The Role of Local Food in Maldives Tourism - Scholarly Commons ...

More documents

Recommendations

Info

Table 6. 1 Effect of using local food on image of business N Mean Frequency scale Very negative Very positive The overall responses also suggest a willingness among operators to increase use of local food, and as suggested by an operator, “this is something that we have to think (about) in the tourism industry”. Even though at present most of the food used by tourist resorts is imported, a large majority of operators (n=10 or 83.3%) believed that food imports would decrease if more local food could be used in tourist resorts and hotels. The expert survey also suggests that tourism industry needs to make use of more locally produced fruits, vegetables, salad greens and varieties of fish. It was also revealed that operators do not believe that the price of local food is high compared to imported food. Using a seven-point likert scale (1 is much lower, 7 is much higher), operators were asked to indicate the price of local food compared to that of imported food. Since the mean score of the responses is 4 (Table 6.2), it is an indication that the price of local food is considered neither much lower nor much higher than imported food. Table 6. 2 Price of local and imported food 1 2 3 4 5 6 7 12 5.7 - - 1 3 3 3 2 N Mean Frequency scale Much lower Much higher than imported than imported 1 2 3 4 5 6 7 12 4 - 1 3 4 3 1 - The research revealed that fishermen are the only local food suppliers that all of the respondents work with (see Table 6.3). Given that fish and seafood are the only local food that appeared to be promoted in the marketing materials, the association of fishermen and tourism establishments can be expected. Other local suppliers that tourism operators mostly worked with are fruit growers (n=10 or 83%) and farmers (n=6 or 50%). Fewer operators worked with coconut growers (n=3 or 25%), snack suppliers (n=2 or 16.7%) and marine farmers (n=1 or 8.3%). ‘Other’ was marked by one respondent which was specified as local fish distributors. 122
Table 6. 3 Number of respondents that work with local suppliers Local Suppliers No. of respondents Fishermen Marine Farmers Farmers Fruit Growers 123 Snacks Suppliers Coconut Growers Other 12 1 6 10 2 3 1 To find out the ability of operators to purchase the right quality and quantity of products from local suppliers, seven-point likert scales (1 is very easy, 7 extremely difficult) were used. The results for obtaining the right quality of produce show that for fishermen, fruit growers, snack suppliers and coconut growers, most of the responses are on the lower end of the scale and the mean scores are less than 4 (Table 6.4). There is not much difference between the mean scores among the responses which range from 3.09 for fruit growers, 3.11 for coconut growers, 3.55 for snack suppliers through to 3.80 for farmers. This indicates that it is relatively ‘easy’ to purchase the right quality of products from these suppliers. The table also shows that the lowest score (2.67) are for fishermen where four out of the twelve respondents have said it is ‘very easy’. This indicates that most respondents find it easiest to obtain the right quality of products from fishermen. In contrast to all the suppliers marine farmers received a high mean of 5.22, indicating that marine farmers are the group of suppliers that are most difficult to get the right quality of produce from. It is common for fishermen to sell their catch at fish markets in Male’ and other islands, and sell wholesale to collecting vessels and canning factories of MIFCO. Resorts and hotels will often have contracts with local fishermen to supply fish daily. These contracts provide fishermen a guaranteed market and constant competitive prices while the businesses get regular supplies of fresh fish when fishermen sell their daily catch directly to the businesses. The other option for hoteliers to source fish is to buy from Male’s fish market or MIFCO centres, where the businesses would have to arrange shipping. This explains the positive scores for the ability to meet demand and to obtain the right quality of products from fishermen.
Page 1 and 2:
The Role of Local Food in Maldives
Page 3 and 4:
CHAPTER FIVE: THE CURRENT ROLE OF F
Page 5 and 6:
Figure 5.26 Buffet dinner .........
Page 7 and 8:
Attestation of authorship “I here
Page 9 and 10:
Abstract In the fiercely competitiv
Page 11 and 12:
1.1 Background to the study CHAPTER
Page 13 and 14:
attractiveness and promoting sustai
Page 15 and 16:
Figure 1. 1 Map of the Republic of
Page 17 and 18:
CHAPTER TWO: LITERATURE REVIEW The
Page 19 and 20:
and nationalities are broadened (Sh
Page 21 and 22:
focus on creating “meaningful tou
Page 23 and 24:
quality of their services and produ
