Browsing by Author "Sanabria Arias, Elizabeth"
Now showing 1 - 1 of 1
Results Per Page
Sort Options
Item Análisis del comportamiento sobre el consumo del café y la fritanga valluna de los habitantes de la comuna cinco en la ciudad de santiago de cali.(Universidad Santiago de Cali, 2024) Montoya Tulcán, Luis Felipe; Sanabria Arias, Elizabeth; Preciado Estacio, Stefania; Valencia Velosa, Juan Manuel (Asesor)Colombia is a Latin American country rich in culture and gastronomic diversity, among which stand out the 'fritanga valluna' and coffee as strong cultural representatives of the country. Colombian coffee, globally recognized for its exceptional quality, competes in the market with countries like Brazil, Vietnam, and Indonesia. On the other hand, the 'fritanga valluna,' deeply rooted in family traditions since pre-Columbian times, has been passed down from generation to generation in Colombian homes. Because of this, the present investigation arises with the objective of analyzing the behavior regarding the consumption of coffee and 'fritanga valluna' among the residents of the fifth district of the city of Santiago de Cali, since being two products so cultural and characteristic of the Colombian people, no evidence of 4 study was found from the literary review conducted, particularly in the analyzed context. For the development of the mentioned objective, a descriptive and deductive approach is used, employing eleven interviews and two focus groups of five people each, where close collaboration was carried out with the restaurant 'Antojos la 62' for the data collection process. Additionally, the study is contextualized with information about coffee in Colombia and the gastronomy of Valle del Cauca. The results of this study offer a clear perspective on the buying habits of the inhabitants of Cali in the district, highlighting the direct influence of culture on these decisions and, however, a generational change among young people is observed, which slightly modifies their consumption choices, indicating an evolution in dietary preferences within the community. Additionally, a preference for consuming savory products with coffee was observed and promoting this combination as a business option was suggested. Likewise, informal vendors agreed on the satisfaction of customers when consuming this fusion, although some suggested promoting it more among young people to reduce the consumption of carbonated beverages. However, the results of this research not only contribute to academic knowledge about Colombian gastronomy but can also be useful for the local gastronomic sector and the promotion of the cultural identity of the region, offering valuable perspectives for stakeholders in the gastronomic sector by providing relevant information to improve the supply of products and services.