Estudio sobre la creación de seis preparaciones de helados artesanales a base de frutos nativos andinos
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Date
2022
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Publisher
PUCE - Ibarra
Abstract
Los frutos andinos provienen de plantas autóctonas adaptadas a las condiciones ecológicas de los Andes, el valor nutritivo de estos frutos es único y en su mayoría especial, este trabajo se propuso como el objetivo de desarrollar el conocimiento del uso de frutos nativos andinos por medio de seis helados artesanales que promuevan el interés del patrimonio alimentario del Ecuador. Para lograr conseguirlo se definió la siguiente pregunta de investigación: ¿En qué medida influye el uso de frutos andinos en la elaboración de seis helados artesanales para promover el interés del patrimonio alimentario de Ecuador? La metodología es desarrollada, definiendo que el trabajo se trata de una investigación aplicada, con un enfoque mixto; en la cual se abordó tres tipos de investigación documental, experimental y aplicada; se encuestaron a 164 personas de la ciudad de Atuntaqui perteneciente al cantón Antonio Ante, provincia de Imbabura, así como se entrevistó a expertos gastrónomos e investigadores con la finalidad de recabar información necesaria para elaborar una línea de helados con base en los frutos andinos propuestos. El levantamiento de la información se realizó en el mes de noviembre 2020; considerando que los resultados mayormente relevantes fueron los siguientes: a) la edad relativa que consumirían este producto son personas entre los 18 y 30 años, siendo personas con solvencia económica; b) el desconocimiento de los frutos andinos en la población, la mayoría de personas han escuchado de este tipo de frutos, sin embargo, no muchos consumen ni tampoco conocen la variedad existente. Se concluye que existe la necesidad de plantear estrategias apropiadas y dar puntos clave de cómo perfeccionar el manejo de los frutos andinos, incentivar e incrementar su consumo mediante la elaboración de productos, proporciones, apoyo inicial del agricultor y el aporte del consumidor.
The Andean fruits come from native plants adapted to the ecological conditions of the Andes, the nutritive value of these fruits is unique and mostly special, this work was proposed as the objective of developing the knowledge of the use of Andean native fruits through six artisan ice creams that promote the interest of the food heritage of Ecuador. In order to achieve this, the following research question was defined: To what extent does the use of Andean fruits influence the preparation of six artisan ice creams to promote the interest of Ecuador's food heritage? The methodology is developed, defining that the work is an applied investigation, with a mixed approach; in which three types of documentary, experimental and applied research were addressed; 164 people from the city of Atuntaqui belonging to the Antonio Ante canton, Imbabura province, were surveyed, as well as gastronomic experts and researchers were interviewed in order to gather the necessary information to develop a line of ice creams based on the proposed Andean fruits. The information was collected in the month of November 2020; considering that the most relevant results were the following: a) the relative age that would consume this product are people between 18 and 30 years old, being people with economic solvency; b) the ignorance of the Andean fruits in the population, most people have heard of this type of fruit, however, not many consume nor do they know the existing variety. It is concluded that there is a need to propose appropriate strategies and give key points on how to improve the management of Andean fruits, encourage and increase their consumption through the elaboration of products, proportions, initial support of the farmer and the contribution of the consumer.
The Andean fruits come from native plants adapted to the ecological conditions of the Andes, the nutritive value of these fruits is unique and mostly special, this work was proposed as the objective of developing the knowledge of the use of Andean native fruits through six artisan ice creams that promote the interest of the food heritage of Ecuador. In order to achieve this, the following research question was defined: To what extent does the use of Andean fruits influence the preparation of six artisan ice creams to promote the interest of Ecuador's food heritage? The methodology is developed, defining that the work is an applied investigation, with a mixed approach; in which three types of documentary, experimental and applied research were addressed; 164 people from the city of Atuntaqui belonging to the Antonio Ante canton, Imbabura province, were surveyed, as well as gastronomic experts and researchers were interviewed in order to gather the necessary information to develop a line of ice creams based on the proposed Andean fruits. The information was collected in the month of November 2020; considering that the most relevant results were the following: a) the relative age that would consume this product are people between 18 and 30 years old, being people with economic solvency; b) the ignorance of the Andean fruits in the population, most people have heard of this type of fruit, however, not many consume nor do they know the existing variety. It is concluded that there is a need to propose appropriate strategies and give key points on how to improve the management of Andean fruits, encourage and increase their consumption through the elaboration of products, proportions, initial support of the farmer and the contribution of the consumer.
Description
Keywords
Frutos andinos, Helados artesanales, Patrimonio alimentario