{"id":31061,"date":"2024-10-26T18:15:08","date_gmt":"2024-10-26T16:15:08","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/manabi-recommended-for-the-title-of-world-region-of-gastronomy-2026\/"},"modified":"2024-10-31T14:34:05","modified_gmt":"2024-10-31T13:34:05","slug":"manabi-recommended-for-the-title-of-world-region-of-gastronomy-2026","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/fr\/manabi-recommended-for-the-title-of-world-region-of-gastronomy-2026\/","title":{"rendered":"Manab\u00ed recommended for the title of World Region of Gastronomy 2026"},"content":{"rendered":"

An international jury, composed of four international experts and accompanied by the president of IGCAT, Diane Dodd PhD, has considered the candidacy of the Manab\u00ed region for the title of World Region of Gastronomy 2026<\/strong>. After reviewing the bid book Manab\u00ed: Gastronomy from the Middle of the World<\/a>, submitted on 30 December 2023, the jury visited the region from October 20 to 26, 2024.<\/p>\n

The purpose of the visit was to assess the appropriateness and readiness of the region to hold the title in 2026. The jury will prepare a detailed report with recommendations to support the region\u2019s development.<\/p>\n

First of all, the jury wishes to congratulate every Manab\u00ed resident on the bicentennial of the province and notes that this is an extraordinary moment to launch a new vision for the future: Manab\u00ed: Millenary Gastronomy<\/strong>. The jury would also like to commend the work of the four institutions of the Promotion Committee<\/strong>, as it exemplifies unity among all sectors of society (public, private, academic, and NGOs). Additionally, the Manab\u00ed: Millenary Gastronomy campaign<\/strong>, which has garnered over 11,000 supporters through high-quality audiovisual content, deserves praise. Furthermore, the jury commends the publication of Manab\u00ed Gastronom\u00eda Milenaria 200 recetas sus relatos y sus secretos<\/strong> (Manab\u00ed: Millenary Gastronomy \u2013 200 Recipes, Their Stories, and Secrets<\/em>), which will serve as a bible for future chefs wishing to innovate with identity.<\/p>\n

Likewise, we want to highlight MANPANOR<\/strong> (Mancomunidad del Pac\u00edfico Norte de Manab\u00ed) for its notable collaboration between municipalities and the development of cultural routes, which was recently recognised nationally by Ecuador’s Ministry of Tourism. The Latitud Iche Route<\/strong> has demonstrated that collaboration, rather than competition, works best. Food producers along the route benefit from greater visibility thanks to cross-marketing opportunities. Everyone wins with a broader commitment to sustainable and collaborative food practices.<\/p>\n

During the visit, the jury had the opportunity to speak with more than 116 stakeholders from across the region and was impressed by the support of various public bodies, including the Minister of Tourism, the Minister of Culture, the Minister of Agriculture, the Governor of Manab\u00ed, the Prefect of the Provincial Government of Manab\u00ed, and the mayors of Manta, Pedernales, Sucre, San Vicente, Jama, Chone, Tosagua, Rocafuerte, Montecristi, Jipijapa, and Portoviejo<\/strong>.<\/p>\n

Additionally, the jury had the opportunity to interview representatives from the public, private, and third sectors, as well as academic institutions, and applauds the efforts of all involved in the region\u2019s strategies and plans. The jury met with tourism directors, chefs, producers, fishermen, heritage experts, academics, business representatives, educators, and local non-governmental entities concerned with the development and protection of Manab\u00ed\u2019s culture, and they commend and celebrate the commitment and determination shown across the region to protect and promote its gastronomic and cultural diversity.<\/p>\n

The jury was impressed by the vision of Manab\u00ed, candidate World Region of Gastronomy 2026<\/strong>, which has been inspired and reinforced by the work of civil society leaders, particularly the FUEGOS Foundation<\/strong>, demonstrating that gastronomy can provide new opportunities for young people and help revitalize the region, renowned as the garden of Ecuador.<\/p>\n

