Alternativas de preparación y uso de frutas y hortalizas ancestrales producidas por la comunidad Indígena Muisca de Cota, para promover su consumo

Abstract

This research aims to propose alternative uses and preparations for fruits and vegetables cultivated by the Muisca indigenous community of Cota, located in the La Moya village, Cundinamarca, in order to value and preserve their ancestral agricultural practices, while also promoting a diversified and sustainable diet. The study was conducted using a mixed-methods approach, with an exploratory and experimental scope. The study population consisted of ten participants from the indigenous reserve, selected for their knowledge of traditional crops and preparations.

The results showed that, although the community maintains a diverse agricultural base, it faces constraints due to urbanization and the gradual loss of ancestral customs. Seven recipes and one processed product were developed using local ingredients, all of which received high levels of sensory acceptance. These findings demonstrate that it is possible to revitalize traditional products through simple preparations adapted to local tastes, thereby strengthening food autonomy and sovereignty. Finally, the research highlights the need to strengthen the sense of belonging, preserve traditions, and promote the transmission of knowledge as a strategy to improve the quality of life and preserve the cultural identity of the Muisca community of Cota.