Descubriendo la cultura de conservación de mariscos salados de la isla de Bantayan, Cebú, Filipinas.
DOI:
https://doi.org/10.48017/dj.v11iSpecial_1.3638Palabras clave:
Pasta de Pescado, pueblo pesqueroResumen
Al revelar las prácticas culturales de los productos alimenticios salados, los ingredientes, el empaque y la promoción respondieron a las demandas de los consumidores. En el estudio se utilizó un diseño descriptivo cualitativo. También se emplearon entrevistas, cuestionarios, observaciones y notas de campo como técnicas de investigación. Treinta (30) participantes fueron seleccionados como productores de productos de mariscos salados mediante muestreo intencional, y otros diez (10) participantes fueron seleccionados mediante muestreo por conveniencia en el Mercado Público de Taboan para la validación del producto. Una discusión exhaustiva sobre el significado cultural de la producción de productos de mariscos salados como ginamos, amahong y tinabal se basó en los temas generados. La presentación de productos de mariscos salados como ginamos, amahong y tinabal empleó procesos sanitarios y utilizó ingredientes locales y empaques sencillos. El Plan de Desarrollo de Filipinas apoyó su expansión al resto del mundo para lograr los ODS 1 y 2 en línea con los objetivos de promover los productos de mariscos salados del sector pesquero, como una reafirmación de una identidad cultural única de Cebú que necesita un apoyo y promoción gubernamental ferviente para el comercio nacional e internacional. El uso de los cinco ejes temáticos que se describen en el informe de políticas ayuda a los funcionarios del gobierno local a promover el desarrollo sostenible de la producción de productos del mar salados de Bantayan y del resto del país.
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Derechos de autor 2026 Charisse Elizabeth Abello, Claire Almaden, Aurea Teaño, Reynaldo Inocian, Elena Lozano
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