- anteontem
🚁🌽 Do céu às lavouras: no #NegócioRural de domingo a gente decolou com a aviação agrícola, pousou num bate-papo sobre o intercâmbio de cooperativas capixabas no Paraná ✈️🌱 e ainda experimentou uma receita que é puro orgulho de Venda Nova do Imigrante: pizza de polenta! 🍕✨ É o agro capixaba voando alto, aprendendo junto e inovando na mesa. Quem viu? 💚 #AviaçãoAgrícola #Cooperativismo #InovaçãoNoCampo #PizzaDePolenta #VendaNova
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NotíciasTranscrição
00:00The rural business is going to start.
00:03Offering, if you believe, is having someone to count on.
00:07Sebrae Espírito Santo, people transform businesses, businesses transform realities.
00:14And Orwell, your Renault dealership in Espírito Santo.
00:30Flying is one of humanity's greatest dreams.
00:40And in agriculture, flying is a business.
00:46Flying is a business in agriculture.
00:48The use of aircraft, not only for transporting people in the executive area,
00:54as in agricultural aviation, in Brazil it is very efficient.
01:00We are in Orlândia, in the interior of São Paulo.
01:07We came here to learn about the technology and processes of this super important practice for agribusiness.
01:15Shall we take off?
01:16It's the end of the world, agriculture is everywhere.
01:20We turn cow manure into profit.
01:24Agriculture is everywhere.
01:25The coffee that wakes you up to work hard.
01:29Agriculture is everywhere.
01:44Agricultural aviation has more than 100 years of history.
01:48It appeared in Brazil in 1947.
01:50And today our country has the second largest fleet of aircraft dedicated to the field.
01:56There are more than 2,700 planes and helicopters spread across every corner of our country.
02:04Agricultural aviation is a tool for farmers, right, which brings so much aerial spraying, that we will work with different types.
02:20It performs several functions in the liquid area, but solids also come into play.
02:24Agricultural aviation also applies solids.
02:27So she can make solid fertilizer and sow as well.
02:32It is a fundamental market, because, for example, without agricultural aviation we don't have cotton, we don't have rice, we don't have soy, we don't have corn, we don't have wheat.
02:41These are crops, there is no sugarcane, for example, which are crops that are highly dependent on agricultural aviation at some stage of the crop's development.
02:49The use of aircraft to apply agricultural pesticides is one of the pillars that allows production to reach the consumer more quickly and with quality.
03:04Agricultural aviation is in Thiago's family DNA.
03:10He is the commercial director of Tangará Aeroagrícola here in Orlândia.
03:15And tell those at home, Thiago, where does this DNA for agricultural aviation come from?
03:22I come from the second generation, the company founded in 86 by my father, I am already, I come here in the first succession part of the agricultural aviation company.
03:34My father is a pilot, I am a pilot, the passion for aviation is an inexplicable thing, you acquire it and never let it go.
03:42And since then, when I followed in my father's footsteps, I started to like aviation, I followed the work of agricultural aviation and it stayed in my blood, to this day we run the company with great pleasure.
03:54Is flying a plane an easy task?
03:57It is a task that requires a lot of responsibility and that is where training, education and study come in so that the person can do it with excellence and efficiency, let's say.
04:12Thiago, with all this existing technology, agricultural aviation is no longer just about planes and helicopters.
04:20We live in a world of drones and drones are also part of this universe, right?
04:25Yes, drones are here to add to the service in the field, helping farmers in many areas, especially those areas that were initially done using backpacks.
04:35Today, producers can maintain distance from the product, application distance and greater distribution efficiency with the drone.
04:44And it has also been growing and complementing the work of the aircraft.
04:48There is no competition.
04:49Today, drone work is very important for us, as it can be used in areas that perhaps would not be suitable for an aircraft.
04:55And the aircraft ends up doing the job that it was actually designed to do, large areas, areas that have a very good yield and that, yes, the two working together, works very well in agriculture.
05:08The drone also meets the demand for a lack of labor in the sector.
05:14This is a reality in agriculture.
05:16Is this also a reality in your sector?
05:18I don't speak labor.
05:20He comes to fill a need that has existed for a long time.
05:26As a businessman and coordinating flights, I saw a lot of farmers looking for me to work in the area.
05:31I said, unfortunately I can't do your area.
05:35For various reasons, from the profile, relief or even legislation, it would be impossible to build that area.
05:42And then came drones, which occupied this space and are consolidating themselves in the aerial spraying market as a very effective tool.
05:51I will take our Espírito Santo as an example, which is an area with many hills.
