Resgate cultural no processamento de produtos derivados da macaxeira no Assentamento Engenho Baeté, Barreiros PE.

The present experience report shows how the students and professors of the Technology in Agroecology course at IFPE / Campus Barreiros interacted with the local farmers of the Engenho Baete t in order to rescue and maintain the local culture for the production of flour and other derivatives of the cassava in an artisanal flour house. During the experience in the flour house, in addition to the production of flour, psica, beiju-curumba, beiju and tapioca, there was also, exchange of knowledge and past regional histories were recalled. The benefited products were distributed among the participants and the surplus was marketed to help the farmers' income. However, the exchange of experience was a cultural rescue in the production of healthy foods, a strategy to stimulate productive diversification and the development of more sustainable systems