Food heritage and cultural tourism in the Guamote canton, Chimborazo province

Abstract

Introduction: Cultural tourism currently represents an opportunity for the development of localities that today do not have a consolidated tourist offer but that, nevertheless, have all the potential to offer their visitors quality tourist and cultural experiences. Objective: Contribute to territorial tourism planning based on the potential of food heritage through the generation of a tourism perspective in community leaders who have not yet made use of their cultural assets, as well as key guidelines to begin a process that involves the municipality, the private sector and the community in general. Methodology: The research had a cross-sectional quantitative exploratory character whose main actors were the inhabitants of the rural area and representatives of the municipality. Results: The multiple correspondence analysis with a reliability of 93.1% in its first profile showed that the indigenous dishes of the inhabitants are beans, corn, cheese, mellocos and potatoes with guinea pig and corn chicha, however these They have not been promoted as dishes offered to tourists and as one of the constant alternatives in the food places, on the other hand it was known that the municipality does not generate an integral marketing that allows the inhabitants to possess their businesses as a primary economic line, either due to lack of support for the gastronomic area or the lack of leaders who only focus on tourism progress. Conclusions: The food heritage and cultural tourism serve as strategic axes to boost the tourist offer of the Guamote canton, on the one hand, created a workspace and on the other, offering visitors not only enjoy its natural landscapes and cultural activities but also delicious food. that is prepared in the town.