Análisis del consumo alimentario Kañihua para innovar y fomentar la revalorización del patrimonio gastronómico del Ecuador en base a la dieta andina

Abstract

Abstract: The document analyzes the food consumption of kañiwa, a pseudocereal of great importance in the Andean diet and in Ecuadorian gastronomy. The cultural relevance of kañiwa is highlighted, which provides identity to the communities that use it in their culinary preparations. In addition, the need to promote respect for cultural diversity and human creativity in the promotion of this traditional food is highlighted. The research is based on a careful selection of information from scientific research articles, using different research techniques to deepen the knowledge of kañiwa. A detailed data collection process was carried out in the City of Loja, including surveys, interviews and direct observations, to analyze the food consumption of kañiwa in the population. An innovative gastronomic proposal is proposed that seeks to revalue the gastronomic heritage of Ecuador through the inclusion of kañiwa in traditional cuisine. Highlighting the importance of generating new knowledge and establishing an informed dialogue about this pseudocereal, taking advantage of its nutritional richness and health benefits.