Rescate del mortiño como fruta ancestral de la provincia de Imbabura en la aplicación de cocteles
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
Se desarrolla la investigación documental que permite sentar las bases teóricas y científicas del mortiño como fruta ancestral de Imbabura a través de un marco teórico. La ingeniería del proyecto está basada en la elaboración de cocteles a base de mortiño, prevaleciendo la propia identidad, además, crear nuevos sabores para mejorar su aceptación y consumo. Tomando en cuenta que en la ciudad de Ibarra no existen empresas que oferten este tipo de cocteles. Se realizará una investigación documental que permitirá sentar las bases teóricas y científicas del mortiño como fruta ancestral. Se efectuará un diagnóstico en cuanto a la situación actual del mortiño, su taxonomía, descripción y característica, exigencia climática, cultivos y usos. Se creará un recetario con cocteles a base de mortiño y otros licores que servirá de guía para futuras investigaciones. Finalmente se presenta un análisis técnico de los impactos sociales, culturales ambientales y económicos que genere la propuesta.
Documentary research is developed that allows the theoretical and scientific basis of mortiño to be laid as an ancestral fruit of Imbabura through a theoretical framework. The engineering of the project is based on the elaboration of cocktails based on mortiño, the identity prevailing, in addition, creating new flavors to improve its acceptance and consumption. Taking into account that in the city of Ibarra there are no companies that offer this type of cocktails. A documentary investigation will be carried out that will allow the theoretical and scientific basis of mortiño to be laid as an ancestral fruit. A diagnosis will be made as to the current situation of the mortiño, its taxonomy, description and characteristic, climatic requirement, crops and uses. A recipe book will be created with cocktails based on mortiño and other liquors that will serve as a guide for future research. Finally, a technical analysis of the social, cultural, environmental and economic impacts generated by the proposal is presented.
Documentary research is developed that allows the theoretical and scientific basis of mortiño to be laid as an ancestral fruit of Imbabura through a theoretical framework. The engineering of the project is based on the elaboration of cocktails based on mortiño, the identity prevailing, in addition, creating new flavors to improve its acceptance and consumption. Taking into account that in the city of Ibarra there are no companies that offer this type of cocktails. A documentary investigation will be carried out that will allow the theoretical and scientific basis of mortiño to be laid as an ancestral fruit. A diagnosis will be made as to the current situation of the mortiño, its taxonomy, description and characteristic, climatic requirement, crops and uses. A recipe book will be created with cocktails based on mortiño and other liquors that will serve as a guide for future research. Finally, a technical analysis of the social, cultural, environmental and economic impacts generated by the proposal is presented.
Description
Keywords
Mortiño, Ancestral, Cocteles