CACAO CRIOLLO: ITS IMPORTANCE FOR GASTRONOMY, TOURISM, CLIMATE CHANGE AND SOME PREPARATIONS BASED ON ITS RESIDUES

Abstract

This research was carried out with 2 main objectives, the different themes around cocoa (Theobroma cacao) were analyzed, where the importance of its biodiversity, role in culture and sustainability is highlighted, as well as developing preparations based on cocoa residues (peel flour). of cocoa) as a proposal of gastronomic use. A qualitative and interpretive design was used for the documentary research phase. They are divided into a total of 50 documents, articles of various types: articles, research papers, books, book chapters, undergraduate and graduate work, etc. It is a bibliographic matrix and an analytical content matrix. The literature found was analyzed with respect to the following topics: cocoa biodiversity to the Colombian gastronomic offer, diverse gastronomic products based on cocoa, more representative dishes and drinks made with cocoa and more consumable varieties in the international gastronomic and tourist scene, influence of customer service in restaurants, for the interpretation and interpretation of food, beverages and cocoa products as gastronomic cultural heritage of America, and finally the tourist gastronomy contributes to sustainability and climate change. For the experimental phase, Creole cocoa flour (proximal analysis) was characterized, 3 preparations were developed based on it and a fermented beverage was made from cocoa pulp (grain and mucilage) which are standardized. Regarding phase 1, it can be evidenced among many things that Colombia is currently able to encourage knowledge and valuation of the production of native or Creole cocoa incorporating the tourism sector as a means of strategies such as the Coffee Route in Bogota This is because cocoa historically comes from Latin America, from which Colombia as a Latin American country has become a sense that incorporates its tradition, culture and heritage, in addition to the cultivation of coffee. On the other hand, it is seen that the export of cocoa in the economy has become an opportunity for the high demand that this product has in countries such as Switzerland, Germany, Belgium, England, The big transformers of cocoa in derivatives in this In the case of Spain, the first knowledge of this seed and the first producer of hot chocolate in the world is the case of fine chocolate, which in these countries is sold prominently in drinks and hot drinks. As for phase 2, cocoa husk flour is obtained, it is a promising raw material that stands out for its high carbohydrate content (79.6 g / 100 g), ashes (7.07 g / 100 g) and acceptable protein content (5.52 g / 100 g). This is about making a coca cookie and a sale price of $ 1,500 / unit; Ribs in BBQ sauce of watermelon and Creole cocoa shell with sale price of $ 42,500 / plate and puff pastry of Creole cocoa shell and coca with sale price of $ 2,500 / unit. The sale price of the fermented beverage was $ 7,500 / unit (400 ml).