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Open AccessArticle

A Microethnographic and Ethnobotanical Approach to Llayta Consumption among Andes Feeding Practices

1
Departamento de Educación, Facultad de Educación, Universidad de Antofagasta, Antofagasta 124000, Chile
2
Departamento Biomédico, Facultad Ciencias de la Salud, and Centre for Biotechnology and Bioengineering, CeBiB, Universidad de Antofagasta; Antofagasta 1240000, Chile
*
Author to whom correspondence should be addressed.
Foods 2018, 7(12), 202; https://doi.org/10.3390/foods7120202
Received: 29 October 2018 / Revised: 22 November 2018 / Accepted: 28 November 2018 / Published: 9 December 2018
Llayta is a dietary supplement that has been used by rural communities in Perú and northern Chile since pre-Columbian days. Llayta is the biomass of colonies of a Nostoc cyanobacterium grown in wetlands of the Andean highlands, harvested, sun-dried and sold as an ingredient for human consumption. The biomass has a substantial content of essential amino acids (58% of total amino acids) and polyunsaturated fatty acids (33% total fatty acids). This ancestral practice is being lost and the causes were investigated by an ethnographic approach to register the social representations of Llayta, to document how this Andean feeding practice is perceived and how much the community knows about Llayta. Only 37% of the participants (mostly adults) have had a direct experience with Llayta; other participants (mostly children) did not have any knowledge about it. These social responses reflect anthropological and cultural tensions associated with a lack of knowledge on Andean algae, sites where to find Llayta, where it is commercialized, how it is cooked and on its nutritional benefits. The loss of this ancestral feeding practice, mostly in northern Chile, is probably associated with cultural changes, migration of the rural communities, and very limited access to the available information. We propose that Llayta consumption can be revitalized by developing appropriate educational strategies and investigating potential new food derivatives based on the biomass from the isolated Llayta cyanobacterium. View Full-Text
Keywords: Andean microalgae consumption; Atacama; cyanobacteria; Llayta; microethnography; Nostoc Andean microalgae consumption; Atacama; cyanobacteria; Llayta; microethnography; Nostoc
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MDPI and ACS Style

Rivera, M.; Galetović, A.; Licuime, R.; Gómez-Silva, B. A Microethnographic and Ethnobotanical Approach to Llayta Consumption among Andes Feeding Practices. Foods 2018, 7, 202.

AMA Style

Rivera M, Galetović A, Licuime R, Gómez-Silva B. A Microethnographic and Ethnobotanical Approach to Llayta Consumption among Andes Feeding Practices. Foods. 2018; 7(12):202.

Chicago/Turabian Style

Rivera, Mailing; Galetović, Alexandra; Licuime, Romina; Gómez-Silva, Benito. 2018. "A Microethnographic and Ethnobotanical Approach to Llayta Consumption among Andes Feeding Practices" Foods 7, no. 12: 202.

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