The traditional method of oil extraction from crabwood seeds was observed in three municipalities (Anamã, Manacapuru e Silves) in the state of Amazonas. In 1992 and 2004 a total of 38 producers were interviewed. Seeds of two species (Carapa procera D.C. and Carapa guianensis Aubl.) were used for oil extraction. The complex process requires about two months and can be divided into three stages: 1. seed collection by gathering and storing good seed (3-5 days). 2. "seed cake" preparation by cooking the seeds in boiling water (1-3 hours), followed by a second storage period (up to 20 days), completed by removing the seed coat and kneading the seed mass; 3. Oil extraction (up to 30 days) by collecting the oil dripping from the "seed cake" placed on an inclined plate. Oil extracted in the shade was considered of better quality than in the sun, but the process needed more time. A second extraction with the press ("tipiti") used for manioc flour was rarely used. Comparing the methods of the producers, some minor variations were observed apparent consequences in yield as well as quality. The first and second stages of the process involved the collaboration of relatives and/or neighbors, whereas the last stage was executed by only one woman. Transmission of traditional knowledge is passed from generation to generation by orality and observation. This study revealed that young persons no longer participated. This may cause, in the near future a loss of knowledge and skill in performance for crabwood seed oil extraction by the traditional method.
Carapa procera D.C.; Carapa guianensis Aubl.; Popular knowledge; Oilseed; Yield
