The Effects of Local Food and Local Products with Geographical Indication on the Development of Tourism Gastronomy
Abstract
:1. Introduction
2. Theoretical Background and Hypothesis
2.1. Gastronomy Tourism
2.2. Geographical Indications
2.3. The Effect of Products with Geographical Indication on the Development of Gastronomy Tourism
3. Materials and Methods
3.1. Survey Instrument
3.2. Data Collection and Sampling
3.3. Data Analysis
3.4. Validity and Reliability
4. Result
4.1. Demographic Information of Participants
4.2. Results of the Measurement Model
5. Discussion
5.1. Practical Implementation
5.2. Theoretical Implementation
6. Conclusions and Recommendations
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Conflicts of Interest
References
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Factors | Items | Factor Loadings | Explained Variance Rate | Cronbach’s Alfa |
---|---|---|---|---|
Local Food Registered with Geographic Indication | Tourism companies can make a difference by organizing gourmet tours to the region. | 0.879 | 29.425 | 0.963 |
Gastronomy tourism should be used more in the marketing of the region. | 0.878 | |||
Bolu local cuisine is a cultural value and needs to be preserved. | 0.870 | |||
A traditional food festival related to the Bolu local cuisine can be organized. | 0.856 | |||
Bolu local cuisine should be identified with Turkish Culinary Culture. | 0.834 | |||
Local cuisine has a positive effect on being visited of Bolu. | 0.726 | |||
The geography of Bolu and the way of production affect the quality of the products. | 0.686 | |||
The local cuisine has been influenced by other cuisines in the country. | 0.664 | |||
Gastronomy Tourism Development | Bolu local cuisine has increased the number of local and foreign tourists coming to Bolu. | 0.835 | 26.571 | 0.956 |
Bolu local cuisine has positively affected gastronomy tourism in Bolu. | 0.807 | |||
Bolu’s local cuisine is one of the most important reasons why Bolu is visited as a touristic area. | 0.807 | |||
Bolu local cuisine has provided diversification in accommodation and transportation services in Bolu. | 0.751 | |||
The competitiveness of gastronomy tourism, which is formed by the local cuisine of Bolu, is high. | 0.746 | |||
Bolu local cuisine meets the expectations for gastronomic tourism in general. | 0.741 | |||
Bolu local cuisine has enabled tourism investments to be made in the city of Bolu. | 0.731 | |||
Bolu local cuisine has contributed to the promotion of the city of Bolu. | 0.713 | |||
Local Food Registered with Geographic Indication | The production of local products is sufficient for Turkey. | 0.756 | 17.872 | 0.879 |
Plenty of local products is to get the attention that it deserves in Turkey. | 0.718 | |||
Bolu local products are easy to access. | 0.694 | |||
The sale price of Bolu local products is affordable. | 0.667 | |||
Plenty of local products are well-known in Turkey. | 0.645 | |||
I think that plenty of local produce are sufficiently known in Turkey. | 0.537 | |||
Local products are still produced by traditional production methods. | 0.517 | |||
73.868 | 0.968 |
n | % | Cumulative Percent | ||
---|---|---|---|---|
Gender | Female | 234 | 59.8 | 59.8 |
Male | 157 | 40.2 | 100 | |
Total | 391 | 100 | ||
18–25 | 110 | 28.1 | 28.1 | |
26–33 | 126 | 32.2 | 60.4 | |
Age | 34–41 | 105 | 26.9 | 87.2 |
42–49 | 27 | 6.9 | 94.1 | |
50 and above | 23 | 5.9 | 100 | |
Total | 391 | 100 | ||
Educational Status | Secondary School | 9 | 2.3 | 2.3 |
High School | 41 | 10.5 | 12.8 | |
Vocational High School | 42 | 10.7 | 23.5 | |
Undergraduate Education | 160 | 40.9 | 64.5 | |
Postgraduate Education | 139 | 35.5 | 100 | |
Total | 391 | 100 |
Model | Sum of Squares | df | Mean Square | F | Sig. | |
---|---|---|---|---|---|---|
1 | Regression | 284.765 | 2 | 142.383 | 314.641 | 0.000 |
Increasing | 175.579 | 388 | 0.453 | |||
Total | 460.345 | 390 |
Model | R | R² | Adjusted R² | Standard Error | Durbin-Watson |
---|---|---|---|---|---|
1 | 0.787 | 0.619 | 0.617 | 0.67270 | 2.041 |
Standardized Coefficient | Collinearity Statistics | |||||
---|---|---|---|---|---|---|
Model | Independent Variables | Beta | t | p | Tolerance | VIF |
1 | Constant | 1.423 | 0.155 | |||
Local Food Registered with Geographic Indication | 0.400 | 9.174 | 0.000 | 0.517 | 1.935 | |
Local Product Registered with Geographic Indication | 0.454 | 10.409 | 0.000 | 0.517 | 1.935 |
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Pamukçu, H.; Saraç, Ö.; Aytuğar, S.; Sandıkçı, M. The Effects of Local Food and Local Products with Geographical Indication on the Development of Tourism Gastronomy. Sustainability 2021, 13, 6692. https://doi.org/10.3390/su13126692
Pamukçu H, Saraç Ö, Aytuğar S, Sandıkçı M. The Effects of Local Food and Local Products with Geographical Indication on the Development of Tourism Gastronomy. Sustainability. 2021; 13(12):6692. https://doi.org/10.3390/su13126692
Chicago/Turabian StylePamukçu, Hüseyin, Ömer Saraç, Sercan Aytuğar, and Mustafa Sandıkçı. 2021. "The Effects of Local Food and Local Products with Geographical Indication on the Development of Tourism Gastronomy" Sustainability 13, no. 12: 6692. https://doi.org/10.3390/su13126692