(AFP) – Depending on its source of origin, Quito’s drinking water is refreshing, a little salty, but still exquisite, agree the six tasters responsible for ensuring that the liquid that comes out of the taps of the Ecuadorian capital has a pleasant taste.
In an immaculate white room, to avoid any interference with their delicate senses, tasters from the Quito public water company meet every month to taste the water from the different drinking water treatment plants.
For example, the water in the south of the city, drawn from a lagoon on the moor of the Antisana volcano (southeast), “is delicious” because it has a slight “salty” touch which “quenches thirst”, explains the AFP Rodrigo Vaca, 37, one of the official tasters.
The purity of the capital’s water is ensured by specialized teams in the treatment plants, but the taste is the responsibility of these rather special sommeliers, unique in Ecuador.
To avoid altering their perception of flavors, they reduced the consumption of coffee, sweets and spices to a minimum. “There are certain sources and certain waters that make the difference when tasting,” says Gabriela Cabrera, director of the water quality monitoring department.
Quito, which has a population of 2.8 million, has 22 wastewater treatment plants, and during each tasting, the team tests the water from at least four of them.
Some 85% of the water in the city, located 2,850 meters above sea level, comes from the surrounding paramos (water-logged high-altitude Andean grasslands).
– “Early warning” –
Water is more precious than ever in Ecuador, which is experiencing its worst drought in six decades and, like much of South America, suffering the devastating effects of numerous fires.
Ms. Cabrera, a 41-year-old food chemist, points out that water tasting is a test that was incorporated into quality control 14 years ago, in order to meet the standards required to ensure a pleasant and appropriate taste.
For experienced palates, the waters coming from the Tesalia treatment plant, to the south of the city, and from Bellavista, to the north, are not the same.
Although they have undergone the same processing process and have been laboratory confirmed as fit for human consumption, the mineral concentrations in each give them different flavors that these tasters are able to discern. identify.
After keeping the liquid in the mouth for 30 seconds and spitting it out – as required by protocol – a slight facial expression indicates that the taster was able to distinguish the origin of the water placed in a glass placed in front of it. him.
A water taster always has his or her preferences, even if it may seem relatively tasteless to the consumer, says Ms. Cabrera.
Initially there were 15 water tasters, but some have retired and others work in premises far from the laboratory, preventing them from participating in the process.
The other six are assigned to water monitoring, chemical analysis and as laboratory assistants.
On a sheet where the sample codes are written, the tasters note their evaluation. All are within acceptable parameters.
The six palates constitute a sort of “early warning” in case the water has changed, notes Fabian Flores, 50, one of these six tasters.
“Sometimes we can smell things that instruments can’t detect,” such as elements that alter taste.
For Mr. Vaca, this activity is a “responsibility” towards consumers in the capital.
“It is therefore important that people know the type of work carried out and that they at the same time become aware of the importance of taking care of water resources,” adds director Gabriela Cabrera.