From the academic sector, the jury values the fact that Manab\u00ed has 7 universities and 7 technical institutes, offering 8 degree programs in Tourism, Hospitality, and Gastronomy, as well as 4 specialized technological programs. The region produces more than 70 research projects in hospitality, tourism, culture, and heritage, and has established 25 culinary schools. In addition, higher education institutions are supporting this initiative. A key driver of innovation is the Iche School – Restaurant – Laboratory<\/strong>, where Manab\u00ed’s cuisine is being prepared to reach the world through specialised education in authentic recipes, unique products, and culinary techniques, combining tradition with creativity, sustainable cooking, and nutrition. Iche also impressed by having attracted more than 30,000 visitors to the region.<\/p>\n

The jury highlighted the role of ESPAM University<\/strong> for its excellent commitment to the countryside and the environment, and the Technical University of Manab\u00ed \u2013 UTM<\/strong>. The Eloy Alfaro Laic University of Manab\u00ed – ULEAM<\/strong> stands out for its vision and for connecting students from various sectors with artisanal producers (community engagement). This combination ensures opportunities for all ages, amateurs and professionals, and for the entire region.<\/p>\n

The development possibilities for the private sector are enormous, and we want to congratulate the Manab\u00ed Chamber of Industry and Production<\/strong>; La Fabril<\/strong>, the first company to support Manab\u00ed\u2019s candidacy and which helps young people studying Manab\u00ed cuisine and food innovation; Edipacif S.A.<\/strong> (shrimp); To\u2019ak Chocolate<\/strong>; Ajamar<\/strong> (seafood preserves); C\u00e1rdenas Chocolate<\/strong>; Toquifina<\/strong> (artisan hats); La Prosperina<\/strong> (coffee); and the Banana Plantain<\/strong> (chifles), for leading the way in ensuring decent employment, sustainability, and ethical work. These are examples of how private initiatives can sell high-quality products in the international market and generate significant economic and social impacts for the region.<\/p>\n

The jury also wants to highlight innovative producers who are creating new products with quality and uniqueness, such as pechiche<\/em> liqueur and pitahaya<\/em> wine, or other beverages based on local fruits. These are examples of innovation with great potential for economic and social dynamism.<\/p>\n

In particular, we enjoyed many experiences, such as that of the San Francisco Farm<\/strong> (chocolate), which shows that local products can be an educational, recreational, and promotional visit. It also stands out for its commitment to the environment, organic practices, and avoiding single-use plastics.<\/p>\n

The jury highlighted the initiative of Expo Cebu<\/strong> and enjoyed its sustainability corridor, noting that more and more gastronomic consumers want to eat pesticide-free products and ensure good conditions for animals. The jury has also appreciated the conversations with Slow Food – ALMA<\/strong>, an NGO focused on preserving plant and animal varieties, as well as food diversity. They particularly valued its initiative for the Design and Implementation of Productive and Edible Forests, led by local agroecologists.<\/p>\n

The jury highlighted the crucial role that the hospitality sector plays and observed outstanding examples of traditional hospitality both in Manab\u00ed and in Quito (creating a window to the region). The combination of traditional and contemporary interpretations adds authenticity, and the jury wishes to thank all those who provided spectacular food and hospitality during the visit: Casa Gangotena hotel and restaurant<\/strong> (Quito), Montuvia restaurant<\/strong> (Quito), Oro Verde hotel <\/strong>(Manta), Casa Rosada restaurant<\/strong> (Manta), Casa Patrimonial Vesubio restaurant<\/strong> (Bah\u00eda de Car\u00e1quez), Maribel restaurant <\/strong>(Jama), Valentina Colibr\u00ed restaurant<\/strong> (Jama), Saiananda hotel and rescue center<\/strong> (Bah\u00eda de Car\u00e1quez); the Vuelta al Campo<\/strong> project (Portoviejo); Ramada La Tonga restaurant<\/strong> (Tosagua), Muya restaurant <\/strong>(Manta), Ceibo Real hotel<\/strong> (Portoviejo), Nardo restaurant<\/strong> (Portoviejo), and Montubio<\/strong> (Portoviejo).<\/p>\n

