Traditional food products and region recognition: Importance of geographical indication of origin in case of branding the tourist region of Western Serbia
Keywords:Western Serbia region, authentic local food products, regional branding, geographical indication of origin, food tourism
The challenge of tourists' expectations is predicated on more authentic and traditional experiences as modern tourism grows. Local traditional food, which comprises autochthonous goods that have been consumed in that area since ancient times, is one of the experiences that such tourists are looking for. European legislation establishes geographical indications of origin to ensure that the items are authentic for that destination. This study aimed to evaluate respondents' perceptions of the authenticity of locally produced goods from Western Serbia's tourist region. Additionally, consideration was given to the significance of the geographic origin label in the Republic of Serbia, particularly in light of tourists' consumption and purchase of regionally authentic goods. A total of 504 respondents participated in the study. The findings indicate that traditional foods from this area are well-known to tourists, and guest households that serve these foods will have a competitive advantage.
Almeyda-Ibáñez, M., & George, B. P. (2017). The evolution of destination branding: A review of branding literature in tourism. Journal of Tourism, Heritage & Services Marketing, 9-17. https://doi.org/10.5281/zenodo.401370
Andersson, T. D., Mossberg, L. & Therkelsen, A. (2017). Food and tourism synergies: perspectives on consumption, production and destination development. Scandinavian Journal of Hospitality and Tourism, 17(1), 1–8. https://doi.org/10.1080/15022250.2016.1275290
Arslan, Ö. (2010). Yabancı turistlerin yiyecek içecek işletmeleri, personeli ve Türk mutfağına ilişkin görüşlerinin değerlendirilmesi: Alanya örneği. Yayınlanmamış yüksek lisans tezi. Gazi Üniversitesi Eğitim Bilimleri Enstitüsü, Ankara.
Bessiere, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. SociologiaRuralis, 38(1), 21-34.https://doi.org/10.1111/1467-9523.00061
Björk, P. & Kauppinen-Räisänen, H. (2014). Culinary-gastronomic tourism – a search for local food experiences. Nutrition & Food Science, 44(4), 294–309. https://doi.org/10.1108/NFS-12-2013-0142
Cavicchi, A.& Stancova, K. C. (2016). Food and gastronomy as elements of regional innovation strategies. Spain: European Commission, Joint Research Centre, Institute for Prospective Technological Studies.https://op.europa.eu/en/publication-detail/-/publication/03e70994-e10f-11e5-8a50-01aa75ed71a1
Center for Intangible Cultural Heritage of Serbia (2016). Skill and craft of making kajmak. Retrieved January 22nd,2022 from http://nkns.rs/en/popis-nkns/skill-and-craft-making-kajmak
Cvetković, B., Kalenjuk, B., Tešanović, D. & Babić, M. (2016). Gastronomic needs of modern tourists as a problem of tourism market. Researches Review of the Department of Geography, Tourism and Hotel Management, 45, 117-131. http://www.dgt.uns.ac.rs/zbornik/issue45-2/en/04en.pdf
Daugstad, K. & Kirchengast, C. (2013). Authenticity and the pseudo-backstage of agri-tourism. Annals of Tourism Research, 43, 170-191.https://doi.org/10.1016/j.annals.2013.04.004
EAmbrosia. (2022).The EU geographical indications register, retrieved on May 17th, 2022 from https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/
EUR-Lex (2022). Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2020/C 81/05). Retrieved June 23th, 2022 from https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:52020XC0311(01)&from=EN
European Commission. (2019). Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs - Mozzarella di Gioia del Colle. Official Journal of the EU. 2019/C356/09
European Commission. (2021). Quality schemes explained. Retrieved March 28, 2021, from https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/quality-schemes-explained_en
Fan, D., Buhalis, D. & Lin, B., (2019). A tourist typology of online and face-to-face social contact: Destination immersion and tourism encapsulation/decapsulation. Annals of Tourism Research, 78, 102757. https://doi.org/10.1016/j.annals.2019.102757.
Frisvoll, S. (2013). Conceptualising authentication of ruralness. Annals of Tourism Research, 43, pp. 272-296. https://doi.org/10.1016/j.annals.2013.07.006
Gagić, S., Tešanović, D. &Kalenjuk, B. (2014). Unapređenje restoraterskog poslovanja primenom inovacionih strategija. Turističko poslovanje, 14, pp. 91-99 https://doi.org/10.5937/TurPos1414091G
Gajić, J. (2019). Advertajzing. Belgrade: Singidunum University.
