Recovery of ancestral knowledge for production of traditional Manabí cocoa paste

Abstract:

Some terminologies used are: comal that refers to a paila made of mud, the sliding that is a dryer made of wood and provided with large drawers that open for all four sides in addition to the roof, used to dry cocoa; the tendal that is a space covered with chopped cane on which the cocoa is spread to dry it; kills that refers to a plant or small tree; Cocoa ball is the roasted, ground, kneaded grain and given the semi-milled form for consumption as a hot liquid drink. Pedrero (2011), emphasizes that current research must recognize and highlight ancestral knowledge, as in the case of the production of artisanal chocolate, where producers conserve ancestral knowledge; this allows obtaining healthy, natural and flavored foods that differentiate it. The traditional knowledge called ancestral knowledge is the knowledge accumulated by popular cultures and transmitted from generation to generation orally (Lizcano et al., 2014). In the case of food, they are considered traditional when they conserve cultural patterns such as production processes and forms of consumption, such knowledge has been transmitted from generation to generation, including the incorporation of new products that generate more varied foods (McClung, 2014) cited by (Córdova et al., 2018). In the traditional processes to elaborate food, implicit local knowledge that is part of their natural and cultural heritage is implied, so that these are created, developed, and transmitted to the community. A beautiful legend tells that Quetzalcoatl, the god of the moon and the winds, discovered the cacao tree in the luminous fields of the children of the sun. He gave it to the men who called him. The Food …

Año de publicación:

2019

Keywords:

Fuente:

google