The jury enjoyed seeing that ancient artisanal traditions remain alive and emphasised that these are unique assets for the region. He jury would like to thank Ricardo Alc\u00edvar\u2019s Artistic Center<\/strong> in Jama, the Toquilla Straw Hat Museum<\/strong>, Estancia Lolita<\/strong> in Jipijapa, and the Cerro de Hojas Jaboncillo Research and Interpretation Center<\/strong>. Additionally, the jury wishes to thank the Ca\u00f1eros de Manta<\/strong> artisanal fishing association.<\/p>\n

The jury witnessed the outstanding public involvement in the Manab\u00ed: Millenary Gastronomy International Festival<\/strong>, where the massive attendance and enthusiasm created a vibrant and celebratory atmosphere. Media personalities accompanied this event, contributing to the dissemination and recognition of local culture. The passion of all attendees was evident in their support for Manab\u00ed’s gastronomy, which shone as the star of the event, showcasing the richness of the region’s flavours and traditions. It was undoubtedly a memorable occasion that reinforced Manab\u00ed’s cultural and culinary pride and identity.<\/p>\n

Manab\u00ed’s intangible cultural heritage is expressed in all its splendour and diversity, both in crafts and live performances, where performing and musical arts intertwine. It is particularly significant that these expressions of popular and traditional culture are driven by young people, a particularly vulnerable social group. Their pride as the driving force behind celebration and hospitality creates a mirror effect that can inspire other citizens their age. These emerging collaborative leaders (chefs, ma\u00eetres, and producers) have the potential to spark a gastronomic revolution using audio-visuals.<\/p>\n

All the companies and initiatives listed above are of high quality and demonstrate that Manab\u00ed has the necessary resources to continue developing its gastronomic offerings, combining rich heritage, food products, and educational experiences that are attractive to visitors.<\/p>\n

The jury also wishes to thank every person they spoke with, who are working together for the region and collectively created a wonderful impression of Manab\u00ed as a gastronomic gem to explore and enjoy:<\/p>\n

Mg. Mateo Estrella, Ministro de Turismo, Ministerio de Turismo<\/p>\n

Mg. Santiago Granda, Subsecretario de Turismo, Ministerio de Turismo<\/p>\n

Mg. Ver\u00f3nica \u00c1lvarez, Asesora de GAD Provincial de Manab\u00ed, Prefectura de Manab\u00ed<\/p>\n

Mg. Luis Villacreses Sierra, Presidente, C\u00e1mara de Industrias y Producci\u00f3n de Manab\u00ed -CIMP<\/p>\n

Dr. Carlos Montalvo, Gu\u00eda Tur\u00edstico, Museo Casa del Alabado<\/p>\n

Mg. Valentina \u00c1lvarez , Coordinadora Gastron\u00f3mica, Fundaci\u00f3n Fuegos<\/p>\n

Lic. Lisbeth Bentacourt, Socia y fundadora, Restaurante Montuvia<\/p>\n

Lic. Ver\u00f3nica Pulgar, Gu\u00eda Tur\u00edstica, Unidad de Informaci\u00f3n y Seguridad Tur\u00edstica, Cuerpo de Agentes de Control Metropolitano de Quito<\/p>\n

Mg. Stephany Romero P\u00e9rez, Consultora de Turismo Gastron\u00f3mico, Fundaci\u00f3n Fuegos<\/p>\n

Lic. Juan Carlos Castillo, Gerente, Sidarthafilms<\/p>\n

Sra. Estefan\u00eda Carrera, Coordinadora educativa, Museo Casa del Alabado<\/p>\n

Dr. Luis Andrade, Gu\u00eda y docente, ESPAM University<\/p>\n

Mg. Pabel Mu\u00f1oz, Alcalde de Quito, Alcald\u00eda Metropolitana de Quito<\/p>\n

