The palmito Ecuadorian is a product very appreciated in the world market for its excellent quality, which responds to high standards in both the production and the industrial process. The experience in production logistics ensures that the stems are processed in the optimum state of freshness. The favorable geographic and environmental conditions of Ecuador in the tropical areas of cultivation, such as stable luminosity, humidity and temperature, a regular level of precipitation throughout the year and optimal irrigation and soil conditions, result in a uniform product with important qualities. of flavor and consistency. There is a wide genetic diversity between wild palm and cultivated palm. In Ecuador, a palm known as “Chontaduro” is produced, and up to 40 palm trees can be harvested for each palm.  The palmito began to be cultivated in Ecuador commercially in 1987. The development of agroindustry, dedicated to the process of canning and flask of this product began in 1991. The Ecuadorian palmito presents a more compact and pleasant texture (without fibrozo pieces), a lighter ivory color, and a greater resistance to oxidation than palm hearts from Brazil, Costa Rica and Venezuela. In our country, the heart of palm is not a seasonal crop, it is produced throughout the year, thus achieving up to two crops per plant in the year. The agro-environmental conditions of the tropical areas of culture is another of the comparative and competitive advantages of the product, this is basically due to being located in the equatorial zone; the luminosity, humidity and temperature stable throughout the year, result in a uniform product as important qualities of flavor and consistency. The surface of the heart of palm cultivated in the country is 17 thousand hectares. The producing provinces of this crop are: Esmeraldas, Pichincha, Manabí, Morona Santiago, Pastaza and Sucumbíos. Most of the native farmers maintain an ecological conscience and preserve wild palm plants in the tropical forests of Ecuador. Ecuador is currently the main palm heart exporter in the world. The external sales of this product represent 2% of the total non-traditional exports of the country. Its main market is Europe, mainly France, the United States and Latin America; however, there are other non-traditional markets such as Morocco and New Zealand that also import this food. Currently the Palmito is also sold in non-traditional destinations such as Africa and Oceania. Sales grow in these markets around 20%.