The change in the behavior of the tourists is opening the possibility to create another type of tourism and other tourist destinations. In this paper we analyse ourselves in the concept of solidarity tourism, which is characterized by a bigger interrelation among the two implied communities, the local and the tourists. The first problem that we outline is the difficulty of its conceptualization, since they are several the terms to refer, sometimes, to the same aspect. On the other hand, we show the main initiatives debated in international forums of debate, as well as the existent literature in this field that is approaching this new type of tourism. As main results we indicate a series of reflections based on the investigations (some own ones) carried out and three possible future investigation lines.
Actualmente, diferentes santuarios, templos, iglesias y festivales religiosos atraen cada año a un número creciente de personas. Uno de los tres grandes centros de peregrinación cristiana desde la época del medievo es la Catedral de Santiago de Compostela (Roma, Jerusalén y Santiago). Este artículo se centra en el análisis del Camino de Santiago. En concreto, se ha desarrollado un trabajo de campo a fin de identificar al turista-peregrino y se ha tratado de analizar su satisfacción a través de modelos econométricos. La ruta elegida y la duración del viaje, entre otros, influyen en la satisfacción de este tipo de turista. La fidelidad del turista-peregrino es otro aspecto a destacar. Como conclusiones se destacan además diferentes aspectos que permitirían atender mejor la demanda de este tipo de turismo.
: Iberian/serrano ham is a food product with a long tradition in the Spanish diet that is increasingly demanded by national and international consumers. Spain has 5 protected designations of origin (PDO) and two protected geographical indications (PGI) that support the quality of this product, which is manufactured only in the Iberian Peninsula. Since 2013, and based on the culinary product of ham, public entities and some businessmen have been trying to promote tourism related to ham, similar to wine-based tourism. In this study, we attempt to understand the profile of a ham tourist in the three existing routes in Andalusia, as well as ham tourism’s potential demand through seasonal auto-regressive integrated moving average (SARIMA) models. The results show that the profile of a ham tourist is similar to that of other typologies such as a tourist of wine or oil, and the demand has slow growth due to the novelty of this new tourism offering. Thus, there is a need to design strategies that allow the development of ham tourism, which will lead to an increase of wealth via employment in the local community.
In recent years, gastronomy has become a fundamental motivation to travel. Learning how to prepare gastronomic dishes and about the raw materials that compose them has attracted increasing numbers of tourists. In Andalusia (region of southern Spain), there are many quality products endorsed by Protected Designations of Origin, around which gastronomic routes have been created, some visited often (e.g., wine) and others remaining unknown (e.g., ham and oil). This study analyses the profile of gastronomic tourists in Andalusia to understand their motivations and estimates the demand for gastronomic tourism using seasonal autoregressive integrated moving average (SARIMA) models. The results obtained indicate that the gastronomic tourist in Andalusia is very satisfied with the places he/she visits and the gastronomy he/she savours. However, the demand for this tourist sector is very low and heterogeneous; while wine tourism is well established, tourism focusing on certain products, such as olive oil or ham, is practically non-existent. To obtain a homogeneous demand, synergies or pairings should be created between food products, e.g., wine-ham, oil-ham, etc., to attract a greater number of tourists and distinguish Andalusia as a gastronomic holiday destination.
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