Análisis del consumo alimentario de la oca para innovar y fomentarla revalorización del patrimonio gastronómico del Ecuador en base a la dieta andina

Abstract

Abstract: The ocais a food that for the inhabitants of the Ecuadorian mountains is important due to its legacy around this food, however, currently society does not know about this food, the present research aimed to contribute to innovate and promote the revaluation of the oca, based on the Andean diet, thus presents a gastronomic proposal where the innovation of the ocawas evidenced, to promote the consumption of this tuber whose identity is transcendental since it is part of the food heritage of Ecuador, thus projecting the versatility that this food has to make new gastronomic proposals, thus implementing the elaboration of artisan ocajams, with flavors that accompany and further enhance its flavor, which was also the use of the methodology implemented in the research, this provides the interpretation of the results given by the collected data.