Cheloniculture is the practice of producing captive chelonians for commercial purposes, with a focus on human food. It is aimed at conserving chelonian species threatened by predatory hunting, mainly done for the trafficking and commercialization of wild animal meat. Although cheloniculture has been legal for decades, it is still developing slowly due to various factors, including the cost of the final product compared to the product from trafficking. This makes the products in this chain niche market products. To add value to products such as meat and fat from turtle farming and make them more competitive in the market, a project is being undertaken to evaluate the effects of food supplementation based on buriti (Mauritia flexuosa). The project focuses on the production of tracajás (Podocnemis unifilis) during the final phase of commercial production and its resulting meat and fat products. Incorporating fatty acids and coloring is already used in aquaculture and other animal production chains, so it is considered a viable strategy in cheloniculture, including for small producers or communities. The project is being carried out in Porto Grande, Amapá, on a property already legalized for the activity. It is currently in the validation phase.