Artisanal Chontacuro Butters as an Amazonian Gastronomic Innovation in the City of Zamora

Abstract

This article aims to analyze the development of artisanal chontacuro butters as an Amazonian gastronomic innovation proposal in the city of Zamora, oriented toward the valorization of an ancestral ingredient with nutritional, cultural, and culinary potential. The research was based on a mixed-methods approach through the application of phenomenological, hermeneutic, and practical-project methods, complemented by consumer surveys, interviews with gastronomic and nutritional stakeholders, experimental formulation, and sensory evaluation using a hedonic scale. The results showed a high level of openness toward the consumption of chontacuro-derived products, highlighting a favorable willingness to taste and purchase artisanal butters, as well as a preference for savory attributes, creamy texture, pleasant aroma, and uses related to meat accompaniments and everyday culinary preparations. The sensory evaluation showed acceptable levels of approval in flavor, aroma, color, and texture, confirming the gastronomic feasibility of the product. It is concluded that artisanal chontacuro butters represent an innovative alternative to diversify the local culinary offer, strengthen Amazonian food identity, and promote the sustainable use of traditional resources in Zamora.