Culinary tourism has proven to be a major contributor to the country’s economy as well as local communities around the tourist areas, said Ministry of Tourism and Creative Economy (Kemenparekraf) official Dadang Rizki Ratman.
“Various data show that the contribution of culinary tourism to the economy of various countries in the world is around 25 percent,” said Plt. Director General of Tourism Destination Development Kemenparekraf Dadang Rizki Ratman in Jakarta, yesterday.
His party noted that in 2007 the value of culinary tourism in the United States was 52 billion US dollars, in Canada in 2010 it was around 9 billion CDN, and in Indonesia the contribution of the culinary sector to Indonesia’s GDP in 2013 reached Rp209 trillion.
According to WFTA, the culinary tourism industry covers 20 broad areas which are categorized under the Food & Beverage group (Food & Beverage Restaurants & Services, Food Manufacturers & Distributors, Beverage Manufacturers & Distributors, Cooking Courses and Classes, Culinary Events, Culinary Traders & Shops, Farms and Markets Farmer).
In addition, Travel & Hospitality (tourist destination marketing organizations, culinary tour operators, guides, packages and travel agents; Lodging; Culinary attractions; Meetings and Conventions).
Furthermore, Related Groups (Associations and trade groups, Students and researchers, Media, Professional services, technology platforms, Government); and Consumers (consumers).
“The Ministry of Tourism and Creative Economy has launched 30 Indonesian Traditional Culinary Icons (IKTI) as the initial platform for the development of Indonesian cuisine with tumpeng as the driving locomotive,” he said.
In the near future, he said, the Government will issue a Blueprint for Creative Industries, including the culinary sub-sector.
His party seeks to boost the performance of the culinary sector in order to increase the number of tourist visits to Indonesia, as well as increase sales and income from the tax sector.
On the other hand, culinary tourism is also expected to be able to show new competitive advantages and increase community awareness of tourism and unique foods and beverages in their place.