Indigenous entrepreneurship is of great importance, as it promotes economic and social development of communities. It allows indigenous people to use their knowledge and skills to create job and income opportunities, valuing local culture and traditions. In this way, issues such as the supply chain and transport of raw materials for the subsistence of these enterprises, which are little studied, are objects of scientific research in the search for practical and applicable solutions to boost the indigenous market and the local economy. This work presents the logistics of transporting Sahai and Maniwara ants from the Biatüwi Indigenous Food House,
with its challenges and opportunities. Information was collected through free interviews, with the restaurant owners and also teams responsible for transportation. The information was processed and transformed into maps to visualize the routes involved, as well as comparative tables of distance, time and costs involved, to better choose the most appropriate mode for the type of input studied here.
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