Page 25 and 26:
waiting list for future Guggenheim
Page 27 and 28:
Natural and cultural attractions ar
Page 29 and 30:
local culture, built heritage, and
Page 31 and 32:
Although the above inherent charact
Page 33 and 34:
ituals and leisure (Tannahill, 2002
Page 35 and 36:
and participation in the experience
Page 37 and 38:
Cultural exploration is an integral
Page 39 and 40:
2002). As Jones and Jenkins (2002)
Page 41 and 42:
Figure 2. 2 Isle of Arran food trai
Page 43 and 44:
globalisation strong local food ide
Page 45 and 46:
vegetarian pizza outlets are run by
Page 47 and 48:
tradition are made sustainable in t
Page 49 and 50:
tourism” (p. 115). As their examp
Page 51 and 52:
Slow Food Award in 2000 which recog
Page 53 and 54:
eing researched. Although the small
Page 55 and 56:
On the other hand, the focus of the
Page 57 and 58:
A disadvantage of case sstudies is
Page 59 and 60:
1. data triangulation: uses a range
Page 61 and 62:
A number of international organisat
Page 63 and 64:
Content analysis has been a valuabl
Page 65 and 66:
3.6.2 Surveys “A survey is a good
Page 67 and 68:
Table 3. 2 Advantages vantages and
Page 69 and 70:
3.7 Data validity and reliability I
Page 71 and 72:
3.8 Survey characteristics Out of t
Page 73 and 74:
were doing doctoral research that w
Page 75 and 76:
was a British protectorate from 188
Page 77 and 78:
Figure 4. 2 Population growth rate
Page 79 and 80:
4.3 Economy The Republic of Maldive
Page 81 and 82: 4.4 Agriculture Agriculture plays o
Page 83 and 84: population was badly affected by th
Page 85 and 86: enefits of tourism among all the at
Page 87 and 88: As tourism became established in th
Page 89 and 90: prospect repeatedly proclaimed by e
Page 91 and 92: Table 4. 1 Maldives tourist arrival
Page 93 and 94: Figure 4. 8 Market share of top ten
Page 95 and 96: provided a slow burning barbecue to
Page 97 and 98: Figure 4. 13 Rukuraa and raabadhi S
Page 99 and 100: CHAPTER FIVE: THE CURRENT ROLE OF F
Page 101 and 102: possible” (Sarantakos, 1998, p. 2
Page 103 and 104: Table 5. 3 Frequency of images in p
Page 105 and 106: (Figure 5.3). As Figure 5.4 illustr
Page 107 and 108: Figure 5. 6 Dining experience Sourc
Page 109 and 110: Figure 5. 9 Website with no informa
Page 111 and 112: The description indicates that food
Page 113 and 114: Figure 5. 11 Screw pine Source: Mal
Page 115 and 116: Figure 5. 14 Local ‘tea’ ceremo
Page 117 and 118: Hence, the kind of analysis needed
Page 119 and 120: Figure 5. 18 Barbecue menus Source:
Page 121 and 122: Figure 5. 19 Seafood display Source
Page 123 and 124: Figure 5. 22 Unloading fish to the
Page 125 and 126: chefs in our booming tourist indust
Page 127 and 128: Figure 5. 25 Activities featured as
Page 129 and 130: Table 5. 5 Importance of using loca
Page 131: CHAPTER SIX: DEVELOPING LINKS BETWE
Page 135 and 136: ight quality of products from these
Page 137 and 138: experts, “It is of great potentia
Page 139 and 140: have failed to utilise”. One of t
Page 141 and 142: Figure 6. 1 Number of local and for
Page 143 and 144: local cuisine. This warning echoes
Page 145 and 146: • Since tourism operators and exp
Page 147 and 148: to authentic local foods. In additi
Page 149 and 150: products. This would pave the way f
Page 151 and 152: • Promote Maldives as an environm
Page 153 and 154: Figure 6. 4 Garudhiya bai meal Sour
Page 155 and 156: Figure 6. 7 Canned curries, garudhi
Page 157 and 158: Figure 6. 11 Screw pine fruit and n
Page 159 and 160: Figure 6. 14 Short eats Source: Mal
Page 161 and 162: Figure 6. 16 Smooth loofah, Thoraa
Page 163 and 164: Figure 6. 19 Malaafaiy Source: Leis
Page 165 and 166: Figure 6. 21 Drinks made with local
Page 167 and 168: CHAPTER SEVEN: CONCLUSIONS In an in
Page 169 and 170: list ‘local’ food items were of
Page 171 and 172: apparent from tourism marketing mat
Page 173 and 174: operator” (Omidi, 2009b). Those r
Page 175 and 176: Bibliography ADB. (2005). Country s
Page 177 and 178: Buhalis, D. (2001). The tourism phe
Page 179 and 180: Everett, S., & Aitchison, C. (2008)
Page 181 and 182: Heath, E., & Wall, G. (1992). Marke
Page 183 and 184:
Lutfy, M. I. (1995). Dhivehiraajjeg
Page 185 and 186:
MTCA. (2007b). Tourism Yearbook. Ma
Page 187 and 188:
Ravenscroft, N., & Westering, J. V.
Page 189 and 190:
Sheehan, K. (2001). E-mail survey r
Page 191 and 192:
Veal, A. J. (1997). Research method
Page 193 and 194:
Appendix 1 - Operators’ Questionn
Page 195 and 196:
185
Page 197 and 198:
187
Page 199 and 200:
189
Page 201 and 202:
191
Page 203 and 204:
193
Page 205 and 206:
Appendix 3 - Participant Informatio
Page 207 and 208:
Appendix 4 - Ethics Approval 197
Page 209:
Committee. Until full approval has
show all

The Role of Local Food in Maldives Tourism - Scholarly Commons ...

Create successful ePaper yourself

Delete template?

Save as template?