I'm here to talk about a product with incredible technology.
10:19Without a shadow of a doubt, she is all the rage at the moment.
10:22Its name is bio algae.
10:24Why?
10:24It is sustainable, environmental and social.
10:27So, there are two sustainability footprints.
10:29And it comes to the coffee plants, to our ecosystem, to bring vigor, prosperity,
10:34better vegetation in the footprint of photosynthesis.
10:38Look at this.
10:39A prosperous, pungent, very productive crop.
10:44We are using bio algae.
10:46I don't know if you know it, but if you don't, you should know it.
10:50Look how cool this is.
11:00Now we are setting up a bioindustry, close to here in Piuma,
11:04so we can turn the startup into a real business.
11:08Nowadays, we have tests in automodiana, in Arabica coffee, we have tests in Goiás, in soybeans.
11:15We also have tests in Alegre, on tomatoes and lettuce.
11:19And now we are really transforming the startup into a company, into a bioindustry,
11:23so we can take the algae further.
11:25All producers who have used it to date continue to use it, as recommended.
11:30They see the plant as more rigorous, withstanding more hybrid stress, giving life to the soil.
11:37And now we have a family of products, where we will take each product to a plant bias that is necessary.
11:45Or herbicide, or calcium magnesium, or the nutritional, physiological part.
11:51So it has had a great result.
11:53Without IFE, without academia, I wouldn't understand the potential, have the knowledge to understand the range of possibilities that exist in algae.
12:01And to be able to have the knowledge to take it further and pass it on to other people, pass this knowledge on to society.
12:08So this is very important.
12:10And for me it was very important, because otherwise I wouldn't know about algae.
12:14Cool, huh?
12:22This example of the blue economy, here at IFES in Piuma.
12:26Oh, I'm going to take a quick break, I'll be back soon with much more for you.
12:31Wait for me.
12:31We are back with your rural business directly from the Federal Institute of Espírito Santo, Piuma Campus.
13:01You've noticed that science sets the tone for this week's show.
13:06Now, I am here in the Microbial Ecology Laboratory with Professor Flávia Spagno.
13:12You saw that in the previous block we talked about algae.
13:15And the teacher also has some really cool work with algae, teacher.
13:19Welcome to Rural Business.
13:20Thank you very much.
13:21Tell me, what is this work that you do?
13:23We develop research that seeks new molecules, new antibiotics that can be used to improve people's health.
13:37Exactly those seaweeds that come from the ocean and that Igor uses there to make the platform.
13:44Seaweed can be used in agriculture, but it also helps to take care of our health.
13:50For sure.
13:52Furthermore, professor, how important is everyone talking about marine microbiology these days?
13:59The microorganisms, bacteria, fungi, protozoa, among others, that inhabit the oceans are little known.
14:11We can't see it with the naked eye.
14:12Can't see with the naked eye.
14:13They are microscopic and they have a lot of potential, what we call biotechnological potential.
14:22So, we can develop some products from these microorganisms that help our routine, our day to day.
14:31Many people may think like this, oh, but agriculture is just raising cattle, it's just planting coffee, corn, soybeans, wheat.
14:39No.
14:40No, right?
14:40We have a huge farm, if we think about it, within the oceans.
14:45So, from within the ocean, we can extract different products, different organisms, in the case of fishing, for example.
14:54But we can also use the entire ocean to cultivate organisms.
14:58That is, from the sea to the land.
14:59From sea to land.
15:04Do you have any idea what this powder here is?
15:08What if I told you that this is tuna guts, ground, crushed and that this will turn into charcoal?
15:19Yeah, you didn't hear wrong, no.
15:21This is one of the research projects here at IFES Campus Piuma, coordinated by professor Flávio Bittencourt, who is a mechanical engineer.
15:30Hey?
15:31What do you mean, teacher?
15:32Explain it to us.
15:33Welcome to Rural Business.
15:35Thanks.
15:35So, I'm a mechanical engineer, I specialize in working in this area of using waste to produce energy.
15:43And then came this idea of joining the campus axis that works with fishing engineering in this energy part.
15:49Have you ever worked with tuna viscera, professor?
15:52No, first time.
15:53And when you started, did you think it would work?
15:56We have some references in the literature, right, to these processes.
16:00And then I thought it was a great opportunity to start working because of the region's proximity to the industries, right, of fish processing.
16:08The research is in its initial phase, right, but the idea is that we can verify the potential for use as an energy fuel.
16:15So, we can even think about replacing the charcoal in the barbecue.
16:18Or even in environmental applications, such as fertilizers, for soil, for agriculture, for mangroves too, right.
16:26Is this blue economy in the blood?
16:27Blue economy in the veins.
16:31This campus was created, right, with resources from the Ministry of Fisheries and Culture, several years ago.
16:39And then we, he started to work in the fisheries resources axis, right, so in fishing, processing and aquaculture.
16:45And we continued to develop these works, strengthening this axis, until, not long ago, we opened a new axis, which is the tourism axis, right.
16:55We have hospital tourism and leisure along with gastronomy here.
16:58And we started to see this trend towards a blue economy, right, this trend towards exploring ocean resources in a sustainable way, right.
17:08An exploration in which we can make use of the resource and guarantee it for future generations.
17:13So, we started to study more and more and saw that we were completely integrated into the blue economy axis.
17:21We have been working in this sector for a long time.
17:24So, we just focused our efforts and called more people to work together.
17:28The production of knowledge, this has already been done a lot abroad.
