Promoting manabi gastronomy with traditional products to enhance the indigenous cuisine

Abstract

The research work was aimed at promoting and analyzing the Manabi gastronomic identity through the use of traditional products to enhance indigenous cuisine and inquire into which the most representative products of the zone are, and implement the use of a variety of traditional products for the preparation of Manabi gastronomy. The methodology used were theoretical, scientific, quantitative and qualitative, and the Delphi method. In addition, the virtual survey instrument was used due to the current Covid - 19 situation to determine existing problems from the responses of a sample of 45 people that reside in the province of Manabí. The questionnaire was administered through Google forms and the data obtained were analyzed and interpreted by experts at ULEAM. The results obtained showed that the analyzed perspectives give a relevant panorama of Manabi gastronomy with regards to tourism in Ecuador while taking into account existing deficiencies even in the favorable  response capacity in relation to Manabi cuisine for the development of tourism in Ecuador due to the fact that these can be improved by managing the processes through the relevant authorities and contribute to the development of tourism with regards to the gastronomy of the province of Manabí