Innovación de postres incorporando raíces andinas con el fin de rescatar su valor gastronómico en la ciudad de Cuenca

Abstract

The Andean world has a diverse agriculture and provides enough material for culinary use. Fruits, vegetables, legumes, grains, tubers and roots are all part of this great variety of foods. According to Barrera in Ecuador, production, marketing and consumption of Andean roots has declined considerably in recent years, even though they are highly nutritious products. Because of this, the development of this monograph with the aim of rescuing the gastronomic value of these roots, the cultural importance they have raised.

The implementation of the results obtained depend on the strategy, this is applied to spread the benefits of these products. This is so that an increase in consumption is achieved and consequently the area of cultivation and production expands.

According to the National Plan for Good Living, rural areas have access to land and water sources that regenerate the soil and combat erosion that will expand access to sustainable technological alternatives based on agro forestry and agro be extended. This will build a more diversified, productive and sustainable agricultural sector. Therefore, diversity will be much greater because it is something that is a factor to improve diet and quality of life.

That is why I have seen significant development of this paper which focuses primarily on the development of new dessert recipes using Andean roots such as sweet potatoes, parsnips, and ediblecanna. This is why it is great to publicize new consumption options these roots can provide for a more variety to the diet.