17:33And federal institutes as a whole, they work a lot in this line of producing knowledge with an application, right.
17:41That you can achieve that there, that you can generate a faster impact on society, a positive impact.
17:48What marine species are present on the coast of Espírito Santo?
18:00Can you tell me?
18:01Where are they present?
18:03How do they reproduce?
18:05And when do they reproduce?
18:07Do you know?
18:07Well, I'm not going to answer all those questions, no.
18:10The person who will answer is Professor Jôni Santander, who is responsible for this population dynamics, the study of this population dynamics here on our coast.
18:21Professor, what have you been able to research through your work here at IFES Campus Piúma?
18:27Well, we have been working for some time on this line of population dynamics, trying to understand how organisms reproduce.
18:33Because these aspects are fundamental for us to be able to manage fisheries, so that we can have sustainable use of these resources.
18:42This is part of the blue economy too.
18:44Certainly.
18:45We can explore these resources in a sustainable way so that these fish, these resources, remain in the environment for many years.
18:52And may our heirs always be able to feed on them too.
18:56Practical result, professor. What have you already been able to observe?
19:00We've already had some projects, right? We have a project on the reproductive biology of commercially important lobsters in Espírito Santo.
19:09So we already caught the species that is most abundant in the state, which is the green lobster.
19:14We have already studied its reproductive biology, we have already defined the size at which it reaches maturity here and the time at which it spawns.
19:23In other words, you cannot fish during this period.
19:25During this period, you cannot fish. So the spawning period coincides with the national period.
19:30And the maturity size is slightly higher than the national average.
19:35That is, if it is not a specific size, it cannot be captured either.
19:39That.
19:39Ideally, it should only be captured from this size onwards, because from this size onwards it has already grown, has already reproduced, that is, it has replaced itself in the environment.
19:47So when it is removed, it has already fulfilled its role in the environment.
19:52It has already been replaced in the environment.
19:53And we have work not only with lobster, we also have work with turkeys, we also just finished the work on the reproductive biology of turkeys.
20:02So we have also defined the spawning period and we also have the ideal minimum capture size, which would be the species' maturity size.
20:11Which also differs from the national one, which was a work done with collections made in the mid-80s, a long time ago.
20:18In other words, we are updating the data.
20:20We are updating the data and improving this information for better fishing management of these species.
20:27And now we are starting work, also along the same lines, with tuna and the like.
20:32With some species of tuna, so that we can also have these parameters for some commercially important tuna here in Espírito Santo.
20:38Professor, we are approaching lunch time.
20:41Talking about lobster, talking about turkey, talking about tuna, I'm feeling hungry.
20:47It makes you hungry, doesn't it?
20:47I'm feeling hungry.
20:49I'll leave you here with your research and I'll go over there, okay?
20:53I'll go there and come back.
20:54You follow where I'm going, okay?
20:56I'll be right back.
21:08We arrived.
21:17It's here, look.
21:19Swordfish Hotel.
21:20Let's go?
21:22Tânia is already waiting for me.
21:24Hi, Tania.
21:25Hello, Bruna.
21:26Welcome to this paradise, to our Hotel Espadarte.
21:29Thank you very much for your hospitality.
21:31Thank you very much indeed.
21:33Oh, from outside I can already smell it.
21:36There's something delicious, we're waiting.
21:38But it's a surprise.
21:39Let's go then.
21:39Let's go?
21:40Let's go.
21:42Hello, Leia.
21:43Hello, Dani.
21:44Good morning.
21:44Mrs. Leia, I was told that you are the one in charge of the restaurant's kitchen.
21:51And what did you prepare?
21:52When I smelled it outside.
21:54I'm making a lobster gratin with seafood rice.
21:57How delightful.
21:58And what is the secret to preparing this dish?
22:01What is the secret is shrimp, everything that comes from the sea.
22:06Everything that comes from the sea, octopus, shrimp, squid, lobster.
22:11How beautiful this lobster is.
22:13And how long does it stay in the oven?
22:15About 10 minutes.
22:16And are we already here at the end?
22:19We are already there.
22:20So I'm going to do the following, I'm going to leave you here finishing and I'm going to go outside to wait for the dish.
22:25Combined?
22:25Combined.
22:26The kitchen is all yours, Mrs. Leia.
22:53Thanks.
22:54Wow, what a work of art.
22:55Thanks.
22:57Look, guys.
22:58Dona Leia did a great job.
23:00Let's see if it's good?
23:02Wonderful, right?
23:04Look.
23:05Hmm.
23:08Shrimp cooked to perfection.
23:10Lobster also on point.
23:14THE.
23:15Coming out of the shell.
23:19Hmm.
23:20Hmm.
23:20What better way to end a program about the blue economy by taking advantage of everything the sea has to offer?
23:32Oh, that's all for today's program.
23:35I hope you enjoyed it.
23:37To review it, it's very easy, it's very simple, just point your cell phone's camera at the QR Code that appears on the screen.
23:45Do you want to know what happens behind the scenes of our recordings?
23:49So, stay tuned on social media, Instagram and TikTok, at BP Faustino, or on our official channel, at Programa Negócio Rural.
24:00Another Sunday that starts in style, right?
24:04And I'll wait for you next week here on TV Tribuna Band.
24:08Oh, we have a date, huh?
24:10In the meantime, I'll go here and enjoy my dish and you'll have this beautiful image of the southern coast of Espírito Santo.
24:20See you next week, okay?
24:22Bye, bye.
24:22Bye, bye.
24:52Bye, bye.
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