Gordin, V., Trabskaya, J. &Zelenskaya, E. (2016). The role of hotel restaurants in gastronomic place branding. International Journal of Culture, Tourism and Hospitality Research, 10(1), pp. 81–90. https://doi.org/10.1108/IJCTHR-05-2015-0049
Gregorash, B. J. (2018). Understanding Authenticity Within Gastronomic Experiences. Authenticity & Tourism, 24, 145-163. https://doi.org/10.1108/S1571-504320180000024010
Hall, C. M. & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In C. Hall, L. Sharples, & R. Mitchell, Food Tourism Around the World: development, management and markets (pp. 1-13). Oxford: Butterworth-Heinemann.
Hall, C. M. (2003). Food tourism around the world: development, management and markets. Oxford: Butterworth-Heinemann.
Intellectual Property Office of the Republic of Serbia (1996), Nacionalni registar: Goveđa užička pršuta – elaborat. retrieved June 28th 2021 from http://www.zis.gov.rs/upload/documents/pdf_sr/pdf_ogp/G%203%20Govedja%20uzicka%20prsuta.pdf
Intellectual Property Office of the Republic of Serbia (1996), Nacionalni registar: Svinjska užička pršuta – elaborat. retrieved June 28th 2021 from http://www.zis.gov.rs/upload/documents/pdf_sr/pdf_ogp/G%204%20Svinjska%20uzicka%20prsuta.pdf
Intellectual Property Office of the Republic of Serbia (2012), Nacionalni registar: Sjenički ovčiji sir – elaborat. retrieved June 26th 2021 from http://www.zis.gov.rs/upload/documents/pdf_sr/pdf_ogp/G%2059%20Sjenicki%20ovciji%20sir.pdf
Intellectual Property Office of the Republic of Serbia (2014), Nacionalni registar: Sjenički kravlji sir – elaborat. retrieved June 26th 2021 from http://www.zis.gov.rs/upload/documents/pdf_sr/pdf_ogp/G%2065%20Sjenicki%20kravlji%20sir.pdf
Intellectual Property Office of the Republic of Serbia (2021), Oznake geografskog porekla-najčešća pitanja. Retrieved February 17th 2021 from https://www.zis.gov.rs/prava-is/oznake-geografskog-porekla/najcesca-pitanja.26.html
The Intellectual Property Office of the Republic of Serbia. (2021). National Register. Retrieved March 31, 2021, from https://reg.zis.gov.rs/ogpreg/
The Intellectual Property Office of the Republic of Serbia. (2022). Retrieved January 15, 2022, from Oznaka geografskog porekla: https://www.zis.gov.rs/prava/oznake-geografskog-porekla/#lat
Kilibarda, N., Mizdrakovic, V. & Brdar, I. (2018). Koncept oznake geografskog porekla hrane u funkciji promocije kulturnog turizma. SITCON 2018 - Culture, Heritage and Tourism Development, (pp. 229-235). Belgrade. https://doi.org/10.15308/Sitcon-2018-229-235
Kilibarda, N., Pavlović, D., Borovčanin, D., & Brdar, I. (2018) Gastronomske manifestacije kao deo turističke ponude nematerijalnog kulturnog nasleđa Srbije. SITCON 2018. 221-228. https://doi.org/10.15308/Sitcon-2018-221-228
Koumara-Tsitsou, S. &Karachalis, N. (2021). Traditional products and crafts as main elements in the effort to establish a city brand linked to sustainable tourism: promoting silversmithing in Ioannina and silk production in Soufli, Greece. Place Brand Public Dipl. https://doi.org/10.1057/s41254-021-00200-y
Lin, Y-C., Pearson, T.E. & Cai, L.A. (2011). Food as a form of destination identity: a tourism destination brand perspective. Tourism and Hospitality Research, 11(1), 30-48.
Mantrov, V. (2014). EU law on indications of geographical origin. Theory and practice. Springer, New York
McIntyre, G. (1993). Sustainable tourism development: guide for local planners. World Tourism Organization
Milfelner, B. &Lebe, S. S. (2008). Gastronomija – Bistvena prvina turistovega doživljanja destinacije. Our Economy (Naše Gospodarstvo), 54.
Nemoto, T. & Beglar, D. (2014). Developing Likert-scale questionnaires. JALT 2013 Conference Proceedings (pp. 1-8). Tokyo: JALT.
Panić, A. & Popesku, J. (2021). The impact of internal migration on the development of rural tourism in the region of Western Serbia. XXVI Naučni skup Regionalni razvoj i demografski tokovi zemalja jugoistočne Evrope, Conference Proceedings, 191-200.
