Análisis de la kumpia (Renealmia alpinia) como condimento, para revalorizar la gastronomía ecuatoriana

Abstract

Abstract: The present study called: "Analysis of Kumpia (Renealmia alpinia) as a condiment, to revalue Ecuadorian gastronomy", was developed in the Shuar community of Chichis, Bellavista parish, Paquisha canton, Zamora Chinchipe province. The objective was the Analysis of the Kumpia (Renealmia alpinia) as a condiment, to revalue the Ecuadorian gastronomy, its approach was mixed, the types of research used were applied, field and exploratory, to obtain the information based on the investigation of secondary sources and it was strengthened through the application of surveys to the community. To know the characteristics of the product, some tastings were carried out and a survey on acceptability was formulated, which allowed knowing attributes, such as: color, smell, pigmentation, flavor and texture. Among the main conclusions we can establish: that the Kumpia is losing space in the kitchen of the Shuar communities, it is used as a cosmetic, for medicine and in the kitchen in the communities, for its part, at the level of acceptability, it had a good appreciation to level of the five selected attributes.