Las hormigas culonas [atta laevigata] como recurso gastronómico en barras de cacao fino de aroma

Abstract

Abstract: The consumption of food based on insects is gaining more and more territory in the world, this type of food is the food of the future, in response to actions such as population increase and especially the high protein value that insects have, they can and should be included in our diet because their nutritional contribution is similar and even greater than traditional protein.It is worth mentioning that in Ecuador the consumption of insects is not something new, on the contrary, there are places in the country where small dishes based on insects are offered, the same ones that are characteristic of certain Amazon areas; which gives the opening to experimentation in conjunction with an Ecuadorian superfood such as fine aroma cacao.To elaborate a sustainable and environmentally friendly gastronomic proposal based on these two ingredients is possible and, at the same time, it is an exotic combination whose reception would be very noticeable for what this proposal represents both for the country and for the planet.