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

International Journal of Life Sciences

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Title The properties of tagua bark (brutelephas aequatoriales spruce) for producing traditional salprieta
 
Creator Zambrano, Luisana Agustina De La Cruz
Espinoza, Gisselle Yaritza Moreira
Meza, Stefania Lilibeth Mendoza
Mendoza, Verónica Dolores Palma
 
Subject bark
innovation
splatter
tagua
tradition
 
Description 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.
 
Publisher Universidad Tecnica de Manabi
 
Date 2020-02-12
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://sciencescholar.us/journal/index.php/ijls/article/view/393
10.29332/ijls.v4n1.393
 
Source International journal of life sciences; Vol. 4 No. 1 (2020): April ; 58-65
2550-6986
2550-6994
 
Language eng
 
Relation https://sciencescholar.us/journal/index.php/ijls/article/view/393/415
 
Rights Copyright (c) 2020 International journal of life sciences
 

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