Por favor, use este identificador para citar o enlazar este ítem: http://dspace.udla.edu.ec/handle/33000/5720
Tipo de material : bachelorThesis
Título : Analisis, investigación e introducción de yacon o jícama fruto andino ecuatoriano a la gastronomía
Autor : Quillupangui Álvarez, Stalin Alfredo
Tutor : González Morales, Diego Hernán
Fecha de publicación : 2016
Editorial : Quito: Universidad de las Américas, 2016
Citación : Quillupangui Álvarez, S. A. (2016). Analisis, investigación e introducción de yacon o jícama fruto andino ecuatoriano a la gastronomía (Tesis de pregrado). Universidad de las Américas, Quito.
Resumen : El presente proyecto de titulación establece la introducción del Yacon o Jícama “Smallanthus Sonchifolius” hacia el mercado nacional con posibilidad de expandirse al internacional, marcando así un producto ancestral que ya no se consume en la actualidad...
Descripción : This project establishes the introduction of Yacon (Smallanthus Sonchifolius) Jícama into the national market with possibility of expanding international. Marking an ancestral product is not already consumed today. Product present, hope to have great demand among the population since it is sustainable to consumption for its medicinal and nutritional properties to the great demand of health or Healthy Food. To analyze this problem it’s necessary mention the most important factors in this low power consumption such as: the lack of knowledge of the population both rural and urban settlements, lack of culture by day laborers to changes in society, their lack of ideas before the presentations to be able to consume it. On the other hand to establish the socio-economic factors in which develops this problem, since because of its sowing, harvesting, transportation and distribution are displaced people who can actively consume it in major markets and shopping centers of the cities of Ecuador (Quito, Guayaquil and Cuenca) Investigate, perform a rising of information from the perspective-sociology urban, was an interest academic to perform said project. Also I am interested in give you the place that is deserves to our products. Professionally I have as obligation to recover the essence of our kitchens to the great influence of new trends and violations suffered by our products. Before this research is a fairly frequent major drawback to gather the necessary information.
URI : http://dspace.udla.edu.ec/handle/33000/5720
Aparece en las colecciones: Tecnologia en Alimentos y Bebidas

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