TEACHING THE PRODUCTION CHAIN OF SHEEP AND GOAT MEAT: REPORT OF AN EXPERIENCE OF A PEDAGOGICAL PRACTICE IN REMOTE EDUCATION

Abstract

The objective of this article is to report on the experiences in teaching, coming from the productive chain of sheep and goat meat, through an asynchronous meeting of the Research Group. The study is qualitative and descriptive. Successful teaching practices of the subject Technology of Animal Products I, TPOA 1, were reported. However, the goat raising chain in Brazil is disorganized, there is a lack of standardization of the animals to be slaughtered and clandestinity is still highly regarded for this operation, which can cause damage to public health if the consumption of these meats are devoid of sanitary inspection. Thus, the production chain of sheep and goat meat consists of the following steps: obtaining inputs, production, processing, distribution / consumption and consumer. There were reports of successful experiences in the processing link. Due to the pandemic of the new Coronavirus, the report of teaching experience, on the subject in question, gained a new format, via remote activity, which allows the insertion of digital educational platforms in order to maintain the interest and involvement of students.