Development and Marketing of Culinary Tourism Products - Term Paper Example

Development and/or Marketing of Culinary Tourism Products College: Development and/or Marketing of Culinary Tourism Products Culinary tourism may also be termed as a food tourism which is a visit to a country, area or a region to have an experience of various types of foods and drinks. The foods and drinks in concern are said to be memorable and unique in nature and is considered as part of culture of cultural tourism. Since it came into being in 2003, its expansion rate in every year is alarming although with some crises which try to reduce its upward trend in development. The sustainability of this tourism depends on the locality of culinary foods farmers. Major scenarios crises of this tourism include the contamination of foods, fear of unhealthy competition and natural disaster strikes. The aftermath of these is a detrimental damage to culinary tourism industry profits as well as tainting its name. The greatest odd time to make decisions on crisis management is during the calamity itself and all the stakeholders should be well equipped to handle the situation critically in order to reduce or prevent loss. Culinary tourism is becoming widely known and is offered in many places. Therefore, food is not only linked to it original region but it has become a marketing tool. For example, by exploring Ontario as a potential candidate in this lucrative business of culinary tourism in reference to global market place, the emerging issue is whether it can be sustained or not (Hall, 2013). Sustainability in this point of view is the ability of this tourism industry to protect its products, conservation of resources and give respect to the people traditions aiming for quality experience instead of monetary achievement. Market for culinary tourism recognition has led to a paramount significance in the economy of Ontario in 2001 ever since from its tourism ministry (Hall, 2013). The greatest factor to consider while establishing culinary tourism sustainability in Ontario is the part played by farmers in land treatment methods, where food is produced and sustainability regard to them to ensure the availability of sufficient food for various eating places. The consequences of poor farming habits is the land deterioration leading to poor yields as there is no attention given to the productivity of the soil. One is in a position to come across such poor farming habits in countries where education levels of farmer’s leaves a lot to be desired as they are not in a position to maintain the proportionality of soil productivity and high crop yields (Hall, 2013). In the Southeast Asian country of Laos, the increased population led to land fragmentation to residential area leaving little for farming with the little left being over exploited. This in return led to food shortages which negatively affect culinary tourism in Ontario. The example given leads to a conclusion that the implementation of well researched systems should be put in place for the sustainability of agriculture to avoid such occurrence in Ontario (Hall, 2013). With culinary tourism trying to grow to the highest heights of attraction in Ontario, there is a call for sustainable farming methods which are more effective than our current farming methods in which only 38% of world land is utilized in farming alongside 70% of world’s water. These statistical data are according to United Nation Environmental Programme (UNEP). In the province investors who wish to be identified in as far a culinary tourist sites are concerned should develop a relationship with farmers who have adequate knowledge of sustainable farming habits (Hall, 2013). There are various organizations like the Ecological Farmers Association of Ontario which is in the forefront in the dissemination of knowledge and educational tools to farmers to give great care to their farmland. Also, Ontario Soil and Crop Improvement Association, degrees and diplomas in agriculture sustainability found in schools such as Tent and Guelp University. By making use of these resources, provision of high quality beverages and foods products to culinary tourisms by farmers will maintain sustainability of this tourism industry (Hall, 2013). In line to make a significant mark on culinary tourism and keep in track this gradual growth if this field, culinary tourism destinations must play their role. The greatest theme of discussion by the public is the ways and means of maintaining sustainable beverage and food industry business which is through buying goods from local producers thus reducing the importation cost (Hall, 2013). This local initiative has allowed foods and other products self-sustainability and integration with other businesses inn culinary tourism market. Having local produce purchase from farmers by businesses ensure accumulation of revenue for the province through clients and tourists shared experience about food production and how it reaches its destination to be enjoyed (Hall, 2013). These shared experiences related to food is perceived to be part of culinary tourism knowledge and failing to relay these to customers mission to Ontario to other destination like Toronto, they are not likely to recognize other numerous differing , other agricultural areas which are frequently assumed like Prince Edward County and the Niagara areas. Local purchase is not new to culinary attraction site in Ontario, but during winter months, it become difficult to do a lot of local purchase while still keeping in track of the budget. For this reason, a lot of imports are done around the world by culinary based organizations so as remain economical all year round (Hall, 2013). From the statistics, Canada found that in the year 2010, Ontario imported farm produce worth seven and half billion dollars. This dollar amount on import by Ontario has taken a tremendous trend of rising due to globalization increase popularity (Hall, 2013). The statistics taken by Canada on Ontarians indulging in farming industry has significantly reduced by -15.9% in 2001. Although Ontario continues to be the leading as far as farming is concerned with a rough estimate of sixty thousands farms, there is lurking danger due to high rate of importation (Hall, 2013). This has negatively affected the Ontarians with or without their knowledge because of the companies importing agricultural products cornering the buyer to increase prices or becoming unable to buy the farm produce al together. The best way for businesses to be able to manage this unreasonable rise in prices is by making use of use a seasonal menu list which has a great focus on products produced locally. Ontario farm production is all year around which suffers due to the fact that many crops are seasonal, but still give the culinary tour operators an opportunity to select and present ingenious products to their buyers (Hall, 2013). Culinary work can be defined in the aspect of culture which is different from any other area the culture originates. The Ontarians have several tools which help them to keep in track of buying and getting locally produced farm products while adhering to all regulatory requirements. For example, its ministry of agriculture has reserved resources for research and innovation on new technologies to be applied in agriculture sector (Hall, 2013). Other organization like the Farming and Rural Affairs are also in the forefront in helping the Ontarians to realise their dreams in farming. Another greatly used tool to make up for the rising cost due to demand or weather changes is the use of big- box grocery with price tag guarantee on them. This method entails the purchaser giving an extra coin apart from the average price on the produce with that price being fixed for certain duration of time depending on the relationship between the sellers and buyers which keep the buyer safe from the money back guarantee (Hall, 2013). Maintaining the locality and ensuring that there are no shortages are major concepts of culinary tourism in Ontario in the current exploration and travel of the province. The arising competition in this field of culinary is the competition within the province and other areas but less compared to other nations of the world (Hall, 2013). Any country in the world have a definite twist on culinary tourism due to difference in climate leading to different farm produce, traditional and culture believes of any given country. With this, Canada is force to reckon with as far as culinary tourism is concerned making it to only have competition within its borders. This is due to the fact that Canada is so big and every region has a specific farm produce that may be lacking in another region (Hall, 2013). Niagara is one of the most upcoming regions in Ontario being highly identified from its wines and fruits production but in the international level, it is an upcoming region. Niagara has become a gateway for tourists from United States with Niagara Falls being a major attraction site and other tourism activities having an estimate of about 15 million visitors annually. Prince Edward is young culinary tourism site which is being termed as more developed with respect to the marketing of the availability of culinary tourism goods (Hall, 2013). The areas in Ontario which may be termed as to be in their beginners stage is like Muskoka and Ottawa all of which are in Canada. In conclusion, culinary tourism like any tourism plays a major role in revenue accumulation of any given country. This is clearly seen as Ontario which one of the province in Canada get revenue from selling farm produce to culinary tourism companies. The farmers are having complains due to the rising trends of importation and land fragmentation for residential purposes. Although this is a cause of alarm to culinary tourism in Canada, it stills remain a giant as far as culinary tourism is concerned. References Hall, M., (2013) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality. New York: Routledge Read More