Talk with US
Virtual store Talk with US

What we produce at the Farm

Brown Swiss Cattle

Animals for Sale

Propolis

Spirulina

Honey

Melon

Mango

Mango Pulp

Watermelon

Special Rice

Rice Flour
Manga Keitt

Whole-grain Brown Rice

Biodynamic | Organic Product

Characteristics:
The Whole-grain Brown Rice is produced without the use of chemical fertilizers, pesticides or preservatives. It is a healthy food, rich in nutrients, obtained through applications of biodynamic preparations. Its production seeks to balance the biodiversity of the environment, that is, the harmonious integration of nature, soil, plant, water, animal and energy elements.

Presentation format: 500g vacuum-sealed packages, and 25 kg bags.

Ingredients

Whole-grain brown rice

Suggested Use

Recipes

Recommendations

Keep in a dry and cool environment. Good for 1 year.

Certified Product

Why consume organic or biodynamic products?

Nutritious, tasty and healthy foods – In balanced soils, plants grow healthier; from them, more nutritious foods are yielded, that is, natural properties such as aroma, color, flavor, vitamins, minerals, carbohydrates and proteins are preserved. Only by consuming organic products is it possible to appreciate the natural flavor of food. This offers our consumers the certainty that they are purchasing foods that fully comply with the principles of Food Safety, that is, Nutritious, Safe and Environmentally Correct foods.

Socio-cultural and economic responsibility – When we consume organic foods, we are being socially responsible, contributing to the conservation and preservation of the environment, valuing the workforce, and supporting social causes related to the protection of workers and the elimination of child labor.

 

 

Learn more about the Whole-grain Brown Rice

Back in the 16th century, Brown Rice, or Arroz da Terra (Oryza sativa L), was introduced in Bahia by the first Portuguese colonists, coming from the Cape Verde Archipelago. Later, it migrated to Maranhão and the semiarid region of the Northeast, replaced by white rice. Today it is grown mainly in microregions in the sertão of Paraíba. Brown Rice, a noble cereal in the process of being forgotten, is now being recovered for its nutritional value, different appearance and history.

Nutrition Facts

Serving Size 4 teaspoons (100g)

Amount per serving % DV (*)
Calories 357 kcal = 1498 kJ 18
Carbohydrates 73 g 24
Proteins 9,3 g 12
Total fat 3,1 g 6
Saturated fat 0,8 g 4
Trans fat 0g -
Dietary fiber 1,4 g 6
Sodium 0 g 0
Moisture 12,17% -
Ashes 1,19% -
Calcium 4,9 mg 0
Iron 0,77 mg 6
Potassium 140 mg -
Copper 0,46 mg 51
Zinc 1,8 mg 26
Magnesium 63 mg 24
Omega 3 0,011 mg -
Phosphor 466,11 mg -
Cholesterol 0 mg -
Vitamin B1 0,22 mg 18
Vitamin B2 0,10 mg 8
Vitamin B3 0,94 mg 6

(*) %Daily reference values based on a 2,000Kcal or 8,400kJ diet. These values can be higher or lower, depending on your caloric needs. ** DV not established.

You might also like:

Watermelon
Melon
Brown Swiss Cattle
Animals for Sale

Ao clicar em “Aceitar todos os cookies”, você concorda com o armazenamento de cookies no seu dispositivo para melhorar a navegação no site, analisar a utilização do site e ajudar nas nossas iniciativas de marketing. Ao continuar navegando, você concorda com a nossa Política de Privacidade.

Quando você visita um website, este pode armazenar ou recolher informações no seu navegador, principalmente na forma de cookies. Esta informação pode ser sobre si, as suas preferências ou o seu dispositivo e é utilizada principalmente para fazer o website funcionar conforme o esperado. A informação normalmente não o identifica diretamente, mas pode dar-lhe uma experiência web mais personalizada.

Didier Jean

There is one person we cannot forget if we want to tell the story of the Tamanduá Farm: Didier Jean, a quiet person, but who played a very important role.

In 1976, I decided to buy a farm in the sertão of the Northeast to produce long-fiber cotton, following the guidelines of French IRCT researcher Jacques Boulanger, who worked at SUDENE in elaboration and genetic improvement, and was the father of C71.

I went to see up close what their production system was. They practiced the famous cattle/cotton binomial.

Passionate about growing cotton, I didn’t have a lot of knowledge about cattle management and reproduction techniques.

My friend Didier Jean, a Parisian architect, thought this challenge was at the level of his abilities. He has a degree in “Conduite de troupeau,” artificial insemination, and did an internship at INRA, a French research organization like EMBRAPA, to learn the innovative technique of embryo transfer via cervical route, without surgical intervention.

I arrived from São Paulo at the Tamanduá Farm in April 1977, speaking Portuguese quite well, and started to organize things, mainly telling residents that we were going to abandon the “meia” system of pay and hire all as employees, giving them more financial security.

I started communicating with the Paraíba Agricultural Office, preparing the Tamanduá Farm to become a producer of selected C71seeds, which it was until 1984. It was a fruitful cooperation and it taught me a lot.

The dairy cattle on the Farm held a few dozen cows led by Araruta, Carapeta, Schwitinha, who left 15 calves behind, and the bull, Givanildo, of the Schwitz breed, who had suffered from foot-and-mouth disease and was quite ugly, but energetic and yielding reasonable offspring.

Didier arrived in July 1977, the savior of the herd, bringing ideal and updated knowledge to organize and resize our flock in an efficient and productive way. A great challenge that he took on with courage and determination.

We opted for the Brown Swiss breed, which was already well established in the Northeast, and artificial insemination, which could bring about a rapid improvement in animal quality.

The only problem was that he didn’t speak a word of Portuguese and even with the herdsmen who were very interested in his knowledge, it was not easy, at least initially.

Besides, I decided to leave for a while to try to convince Catherine, my future wife, to visit the Farm where I would be living from now on.

Didier was alone!

A long-time friend, completely trustworthy, we moved forward together in this beautiful adventure that is the Tamanduá Farm.

An important step was to value the milk, which until then was sold to milkmen from the city of Patos who came daily to collect it on motorcycles, with drums that were already filled with water or even small fish...

We set up the cheese-making business, with SIF, producing local cheeses, like curds, but also matured European cheeses, like Saint Paulin and Reblochon.

We performed the first embryo transfer via cervical route in Brazil.

We imported pregnant heifers from Switzerland.

We participate in fairs in Parnamirim and Recife, collecting awards, divulging our breed and selling our animals.

At the end of the cotton cycle, we decided to implant the irrigated mango fields.

One of the exceptional strengths that Didier possessed was his calm nature. Because he had a certain visibility in the region and was a foreigner, all inspections and verifications landed here, and a lot of time was lost explaining and demonstrating our good faith. Didier, who said he was “inemmerdable,” withstood the pressure with tranquility.

Thanks to his presence, Catherine and I had the opportunity to see our 3 children grow up, initially on the Farm with French National Education courses, also sailing around the world. Then, at boarding schools and universities in Europe, always leaving with no worries, knowing that the Tamanduá Farm was in good hands.

Slowly, the Farm became more and more structured, and Didier and I grew old... Our super-active roles waned, and we went on to supervision and strategy.

Didier moved away, went to the coast, close to the sea that he loves, and I went back to Europe, to be closer to family, but our hearts still beat for the Tamanduá Farm and its history.

Thank you so much, Didier!

Text by: Pierre Landolt