Propuesta gastronómica con base en cinco productos ancestrales cultivados en la provincia del Azuay

Abstract

Ecuador is a diverse country, where each region has a long list of foods that can be grown according to their geographical location and climate factor. The province of Azuay is no exception. We count on products and preparations that identify us in the gastronomic scope, since they continue being part of the daily diet of the azuayos, nevertheless, there are products that currently lack demand, with the risk of been forgotten as times goes by. The present intervention project responds to a qualitative design, with techniques and instruments of this method. This project was aimed at developing a gastronomic proposal of fifteen recipes based on ancestral products grown in the province of Azuay, in order to publicize their features, usefulness and nutritional value of the oca, jicama, achira, cañaro and white carrot, applying procedures, rules and culinary techniques that encourage the Azuay community to incorporate ancestral foods, contributing to the conservation of our food heritage, and thereby encouraging such products to continue been cultivated by farmers in the province. In order to carry out the project, a field investigation was carried out with a sample of eleven markets in the province in order to know the dynamics of supply and demand of the products mentioned above and thus drawing important conclusions.