Utilización y aprovechamiento del chaguarmishqui en la gastronomía de los restaurantes del sector del Carmen de la ciudad de Ibarra, provincia de Imbabura
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Date
2022
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Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
El chaguarmishqui es una bebida ancestral de la serranía ecuatoriana que se extrae del penco (Agave americana); de este también se extrae el mishqui1 que se lo utiliza como edulcorante en algunos alimentos y también como bebida energizante; una vez secado el penco, de sus hojas se extraen fibras para la cabuya. El objetivo de este trabajo es analizar la utilización y aprovechamiento del chaguarmishqui en la gastronomía de los restaurantes del sector del Carmen de la ciudad de Ibarra. La metodología inicia con una investigación aplicada, desde un enfoque mixto utilizando el método cuasi experimental. Las técnicas empleadas fueron: encuesta, entrevista y observación, cuyos instrumentos fueron cuestionario, guion de entrevista y ficha de observación. La muestra fue discrecional, con un total de 20 personas censadas. Entre los resultados más relevantes se determinó que sería un éxito para sus establecimientos introducir esta bebida como alimentación diaria, ya que atraería nuevos clientes tanto nacionales como extranjeros por ser un edulcorante natural, por tanto, un reemplazo a los endulzantes convencionales; con esos antecedentes se diseñó un recetario; este debió pasar por un proceso de prueba que permitió determinar la introducción del chaguarmishqui en la gastronomía. Se llegó a la conclusión que el chaguarmishqui ayuda tanto en su rescate y en la alimentación nutricional de los consumidores y en el aporte gastronómico sustituyendo el azúcar convencional.
The chaguarmishqui is a historical and cultural legacy throughout Ecuador. As the main objective of this research work is to analyze the use and exploitation of chaguarmishqui in the gastronomy of the restaurants of the Carmen sector of the city of Ibarra, through the state of the art where a research study was carried out identifying the origin, definitions, description, benefits, of actors who have carried out studies similar to the subject and in this way enrich the research work. For the development of the research the qualitative and experimental method was applied which allowed to obtain first-hand information and above all it was possible to comply with the objectives set and work directly oriented to the subject, with the use of the experimental method the recipe book was carried out having to go through a test process that allowed to determine the opening of introducing the chaguarmishqui in Ecuadorian gastronomy, through the data collected in the field work thanks to the instruments of the questionnaires it was determined that it would be a success for their establishments to introduce this drink as a daily diet since it would attract new customers both national and foreign, in the same way I came to identify that the scarce information in the study of the harvest of this food significantly affecting the conservation and integration of this plant in the daily feeding of the human being. Through the technique of interviewing the owners of the establishments, it was possible to determine the importance of including this drink in the daily diet, in the same way, through the procedure it was possible to collect information from several authors who have carried out similar research that allowed to enrich the present work. In conclusion, he noted that chaguarmishqui helps both in its rescue and in the nutritional diet of consumers and in the gastronomic contribution replacing conventional sugar.
The chaguarmishqui is a historical and cultural legacy throughout Ecuador. As the main objective of this research work is to analyze the use and exploitation of chaguarmishqui in the gastronomy of the restaurants of the Carmen sector of the city of Ibarra, through the state of the art where a research study was carried out identifying the origin, definitions, description, benefits, of actors who have carried out studies similar to the subject and in this way enrich the research work. For the development of the research the qualitative and experimental method was applied which allowed to obtain first-hand information and above all it was possible to comply with the objectives set and work directly oriented to the subject, with the use of the experimental method the recipe book was carried out having to go through a test process that allowed to determine the opening of introducing the chaguarmishqui in Ecuadorian gastronomy, through the data collected in the field work thanks to the instruments of the questionnaires it was determined that it would be a success for their establishments to introduce this drink as a daily diet since it would attract new customers both national and foreign, in the same way I came to identify that the scarce information in the study of the harvest of this food significantly affecting the conservation and integration of this plant in the daily feeding of the human being. Through the technique of interviewing the owners of the establishments, it was possible to determine the importance of including this drink in the daily diet, in the same way, through the procedure it was possible to collect information from several authors who have carried out similar research that allowed to enrich the present work. In conclusion, he noted that chaguarmishqui helps both in its rescue and in the nutritional diet of consumers and in the gastronomic contribution replacing conventional sugar.
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Keywords
Chaguarmishqui, Penco, Alimentación, Restaurantes, Ibarra