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

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Over the last five years, Europe has been the leading tourist source market to the Maldives, contributing an average of more than 76% of the total tourist arrivals. Trends in source markets between 2002 and 2006 are illustrated in Figure 4.7. Figure 4. 7 Contribution of source markets Market Share 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% Source: MTCA (2007b) 2002 2003 2004 2005 2006 Out of the leading source markets, Italy ranked first in 2006 with a share of 69.6% of the European market. The UK was the second largest (19.8%), followed by Germany (11.8%) then France (7.2%). Switzerland, Russia and Austria all had much smaller shares (4.4%, 3.6% and 2.3% respectively). From Asia, Japan was the largest contributor in 2006 with 6.6% of market share, followed by China (4.4%). The market share of Africa was 0.7% for the same year, while the countries from the region of the Americas contributed 1.8% and from Oceania only 1.3%. The top ten markets for Maldives in 2006 are Italy (25%), United Kingdom (22%), Germany (15%), France (9%), Japan (8%), China (5%), Switzerland (5%), Russia (5%), Korea (3%) and Austria (3%) which is illustrated in Figure 4.8. 82 Europe Asia Africa Americas Oceania
Figure 4. 8 Market share of top ten markets, 2006 China 4.4% Japan 6.6% Switzerland 4.4% France 7.2% Russia 3.6% Source: MTCA (2007 (2007b) 4.8 Maldivian cuisine Korea 2.7% Germany 11.8% Austria 2.3% The Maldives has a rich variety of traditional cuisine which varies considerably between the atolls. Being an archipelago of islands with limited cultivable land, it is not surprising that a wide variety of fish and other seafood should form an integral part o oof the Maldivian cuisine. Initially, traditional fare was fairly basic, consisting mainly of fish and coconuts, breadfruit, millet and tubers. However, as the Maldives are at an important crossroad in the Indian Ocean, over time traders and visitors have left their mark on Maldivian cuisine just like they have contributed towards the moulding of the country’s culture and norms (MTPB, 2007). With travellers from different parts of the world, new seasonings and vegetables were introduced into the country and a aadded to the existing repertoire. Each new discovery was incorporated into the diet in quantities most palatable to Maldivians. Thus Maldivian cuisine today is a combination of Asian, European and Middle Eastern tastes, blended into a unique cuisine that em embodies a culinary identity dentity of its own. “ “Maldivian Maldivian cuisine offers a wide range of tastes ranging from mild to very hot and almost always the dishes are prepared using local ingredients” (www.maldiviancuisine.com/recipes.html www.maldiviancuisine.com/recipes.html). 83 Italy 19.8% United Kingdom 17.9%
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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)
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: Table 4. 1 Maldives tourist arrival
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 and 134: Table 6. 3 Number of respondents th
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
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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
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Everett, S., & Aitchison, C. (2008)
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Heath, E., & Wall, G. (1992). Marke
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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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185
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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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