Introducción: En la Amazonía ecuatoriana, región insuficientemente atendida con infraestructura pública, la aspiración de acceso a estudios de jóvenes autoidentificados indígenas promueve su migración hacia las capitales provinciales y con ello, el cambio y la adaptación a nuevos alimentos. Objetivos: Analizar la cultura alimentaria en comunidades Indígenas de la provincia amazónica de Pastaza, examinar los cambios en la alimentación en jóvenes indígenas amazónicos que por satisfacer su necesidad de estudios migran a Puyo-Pastaza desde espacios rurales; referir algunas características de los alimentos prevalecientes en la dieta alimentaria de estudiantes indígenas en la ciudad. Metodología: Estudio observacional con diseño integrado en el que prevalecen metodologías cualitativas: diseño etnográfico, enfoques narrativo y fenomenológico que sintetizan información a partir de eventos propios de los pueblos indígenas donde discuten su desarrollo y planifican su futuro y a partir de entrevistas abiertas, en profundidad, e investigación documental. Resultados: Se reportan las características alimentarias adaptadas a las condiciones de trabajo y ambientales en la selva en la provincia de Pastaza-Ecuador, la resiliencia de los estudiantes indígenas y cualidades de alimentos como yuca y plátano, considerados de gran cantidad de carbohidratos complejos. Discusión: Ciertos alimentos no resultan altamente incidentes en el índice glucémico, evidencia de la necesidad de profundizar estudios basados en el lugar, que permitan sustentar mejor las políticas públicas sobre nutrición desde una perspectiva intercultural. Conclusiones: Las comunidades indígenas amazónicas ecuatorianas muestran una tradición cultural alimentaria basada en un amplio conocimiento de especies alimenticias que cultivan en sistemas agrícolas adaptados al medio.

Abstract   Ecuador is considered one of the richest countries regarding biodiversity and its Amazon region guests several flora and fauna species. Cacao (Theobroma Cacao) is a tropical fruit with high commercial and biological importance due to the presence of polyphenols with antioxidant activity. In the present work cocoa polyphenols (Theobroma cacao) are used as natural Amazonian antioxidant in sausage fresh. Experimental units of sausage samples with different percentages (0, 2, 4, 6%) of cocoa polyphenols in the formulation with an experimental size of 5 kg were made; once the sausage was prepared, samples of 100 g were taken to perform sensory analysis and 100 g of samples destined for microbiological analysis. The microbiological analysis was performed on each sample of the formulated product, analyzes on the newly elaborated samples (1 day of elaboration) and an analysis with samples was developed after an estimated time (30 days) to assess the differences and active action of the antioxidant as a natural Amazonian preservative were performed. 15 people evaluated sensory characteristics to the sausage samples through a tasting test. As main results the natural antioxidants use allows prolonging the product shelf life, which results in an increase in color stability, since it prevents the transition from myoglobin to metamyoglobin, as well as maintaining its organoleptic conditions unalterable, slowing down oxidative phenomena such as product rancidity or increasing resistance to bacterial growth, since antioxidants of polyphenolic nature have antimicrobial activity.

This paper evaluates change scenarios in rural communities of the Kichwa Amazonian territory in the Anzu River Valley, Ecuador, in six communities, from Tzawata, at Northeast to Veinticuatro de Mayo at Southwest; at low, medium and high levels of the Anzu river valley. The communities settled since the end of the nineteenth century, came from the Napo province. Study area includes a portion of Kichwa original territory, fragmented by settler possessions, a process that also characterizes the territorial system of which the communities studied are part. The diversity of actors in this territory maintains a growing trend as the colonization process advances, also, the recognition of ancestral rights and community ownership of land, becomes more difficult. The decentralized autonomous local governments don’t have competence in the legalization of lands and territories, but they do have competence in the investment for development. The study detected local governments don’t include all the communities studied in their area of influence. On the other hand, already in this scenario it is detected that the knowledge of the use of local species is weakened in the communities, as well as their use. The irruption of legal and illegal mining and the persistent threat of oil exploitation create constant conflicts in the Kichwa nation. Strategic foresight, as the basis for the development of the territorial system and its application in the communities studied, necessarily recognizes the forms of indigenous and mestizo community social organization, their identity and ancestral values, times and rhythms of life.

In the present work the fruits availability that contribute to a healthy diet in the markets of the city of the Puyo, that affects the low products production with value added are calculated. In the literature consulted, there are authors who identify the availability indicator for sale as basic for the competitiveness of agrifood chains, as well as the need of high nutritional value products for better health in consumers. Interviews were conducted to identify the ancestral knowledge about the fruits and plants use and their availability in inventories for the client, as well as on the presence of basic market elements, define the dimensions of competitiveness in customer, economic, technical, market, medium environment, social and financial. A sample of nine markets in the city of puyo was made, the fundamental characteristic being that they are the largest markets of the city, although they cannot be classified according to the international classification. 140 products were studied in the Puyo city markets. The results showed the products availability per family, where the highest value with 40% is represented by banana and cassava, 16% vegetables, 18% fruits, 17% grains, 16% processed non-meat products and 16 % processed meat products. It is concluded that there is a lack of Amazonian products in the markets of the city of Puyo due to the low production of tangibles typical of the area.

The content of phenolic compounds was evaluated in powders of six Amazonian vegetables and their effect as a phytobiotic additive for post-weaning pigs. We used 18 castrated male piglets from the commercial crossing (Landrace x Duroc x Pietrain) of 25 days of age with an initial average live weight of 9.17 ± 1.89 kg, which were distributed according to a completely randomized design in three treatments with six piglets each. The treatments consisted in T0: Basal Diet (BD) without Growth Promoter Antibiotic (GPA); T1: BD without GPA + inclusion of 0.5% foliage powder of guava; and T2: BA without GPA + inclusion of 1% foliage powder of guava. The piglets fed the T2 treatment had the highest final weight (P<0.05), and the lowest incidence of diarrhea (P<0.0001), respectively. The foliage of guava, wild anise, wild garlic, sacha inchi seeds, Chinese potato tubers and orito banana fruit had an appreciable content of phenolic compounds. The inclusion of 1% guava foliage powder in the diet improved the final weight and reduced the incidence of diarrhea in post-weaning pigs.

Linear, quadratic, cubic, compound, exponential and logistic regression models were used to evaluate the temperature and pH dynamics of a solid-state fermented (SSF) cocoa shell (Theobroma cacao L.) treated with natural yogurt for use in animals. For this purpose, temperature and pH were checked in silage samples of 0, 1, 4, 8, 15 and 30 days. For the processing of the data, the statistical package SPSS version 22 was used. The behavior of the two variables were adjusted to a cubic model: temperature (R2 = 0.88; Y = 23.8145630348868 + 0.188*X - 0.022*X2 + 0.00054*X3) and pH (R2 = 0.95; Y = 5.543420742606556 - 0.3620949736293026*X + 0.02686662258086579*X2 - 0.0005405196051196668*X3). In conclusion, the temperature and pH behavior were adjusted to a non-linear cubic model, and were kept within the optimal ranges for the production of SSF of optimum quality for use in animals.