An outstanding event with the participation of the UHE School of Gastronomy and the support of the Ministry of Production, Foreign Trade, Investment and Fisheries.
The event organized by the Ministry of Production, Foreign Trade, Investment and Fisheries in collaboration with Propalma and the outstanding participation of the School of Gastronomy of Hemisferios University had as its main objective to highlight the benefits of the use of palm oil and was attended by Minister Julio José Prado. It was also attended by Minister Julio José Prado, which enhanced its importance.
The UHE School of Gastronomy was in charge of creating several dishes that highlighted the characteristics of foods prepared with this product. Some of the dishes presented included: fried wantan with sweet and sour sauce using palm oil. This oil has the advantage of not burning quickly on contact with fire, which makes it especially suitable for chefs. A ceviche was also prepared in which the shrimp was not cooked in the traditional way, but sautéed with palm oil to preserve its characteristics and size.
In addition, a 70% dark chocolate mousse was presented in which the chocolate was not melted in a bain-marie, but with palm oil. Subsequently, it was mixed with egg white and milk cream. With these dishes, the characteristics of palm oil were highlighted and its versatility in the kitchen was demonstrated.
The main objective of the event was to bring together Ecuador's main palm oil producers to explore opportunities to create commercial alliances and distribute the product internationally. Ecuador has large palm plantations, so there is great potential to expand the export of this product.
The School of Gastronomy of Universidad Hemisferios was invited to participate in this project as a seedbed, contributing its knowledge, preparation and subsequent dissemination of products made with palm oil.
