A CONTRIBUIÇÃO DA OLERICULTURA PARA A PROMOÇÃO DA SEGURANÇA ALIMENTAR NO BRASIL

Área temática: Sustentabilidade e Inovações no Agronegócio

Abstract

Food security, as defined by the FAO, consists of the continuous access of all people to safe, nutritious food in sufficient quantities. In this context, olericulture — a branch of horticulture focused on the production of vegetables — plays a central role, promoting dietary diversity and boosting local economies. Vegetables such as leaves, fruits, roots, tubers and bulbs offer high nutritional value and are grown in short cycles, which ensures ample availability throughout the year, especially in tropical climates. 

Olericulture production, mostly carried out by family farmers, generates income and social inclusion, in addition to supplying public programs such as the PAA and PNAE. Vegetables provide essential micronutrients (such as vitamins A and C, iron and folic acid) and are fundamental in preventing chronic diseases. Urban and peri-urban olericulture strengthens food sovereignty, reduces the carbon footprint and promotes environmental education.  The sector faces challenges such as post-harvest losses, limited access to technologies, logistical deficiencies and discontinuity of public policies. However, agroecological practices — such as green manure, biological control and water reuse — contribute to sustainability and the supply of healthier foods. Strengthening horticulture is essential to address global food insecurity, combining local production, social inclusion and environmental conservation.