Pavlović, S., Belij, M., Belij, J., Ilinčić, M. &Mihajlović, B. (2016). Negotin wine region, then and now – the role of tourism in revitalising traditional winemaking. Anthropological Notebooks, 22(1).
Perić, G., & Mandarić, M. (2020). Challenges in tourist destination branding in Serbia: the case of Prolom Banja. Ekonomika preduzeća, 442-456.https://doi.org/10.5937/EKOPRE2006442P
Popesku, J. (2016). Menadžment turističke destinacije. Belgrade: Singidunum University.
Rachão, S., Breda Z., Fernandes C. &Joukes V. (2019) Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21, 33-49. https://doi.org/10.54055/ejtr.v21i.357
Radović N. & Čigoja-Piper D. (2016). Tourism as a puzzle in the process of improvement of creative economy. In: Book of Proceedings, pp. 33-36, Belgrade, Singidunum University, https://doi.org/10.15308/Sitcon-2016-33-36
Ramkissoon, H. & Uysal, M. S. (2018). Authenticity as a Value Co-creator of Tourism Experiences. In N. K. Prebensen, J. S. Chen, & M. S. Uysal, Creating Experience Value in Tourism (2nd ed., pp. 98-109). London: CABI.
Rand, G. E. D., Heath, E., & Alberts, N. (2003). The Role of Local and Regional Food in Destination Marketing. Journal of Travel & Tourism Marketing, 14(3-4), 97–112. https://doi.org/10.1300/j073v14n03_06
Ruiz-Real, J. L., Uribe-Toril, J., &Gázquez-Abad, J. C. (2020). Destination branding: Opportunities and new challenges. Journal of Destination Marketing & Management, 17, 100453, https://doi.org/10.1016/j.jdmm.2020.100453
Serbian Chamber of Commerce. (2022). Vesti: Izvoz zamrznuto maline opao, ali prihodi povećani, retrieved on March 20th, 2023 from https://pks.rs/vesti/izvoz-zamrznute-maline-opao-ali-prihodi-povecani-7104
Sheresheva, M. Y. (2018). The Russian hospitality and tourism market: what factors affect diversity and new destination development?. Worldwide Hospitality and Tourism Themes, https://doi.org/10.1108/whatt-04-2018-0028
Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336.https://doi.org/10.1080/09669580802359293
Smith, S. & Xiao, H. (2008), Culinary tourism supply chains: a preliminary examination. Journal of Travel Research, 46(3), 289-299.https://doi.org/10.1177/0047287506303981
Sormaz, Ü. (2017). Gastronomy tourism potential of Turkey. Revista de turism-studiisicercetari in turism, 24, 8-15.
Statistical Office of the Republic of Serbia (2021). Tourist turnover, November 2021. Retrieved January 25th 2022 from https://publikacije.stat.gov.rs/G2021/PdfE/G20211350.pdf
Stojanović, T. & Tešanović, D. (2005). Doprinos razumevanju novog pravca u gastronomiji u svetlu savremene restoraterske ponude. Hotellink, Visoka hotelijerska škola, Beograd, br. 5, 145-151.
Suhartanto, D., Dean D., Sosianika A. &Suhaeni T. (2018) Food souvenirs and their influence on tourist satisfaction and behavioural intentions. European Journal of Tourism Research, 18, 133-145
Tehnologija hrane (2017), Sjenički sudžuk – spoj majstorstva i tradicije. retrieved July 1st 2021 from https://www.tehnologijahrane.com/iz-novina/sjenicki-sudzuk-spoj-majstorstva-i-tradicije
Thøgersen, J., Pedersen, S., Paternoga, M., Schwendel, E. &Aschemann-Witzel, J. (2017). How important is country-of-origin for organic food consumers? A review of the literature and suggestions for future research, British Food Journal, 119(3), 542–557.https://doi.org/10.1108/BFJ-09-2016-0406
Vukolić, D., Gajić, T., & Popović, A. (2022). The influence of the names of the dishes in the menu on the choice in Serbian restaurants. BizInfo (Blace) Journal of Economics, Management and Informatics, 13(1), 25–32. https://doi.org/10.5937/bizinfo2201025V
Wijngaard, H., & Arendt, E. K. (2006). Buckwheat. Cereal chemistry, 83(4), 391-401.
Ynetnews. (2007). A Bedouin welcome. retrieved July 1st 2021 from https://www.ynetnews.com/articles/0,7340,L-3420595,00.htmlž
How to Cite
Copyright (c) 2023 BizInfo (Blace) Journal of Economics, Management and Informatics
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.