Promoción Gastronómica de Pondoa de Baños de Agua Santa por Medio de su Centro Turístico Comunitario 2010

Abstract

It is a research of a descriptive-transversal type to determine the gastronomic acceptance that the Pondoa Community of Baños de Agua Santa possesses by means of its Communitary Touristic Center. A marketing plan was elaborated with complete material to make it know the gastronomic potential that the community has got, with a sample of 212 nationals, and 57 foreigners. Through statistical analysis the following variables were determined: Pondoa gastronomic products, touristic potential, levels of cooking acceptability, and marketing plan. From the studied variables, with the gastronomic products the standardization of 31 autochthonous recipes is proposed based on the flavors of maize starch, barley rice, zambo, calabash, potato, atsera, sweet potato, and sweet carrot, pork and guinea pig, so as to preserve a written document full of cooking secrets in accordance with the marketing strategic plan proposed to the zone; the touristic potential is of 83%; the cooking acceptability of the typical dishes is of the 50% for foreigners and the 58% for nationals. It is recommended that the community diversifies the gastronomic products to satisfy the tastes of the touristic environment, both national and abroad, and determine the means of communication and strategic places to promote the Community products.