Análisis de la cultura gastronómica del cantón Palanda a través del estudio del cacao fino de aroma y desarrollo de una propuesta gastronómica.

Abstract

Abstract: This research analyzes the gastronomic culture of Palanda canton through the study of fine aroma cacao and the development of a gastronomic proposal based on the use of cacao mucilage. The study followed a qualitative, descriptive, and explanatory approach, supported by bibliographic, documentary, and field research. As a proposal, artisanal marshmallows were made with fine aroma cacao mucilage and a partial 70% chocolate coating, aiming to revalue a by-product that is commonly underused during post-harvest processing. The sensory evaluation was applied to five experts in the gastronomic field, who assessed attributes such as appearance, aroma, flavor, texture, overall acceptability, and gastronomic potential. The results showed a high level of product acceptance, with texture, aroma, and consumption intention standing out. It is concluded that cacao mucilage can be transformed into an innovative, sustainable, and value-added ingredient for artisanal confectionery.