Mg. Luc\u00eda Fernandez De Genna, Fundadora-CEO, Casa Rosada<\/p>\n

Mg. Imelda Mu\u00f1oz, Coordinadora, Prefectura de Manab\u00ed<\/p>\n

Mg. Giassandro Perotti, Gerente General, Eurofish<\/p>\n

Mg. Paul Andrade, Presidente, Bur\u00f3 de Turismo de Manta<\/p>\n

Sr. Etzon Romo, Gerente General Quito Turismo, Quito Turismo<\/p>\n

Sr. Orazio Bellettini Cede\u00f1o, Co-fundador y Director Ejecutivo, FUEGOS<\/p>\n

Mg. Marciana Valdivieso, Alcaldesa de Manta, Alcald\u00eda de Manta<\/p>\n

Dr. Ronald Mu\u00f1oz Cede\u00f1o, Gobernador de Manab\u00ed, Gobernaci\u00f3n de Manab\u00ed<\/p>\n

Sr. Leonardo Orlando Arteaga, Prefecto de Manab\u00ed, Prefectura de Manab\u00ed<\/p>\n

Sr. Victor Moreira, Director Ejecutivo, CIMP<\/p>\n

Dr. Marco Zambrano, Rector, ULEAM<\/p>\n

Lic. Miguel Angel Escobar, Camar\u00f3grafo, Sidarthafilms<\/p>\n

Lic. Fabricio Ter\u00e1n V\u00e9lez, Director Ejecutivo, Sidarthafilms<\/p>\n

Lic. Felipe Centeno, Marketing, Prefectura de Manab\u00ed<\/p>\n

PhD (c) \u00c1mparo Cabrera, Docente, ULEAM<\/p>\n

Mg. Carla Rizzo, Gerente general, TMA<\/p>\n

Lic. Juan Francisco Proa\u00f1o, Coordinador de educaci\u00f3n, TMA<\/p>\n

Mg. Alfredo Harmsen, Fundador, Hotel Saiananda<\/p>\n

Lic. Chantal Fontaine, Fundadora, Hotel Saiananda<\/p>\n

Mg. Rodrigo V\u00e9lez, Gerente general, EDPACIF S.A.<\/p>\n

Mg. Daniel Heredia, Gerente general, Fundaci\u00f3n Radar<\/p>\n

Mg. Adriana Arellano, Directora, Fundaci\u00f3n Fuegos<\/p>\n

Mgt. Patricio Tamariz, Consultor de turismo sostenible<\/p>\n

Sr. Juan Ram\u00f3n, Gerente general, Fundaci\u00f3n Ra\u00edces y sue\u00f1os<\/p>\n

Mg. Fabricio Lara, Alcalde de San Vicente, Alcald\u00eda de San Vicente<\/p>\n

Lic. Marcos Cuesta, Gerente general, El Faro<\/p>\n

Lic. Gabriela Mora, Coordinadora estrat\u00e9gica, Prefectura de Manab\u00ed<\/p>\n

Lic. Jos\u00e9 Chavez, Chef pastelero, Iche<\/p>\n

Sr. Ricardo Alc\u00edvar, Escultor<\/p>\n

Sra. Gloria Chavez, Chef, Valentina Colibr\u00ed<\/p>\n

Dr. Carlos Mendoza, Alcalde de Sucre, Alcald\u00eda de Sucre<\/p>\n

Mgt. Susana C\u00e1rdenas, CEO y fundadora de C\u00e1rdenas Chocolate, C\u00e1rdenas Chocolate<\/p>\n

