Situation of public management of gastronomic tourism in Ecuador: Progress to 2020 and pending areas of attention for its development.

Authors

  • Lilí Torres Cabezas

DOI:

https://doi.org/10.1344/THJ.2021.3.7

Keywords:

Equador, Gastronomic tourism, Governance, MINTUR, Public management

Abstract

This research presents the current state of public management of gastronomic tourism in Ecuador up to the year 2020. The theoretical framework focuses on the main worldwide achievements in this area, highlighting those led by the World Tourism Organization (UNWTO). A research was conducted on the actions and milestones related to this type of tourism and the Ministry of Tourism (MINTUR), as the main public entity in charge of tourism management at the national level, the outcomes of which are presented in chronological order. This information is followed by the results of a survey addressed to the 221 municipalities, from which 56% of responses were obtained. The questionnaire, designed on the basis of surveys conducted by the UNWTO in previous years, addressed issues of perception, knowledge and local management of the activity in destinations at a local level. The information collected was analysed using as a frame of reference the twelve topics presented in the guide released by the UNWTO and the Basque Culinary Center (BCC) in 2019, as guidelines provided to Destination Management Organizations (DMOs) in this aspect. An initial level of progress (low intermediate) was identified in half of the parameters, while a quarter is rated as medium and the rest as low. In the end, the main advances in each area identified are summarized and those pending attention are mentioned, commenting on the importance of their application in the case of Ecuador.

References

Grant, R. (1991). The Resource-Based Theory of Competitive Advantage: Implications for Strategy Formulation. California Management Review, 33, 114–135. https://doi.org/10.1016/B978-0-7506-7088-3.50004-8

Hjalager, A.-M., & Richards, G. (2002). Tourism and Gastronomy (A.-M. Hjalager & G. Richards (eds.)). Routledge. https://doi.org/10.4324/9780203218617

Horng, J.-S., & Tsai, C.-T. S. (2012). Culinary tourism strategic development: an Asia-Pacific perspective. International Journal of Tourism Research, 14(1), 40–55. https://doi.org/10.1002/jtr.834

Ley de Turismo del Ecuador (No.97), Registro Oficial Suplemento 733 de 27/12/2002 Última Modificación 29/12/2014 (2002). https://www.turismo.gob.ec/wp-content/uploads/2015/04/Ley-De-Turismo.pdf

Ministerio de Cultura y Patrimonio del Ecuador (MCYP). (2012). Proyecto Salvaguardia Del Patrimonio Inmaterial Culinario Del Ecuador. MCYP. https://contenidos.culturaypatrimonio.gob.ec/wp-content/uploads/2015/conservaci--n-y-salvaguarda.pdf

Navarro Oltra, G., & Medina, F. X. (2018). Sellos, turismo y gastronomía: El papel de la gastronomía en la promoción turística de España a través de los sellos de correos. Pasos. Revista de Turismo y Patrimonio Cultural, 16(4), 927–938. https://doi.org/10.25145/j.pasos.2018.16.065

World Tourism Organization (UNWTO). (2015). Contribución del Turismo a los Objetivos de Desarrollo Sostenible (ODS). UNWTO.

World Tourism Organization (UNWTO). (2017). Second Global Report on Gastronomy Tourism. In Affiliate Members Report, Volume sixteen – Second Global Report on Gastronomy Tourism. https://doi.org/978928441870

World Tourism Organization (UNWTO). (2019a). UNWTO Tourism Definitions | Définitions du tourisme de l’OMT | Definiciones de turismo de la OMT. In World Tourism Organization. World Tourism Organization (UNWTO). https://doi.org/10.18111/9789284420858

World Tourism Organization (UNWTO). (2019b). Gastronomy Tourism – The Case of Japan. In Gastronomy Tourism – The Case of Japan (primera). World Tourism Organization (UNWTO). https://doi.org/10.18111/9789284420919

World Tourism Organization (UNWTO). (2020). Turismo en Iberoamérica – Creando oportunidades para todos. In Turismo en Iberoamérica – Creando oportunidades para todos (1st ed.). World Tourism Organization (UNWTO). https://doi.org/10.18111/9789284421497

World Tourism Organization (UNWTO) y Basque Culinary Center. (2019). Guía para el desarrollo del turismo gastronómico (1st ed.). World Tourism Organization (UNWTO). https://doi.org/10.18111/9789284420995

Published

2022-02-10

Issue

Section

Articles