Food Tourism Challenges

While food business enterprise is primarily a rural-based holidaymaker attraction, we have a tendency to conjointly would like

to discuss examples of urban food tourism. There is an increasingly popular
move to urban-based food business enterprise, however rural business enterprise has created its own

challenges.
Rural communities square measure typically composed of 3 totally different residential teams.

1. the primary cluster, the original rural residents, often have not been exposed to

the consumer expectations of the visiting urban tourists and therefore sometimes fail to live up to the consumer’s expectations. They may not have any
idea of what's expected by the fashionable holidaymaker and this could typically cause misunderstanding.
This can be as basic as not providing complimentary Wi-Fi access.

2. Urban-minded residents United Nations agency have touched to a rural setting for a ‘sea

change’ or ‘tree change’ with the aim of obtaining aloof from town people currently

find that they need to generate an income. They have to develop a tourism
package for the people they tried to escape from, they are often not passionate about what they are doing as a source of income and many of these
businesses subsequently fail.
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3. There are indigenous groups in countries such as in Africa, Australasia,
the Americas and Europe United Nations agency wish to take care of their ancient culture and

some may be sceptical of modern-day tourists and their desires.
Yet endemic teams have a great deal to supply tourists, especially when it comes to local

food knowledge. At the same time, culinary tourists are keen to engage with
them and learn their crafts and skills.
The higher than is except for the traditional challenges all businesses face during a difficult economic climate.
Those challenges include obtaining finance from
banks that square measure typically reluctant to take a position in several comes, especially rural

non-traditional farming ones and developing a marketing strategy that includes online and offline marketing techniques that seem to change by the day.
Perception is Truth
One of the challenges of any business or individual is acceptive that perception is truth.
That is as true in food business enterprise as in the other trade.
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Research distributed by business enterprise Australia in 2012 and conferred by

Simon Burley, business enterprise American state at the side Conference in Manjimup, Western

Australia,33 highlights however perception will influence the thinking method.

According to the global travellers the organization interviewed, those
who had ne'er been to Australia hierarchic the highest 5 preparation business enterprise destinations as:

1. 54% France
2. 53% Italy
3. 31% Japan
4. 29% Thailand
5. 23% Australia
The global travellers interviewed United Nations agency had been to Australia hierarchic their prime

five culinary tourism destinations as follows:

1. 62% France
2. 57% Italy
3. 53% Australia
4. 42% Japan
5. 42% Hong Kong
The overall observation is that France and Italy square measure the key world preparation

destinations followed by Australia and Japan. Once a tourist has visited
Australia their read of preparation business enterprise rises and improves considerably.

This provides a marketing opportunity for individual businesses to develop
unique marketing niches.
France has developed the ‘gastronomic meal of the French’; this was
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awarded ‘world heritage’ status by UNESCO in 2010, to recognize the importance of their historic food culture. A number of other countries and regions have tried to develop the same model. Traditional Mexican cuisine
and Peruvian cookery are listed as United Nations agency heritage, and Catalonia

in European country is making an attempt to achieve United Nations agency world heritage recognition.
In Portugal,
various parts of national and regional gastronomy are enshrined

as national heritage in Portuguese law. All these factors are helping to develop food tourism and the opportunities food tourism creates for individual
tourist and culinary operators.