Utilización de productos nativos de la parroquia San Juan como una alternativa gastronómica con proceso de valor agregado, Riobamba 2015

Abstract

The objective of the research was to develop a culinary alternative based on products native community of San Juan Province of Chimborazo, using the descriptive method and field to give a value added process, the preparations made. From the results we found that the products are planted harvested and consumed 100% by the community, once gathered the information, was detailed and interpreted based on explanatory boxes which were then analyzed to develop the proposal as a result gave us the Gastronomic Tourist guide of San Juan. The proposal socialize and definitive guide was developed, was used mostly foods or products represented greater contrast in the parish, along with striking places and areas that will make San Juan a tourist dining room, the parish Board recommended use of this document to promote tourism site.