Selo arte e sua aplicação em produtos artesanais

Abstract

The production of artisanal foods is based on traditional, regional, or cultural characteristics, that is, on the knowledge passed between generations, about techniques and processes. The commercialization of these products was carried out based on the trust established between the producer and the consumer in an informal model. However, recently, legislation was created, which provides for the inspection process of food products of animal origin produced in an artisanal way, indicating that the artisanal product is identified, throughout the national territory, by a unique seal with the indication ARTE. The ARTE Seal allows greater market reach for cheeses, sausages, fish and honey, enabling sales throughout the national territory, in addition to recognition, preservation of traditional or regional characteristics and methods, and encouraging artisanal production. The work aims to provide a review of clarifications on the ARTE seal, and further details on the need for creation and regulation and the justifications for adopting the established rules. For this, a bibliographic survey was carried out obtained in different scientific bases such as: Scielo, CAPES Periodicals, National Press (Official Gazette of the Union), among others. It was found that the industrial and sanitary inspection of products of animal origin dates from 1950, with the creation of Law No. 1,283, of December 18, 1950 (BRASIL, 1950), and that over the years, laws, decrees, normative instructions and ordinances were incorporated into Brazilian legislation, until the publication of Law No. 13,680 of June 14, 2018 (BRASIL, 2018) where food products handcrafted animals began to be treated exclusively. It is expected that this work will provide clarification on the certification of artisanal products of animal origin, as well as the inspection process of these products, in order to stimulate the production and consumption of these foods.