Los productos apícolas y su aplicación como innovación en la cocina tradicional de los cantones de la región oriental del Azuay

Abstract

Apicultural products in the gastronomic field generally limit the use of honey as a sweetener. However, there are other products that are also made by the bees in their hive like propolis and bee bread. These have high nutritional values and can also contribute with new textures and flavors to traditional foods. The eastern cantons of the province of Azuay keep a valuable gastronomic legacy. Its origins and location have become important milestones that have marked their traditions and culture. These cantons reflect in their typical dishes the history of their people and it has been passed from one generation to another to preserve their identity.

This project analyzes the possible gastronomic uses of apicultural products in traditional preparations of the eastern Azuayan region. The objective is to make them known and promote the use of these products, without leaving aside the cultural legacy that such dishes have; but rather to encourage their consumption and enhance their nutraceutical value.