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

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Table 6. 4 Ability to obtain the right quality of products Suppliers N Mean Frequency scale Very Extremely easy difficult 1 2 3 4 5 6 7 Fishermen 12 2.67 4 2 2 3 - 1 - Marine farmers 9 5.22 - 1 1 1 1 2 3 Farmers 10 3.80 2 1 2 - 2 3 - Fruit growers 11 3.09 3 3 1 1 - 3 - Snack suppliers 9 3.55 1 3 2 - - 2 1 Coconut growers 9 3.11 1 4 1 1 - 2 - Marine farming is a new concept and is not a well developed sector in the Maldives. This is evident from the fact that only one of the operators worked with marine farmers. In addition, out of the nine respondents that have answered the question on the ability to purchase the right quality of products from this group, six responses are on the higher end of the scale. This shows that it is difficult to source the right quality of products from them. A similar result is present for the ability to source supply to meet demand (Table 6.5). The only marine farming conducted in the Maldives is the culture of grouper. Fishing for reef fish varieties such as grouper became a commercial fishery activity only after the inception of tourism during the 1970s due to increased demand. By 1990s, grouper became an export fishery segment focused on Far Eastern countries and the grouper fishery became an alternative source of income for fishermen in outer atolls. In 2004, it was discovered by Maldives’ Marine Research Centre (MRC) that grouper were heavily fished and catch rates had declined. MRC took the initiative to culture groupers in floating cages as a pilot project in 2005 (MRC, 2008). The only other ongoing activity is the UNDP funded pearl culture, also run by MRC. Recently MIFCO announced their interest in venturing into aqua culture and mariculture activities in the near future (MIFCO, 2009). The ability to source sufficient quantity from suppliers is illustrated in Table 6.5. The table indicates that the lowest mean score is for fishermen (3.08) hence it is easiest to source supply from fishermen. Again, the worst performing group of suppliers is marine farmers with the highest mean score of 5.38. Therefore, the ability to obtain the right quantity of products is most difficult from marine farmers. For fruit growers the mean is 3.67 and for coconut growers it is 3.78, hence it is comparatively easy to source the 124
ight quality of products from these suppliers. For farmers and snack suppliers the mean is higher at 4.20 and 4.13 respectively. Therefore, the ability to source supply to meet demand from these suppliers can be concluded as neither very easy nor extremely difficult. Table 6. 5 Ability to source supply to meet demand Suppliers N Mean Farmers, fruit and coconut growers from neighbouring islands sell their produce directly to tourist hotels and resorts according to the latter’s requirements. Resorts and hotels that are outside Male’ atoll find it better to have regular supplies delivered directly by farmers than purchasing from the Local Market in Male’. The Local Market in Male’ is the central marketplace for local products where produce from all over the country are brought to be sold. Frequency scale Very Easy Extremely difficult 1 2 3 4 5 6 7 Fishermen 12 3.08 4 - 4 1 1 2 - Marine farmers 8 5.38 - - 1 - 3 3 1 Farmers 10 4.20 1 - 3 2 1 2 1 Fruit growers Snack suppliers Coconut growers 12 3.67 2 1 4 - 2 3 - 8 4.13 - - 4 2 - 1 1 9 3.78 1 1 3 1 1 1 1 Farming is not conducted in all the atolls. Depending on the fertility of the soil, farming is conducted on a commercial scale only in some atolls and some are well known for producing certain varieties of fruit or vegetable. For example, Thoddu in Ari Atoll is a productive island in farming a range of vegetables and fruits. Thoddu is particularly well known for watermelon farming. Similarly, islands in the south Maldives including Addu Atoll and Fua Mula have lots of mango trees. These islands provide a large supply of mangoes to the market during mango season. Although coconut is widely grown throughout the country, some islands, for example Kashidhu island in Male’ Atoll, are among the most productive islands in coconut growing. The significance of this variation in farming activities and productivity among the atolls and islands is that those businesses in close physical proximity to farming islands are 125
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The Role of Local Food in Maldives
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CHAPTER FIVE: THE CURRENT ROLE OF F
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Figure 5.26 Buffet dinner .........
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Attestation of authorship “I here
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Abstract In the fiercely competitiv
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1.1 Background to the study CHAPTER
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attractiveness and promoting sustai
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Figure 1. 1 Map of the Republic of
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CHAPTER TWO: LITERATURE REVIEW The
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and nationalities are broadened (Sh
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focus on creating “meaningful tou
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quality of their services and produ
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waiting list for future Guggenheim
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Natural and cultural attractions ar
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local culture, built heritage, and
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Although the above inherent charact
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ituals and leisure (Tannahill, 2002
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and participation in the experience
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Cultural exploration is an integral
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2002). As Jones and Jenkins (2002)
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Figure 2. 2 Isle of Arran food trai
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globalisation strong local food ide
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vegetarian pizza outlets are run by
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tradition are made sustainable in t
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tourism” (p. 115). As their examp
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Slow Food Award in 2000 which recog
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eing researched. Although the small
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On the other hand, the focus of the
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A disadvantage of case sstudies is
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1. data triangulation: uses a range
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A number of international organisat
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Content analysis has been a valuabl
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3.6.2 Surveys “A survey is a good
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Table 3. 2 Advantages vantages and
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3.7 Data validity and reliability I
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3.8 Survey characteristics Out of t
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were doing doctoral research that w
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was a British protectorate from 188
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Figure 4. 2 Population growth rate
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4.3 Economy The Republic of Maldive
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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 and 132: CHAPTER SIX: DEVELOPING LINKS BETWE
Page 133: Table 6. 3 Number of respondents th
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
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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
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MTCA. (2007b). Tourism Yearbook. Ma
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Ravenscroft, N., & Westering, J. V.
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Sheehan, K. (2001). E-mail survey r
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Veal, A. J. (1997). Research method
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Appendix 1 - Operators’ Questionn
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Appendix 3 - Participant Informatio
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Appendix 4 - Ethics Approval 197
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Committee. Until full approval has
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