Browsing by Author "Paredes Ocaña, Vanessa Abigail"

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    Diseño de productos turísticos gastronómicos en el cantón Salcedo que promuevan el desarrollo local.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC)., 2024-08) Paredes Ocaña, Vanessa Abigail; Guamán Guevara, Adolfo Ricardo
    The canton of Salcedo is known for its great gastronomic and productive wealth; however, there are no established gastronomic tourism products that contribute to local development; the present project carried out diagnostic and descriptive research, which helped to obtain information on the current gastronomic offer, obtaining results of the first objective based on the inventory of heritage and traditional dishes, based on 5 dishes which are Salcedo flavored ice cream, pinol, puruntunas festive drink, tortillas and tzawar mishki drink, same dishes officially registered in the INPC, according to the 12 dishes registered as traditional we have the hornado, fritada, guinea pig, champús, caldo de 31, caldo de pata, mote con chicharrón, fritada de conejo, chicha de jora, las bonitísimas and fried fish, being chosen according to the years of sale, best-selling dish and with more than two patrimonial ingredients, these characteristics were used to contrast the current offer by analyzing the changes that the heritage dishes have undergone, taking into account the preparation and ingredients. According to the contrast of the current gastronomic offer of the 12 traditional dishes inventoried, 3 heritage dishes were identified (hornado, fritada, mote con chicharrón), this is because they had more than two patrimonial ingredients such as corn and potato, through the contrast matrix, differences in ingredients, utensils, and techniques were obtained, demonstrating that over time, wood stoves have been replaced by industrial stoves, clay dishes by earthenware, and clay pots by industrial ones, thus demonstrating the changes that have been taking place in heritage gastronomy. For the design of tourism products, a survey was applied to 334 people, therefore determining a fair and gastronomic route as tourism products with the name “Flavors of Salcedo”, making it on dates of cantonization and the route an option at any time the visitor arrives, aiming to highlight the heritage gastronomy, thus contributing to local development, creating sources of employment, The conclusion is that the tourism products will contribute to local development focused on traditional gastronomy and based on the results of the survey conducted, taking into account the needs of the demand and the information processed through the diagnosis, inventory, contrast, and design of gastronomic tourism products.