Lic. Cecilia Cede\u00f1o, Chef y fundadora, Restaurante Muya<\/p>\n

Sra. Margarita Lucas, Chef, Saiananda Hotel<\/p>\n

Sra. Lidia Zambrano, Ayudante de cocina, Saiananda Hotel<\/p>\n

Sr. Benito Cede\u00f1o, Panadero, Saiananda Hotel<\/p>\n

Sr. Miguel Rivadeneira, Due\u00f1o, Finca San Francisco-Ricaurte<\/p>\n

Lic. Irina Bravo, Gerente general, Finca San Francisco-Ricaurte<\/p>\n

Sr. Geovany Moreira, Agricultor, Slow Food ALMA<\/p>\n

Sra. Mari Rosado Moreira, Agricultora, Slow Food ALMA<\/p>\n

Sra. Patricia Zambrano, Agricultora, Slow Food ALMA<\/p>\n

Lic. Luis Fernando Due\u00f1as, Chef, Fundaci\u00f3n Fuegos<\/p>\n

Dra. Miryam F\u00e9lix L\u00f3pez, Rectora, ESPAM<\/p>\n

Lic. Karen Ch\u00e1vez, Miembro, Slow Food ALMA<\/p>\n

Lic. Sof\u00eda Garcia, Miembro, Slow Food ALMA<\/p>\n

Srta. Zo\u00e9 Zambrano, Modelo, Reina de San Vicente<\/p>\n

Lic. Henry Valencia, Chef, De vuelta al campo<\/p>\n

Dr. Tito Zambrano, Presidente, CORPOGRAM<\/p>\n

Ing. Xavier Zambrano, Promotor, Expo-Cebu<\/p>\n

Lic. Fanny Vergara, Chef, Aut\u00f3noma<\/p>\n

Lic. Karen Flores de Valgaz, Gerente general, Manab\u00ed Produce<\/p>\n

Dr. Leonardo Rodr\u00edguez, Alcalde de Chone, Alcald\u00eda de Chone<\/p>\n

Sra. Rita Zambrano, Propietaria, Dulcer\u00eda Los Almendros<\/p>\n

Lic. Noberto V\u00e9lez, Alcalde de Rocafuerte, Alcald\u00eda de Rocafuerte<\/p>\n

Lic. Romel Cede\u00f1o, Alcalde de Tosagua, Alcad\u00eda de Tosagua<\/p>\n

Sra. Milena Delgado, Chef, Restaurante Maribel<\/p>\n

Sr. Jonathan Toro, Alcalde de Montecristi, Alcald\u00eda de Montecristi<\/p>\n

Sr. Jorge Cede\u00f1o, Historiador, Museo de Sombrero de Paja Toquilla<\/p>\n

Ing. MG. Lorena Bravo, Directora, Museo de Sombrero de Paja Toquilla<\/p>\n

Sr. Sim\u00f3n Ezpinal, Artesano, Comunidad Pila<\/p>\n

Sr. Richard Santano, Artesano, Comunidad Pila<\/p>\n

Sr. Edy Veliz, Artesano, Comunidad Pila<\/p>\n

Sr. Pedro Delgado, Artesano, Comunidad Las pampas<\/p>\n

Sra. Lilibeth Paredes, Cantante<\/p>\n

Sr. Alpio Alfonso Delgado, Pescador, Federaci\u00f3n de organizaciones pesqueras y an\u00e1logos del Ecuador<\/p>\n

Sr. Jimmy L\u00f3pez, Pescador, Federaci\u00f3n de organizaciones pesqueras y an\u00e1logos del Ecuador<\/p>\n

Sra. Ana Mendoza, Organizadora de eventos, Am eventos<\/p>\n

Sra. Dolores Lino Pin, Chef, Cevicher\u00eda 3 due\u00f1os<\/p>\n

Sr. Carlos Plaza, Gerente ejecutivo, Hacienda La Prosperina<\/p>\n

Sra. Alejandrina, Palma Chef, Finca La Adelita<\/p>\n

Lic Leonardo Pinargote, Chef y fundador, Restaurante Nardo<\/p>\n

Lic. Madelaine V\u00e9lez, Gobierno de Manab\u00ed, Prefectura<\/p>\n

Lic. Mar\u00eda Fernanda Buseta, Directora Carrera de Gastronom\u00eda, Universidad T\u00e9cnica de Manab\u00ed<\/p>\n

