Gastronomic products with identity and the development of the tourism destination. A study on cheese routes in Spain

José Antonio Folgado-Fernández, Pedro Ramiro Palos-Sánchez, Ana María Campón-Cerro, José Manuel Hernández-Mogollón

Abstract


Gastronomic tourism based on unique local products, with a strong linkage with the destination and representing its identity, is increasingly gaining importance as an opportunity to attract tourists. The development of routes, activities and tourism experiences regarding these products provides additional incomes for the destination, as well as they give a greater dissemination of the local historic heritage and its culture. This work aims to analyse the potential of cheese as a tourism attraction, through an empiric study on a selection of gastronomic routes in Spain. A comparative analysis was done observing the most relevant variables related cheese routes, obtained using secondary data sources. The results confirm the touristic potential around cheese, because tourists give a differential value to local products with quality. Also, tourism activities regarding cheese can be complemented with the diffusion of local traditions. Moreover, it is necessary to promote the cooperation between the different administrations, producers and local tourism. As a result, the development of gastronomic tourism based on cheese will depend largely on the relationship between food industry and tourism, with the aim of increasing the appeal of unique gastronomic products. It could be important a greater promotion of the local characteristics of the different cheese routes to strength the cultural attraction of each territory. 


Keywords


gastronomic tourism, tourism destination, local products, gastronomic routes, products with identity

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