Independent food production as immediate gastronomical authenticity of the region of importance for the development of tourism in Vojvodina

Abstract

Gastronomy and food production and preparation in certain areas reflect the cultural and traditional characteristics of people who live there. Vojvodina is characterized by a variety of cuisines of the people who lived and still live in this area. This study will attempt to depict the differences in the production of agricultural and food products in Vojvodina's households, as well as the basics for the preservation of authenticity and traditional values of gastronomy. The aim of this work is to examine the representation of agricultural and food production in counties of Vojvodina and which county has the most potential to attract food-oriented tourists. The research is conducted through a survey questionnaire among the residents of Vojvodina. The re-search is conducted from October 2020 to May 2021. 619 respondents took part in the research. The data collected were processed by applying descriptive statistics, which are then presented tabularly and graphically. This research concludes that traditional values in Vojvodina are preserved through pro-duction of agricultural and food products inside this area. The south part of Bačka has the most potential for the development of tourism, while the production of agricultural and food products is widely represented in central Banat, west parts of Bačka and Srem.

Polish-Lithuanian Border Cuisine as an Idea for the Promotion and Expansion of the Region’s Tourist Attractiveness

“…Traditional culinary products and dishes on offer play a very important role in the development of agritourism and tourism in rural areas [34]. Selling of traditional dishes increases a region's competitiveness, diversifies income and enhances the offerings of agritourism farms [35], which contributes to increased profitability for agricultural farms and, as a result, enhances the standard of life of farmers [36]. The products often constitute the local cultural heritage, which should be protected so that it is not forgotten [37,38].…”

Traditional gastronomy products: Usage and significance in tourism and hospitality of southern Bačka (AP Vojvodina)

“…Traditional food is an important factor of cultural heritage. Production and sale of traditional food products provides deciding economic contribution to many regions and can contribute to diversification of rural areas and prevention of displacement (Guerrero et al, 2010;Kalenjuk et al, 2022). Their usage contributes largely to local economy which is the reason for incorporating these products into touristic offer.…”

Characteristics of traditional food products as the basis of of consumption in hospitality

“…Једна од истакнутијих техничких особина је и бренд производа који може допринети додатној вредности прехрамбеног производа, јер се тиме утиче на истицање производа и комуникацију са потрошачем (Nijssen & Van Trijp, 1998). Повећању потражње и привлачности појединих производа код туриста свакако доприноси и сезоналитет производа, нарочито код туриста који су у потрази за посебним и аутентичним укусима (Fusté-Forné, 2019).…”