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

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List of Figures Figure 1.1 Map of the Republic of Maldives ............................................................................ 5 Figure 2.1 The hypothetical evolution of a tourist area .......................................................... 16 Figure 2.2 Isle of Arran food trail webpage ............................................................................ 31 Figure 2.3 Seafood trail advertisement (NZ Marine Farming Assn.’s website) ..................... 32 Figure 2.4 The contribution of local food to sustainable development .................................. 36 Figure 3.1 Methodological triangulation ................................................................................ 49 Figure 3.2 Capacity of responding businesses ........................................................................ 61 Figure 3.3 Respondent duration of employment in business/Maldives tourism industry ....... 62 Figure 4.1 Age structure ......................................................................................................... 66 Figure 4.2 Population growth rate .......................................................................................... 67 Figure 4.3 Thilafalhu Lagoon and Thilafushi Island .............................................................. 68 Figure 4.4 GDP and GDP growth rates .................................................................................. 69 Figure 4.5 Employment of locals and expatriates by industry ............................................... 70 Figure 4.6 Purpose of visit ...................................................................................................... 80 Figure 4.7 Contribution of source markets ............................................................................. 82 Figure 4.8 Market share of top ten markets, 2006 .................................................................. 83 Figure 4.9 Coconut ................................................................................................................. 85 Figure 4.10 Imported coconut milk .......................................................................................... 85 Figure 4.11 Locally made coconut scraper ............................................................................... 86 Figure 4.12 Traditional ladles made from polished coconut shells .......................................... 86 Figure 4.13 Rukuraa and raabadhi ........................................................................................... 87 Figure 4.14 Making fihunu mas ................................................................................................ 87 Figure 5.1 Fruits as display .................................................................................................... 94 Figure 5.2 Local and imported fruits ...................................................................................... 94 Figure 5.3 A tourist with a coconut drink ............................................................................... 95 Figure 5.4 Coconuts representing local hospitality ................................................................ 95 Figure 5.5 Local food and beverage staff with non-local food ............................................... 96 Figure 5.6 Dining experience ................................................................................................. 97 Figure 5.7 Restaurant with and without people ...................................................................... 97 Figure 5.8 Combined information about dining facilities ............................................................. 98 Figure 5.9 Websites with no information about dining or food.............................................. 99 Figure 5.10 Website with more information on dining and food ........................................... 100 Figure 5.11 Screw pine ............................................................................................................ 103 Figure 5.12 Tuna used in non-local food ................................................................................ 103 Figure 5.13 Dry coconut in a fruit basket ............................................................................... 104 Figure 5.14 Local ‘tea’ ceremony ........................................................................................... 105 Figure 5.15 Local markets ...................................................................................................... 106 Figure 5.16 Picnic lunch ......................................................................................................... 107 Figure 5.17 Beach barbecue at a tourist resort ....................................................................... 108 Figure 5.18 Barbecue menu ................................................................................................... 109 Figure 5.19 Seafood display ................................................................................................... 111 Figure 5.20 Night fishing displayed in brochure as an outdoor activity ................................. 111 Figure 5.21 Fishing displayed in brochure as an outdoor activity .......................................... 112 Figure 5.22 Unloading fish to the Fish Market ....................................................................... 113 Figure 5.23 Total food cost spent on local food ...................................................................... 114 Figure 5.24 Local cookbook “Classical Maldivian Cuisine” ................................................. 115 Figure 5.25 Activities featured as special attractions .............................................................. 117 iii
Figure 5.26 Buffet dinner ........................................................................................................ 118 Figure 6.1 Number of local and foreign chefs in responding organisations .......................... 131 Figure 6.2 Potential of local produce to be developed for tourism industry.......................... 133 Figure 6.3 Varieties of local fish ........................................................................................... 142 Figure 6.4 Garudhiya bai meal .............................................................................................. 143 Figure 6.5 Roshi and rihaakuru ............................................................................................. 144 Figure 6.6 Bottled rihaakuru ................................................................................................. 144 Figure 6.7 Canned curries, garudhiya, packaged dry and smoked tuna ................................ 145 Figure 6.8 Kudhi bondi .......................................................................................................... 145 Figure 6.9 Huvadhu bondi ..................................................................................................... 146 Figure 6.10 Bondi made from Screw pine ............................................................................... 146 Figure 6.11 Screw pine fruit and nuts ...................................................................................... 147 Figure 6.12 Mas bondi ............................................................................................................. 147 Figure 6.13 Variety of local snacks ......................................................................................... 148 Figure 6.14 Short eats .............................................................................................................. 