Elaboración de alternativas gastronómicas a base de leche de chiva para los pequeños productores de la comunidad de Chingazo Alto, cantón Guano provincia de Chimborazo 2013

Abstract

This research aims to create and develop Gastronomic Alternatives based on goat`s milk for smallholders of community Chingazo Alto, Canton Guano Province of Chimborazo 2013. Field work was conducted, the same that helped identify the suitable products to carry out the proposal; for this reason has been seen the need to use blackberry yogurt, delicacy and bread of goat´s milk; ingredients that have allowed significantly contribute to gastronomy, since the sample prepared recipe of the proposal was accepted by the smell, fragrance, flavor and texture; evidenced with the sample population, giving criteria 90% acceptance, these results concluded that, the products made with the recipes have been received. For this manner has seen the possibility to innovate and create new alternatives and culinary paradigms through the feasibility of production of smallholders of Chingazo Alto community and contribute to the development of abilities and skills through basic knowledge, cooking techniques and management tools. Through this research guidelines are given to new alternatives of entrepreneurship in order to make available a wide and varied range of food that can be made with goat´s milk and provide economical income to households of Chingazo Alto supporting on a different way consuming milk and create jobs.