Peru’s Gastronomy Encourages Sustainable Economic Development
President of the Peruvian Society of Gastronomy (Apega) Mariano Valderrama said that Peruvian food is the powerful force of a comprehensive and sustainable economic growth with cultural identity. Valderrama said that agricultural producers, whom he measured one of the treasures of this year's Mistura food festival, are very significant because their products are part of Peruvian gastronomy's pantry.
Gastronomy favors the addition of these producers, because Peruvian cuisine would not be what it is devoid of the native potatoes and quinoa from the Andes or fruits from the three sections of the country. Valderrama noted that Peruvian cuisine is ethnicity, and goes beyond the pleasure of eating as it also characterizes party and celebration.
Mistura is a fair that exceeds the enjoyment of eating since it expresses the Peruvian cuisine's philosophy and values.