Publication: Denominaciones de origen protegidas (D.O.P.) y turismo gastronómico: una relación simbiótica en Andalucía
Authors
Millán Vázquez de la Torre, Mª Genoveva ; Morales Fernández, Emilio J.
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Publisher
Escuela Universitaria de Turismo. Universidad de Murcia
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DOI
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info:eu-repo/semantics/article
Description
Abstract
El turismo gastronómico es una modalidad emergente de
turismo muy demandada en la primera década del siglo XXI en la
que el turista busca degustar los productos alimenticios típicos de
la zona geográfica que visita, conocer el proceso productivo y
disfrutar del patrimonio cultural y culinario de esos lugares.
Este trabajo presenta un análisis de la relación entre los productos
alimenticios asociados a denominaciones de origen e indicaciones
geográficas protegidas (D.O.P. e I.G.P.) y la potencialidad del
turismo gastronómico. Se revisan las ventajas e inconvenientes que
aporta el desarrollo del turismo gastronómico en Andalucía
mediante un análisis DAFO. Destacan las rentas complementarias a
las actividades agrícolas que generan este tipo de turismo, la puesta
en valor del potencial turístico de zonas rurales y la conciliación de
intereses de entidades públicas y privadas afectadas.
ABSTRACT: Gastronomic tourism is an emerging form of tourism in the first decade of XXI century. This type of tourist wants to eat typical food products, to know the process and to enjoy the cultural and culinary heritage of the geographical area. This paper analyzes the relationship between food products associated with protected designations of origin (PDO) or protected geographical indications (PGI) and the potential of culinary tourism. The advantages and disadvantages provided by the development of this type of tourism in Andalusia are reviewed by a SWOT analysis. This analysis include the additional income to agriculture generated by this type of tourism, the enhancement of the tourism potential of rural areas and the reconciliation of interests of public and private institutions concerned.
ABSTRACT: Gastronomic tourism is an emerging form of tourism in the first decade of XXI century. This type of tourist wants to eat typical food products, to know the process and to enjoy the cultural and culinary heritage of the geographical area. This paper analyzes the relationship between food products associated with protected designations of origin (PDO) or protected geographical indications (PGI) and the potential of culinary tourism. The advantages and disadvantages provided by the development of this type of tourism in Andalusia are reviewed by a SWOT analysis. This analysis include the additional income to agriculture generated by this type of tourism, the enhancement of the tourism potential of rural areas and the reconciliation of interests of public and private institutions concerned.
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Citation
Gran Tour: Revista de Investigaciones Turísticas, nº 6 (2012)
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