Innovation in Ecuadorian desserts with cocoa (Theobroma cacao L,) and tropical fruits. Innovación en postres ecuatorianos con cacao (Theobroma cacao L,) y frutas tropicales.

Abstract

This research focuses on innovation in the creation of sustainable desserts using Ecuadorian cocoa (Theobroma cacao L.) and tropical fruits, aiming to meet the demand for healthy and environmentally responsible products while boosting the local economy. The identified problem revolves around limited knowledge of combining these ingredients in pastry making. With a mixed methodological approach, bibliographic analyses and surveys were conducted in local bakeries in Santo Domingo de los Tsáchilas, providing a broad perspective on the acceptance of these products. The results highlighted the great potential of Ecuadorian cocoa, renowned for its high quality, and tropical fruits for their organoleptic and nutritional properties. Innovative recipes were developed, integrating traditional and modern pastry techniques, offering an original and sustainable gastronomic proposal. This research concludes that the development of desserts with these ingredients represents an economic, cultural, and environmental opportunity for the region, emphasizing the importance of sustainability and the preservation of Ecuadorian gastronomic traditions.