In the heart of Brazil’s Cerrado region, in Cocalzinho de Goiás city, a remarkable fusion of Brazilian agriculture and French pastries is taking shape. French chef and rural producer Daniel Briand is changing his local vanilla production with the support of Technical and Managerial Assistance (ATeG) from the National Rural Learning Service (SENAR), showing how technical expertise can maximize agricultural potential.
Revolution in Vanilla Growing
With the support of SENAR, Briand has implemented an advanced growing system that includes individualized seedlings and management techniques such as pruning and flowering induction. This approach has led to a significant improvement in vanilla quality, with the percentage of large beans increasing from 20% to 80% and a notable boost in overall productivity.
Saulo Araújo, a field technician from SENAR Goiás, highlights that innovations in plant management techniques have enabled cultivation and improved results. Junimarques Ribeiro, Briand’s assistant, confirms the positive impact of technical assistance, reporting a considerable increase in the production and quality of beans following the courses offered by SENAR.
Brazilian Vanilla in Cooking Excellence
The vanilla grown by Briand is used in sophisticated recipes at Café Daniel Briand in Brasília (DF). Dishes like crème brûlée and artisanal ice cream are trendy among customers, showcasing the quality of Cerrado vanilla. Briand emphasizes that vanilla growing is both a business and a personal passion, providing satisfaction beyond profitability.
Integration of Techniques and Economic Potential
Briand’s journey illustrates the successful integration of global cooking techniques with Brazilian agricultural practices. The combination of technical knowledge and Brazil’s fertile land shows the potential of Brazilian agriculture to offer high-quality products to the global market.