PhD Santiago Quiroz, Rector, Universidad T\u00e9cnica de Manab\u00ed<\/p>\n

Dra. Mara Molina, Vicerrectora, Universidad T\u00e9cnica de Manab\u00ed<\/p>\n

Lic. Lexy Loor Alc\u00edvar, Directora de Participaci\u00f3n Ciudadana, Prefectura de Manab\u00ed<\/p>\n

Lic. F\u00e1tima Flores, Directora de Ministerio de Turismo en Manab\u00ed, Ministerio de Turismo<\/p>\n

Dr. Pedro Quijije, Vicerrector acad\u00e9mico, ULEAM<\/p>\n

Mg. Gabriela Sion Santos, Directora de Gastronom\u00eda y Hospitalidad, ULEAM<\/p>\n

Mg. Luis Reyes, Chef de partida, ULEAM<\/p>\n

Mg. Dahiana \u00c1vila, Miembro del comit\u00e9 promotor, ULEAM<\/p>\n

Mg. Leydy Cevallos, Protocolo, ULEAM<\/p>\n

Dra. \u00c1ngela Pl\u00faa, Alcaldesa de Jipijapa, Alcald\u00eda de Jipijapa<\/p>\n

Sra. Lupita V\u00e9lez, Secretaria General, Alcald\u00eda de Montecristi<\/p>\n

Lic. Andr\u00e9s Ortiz, Asesor, Prefectura de Manab\u00ed<\/p>\n

PhD Baly Vera, Asesor, Prefectura de Manab\u00ed<\/p>\n

Econ. Armando Sosa, Director de Planificaci\u00f3n para el Desarrollo, Prefectura de Manab\u00ed<\/p>\n

Sr. Luis Gutierrez, Propietario, Estancia Lolita<\/p>\n

Sra. Vanessa Pincay, Administradora, Estancia Lolita<\/p>\n

Sr. Luis Balda, Chef, Restaurante Montuvio<\/p>\n

Ing. Mar\u00eda Molina, Gu\u00eda local, Cerro de Hojas Jaboncillo<\/p>\n

Mg. Romina Mu\u00f1\u00f3z, Ministra de Cultura y Patrimonio, Ministerio de Cultura y Patrimonio<\/p>\n

Ing. Mar\u00eda Yocanda, Gu\u00eda local, Cerro de Hojas Jaboncillo<\/p>\n

Ing. Manuel Barcia, Director de cultura regional, Ministerio de Cultura<\/p>\n

Lic. Jorge Ponce, Jefe pol\u00edtico de Portoviejo, Gobernaci\u00f3n de Manab\u00ed<\/p>\n

Lic. Andr\u00e9s Rivera, Director, Centro de Investigaci\u00f3n e Interpretaci\u00f3n Zonal 4<\/p>\n

Sr. Miguel Chill\u00e1n, Presidente, Cerro de Hojas Jaboncillo<\/p>\n

The jury wishes to point out that the award will provide additional motivation for stakeholders to continue and deepen their cooperation, share knowledge, and develop cross-marketing opportunities with other awarded and candidate World Regions of Gastronomy, thereby gaining international visibility.<\/p>\n

The commitment of the promotion committee and their planned strategies and projects are all admirable: the promotion of the Manab\u00ed Diet<\/strong> is and will be very important, as well as the 100% Made in Manab\u00ed<\/strong> seal. The Young Chef of the Americas<\/strong> project will be crucial in positioning Manab\u00ed as a leader in sustainability and innovation rooted in culinary tradition. Overall, the planned promotions and both national and international events will help place Manab\u00ed on the global gastronomic map.<\/p>\n

It is essential to establish a public-private fund to implement the plan, lead, and manage the budget efficiently and transparently. The fund should have sufficient resources to employ an executive director to coordinate all participating institutions and serve as the main point of contact with IGCAT. This person will be selected by the Promotion Committee and validated by IGCAT to ensure they have the knowledge and leadership necessary to guarantee the successful implementation of the Bicentennial of a Millenary Gastronomy: 2024-2029 Plan<\/strong>.<\/p>\n

Recommendation<\/strong><\/p>\n

The jury values that the candidacy:<\/p>\n