A tradição do punhado: avaliação da incorporação da cinza de taquipé (Triplaris sp.) em argila vermelha na produção artesanal

Abstract

The present master's thesis presents an assessment of the incorporation of taquipé ash (Triplares sp.) in red clay, through studies in design and materials, in order to prove the positive factors related to the use of the composite, developed by the know-make Anas das Louças. Taquipé is a tree that can reach up to 30 meters in height, and its ashes are used in the production of ceramic tableware, developed by a group of five women. The so-called Anas das Louças establish their practices through artisanal and traditional processes, in the interior of the state of Maranhão, specifically in the municipality of Mirinzal, region of Maranhão’s lowland. The process to get the ashes is through the extraction of the tree, after that, they choose and cut down the tree and following those steps, they have to wait for one year to extract the bark to finally burn it. The research focus in the materials for the production of ceramics, characterized by the use of the ceramic composite - red moist clay with incorporation of taquipé ash. This process is carried out in an empirical way, using handfuls, allowing a possible approximation between scientific and tacit knowledge. In this way, the proposed methodology followed observation phases, through phases of systematic observation and characterization of materials, through technological properties. This process provided the opportunity to carry out analyzes and evaluations in relation to the use of these resources, through percentile studies ranging from 0% to 10%, 20%, 30 and 40% incorporation of ash into the clay. In this way, it promotes the non-waste of the natural resource, which comes from extractive practices, and mainly with the continuity of the artisanal activity. As an anticipated result, the research proves the beneficial effects that taquipé ash adheres to ceramics developed by ANAS. Which gives refractory properties to the pieces, and make it an excellent characteristic for cooking in ceramic dishes, in addition to choosing the percentiles of 20% and 30% for that result. Therefore, the research achieves one of our desires, which is to help in the continuity of use of taquipé, because the study allowed to reduce the use of this natural resource without altering the results regarding the practices of the artisans currently practiced, but contributing to long-term resource use.