Potencialidades de las redes de negocios para el fortalecimiento del turismo en Otuzco
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Date
2023
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Universidad Nacional de Trujillo
Abstract
La presente investigación denominada Potencialidades de las redes de negocios para el fortalecimiento del turismo en Otuzco tiene como objetivo principal determinar las potencialidades, que se manifiestan en gastronomía típica, artesanía otuzcana, organizaciones socias y la presencia de los visitantes. Entre los resultados se identificaron 05 organizaciones socias, 02 de gastronomía típica, quienes mejoraron su producto a través de pasantías y capacitación de atención al cliente; 03 de artesanía otuzcana, quienes mejoran su producto a través de capacitaciones de bordado, acabado y creación de colecciones. Respecto a gastronomía típica, la red dulce amanecer tiene variedad de productos, utilizando técnicas tradicionales del amasado, lo realizan en forma manual, usando insumos tradicionales harina de trigo y huevos, asimismo la red los ocho del sabor tiene como productos platos típicos utilizando técnicas del reposo, sudor, frotar, freír; condimentar, hervir, y prensado. Se utilizan los insumos tradicionales, carne de cuy, papa amarilla, mote; trucha, harina de trigo; carne de chancho y yuca. En relación a artesanía otuzcana, caso cerámica tiene variedad de productos, para elaboración se utiliza la ́técnica de moler, cernir y quemado; en el caso de los productos textiles tienen variedad de productos, para la elaboración utilizan la técnica de creatividad y lavado. En referencia a la presencia de los visitantes se tiene que el 88% opinaron que sí participarían en la elaboración de los productos textiles y 40% optaría por el plato típico jamón con yuca, denotando el interés por autóctono y singularidad.
ABSTRACT The main objective of this research called Potentials of business networks to strengthen tourism in Otuzco is to determine the potentials, which are manifested in typical gastronomy, otuzcana crafts, partner organizations and the presence of visitors. Among the results, 05 partner organizations were identified, 02 of typical gastronomy, who improved their product through internships and customer service training; 03 of otuzcana crafts, who improve their product through embroidery, finishing and collection creation training. Regarding typical gastronomy, the Sweet Dawn network has a variety of products, using traditional kneading techniques, they do it manually, using traditional inputs of wheat flour and eggs. Likewise, the Los Eight of Flavor network has typical dishes as products using traditional techniques. rest, sweat, rub, fry; seasoning, boiling, and pressing. Traditional inputs are used, guinea pig meat, yellow potatoes, mote; trout, wheat flour; pork meat and cassava. In relation to otuzcana crafts, in the case of ceramics it has a variety of products, for production the technique of grinding, sifting and burning is used; In the case of textile products, they have a variety of products, for their production they use the creativity and washing technique. In reference to the presence of visitors, 88% thought that they would participate in the production of textile products and 40% would opt for the typical dish ham with cassava, denoting the interest in nativeness and uniqueness.
ABSTRACT The main objective of this research called Potentials of business networks to strengthen tourism in Otuzco is to determine the potentials, which are manifested in typical gastronomy, otuzcana crafts, partner organizations and the presence of visitors. Among the results, 05 partner organizations were identified, 02 of typical gastronomy, who improved their product through internships and customer service training; 03 of otuzcana crafts, who improve their product through embroidery, finishing and collection creation training. Regarding typical gastronomy, the Sweet Dawn network has a variety of products, using traditional kneading techniques, they do it manually, using traditional inputs of wheat flour and eggs. Likewise, the Los Eight of Flavor network has typical dishes as products using traditional techniques. rest, sweat, rub, fry; seasoning, boiling, and pressing. Traditional inputs are used, guinea pig meat, yellow potatoes, mote; trout, wheat flour; pork meat and cassava. In relation to otuzcana crafts, in the case of ceramics it has a variety of products, for production the technique of grinding, sifting and burning is used; In the case of textile products, they have a variety of products, for their production they use the creativity and washing technique. In reference to the presence of visitors, 88% thought that they would participate in the production of textile products and 40% would opt for the typical dish ham with cassava, denoting the interest in nativeness and uniqueness.
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Keywords
Desarrollo turístico, Gastronomía típica, Turismo Vivencial