5 Tips for today's travelers

  1. Travel in a responsible way: Travelers must be aware of their impact on the environment and local communities. It is important to choose sustainable options and respect the culture and traditions of the places they visit.  
  2. Be Informed: Before travel, it is important to know all the requirements for entry and the restrictions related to pandemic in the chosen destiny.  
  3. Be Flexible: The pandemic has made it difficult to plan, so travelers need to be flexible and ready for last-minute changes. 
  4. Respect sanitary measures: It is important to follow the sanitary measures recommended by local authorities and respect the policies for the use of a mask, physical distancing and hand washing. 
  5. Support the local economy: Travelers can contribute to the local economy by purchasing products and services from local vendors. They can also support local organizations and environmental conservation projects. 

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Cocoa, Ecuador’s identity The cocoa’s origin was internationally recognized of Central America. Nevertheless, an investigation made by the anthropologist Francisco Valdez in 2009 led to Ecuador being known as “The cradle of cocoa”. Cocoa’s domestication began in Ecuadorian Amazon, specifically in Palanda canton, ubicated in Zamora Chinchipe province, through an expedition where remains of cocoa were found in the vessels used by the Mayo Chinchipe-Marañón culture. With this discovery, it was possible to affirm that, in South America, specifically in Ecuador, cocoa was used and domesticated 5,300 years ago, before the Olmecs and Mayas in Central America 3,800 years ago. The type of cocoa grown in Palanda was Cacao fino de aroma, which represents our country. Currently, the export of cocoa is of great economic importance for Ecuador for the generation of 940 million dollars. In addition to providing work to more than 600,000 Ecuadorians, either directly or indirectly. In the case of Guaya...
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"El Miske, el redescubrimiento de una bebida tradicional ecuatoriana a base de agave"

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Este martes 21 de marzo de 2023, Ecuador realizó la Declaratoria de la Denominación de Origen del Miske. El Miske es una bebida alcohólica elaborada con agaves que se producen en la región andina del Ecuador. Se obtiene a través de la destilación del tzawarmishky fermentado, cuyos azúcares son 100 % provenientes de tzawar maduros. La transformación de azúcares a alcohol se lo realiza exclusivamente con microorganismos nativos de la zona, sea a través de un proceso espontáneo o cultivado. Sus características únicas como estar plantado sobre la línea ecuatorial donde el sol incide directamente en la fotosíntesis del agave, beneficia en la producción de mayor cantidad de azúcares en la planta, esto se traduce en una mejor calidad de alcohol a la hora de destilar. Esta bebida cuya cosecha se realiza a través de las manos de mujeres ecuatorianas, encargadas de seleccionar cuidadosamente las savias que brindan un producto que tiene diferentes aromas y sabores propios del agave, posee u...
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