THE FLOUR MILL AS A SPACE FOR MANAGING TRADITIONAL KNOWLEDGE

Abstract

Knowledge Management has broadened its discussions, incorporating community and cultural practices as legitimate spaces for the production and preservation of knowledge. Thus, the flour houses stand out as traditional environments for sharing knowledge related to cassava cultivation, artisanal flour production techniques and collective forms of social coexistence. It aims to discuss flour house as a space for the management of traditional knowledge, enabling socialization, transmission and preservation of community knowledge. The research is characterized as a qualitative study, of exploratory and descriptive character, based on a literature review. It reflects that the knowledge present in the flour mills has a predominantly tacit nature, transmitted by orality, observation and practical experience shared between generations. In addition to the productive dimension, the flour house is a space for collective intelligence, cultural preservation and strengthening of community identities. It concludes that recognizing these environments as legitimate spaces of Knowledge Management contributes to broadening the perspectives of Information Science, valuing traditional practices of production and circulation of knowledge.