Revalorización del ají negro “Neapía” mediante la aplicación de protocolos técnicos gastronómicos: desarrollo de una línea de productos con identidad territorial

Abstract

Neapía, known as black chili pepper, is an ancestral condiment made by the Siekopai people of the Ecuadorian Amazon from the fermented juice of bitter cassava and Amazonian chili pepper. Despite its profound cultural and identity value, this product has remained relegated to the community sphere, with little presence in contemporary gastronomy and in consumer markets. The objective of this degree work is to revalue the Neapía through the application of gastronomic technical protocols, developing a line of six products with territorial identity that demonstrate their culinary versatility and commercial viability. The research was structured in three stages. In the first, the organoleptic properties and traceability of two batches of Neapia acquired through Canopy Bridge were analyzed, identifying physical variations between acquisition periods. In the second stage, six product lines were developed using classic cooking techniques and preservation methods: mango and tamarind chutney, infused oil, mustard compound grain, demi-glace sauce, pickles with endemic Amazonian products and seasoning powder. Each formulation was standardized by means of standard recipe technical sheets, evaluating physical-chemical parameters such as pH and Brix degrees, and verifying compliance with the safety ranges established by the Codex Alimentarius. In the third stage, the results were interpreted through a panel of gastronomic experts using a Likert scale, analysis of quality KPIs and cultural impact indicators. The results confirmed that neapia is effectively integrated into various food matrices, maintaining its smoked attributes and territorial identity in all the products developed, which demonstrates its potential to be inserted in specialized gastronomic markets.