Development of sustainable gastronomic products based on persea americana

Abstract

Food sustainability seeks to balance economic growth, environmental care, and social well-being. Ecuador, with its rich agricultural diversity, has the potential to innovate and improve its agro-food and tourism industry. A qualitative-quantitative methodology with an experimental design was employed to determine new recipes for avocado-based products. The recipes were evaluated using evaluation sheets by an expert panel. Interviews with experts from Patate highlighted the importance of avocado in the local economy and the need to add value to the product. The experiments revealed various improvements and challenges with the avocado recipes. The most successful products underwent laboratory evaluations according to INEN standards. The research demonstrated the potential of avocado in gastronomic innovations that can boost the sustainable agro-food industry and tourism development in Patate. However, it is crucial to continue improving formulations and ensuring compliance with quality and food safety standards to maximize their commercial viability. This transformation towards a sustainable model can generate employment, improve competitiveness, and foster local economic growth.

Keywords: Sustainable agriculture, Agri-food industry, Persea americana, Economic growth.