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Ecuador Research Paper

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Agriculture has been the central figure of Ecuador’s economy for most of the country’s history. Agriculture is the second largest section of the economy. Coffee, bananas, and cacao, which is used to make chocolate, have been long important agricultural products. Forty percent of the country’ export earnings come from the crops. Ecuador is the world’s top supplier of bananas. Banana farms spread out around the city of Machala on the southern coast. Coffee and cacao are also important crops grown for export. In addition to large scale farming, Ecuador has many small farms. In 1964 a law broke up large farms and gave small plots of land to local people. These farms are about 12 acres in size. The people who farm them typically grow enough food …show more content…

The Andes Mountains are home to the llama, the alpaca, and the mountain tapir. The Andean condor, which is the national bird, flies high over Ecuador’s mountains. Unusual animals, such as the blue footed booby and the giant tortoise, along with many plant species, live on the Galapagos Islands.

Food
Llapingachos are popular potato-cheese patties found all across the country. You can also get traditional sandwiches, often served on sliced white bread, as well as American-style burgers. Ecuador takes its soup seriously. Soup is served with almost every lunch and dinner, both at restaurants and in private homes. During Lent, Ecuadoreans make fanesca, a milky broth served with fish, green beans, lima beans, and a bean called chocho. On the coast, you'll find caldo, a general term for soup, which can be either aguado, water-based, thin, and usually containing meat, or caldo de leche, cream soup, usually with vegetables. Locro is a potato-cheese soup, and sopa de tomates con plátanos, tomato soup with plantains, is quite popular. A …show more content…

You might even get to pick the pig you'll be eating. Cuy with potatoes is a common street food in the sierra region. Travelers should not order wild game unless they are certain it is farmed rather than hunted. Seafood is often available inland, though it is most plentiful and best on the coast, where shrimp, lobster, and a variety of fish are always on the menu. The coastal region is famous for its ceviche, a cold mixture of fish, conch, and/or shrimp marinated in lime juice and seasonings. The marinade is said to "cook" the fish or seafood. Ceviche is a great treat for lunch or as an appetizer. The potato is the king of Ecuadorean cuisine. It is eaten at almost every meal, and as snacks. You'll find over 200 varieties of potatoes in the Andean region, from tiny spuds no bigger than a peanut to larger varieties as big as a large orange, with colors ranging from yellow to brown to purple to blue. Chile peppers are used heavily, especially chopped and mixed with onion and salt to form salsa de ají, which is offered alongside most meals. Along with broccoli, palm hearts, cassava, and asparagus, you me across malanga (also known as yautía), a starchy yam native to the tropics. Patacones, or fried plantains, are

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