DestaquesOpsófagos

OPSÓFAGO EM DESTAQUE

5 de fevereiro de 2019
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O Opsófago em Destaque é Gilson de Assis Sales, médico veterinário, mestre em Ciência Animal pela UFMG, especialista em Meio Ambiente e Sustentabilidade, e Agronegócio com ênfase em Mercados, e doutorando em Inspeção de Produtos de Origem Animal. Fiscal agropecuário concursado pelo Instituto Mineiro de Agropecuária – IMA, Gilson ocupa o cargo de superintendente na Secretaria de Estado de Agricultura, Pecuária e Abastecimento. Sob a sua gestão, estão temas como abastecimento, agroindústria, agroindústria familiar, queijos artesanais, legislação, cooperativismo, mercados institucionais, comercialização, feiras livres, entre outros. A vasta experiência e o excelente trabalho na regulação do queijo artesanal de Minas, lhe conferem respeito e credibilidade entre os produtores. Nosso entrevistado também foi um dos artífices da lei que colocou Minas Gerais na vanguarda da legislação brasileira sobre o queijo artesanal de leite cru. Gilson é um opsófago, um amigo do queijo, um amigo da gente. Conheça um pouco do seu trabalho na entrevista que ele concedeu ao blog.

OPS – Qual a sua trajetória profissional até se tornar um especialista em queijo? Por que você escolheu esta área de atuação?

GS – Eu me formei em 2005 pela UFMG e por uma coincidência de fatores acabei contratado por uma ONG  brasileira, mas que representava uma empresa francesa, que trabalhava com queijos artesanais. Após a seleção fui indicado para atuar na região da Canastra e morar no município de São Roque de Minas, o que me proporcionou uma experiência única, pois tive a oportunidade de conhecer as pessoas e viver na cidade. Minha função era prestar assistência técnica na qualidade do leite e queijo, organização dos produtores em torno de uma associação, divulgação do queijo, organizar a participação em feiras e preparo de documentos para o processo de Indicação Geográfica. Não posso dizer que foi uma escolha minha, mas sim fui escolhido. Meus caminhos foram sendo naturalmente direcionados. Fui aprovado no concurso do IMA em 2008 e comecei minha atuação em Piumhi. Em 2010 fui removido a pedido para Belo Horizonte onde comecei atuando no trabalho de regularização da venda de queijos artesanais do CEASA, por meio do Termo de Ajustamento de Conduta. Em 2011 assumi a Gerência de Educação Sanitária e Apoio a Agroindústria Familiar até 2016, quando passei atuar como superintendente de Apoio a Agroindústria na SEAPA. Nesse tempo me dediquei também à carreira acadêmica e concluí minha especialização em Agronegócio pela UFPR em 2011, o mestrado em Ciência Animal em 2015 e estou prestes a finalizar o doutorado em Inspeção de Produtos de Origem Animal em 2019. 

OPS – Você participou ativamente da criação da Associação dos Produtores de Queijo Canastra – Aprocan. Na sua opinião, o associativismo tem ajudado os produtores mineiros na trajetória de valorização do produto? Como?

GS – Na minha opinião o associativismo é fundamental para o desenvolvimento, mesmo não sendo uma característica inata ao mineiro, tanto é que a Canastra observou maior evolução da atividade após a APROCAN se consolidar. O associativismo permite desde a compra de insumos mais baratos, passando pela venda conjunta para maiores mercados, até decisões em conjunto sobre selo de indicação geográfica e marca coletiva. 

OPS – Hoje você atua no setor público. Como foi sua adaptação a esta outra realidade profissional?

GS – Minha adaptação foi relativamente rápida, pois sempre continuei ligado ao trabalho com o qual comecei minha vida profissional. Isso foi facilitado porque entrei no IMA e logo fui apresentado à Educação Sanitária, uma forma de orientar o produtor antes de ser fiscalizado. Isso facilitou meu entendimento da função do fiscal que, antes de mais nada, é um agente de desenvolvimento. 

OPS – Destaque algum fato curioso que descobriu ou passou a entender melhor depois do trabalho que desenvolveu. Lembra de alguma história que lhe marcou?

GS – Descobri que os queijos artesanais são produtos vivos e carregam consigo uma gama enorme de micro-organismos, alguns até considerados probióticos, ou seja, que traz benefícios a quem os consome. Olhar para esses queijos e considerar que são iguais a outros pasteurizados é um erro enorme. Uma lembrança: em 2006, incentivei um produtor de um pequeno município, na região da Canastra, a se regularizar, mesmo diante de muitas dificuldades. Hoje, ele está regularizando, tem orgulho do seu trabalho e já ganhou vários prêmios pela qualidade do seu queijo. Vê-lo nessas condições é muito gratificante e mostra a importância do trabalho da assistência técnica. O município é Tapiraí e o produtor, Nereu.

OPS – No processo evolutivo das legislações estaduais, como você analisa a legislação mineira?

GS – A legislação mineira sempre esteve à frente dos demais estados trazendo inovações e sendo propositiva. Porém, houve um tempo de estagnação por diversos fatores, mas com a sanção recente da Lei 23.157/18 acredito que podemos avançar muito. Ainda será necessário regulamentar cada um dos tipos de queijo, mas permitirá o reconhecimento e a valorização dos diversos queijos artesanais existentes em nosso Estado, inclusive com leite de outras espécies, sem contudo flertar com a insegurança sanitária. Nesse caso, o produtor terá papel fundamental e de muita responsabilidade, pois sendo responsável pelo seu produto caberá ao mesmo seguir as normas. A nova legislação avança em questões que eram lutas antigas dos produtores, em contrapartida, portanto, eles deverão respeitar os preceitos sanitários e os regulamentos de identidade e qualidade de cada tipo. 

OPS – Em que áreas é possível o avanço das legislações estaduais sem que as leis federais sejam revistas?

GS – É uma área delicada e sensível, pois a norma federal é superior. Contudo, já foi dado aos Estados e Distrito Federal a competência de legislar sobre os estabelecimentos agroindustriais rurais de pequeno porte, desde que respeitada as escala de produção e as especificidades regionais. Dessa forma, Minas Gerais pode reconhecer seus produtos tradicionais, elaborar regulamentos de identidade e qualidade baseado em estudos técnicos e seus respectivos normativos para venda intraestadual. Para a venda em outros estados, deve-se respeitar a legislação federal. 

OPS – O que ainda falta para que a reconhecida qualidade dos queijos artesanais de Minas proporcione desenvolvimento econômico e social para os produtores na mesma medida?

A regularização em massa dos produtores rurais que deve ser alcançada com uma legislação justa, inovadora e inclusiva. 

OPS – Como se sente vendo o trabalho que você ajudou a fazer se refletir em um benefício para a sociedade? Como se sente fazendo parte dessa história?

A nossa contribuição, ainda que bastante modesta, é extremamente gratificante, uma vez podemos observar um setor tão importante na história do nosso Estado se desenvolvendo, criando empregos e renda para os produtores rurais.

Tags#queijoLEGISLAÇÃO SOBRE QUEIJOqueijo artesanalqueijo artesanal de leite cruQUEIJO DE LEITE CRUQUEIJO MINASqueijo minas artesanal
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