Incorporación de la papa ecuatoriana en productos gastronómicos 2011

Abstract

The native potato is one of the most important contributions from Highland Region to feeding of de world, due to its huge variety and multiple gastronomic applications. Its origin and history is lost in the millenary tradition of the times. The conquering and the subsequent crossbreeding reinforced the usage of this tuber in a singular symbiosis of Indo American cultures and of conquered civilizations, phenomenon that still last for wellbeing of humanity. To enrich our Ecuadorian gastronomy, it must be known the characteristics, variety and qualities; in the study and tasting of gastronomic preferences was detected the acceptance of the majority of the traditional dish:Locro with a percentage of 100% of acceptance in all its organoleptic characteristics, in the same way: the Tamal of potato, also had an acceptance of 100%,wich this work assumes as a challenge and a commitment in favor of the native potato and of the Ecuadorian community that enjoys using the great versatility of its qualities as the great variety of colors, consistence, loss of vitreous aspect and different tastes among one of these. To the tradition and generational experience, it must be added the contribution of the science, the technique and the new technologies for with creativity and initiatives to impulse new gastronomic processes with a sense of identity and of social and economic benefit.