05:55For a plane it is almost impossible.
05:57And that's where the drone's work comes in.
05:59Yes, a mountainous region, where it is difficult to even build a landing strip for an airplane.
06:06In many regions you would have to work 50, 60 kilometers to find a plain to build a track.
06:10So, in these areas where there is coffee, in the south of Minas Gerais as well, where there are mountainous areas, the drone comes as a tool that solves the farmer's problem.
06:27With each takeoff, a silent and fundamental work for Brazilian agriculture begins.
06:34Agricultural aviation, in addition to being one of the greatest contributions to the country's production, is also synonymous with technological innovation.
06:45Gabriel, we are in a hangar here at the company.
06:56Here we have a specimen of an agricultural aircraft.
06:59And looking from the outside, we can't imagine it, but there's a lot of technology in there, right?
07:05The greatest value of the aircraft, in this sector, is embedded inside the aircraft.
07:10On the outside, we can see the shell, the structure.
07:13Now, what really has value and makes this operation efficient, makes precision agriculture, is inside,
07:19which allows us to control each drop that comes out in the applications.
07:23Tiago, we just followed a flight, the pilot is just landing,
07:52and it's coming to this area here.
07:54What is this area behind us?
07:56This area here is where the aircraft is refueled and washed.
08:00It is known as a decontamination yard under Brazilian law.
08:04Is it mandatory?
08:05It is mandatory.
08:07Here, all the water that falls in this courtyard is taken to a treated pool and goes through a drying tank,
08:16where it is kept in this tank so that it is not dumped into any tributary stream or into the normal sewage system.
08:23Every flight like this one that we followed, where the aircraft is just parking,
08:28she is all clean.
08:30The entire aircraft must be cleaned.
08:32Yes, at the end of each operation, it stops, we decontaminate it, wash it,
08:38to be able to finish, start a new service.
08:41Rogério is one of the pilots here at the company.
08:49He was the one who carried out this flight that we just witnessed.
08:52Rogério, tell me a little about what it’s like to be an agricultural pilot.
08:56Oh Bruno, for me it's a dream come true, right?
08:59It's a childhood dream, I always wanted to be a pilot.
09:02And since I started to get interested in the career and discovered that I wanted to be a pilot,
09:09I already knew that I wanted to be an agricultural pilot.
09:11So, all my training was focused on agricultural aviation.
09:15I ended up not going to the executive or commercial department, I went straight to the agricultural department and I'm still here today.
09:20And what changes from one to the other?
09:22The type of work changes, right?
09:25For example, agricultural aviation is aviation specifically for spraying,
09:31work in fields, fire fighting and everything that is necessary with the agricultural aircraft.
09:36In executive aviation, you will be the pilot who will transport passengers,
09:41an executive, a farmer, a businessman who has his own plane.
09:47And commercial aviation, which are the larger companies that transport large amounts of people and cargo.
09:53It is important to make it clear that agricultural aviation activity in Brazil
10:02is regulated by the National Union of Agricultural Aviation Companies, SINDAG.
10:08There is no sector that works with spraying pesticides in this country or in the world.
10:17that has both the regulation and agricultural aviation.
10:21We have federal regulations in the Ministry of Agriculture, in ANAC, in IBAMA,
10:26in the Civil Aviation Secretariat, there we have it in the states and also in the municipalities.
10:31And this is one of the factors, in our interpretation, that leads the sector to be so organized.
10:35There really is an absurd amount of supervision, even too much in some cases,
10:39but in our opinion it is very positive,
10:42because only those who are truly professional and organized are allowed to participate in the activity.
10:50Gabriel, SINDAG recently launched this safety and importance booklet,
10:56aviation facts and myths.
10:58And I'm going to appropriate some facts and myths here,
11:02and you will say if it is a myth or if it is true.
11:04When doing agricultural spraying, the pilot has an area that he is going to spray.
11:12But, many people think it is impossible to spray only in that area,
11:18that the fertilizer, the biological, it will spread.
11:21Is it myth or truth?
11:22This is a myth.
11:23It is certainly possible, and we guarantee it with the technology we have here,
11:27control any and all aerial applications.
11:30Furthermore, agricultural aviation contributes to increased poisoning.
11:37Myth or truth?
11:38Myth too.
11:39After all, everything that leaves this aircraft is controlled,
11:43we have absolute control over the application of what is done here,
11:48precisely because of the technology that is embedded.
11:50Furthermore, agricultural spraying kills bees and the surrounding fauna.
11:56Myth or truth?
11:57Myth too.
