Potencial del turismo gastronómico del cantón Saquisilì de la provincia de Cotopaxi.

The research project was carried out in the Saquisilí canton due to the lack of knowledge about its gastronomy, so it was proposed to determine the gastronomic tourism potential of Saquisilí, which is currently known for its 7 squares (groceries, animals, handicrafts, clothing marketing, meat sales, gastronomy, clothing and footwear manufacturing), there is a specific square to market typical and traditional gastronomic products; In addition, in each of the others there are small food vending establishments, and they are visited by national and foreign tourists for the tourist experience they provide to their visitors. Initially, the potential of gastronomic tourism was evaluated through the methodology for the elaboration of gastronomic maps of the MINTUR and the methodology for the evaluation of protected areas of the SIGAP, which was adapted to evaluate the potential of gastronomic tourism, evaluating a total of 14 dishes, of which the following nine were the most outstanding: Runaucho, hornado, cuy asado, tortillas de maíz, papas con caucara, papas con librillo, cocinado, cauca de maiz and chaguarmishqui; the first six scored 100/100 points, and the remaining four scored 75/100 points; indicating that there is potential for gastronomic tourism in the Saquisili canton. In addition, the profile of the tourist was determined, for which a questionnaire of 20 questions was designed, applied to 381 national and international tourists who visited the previously mentioned places. The results revealed that the majority of tourists who visit food establishments are tourists from the province of Cotopaxi, between 36 and 45 years old, most of them are male, whose motivation is gastronomic and nature tourism, family visits and business. Finally, an academic article was prepared in the format of the RENPYS journal, so that it becomes a mechanism for disseminating information. It can be concluded that gastronomy is an element present in the canton and can be used for its tourism development, so it is recommended that gastronomic tourism products be made and made known so that it can attract more tourists and visitors.

• Κύριος συγγραφέας: Morocho Chacasaguay, Elsa Lucrecia (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2024
• Θέματα: GASTRONOMÍA; POTENCIAL; TURISMO GASTRONÓMICO; SIGAP; TURISMO
• Διαθέσιμο Online: http://repositorio.utc.edu.ec/handle/27000/11960