Aplicación y utilización gastronómica de la malanga

Abstract:

The Taro is a tuber native Cuba and several tropical parts of the world; consumption in Ecuador is very low by ignorance of the product. This tubercle is exported with a percentage of 70% for the US and 30% goes to Puerto Rico. In Ecuador we can find crops in areas of Santo Domingo, Shushufindy, Loja, Tena. Its culture is very careful as this depends on the amount of water administered to obtain good results and a quality product. This product is not in the Ecuadorian market due to lack of information and rejection by the community, to acquire it must do so on their own farms or producers. The Malanga is very rich in nutrients; this can help diets hospitals, in the development and growth of children. One of the objectives of this project is to identify factors that prevent the consumption of taro in Ecuador, performing an analysis of the transformations and uses gastronomical as author the recipes. Through a market study on the feasibility of the product, applied and replace in several Ecuadorian recipes demonstrate the feasibility. By subjecting the product to various transformations and mixtures, this won excellent results and in turn was replaced several foods. Many of the products prepared from taro gave results, in salt products and sweet.

Año de publicación:

2016

Keywords:

• MALANGA
• Produccion Alimentaria

Fuente:

rraae