Sosquua

Effectiveness of Operational Marketing to Preserve Traditional and Ancestral recipes in San Isidro (Manabi, Ecuador)

Frank Lemoine Quintero — 2025-10-22

This study focuses on the preservation of ancestral recipes in San Isidro, Manabi, Ecuador, a community with a rich culinary tradition that faces challenges due to globalization and the lack of interest of younger generations. The main objective is to explore how operational marketing strategies influence the preservation of culinary practices, strengthen cultural identity, and promote gastronomic tourism. The study used a qualitative approach, applying a SWOT analysis and the Kendall method to gather insights from tourism and marketing experts. It employed observational techniques at local events to assess the level of community participation in the preservation of these recipes. The current population of San Isidro, with approximately 4500 inhabitants, is primarily dedicated to agriculture and artisanal trades. Despite its cultural identity, it faces global influences that threaten its traditions. It proposed Key strategies, such as recipe documentation, educational workshops, and community collaborations, to effectively preserve and promote its culinary heritage through advertising activities on social networks and digital platforms.

Gastronomic Experiences for Mexico’s Touristic Design Products

José Domínguez Estrada — 2025-10-22

This research analyzes the potential of culinary experiences for the design of tourism products in Mexico, exploring the opportunities and challenges for their development and promotion. Based on the recognition of Mexican cuisine as an intangible cultural heritage of humanity by the United Nations Educational, Scientific and Cultural Organization (UNESCO), this study underlines its strategic value. Using a mixed-methods approach, which combines the review of specialized literature with interviews with experts in the sector, the main modalities of gastronomic experiences were identified and their benefits for both tourists and companies were evaluated. The results indicate that these experiences not only improve the competitiveness of the destination by attracting new segments of visitors and raising their level of satisfaction but also function as a vehicle for the promotion and safeguarding of local culture and traditions. In conclusion, the development of tourism products articulated around gastronomy is essential to promote sustainable tourism that reflects Mexico's unique identity.

Alcoholic Beverage and Cocktail Consumption Preferences in Bogotá

Angie Salgado Moreno — 2025-10-22

This article aims to identify the consumption preferences of alcoholic beverages among local consumers in Bogotá. The methodology employed was a mixed approach, combining both qualitative and quantitative methods. It carried out 8 structured interviews to explore the experiences and preferences of the participants in depth, in addition to 486 surveys with a structured questionnaire designed to collect quantitative data on the consumption and preferences of alcoholic beverages. The results of the research revealed that the age groups between 36 and 45 years showed the highest interest in drinking alcoholic beverages, with a preference for beer, wine, and cocktails. Additionally, it was observed that most respondents consumed these drinks occasionally, primarily at social events and on weekends. In conclusion, drinking preferences in Bogotá are significantly influenced by factors such as age and occasion. These findings highlight the importance of tailoring beverage offerings and customer experience to meet the dynamic preferences of the Bogotá market.