Analysis of the types of vegetables that can be grown in culinary organic gardens in La Mana City

Abstract

The application of a culinary ecological garden arises from the main need to offer a diversity of easily accessible products for human consumption and, at the same time promote theoretical and practical learning that enhances the skills of a more sustainable food system. The diverse production of crops within a culinary ecological garden provides balance to the environment, so it is necessary to begin an analysis of the type of vegetables that can be adapted to the garden to be implemented on Campus 2 of the Gastronomy Technology Higher Career. Through a bibliographical methodology, identified information about the characteristics of vegetables adaptable to this type of climate, with the application of a survey aimed at students and teachers of the Gastronomy Career allowed to determine that the main benefit of implementing a garden is to improve the diet of the focus group and promote the consumption of local products; finally concluding that the vegetables suitable for the culinary ecological garden will be tomatoes, peppers, lettuce, and chives, which will be used in prepare diversity culinary practices during professional training.

Keywords: Garden, feeding, green vegetables, farming.