Cambios y continuidades en la elaboración de la chicha de jora en la parroquia de Jima, desde mediados del siglo XX

Abstract

The chicha de jora is a very important drink in the history of the human being in the Andes, since it has accompanied him from its beginnings to the present. Now, being such a relevant drink in the development of the territory, we set out to learn about the changes and continuities that its production and consumption process has gone through during the last 50 years. In this way, the investigation began in the Jima parish belonging to the Sigsig canton of the province of Azuay, since the mentioned area has a long relationship with the fermented beverage since it has been carried out for a long time. Now, the study of the mentioned place was carried out through the bibliographic review, the interview and the participant observation, since a group of people who are from the parish and their voices are authorized to deal with the investigated topic was chosen. The information provided by the interviewees helped us to show that the elaboration and consumption of chicha de jora is a tradition that is rooted among the inhabitants of Jima, since it has been maintained until today through oral and generational teaching. . However, the biggest problem and threat that this drink suffers in the parish is the notable reduction in the amount of elaboration, since less and less chicha de jora is made, this is mainly due to a change in economic and productive activities in the parish, as well as other factors such as the technological advances that contemporaneity brings with it.