FOOD AND NON FOOD AUTOCHTHONOUS PRODUCTS

Marija Dragicevic Curkovic () and Marija Vezilic
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Marija Dragicevic Curkovic: University of Dubrovnik, Dubrovnik, Croatia
Marija Vezilic: Zavod za javno zdravstvo, Dubrovnik, Croatia

Economic Science, education and the real economy: Development and interactions in the digital age, 2020, issue 1, 487-495

Abstract: The diversification of the tourism product and exploitation of resources in a way that is not harmful for the local community and which enables the acquisition of new knowledge about local products and culture is particularly important for sustainable development of Croatia. The aim oft he paper is to analyse importance and the elements of food autochthonous products placement, as much as to explore the attitudes of local stakeholders towards the possibilities of developing new products forms based on the traditional crafts, what is aslo important for sustainable development and could bring long-term benefits to the tourist destinations. For the purpose oft his paper the secondary and primary data have been used. In order to explore the tourists' attitudes towards food autochthonous products empirical research has been carried out in 2017. including the sample of 250 domestic tourists. The other empirical research has been conducted in 2018., also using the method of structured interview and including the sample of 48 respondents, who have been employed in the stakeholders companies. Based on the results of the researches, it is evident that the autochthonous products have significant role from the tourists' point of view. There are few traditional crafts which have been recognized as significant part of cultural heritage and there is an interest in "reviving" them and valorizing for tourism purposes.

Keywords: food; non food products; authenticity; Dubrovnik (search for similar items in EconPapers)
JEL-codes: L60 L83 (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:vrn:cfdide:y:2020:i:1:p:487-495

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