149 Figure 6.15 Local leafy vegetables ......................................................................................... 150 Figure 6.16 Smooth loofah, Thoraa (left image) and mas-huni (right image) ....................... 151 Figure 6.17 Fish curry ............................................................................................................. 151 Figure 6.18 Locally grown vegetables (pumpkin and bread fruit) .......................................... 152 Figure 6.19 Malaafaiy ............................................................................................................. 153 Figure 6.20 Local fruits ........................................................................................................... 154 Figure 6.21 Drinks made with local fruits ............................................................................... 155 List of Tables Table 3.1 Advantages and disadvantages of case studies...................................................... 47 Table 3.2 Advantages and disadvantages of mail questionnaires ......................................... 57 Table 3.3 Description of expert respondents ......................................................................... 62 Table 4.1 Maldives tourist arrivals by month ......................................................................... 81 Table 5.1 Content/Discourse analysis samples ..................................................................... 90 Table 5.2 Frequency of text in printed and web materials ..................................................... 92 Table 5.3 Frequency of images in printed and web materials ............................................... 93 Table 5.4 Local foods used in marketing materials ............................................................. 102 Table 5.5 Importance of using local food in marketing ...................................................... 119 Table 5.6 Importance of different cuisines in tourism marketing ....................................... 119 Table 6.1 Effect of using local food on image of business ................................................. 122 Table 6.2 Price of local and imported food ........................................................................ 122 Table 6.3 Number of respondents that work with local suppliers ....................................... 123 Table 6.4 Ability to obtain the right quality of products ..................................................... 124 Table 6.5 Ability to source supply to meet demand ............................................................ 125 iv
Page 1 and 2: The Role of Local Food in Maldives
Page 3: CHAPTER FIVE: THE CURRENT ROLE OF F
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
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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
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population was badly affected by th
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enefits of tourism among all the at
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As tourism became established in th
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prospect repeatedly proclaimed by e
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Table 4. 1 Maldives tourist arrival
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Figure 4. 8 Market share of top ten
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provided a slow burning barbecue to
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Figure 4. 13 Rukuraa and raabadhi S
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CHAPTER FIVE: THE CURRENT ROLE OF F
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possible” (Sarantakos, 1998, p. 2
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Table 5. 3 Frequency of images in p
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(Figure 5.3). As Figure 5.4 illustr
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Figure 5. 6 Dining experience Sourc
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Figure 5. 9 Website with no informa
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The description indicates that food
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Figure 5. 11 Screw pine Source: Mal
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Figure 5. 14 Local ‘tea’ ceremo
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Hence, the kind of analysis needed
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Figure 5. 18 Barbecue menus Source:
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Figure 5. 19 Seafood display Source
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Figure 5. 22 Unloading fish to the
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chefs in our booming tourist indust
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Figure 5. 25 Activities featured as
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Table 5. 5 Importance of using loca
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CHAPTER SIX: DEVELOPING LINKS BETWE
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Table 6. 3 Number of respondents th
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ight quality of products from these
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experts, “It is of great potentia
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have failed to utilise”. One of t
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Figure 6. 1 Number of local and for
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local cuisine. This warning echoes
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• Since tourism operators and exp
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to authentic local foods. In additi
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products. This would pave the way f
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• Promote Maldives as an environm
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Figure 6. 4 Garudhiya bai meal Sour
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Figure 6. 7 Canned curries, garudhi
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Figure 6. 11 Screw pine fruit and n
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Figure 6. 14 Short eats Source: Mal
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Figure 6. 16 Smooth loofah, Thoraa
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Figure 6. 19 Malaafaiy Source: Leis
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Figure 6. 21 Drinks made with local
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CHAPTER SEVEN: CONCLUSIONS In an in
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list ‘local’ food items were of
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apparent from tourism marketing mat
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operator” (Omidi, 2009b). Those r
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Bibliography ADB. (2005). Country s
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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
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Appendix 1 - Operators’ Questionn
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185
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187
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189
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191
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193
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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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