The properties of tagua bark (brutelephas aequatoriales spruce) for producing traditional salprieta

  • Luisana Agustina De La Cruz Zambrano Instituto Superior Tecnológico Paulo Emilio Macías, Portoviejo, Ecuador
  • Gisselle Yaritza Moreira Espinoza Instituto Superior Tecnológico Paulo Emilio Macías, Portoviejo, Ecuador
  • Stefania Lilibeth Mendoza Meza Instituto Superior Tecnológico Paulo Emilio Macías, Portoviejo, Ecuador
  • Verónica Dolores Palma Mendoza Instituto Superior Tecnológico Paulo Emilio Macías, Portoviejo, Ecuador
Keywords: bark, innovation, splatter, tagua, tradition

Abstract

Manabí is a province rich in cultural traditions. Its cuisine makes it a province visited by national and foreign tourists. The salprieta is one of the delicacies that identify the province, however the tradition of making salprieta is being lost, that made with tagua that despite not being so widespread became a typical dish of the areas where the crop del Cade constituted the economic support of its inhabitants (Chone, Calceta, Junín, San Plácido, Paján and Jipijapa), because from this plant many by-products are obtained such as the cade used for the construction of roofs of houses and agricultural constructions; the tagua, for the elaboration of crafts, and the bark of this one is used for food of the cattle in the form of flour; and for the elaboration of salprieta in replacement of the corn. The research problem is centered on the loss of ancestral knowledge in the peasant communities to elaborate salprieta using an available resource such as the tagua bark, available raw material that is not used due to ignorance, whose nutritional properties are excellent, as we indicate the tables attached to the document.

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Published
2020-02-12
How to Cite
Zambrano, L. A. D. L. C., Espinoza, G. Y. M., Meza, S. L. M., & Mendoza, V. D. P. (2020). The properties of tagua bark (brutelephas aequatoriales spruce) for producing traditional salprieta. International Journal of Life Sciences, 4(1), 58-65. https://doi.org/10.29332/ijls.v4n1.393
Section
Research Articles