Etawa Goat’s Milk-Based Product as Gastronomic Tourism Development Strategy

DOI

10.2991/978-94-6463-234-7_194How to use a DOI?

Keywords

Etawa; Pandanrejo; Gastronomy; Strategy

Abstract

Gastronomic tourism aims to ensure tourists can experience the fulfillment of eating and drinking as a whole entity, starting from the preparation process to the final stage when food and beverages are served and consumed. The main goal in developing gastronomic tourism within tourism areas is to provide local people with the opportunity to protect and develop their local gastronomic products. This research will study gastronomic tourism products in Desa Pandanrejo (tourism village), Kaligesing District, which have the potential to be developed. Pandanrejo’s current gastronomy tourism strategy is a Resource-based view, which shows their Peranakan Etawa (Etawa crossbreed) or PE Kaligesing goat’s milk could become one of their competitive advantages as gastronomic tourism products. However, further strategic development is needed to strengthen the position of PE Kaligesing goat’s milk and its processed products as Desa Pandanrejo gastronomy identity; hence sustainable gastronomic tourism can be achieved. This research used a qualitative approach with in-depth interviews, observation, and documentation studies. Informants were selected purposively, including PE Kaligesing breeders who sell their milk and representatives from Dewa Pandan (tourism driving group). Moreover, results showed no significant movements in the implementation strategy, especially in the vertical and diagonal stages. The potential for PE Kaligesing goat’s milk to become a gastronomic identity in Desa Pandanrejo is still wide open. Nevertheless, it requires harmonious coordination from all stakeholders.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Made Citra Yuniastuti
AU  - Selvi Novianti
AU  - Sandra Sanggramasari
AU  - Tristy Firlyanie Luthfi
PY  - 2023
DA  - 2023/09/29
TI  - Etawa Goat’s Milk-Based Product as Gastronomic Tourism Development Strategy
BT  - Proceedings of the 7th Global Conference on Business, Management, and Entrepreneurship (GCBME 2022)
PB  - Atlantis Press
SP  - 1840
EP  - 1846
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-234-7_194
DO  - 10.2991/978-94-6463-234-7_194
ID  - Yuniastuti2023
ER  -