11:58We have several projects, including, that show, we have many success stories,
12:04where we work together, the plane, works together with the beekeeper,
12:07as long as they talk, as long as they have a good living environment,
12:11of planning and organization, it is possible to have space for everyone,
12:14because we need the bee, we need the plane,
12:16We don't need rural producers, we don't need everyone in this food production ecosystem.
12:21In other words, agricultural aviation is safe and reliable.
12:23Exactly.
12:38Cool, right?
12:39See how agricultural aviation has contributed to the development of Brazilian agribusiness.
12:45Leaving São Paulo, coming here to Espírito Santo, look who is already here by my side.
12:50Our partner, Darly Schaefer, president of Copran.
12:54And he will tell us a little about the experience he recently had at Copran.
13:00and also by other cooperatives in Espírito Santo.
13:03The class did a mission.
13:05Where to?
13:05For Paraná, where cooperativism is very strong.
13:09You went there to meet, right, Darly?
13:11Welcome to Rural Business once again.
13:13Tell us what cool things you saw there.
13:16Boy, we saw things there where, like, you wanted to do everything here, right?
13:24But, like, everything there is big, right?
13:26Everything is very innovative, right?
13:30They've also been involved in cooperatives there for 60 years, right?
13:35There's Copacol, Copavel and Cotiguassu, right?
13:39So, we took it from Espírito Santo, through the OCB, right?
13:44Through Carlão, through Dr. Pedro.
13:46We took 36 people linked to cooperativism here in Espírito Santo, right?
13:55Rural cooperatism, rural Espírito Santo, right?
13:58And there, what we saw there was a lot of innovation in technology, right?
14:04Lots of production, right?
14:07Export, something we have here in Espírito Santo, the ports here, right?
14:12The port here is 50, 60 kilometers away from the countryside, right?
14:17Very close, right?
14:17And there, they ride the train, right?
14:20It's for the five-day position, to get to the port, right?
14:25So, we have a lot of good things that we, like, can't copy, right?
14:30It's about seeing what worked there, learning.
14:33And bring it here, implement it in our cooperatives, right?
14:36Let's take Copran as an example.
14:38Copran does some really cool work with fish farming.
14:40You visited a big slaughterhouse there, right?
14:45Of fish in Paraná.
14:47You can take something you saw there and implement it here,
14:52in this new processing unit?
14:54Are you seeing images of how things are looking for Copran?
14:59Yes, it is possible, it is technology.
15:01We got contacts, right?
15:03To go back there later, right?
15:05In the details and do what they did there,
15:09that in a smaller quantity, but do.
15:11You will see that they slaughter 150 thousand heads of fish there per day today.
15:17We here want to slaughter a maximum of 20 thousand per day, right?
15:21Yes, but that's our reality here, right?
15:23But like, the technologies they use there,
15:25the integration model, right?
15:27From fish farming, poultry farming, right?
15:30Pig farming, all based on integration,
15:33where the cooperative supplies the fry, the piglets, right?
15:37The chicks, in this case, are only for the producer to raise, right?
15:45Take care, right?
15:46Take care, exactly.
15:47The producer just creates.
15:49The producer does not invest his capital,
15:51the cooperative that invests everything and also guarantees the purchase back, right?
15:55So it's interconnected, that's it, right?
15:58Integration between the cooperative and the producer.
16:01And will we see this here, here in Espírito Santo?
16:04Come on, we're already copying some models there slowly, you understand?
16:08The cooperative members are arriving, we are getting them too
16:11that doesn't have many conditions and is already doing this integration program, right?
16:17So we believe that we will get there.
16:19Oh, what are we going to do?
16:21I will continue the conversation with Dali here during the break,
16:24Then I'll tell you what else is new
16:29and we're going to visit the processing unit
16:33that is being built by Copran, agreed?
16:35For sure.
16:37Totally agreed.
16:37Oh, we're going to take a quick break,
16:39The rural business will soon be back with a delicious recipe.
16:45I'll give you a tip, okay?
16:46We continue here in the Capixaba Mountains.
16:48Wait for me, I'll be right back.
16:54When you arrive at a café, a bistro, what do you order?
17:21I usually order a filtered coffee.
17:24Check this one out, folks.
17:25Freshly strained.
17:27But there are many other options on the menu.
17:30There's caputino, there's cheese bread, there's homemade cake, there's juice.
17:35Hmm, I love it.
17:37But here in Venda Nova do Imigrante, in the Capixaba Mountains,
17:41we found something unusual on this menu.
17:45Do you have any idea what it is?
