Ao final da CONAKOM, perguntei aos participantes sobre os desafios que seus negócios enfrentam, o futuro da kombucha no Brasil e o que acharam da conferência.
O podcast está em português; uma tradução para o inglês encontra-se logo abaixo.
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At the conclusion of CONAKOM I asked attendees about the challenges their businesses face, the future of kombucha in Brazil, and what they thought of the conference.
The audio podcast is in Portuguese, an English translation is printed below.
My name is Sereno Carvalho of Kombucha Vallis. We are located in Aiuruoca, in southern Minas Gerais, in the Serra da Mantiqueira, the magical Mantiqueira Mountains. The biggest challenge to our business in the sector here in Brazil that we face is refrigeration logistics. We also face a major challenge with MAPA registration in our region because we are very high up in the mountains and don’t have enough infrastructure to complete all the registrations. But soon, God willing, we will be able to do it, and we will improve our logistics so we can share this elixir of youth with the whole country. And everything we can do to make this happen, we will be able to do, because we strongly believe that kombucha is the best drink in the world, and it is mainly what we manufacture jun kombucha which is the champagne of kombucha.
My name is Patrícia, I am from Kombucha Patyom, in Florianópolis. My biggest challenge today in the kombucha business is logistics, the transportation in the refrigerated chain. So, currently, I only distribute locally, only in the city where I produce, and we very rarely send it to other states, because of the need for refrigerated transport. I am the secretary of ABKOM, together with a new board our idea is to create regional cores to group people and make a collective purchase of ingredients. For example, I was talking with our tea supplier, Amaya Chás, about creating a group in the southern region to make a big purchase. This makes it easier, reduces transport costs, and ultimately helps everyone in the kombucha chain.
My name is Guilherme with Aina Kombucha from Florianópolis, Santa Catarina. Well, I think the future of kombucha in Brazil is very promising. It is a fairly new market, which has brought increasing numbers, and more and more people are getting to know kombucha, are developing the taste for kombucha, and we have everything to develop this market and be able to introduce this drink, which is so good, so beneficial for our health, to all people. I think it is a movement that has been happening gradually, with people becoming aware of the need to seek health, to seek better food and drink, more beneficial, identifying that our body is one. So, we need to take care of it, so we can live and help this world.
Good morning, I’m Yurum, from Cosmic Kombucha in Florianópolis. And the question that was asked was, what is the future of kombucha in Brazil? What do you foresee? So, I think it is a very interesting question, and as I learned from the wine industry, understanding their systems and structures, I think it is very interesting that yesterday it was suggested to categorize kombucha in various types, various styles. First, for the consumers, to better understand what kombucha is, and how to understand kombucha, but also for the producers, it is a certain way of producing the drink. So, I think that in the world of kombucha, as with wine, we can categorize and systematize it even more. Because we are a very young category, the first commercial kombucha was only in 1995, so we have a very long future to standardize and systematize kombucha for better understanding.
My name is Fabiana, I am with Gaba Kombucha in Porto Alegre, Rio Grande do Sul. I think the biggest lesson is to have a network, to share knowledge, especially between big companies, to help us grow.
My name is Manuela, we are from NatuVerde, in Roraima, Boa Vista. It is about standardization; it is important for the organization of the company as a whole. We see that small companies have the same difficulties about standardization, the organization as a whole, the sales, we still do everything, we are making kombucha, we are selling kombucha, we are charging, so we must standardize to really focus on the client, on the final customer. So, at this point, we focused a lot on the organization as a whole, which helps us organize our company better.
I am Manuel, from NatuVerde, in Boa Vista, Roraima. The highlight of the fair is the network, precisely this exchange of information that is very necessary for us who are close to producing; this is the biggest highlight. And the three main learning points, one is the focus on the quality of the product, two is the question of always improving the process, that is, always checking the levels, what is needed for the kombucha, the final product to be good, and my third learning is that kombucha has a very large field to evolve. It would be these three points.
I’m Flavia Yuri, I’m from Com, Biotechnology Engineering from Curitiba. I think it was very important to participate in this event to get to know the state of the industry both in Brazil and in the world, and the main learnings are that everyone is facing difficulties, everyone has doubts, wants to learn more, and also to know that many innovations are hidden out there and are being discovered.
I’m Samuel, owner of Raízes Kombucha, from Curitiba, Brazil. I really like to participate in CONAKOM, precisely for the incentive and the propagation of kombucha culture here in Brazil. I honestly see that both the level of propagation of kombucha culture in Brazil and also the networking between producers, businessmen, and entrepreneurs. For me, this is of great value. I would sincerely like that many more kombucha enthusiasts, producers, businessmen, even other people connected directly or indirectly, participate because this meeting is very rich and adds a lot to society and especially to the propagation of culture in Brazil. So, it’s very rich. I’m particularly fascinated, I’m grateful.
Good morning, my name is Rafael, I’m from Puro Verde, here in São Paulo. The CONACOM event this year was very cool, and I think the big point of the event was to see the evolution of all brands and how the problems are inherent to all companies.
I’m Abner Portugal, from Kombucha Unaqui, located in Feira de Santana, Bahia, in the northeast of Brazil. CONAKOM is always good for several reasons, to meet friends, discuss important issues, understand the market, understand how each region is working. And of course, drink kombucha of friends and partners. So, the event is always very important, and see you next time.
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