Five culinary tourism destinations 2015 were launched in Jakarta as part of efforts to develop the potential of gastronomic and identify steps of traditional food preservation and development of Indonesian food businesses to face the globalization era.
Minister of Tourism (Menpar) Arief Yahya said Indonesia has a great potential in developing the gastronomic uniqueness and diversity that comes from ethnic and tribal cultures that exist in this archipelago.
“Indonesia since Century XV has been already well known abroad as the source of the spice world and is also known by the cuisine of diverse and unique. Unfortunately, the uniqueness and diversity of gastronomic Indonesia is increasingly eroded by time and age as well as changes in lifestyle patterns of society so that the necessary of preserving in order to grow and compete in today’s era of globalization, “he said when opening the National Dialogue gastronomy at Hotel Gran Mahakam, Monday.
National dialogue organized by the Academy of Gastronomy Indonesia (AGI) was followed by the launch of the flagship culinary tourism destinations in 2015.
Kemenpar this year set five flagship culinary tourism destinations namely Bandung, Solo, Yogyakarta, Semarang, Bali by six eligibility.
Six feasibilities are; products and the main attraction; packaging products and events; the feasibility of services; environmental feasibility; business viability; and the role of government in the development of culinary tourism destinations.
That number is expected to continue to grow along with the increasing readiness and commitment of local governments in developing the potential of culinary tourism in their respective regions.
Culinary tourism has great economic potential, in 2013 the contribution of culinary sector gross value added amounted Rp208,6 trillion with an average growth of 4.5 percent from 2012 to 2013.
Culinary sectors also provide employment for 3.7 million people with an average growth of 26 percent.
The business unit created by the sector stood at 3.0 million with an average growth of 0.9 percent.
This shows that Indonesian cuisine can be one of the factors driving the local economy.
Culinary tourism is also expected to be a major element that serves as an adhesive to the circuit traveled, since tourism is a sector that multi-attribute and prospective as well as tourism image gate of Indonesia.
By the declaration of ‘rendang’ (spicy meat dish from Minangkabau) as one of the most delicious food in the world (Worlds 50 Most delicious Foods) version of CNN, showed that Indonesian cuisine has great appeal and be accepted by the international community.
According to the Minister Ariel, it is worth that culinary of Indonesia to host in their own country and show its fangs in the international world, competing with countries that are known for culinary such as France, Italy, Japan, South Korea and Thailand.
Dialogue on National Gastronomy and Culinary Travel Destinations launch of this first phase was held in cooperation with Kemenpar AGI and supported by PT Pupuk Kujang Cikampek, Total Indonesie, Hotel Gran Mahakam and the Embassy of Denmark.
AGI is a non-profit organization that is a member of all 23 of the International Academy of Gastronomy, headquartered in Paris, France.
AGI is committed to express, preserve and promote the gastronomic wealth of Indonesia as the Indonesian national identity, both at national and international levels.
Source :The Bali Times
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