17:48What delicacy goes well with Venda Nova do Imigrante?
17:52Polenta.
17:53Yes, but not just any polenta.
17:56What's different on the menu here is pizza.
18:00A polenta pizza.
18:03Have you tried it?
18:04Venda Nova, land of polenta.
18:10And we have the habit of eating polenta, antipasto.
18:13So that's where polenta pizza came from.
18:16We aggregate, right?
18:18We created the polenta pizza, which I say is the first polenta pizza in Brazil.
18:23Lúcio, the polenta pizza was a gift for you.
18:29And did she please you right away?
18:30For sure.
18:31I, as a good descendant of Italian, really like polenta.
18:36And a polenta in the shape of a disc, which we called polenta pizza, was very popular.
18:44Our flagship.
18:46That's what draws people to our café, our bistro, right?
18:51That's what made our history here at the coffee shop.
18:56Dulce, a little green bird, told me that polenta pizza is not only famous here in Venda Nova.
19:03And truth?
19:04And truth.
19:05You know that we receive a lot of tourists from abroad.
19:08Sao Paulo, Belo Horizonte, Minas, people from Vitoria, from outside the country.
19:13We have already received people from Italy, France, the United States.
19:17Is it difficult to prepare polenta pizza?
19:18It's nothing.
19:20Here, I'm going to make you an invitation.
19:21Shall we go to the kitchen and do it?
19:22Will I be able to handle it?
19:24Hands on, you will live this experience.
19:26Shall we go?
19:26Let's go?
19:27Let's go?
19:27Are you coming with us?
19:29Come, come, you're okay.
19:34Bruno, so let's make the polenta?
19:38It's the first step.
19:38The first step.
19:39I'll teach you the trick.
19:41Because, look, I have experience, I throw cornmeal here, it won't clump.
19:45But I'll give you the scoop.
19:46What it is?
19:47Come here, Bruno.
19:48Let's dissolve this cornmeal.
19:51Look here.
19:51And throw it into the hot pan, into the hot water.
19:59A little salt.
20:01Salt to taste.
20:04Dulce, while the polenta is preparing, with low heat and covered here, we can
20:15prepare the other ingredients.
20:17That's it, Bruno.
20:18Then we will prepare the homemade tomato sauce, we will prepare the starter.
20:22Shall we start with the tomato sauce?
20:23Tomato sauce.
20:25Little pot on the fire.
20:26Little pot on the fire.
20:28A little olive oil.
20:30Can I add garlic?
20:31He can.
20:32Come on, Bruno, help me.
20:35Amount.
20:36You can put a spoon.
20:37A spoon?
20:37That.
20:38Here.
20:39Let's brown the garlic.
20:41Add a little olive oil.
20:45Can you help me put the tomato here, Bruno?
20:48Let's put the tomatoes in.
20:51Oh, split into four, right?
20:53That's it, look.
20:54The tomato is very ripe.
20:56Let's add some basil leaves.
20:58Basil spoons.
21:03There, look at that.
21:05Let's leave our tomato sauce here, look.
21:09Covered, cooking.
21:11And let's move on to the next step?
21:12Look, now.
21:12Make our ancestor?
21:13Appetizer.
21:14Let's go?
21:14Let's go.
21:15Let's go.
21:17Dulce, for the appetizer, I've already started cutting the peppers.
21:22But, besides yellow peppers and red peppers, what are we going to use?
21:26Oh, we're going to use onion, garlic, green seasoning and we're going to use our eggplant.
21:34Let's go.
21:35Real quick.
21:35Look, with this helper here, we can do it in no time.
21:38But I'm going to do something else to advance.
21:40I'll ask our editor there, Danilo, to speed up the images a little.
21:45That's it, Danilo.
21:46I'm going to chop the eggplant here, so it will help.
21:48And I'm going to cut here.
21:49Danilo, speed up.
21:50Chopped ingredients.
22:04Eggplant, peppers, green seasoning, onion, garlic.
22:08So, Bruno, we're going to do this step differently.
22:12We usually do it in the oven.
22:12I usually make it in the oven.
22:14No, we are doing it in the pressure cooker.
22:16Is it faster?
22:16Ah, you'll see how practical it is.
22:18Let's do it?
22:19Let's go.
22:19Then to the other side.
22:20First thing, we're going to add the olive oil.
22:23Yeah.
22:23Scallion head.
22:25Already chopped.
22:25Already chopped.
22:27Garlic.
22:28Let's go in with the eggplant.
22:30Merinjal.
22:30Eggplant.
22:31Cut.
22:32Cut.
