Knowledge about the use of herbs and spices in Otavalo cuisine, focus on gastronomic marketing
DOI:
https://doi.org/10.33936/ecasinergia.v13i3.3389Keywords:
ArrayAbstract
The study was carried out aimed at determining the current state of local knowledge about the use of herbs and species in the gastronomy of Kichwa Otavalo, Imbabura Province, Ecuador. In addition, identify the link between this knowledge and the actions that could be established in an assertive gastronomic marketing. Through an inventory of plants about the species found whose information was analyzed through the IVIER ethnobotanical matrix and cluster, and a review of literature specialized in gastronomic marketing. This research contains two well-differentiated parts, one consists of the investigation of herbs and species in the local gastronomy, the other part resides in the review of the specialized literature to suggest different marketing actions that can be adopted by entrepreneurs in the tourism, gastronomy and marketing sectors.
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