El Taxo, passiflora mollissima, como patrimonio cultural alimentario de Tungurahua para promover el turismo de experiencia

Abstract

The taxo, also know scientifically as passiflora mollissima, is native to the South American Andes, with significant production in countries such as Ecuador, Colombia, Venezuela, Peru and Bolivia, where it is known under different names such as, curuba, parcha or tumbo, which is recognized as a component of the food cultural heritage of Tungurahua province, Ecuador, serving as a link between the history, identity and cultural practices of the region, so this study proposes to investigate the taxon as food cultural heritage of Tungurahua, identifying its gastronomic uses, traditional types of cultivation, mainly in family orchards of cantons such as Baños, Pelileo, Píllaro, Ambato and their potential to promote experiential tourism, using a methodology with qualitative and exploratory approach, descriptive, using bibliographic and bibliometric review to build the theoretical basis, obtaining the following results confirming that the taxon is climbing plant of the passiflora family with acidic, bitter and fruity organoleptic characteristics, it is used in traditional preparations such as espumillas, juices, smoothies and ice cream of various varieties such as those Ficoa, Salcedo or paila, expanding to contemporary cuisine and liquors, in addition to its immersion in agricultural and culinary practices represents the material and intangible cultural heritage ensuring the transmission of ancestral knowledge, therefore the tourist potential lies in the fact that the taxo is an axis for experience tourism, a modality that allows visitors an integral experience that covers from sowing, cultivation, harvest, preparation and tasting of taxo by-products, why gastronomy becomes a key element in valuing culture, motivating travelers to explore the roots and traditions through unique flavors and knowledge thus promoting local tourism.