22:33Shall we go for the peppers?
22:34Pepper.
22:38Guys, what can't be missing?
22:41Green seasoning.
22:41Green seasoning.
22:42Here we are using parsley.
22:44Yeah.
22:45But you can use...
22:46Scallion.
22:47Scallion.
22:48AND.
22:49Basil.
22:51And also oregano.
22:52Shall we add a little oregano?
22:54Let's go.
22:54Oregano is good.
22:55Oregano.
22:56Dulce, now it's just a matter of closing it, right?
22:57That.
22:58Let's cover our pressure cooker.
23:01THE.
23:02We close the pressure cooker.
23:04Let's turn down the heat.
23:06Has the pressure arrived?
23:07You set 15 minutes.
23:09Our appetizer is ready.
23:10Meanwhile, the tomato sauce.
23:12Look at our tomato sauce.
23:14It's already here, look.
23:15Almost.
23:16Look here.
23:17The magic of television is an incredible thing.
23:20We already have ready-made polenta, ready-made tomato sauce and ready-made antipasto too.
23:27All right.
23:27Now it's time to assemble.
23:29How do we make the pizza disk, Dulce?
23:32Bruno, after the polenta is cooked, I put it in this pot and let it cool.
23:36And it's cooled down, we're going to prepare the pizza disks.
23:41Look here.
23:44The disc is ready.
23:45I don't like it too thick, right?
23:47Very thin.
23:47Pizza is thin, right?
23:49For sure.
23:49So let's get started.
23:50Tomato sauce.
23:51Tomato sauce.
23:54Oh, now I'll put a little bit of cheese.
23:57Yeah.
23:58And then a little bit higher up, right?
24:00That's it.
24:01Now we're going with the appetizer, which turned out wonderful with your help.
24:06There, Bruno, we're going to add a little more cheese.
24:14A little bit of oregano.
24:15Because pizza has to have oregano.
24:17It has to have oregano.
24:18The mass doesn't matter.
24:19That's it.
24:19But pizza has to have oregano.
24:21And it's ready.
24:22Bruno, our pizza is ready.
24:24Now let's bake?
24:24Let's bake.
24:25For us to prove.
24:26It is not?
24:26Let's go?
24:27Let's go?
24:27Let's go.
24:28I'm leaving the kitchen, look.
24:31The pizza is already here.
24:33Because now we're getting to the wood stove.
24:36There will be brostolada pizza.
24:40And whoever controls the stove, look, is here, look.
24:42Lucius.
24:43Go for it, Lucio.
24:44Let's go.
24:47Let's put the pizza in.
24:48Lúcio, what is the secret to making perfect pizza?
24:56So, the plate is very hot.
24:58And we put this muffler on.
25:01So that it can be smothered equally.
25:03And, guys, the stove is really hot, right?
25:05We are here.
25:06The plate is closed.
25:09And yet, we can feel this warmth.
25:12So, come closer.
25:14Come on.
25:14I'm going to close the polenta so it will be ready in a little while.
25:28You learned a little about the history of how polenta pizza is prepared.
25:34And in the end, what do we do?
25:36We eat, right, people?
25:37We have to try this new thing, this innovation straight from the mountains of Espírito Santo.
25:46Is it okay?
25:47My mouth is already watering here.
25:54Simply amazing.
25:57Do you think that because it doesn't have dough it will taste different?
26:03No, guys.
26:04It tastes like pizza.
26:05It really tastes like pizza.
26:08There's basil, there's oregano, there's tomato, look.
26:13It's mouth-watering.
26:17And do you know what goes really well together?
26:20Hmm...
26:21Juice made from red fruits picked in the backyard, prepared, oh.
26:27On time.
26:27What better way to end a report than this?
26:35Well, I'm going to stay here and try my pizza, okay?
26:40Bon appetit to all of you.
26:42This week's rural business ends here.
26:47I hope you enjoyed it.
26:49To review our program is very easy, it is very simple.
26:52Just point your cell phone camera at the QR Code that appears on the screen.
26:57It will take you to our video gallery.
27:00You can also stay in touch with us throughout the week on social media, on Instagram and TikTok, at BP Faustino or on our program's official channel, at Programa Negócio Rural.
27:16Well, another week begins and may it be blessed and tasty, just like the polenta pizza.
27:25We have a new meeting next week.
27:28See you then.
27:29I'm going to eat another piece of pizza, right guys?
27:30After all, nobody is made of iron.
27:42You watched Negócio Rural.
27:44And Orwell, your Renault dealership in Espírito Santo.
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