Department of Statistics, Cordoba University, Cordoba, Spain.
Department of Quantitative Methods, Universidad Loyola Andalucía, Sevilla, Spain.
PLoS One. 2021 Feb 5;16(2):e0246377. doi: 10.1371/journal.pone.0246377. eCollection 2021.
In recent years, gastronomy has become a fundamental motivation to travel. Learning how to prepare gastronomic dishes and about the raw materials that compose them has attracted increasing numbers of tourists. In Andalusia (region of southern Spain), there are many quality products endorsed by Protected Designations of Origin, around which gastronomic routes have been created, some visited often (e.g., wine) and others remaining unknown (e.g., ham and oil). This study analyses the profile of gastronomic tourists in Andalusia to understand their motivations and estimates the demand for gastronomic tourism using seasonal autoregressive integrated moving average (SARIMA) models. The results obtained indicate that the gastronomic tourist in Andalusia is very satisfied with the places he/she visits and the gastronomy he/she savours. However, the demand for this tourist sector is very low and heterogeneous; while wine tourism is well established, tourism focusing on certain products, such as olive oil or ham, is practically non-existent. To obtain a homogeneous demand, synergies or pairings should be created between food products, e.g., wine-ham, oil-ham, etc., to attract a greater number of tourists and distinguish Andalusia as a gastronomic holiday destination.
近年来，美食已经成为旅行的一个重要动机。学习如何准备美食以及了解构成美食的原料吸引了越来越多的游客。在安达卢西亚（西班牙南部地区），有许多经过原产地保护认证的优质产品，围绕这些产品已经开发了一些美食路线，其中一些经常被访问（例如葡萄酒），而另一些则鲜为人知（例如火腿和油）。本研究分析了安达卢西亚美食游客的特征，以了解他们的动机，并使用季节性自回归综合移动平均 (SARIMA) 模型来估计美食旅游的需求。研究结果表明，安达卢西亚的美食游客对他们所访问的地方和品尝的美食非常满意。然而，这个旅游部门的需求非常低且分散；虽然葡萄酒旅游已经很发达，但专注于某些产品的旅游，如橄榄油或火腿，实际上并不存在。为了获得均匀的需求，应该在食品产品之间创造协同作用或配对，例如酒-火腿、油-火腿等，以吸引更多的游客，并将安达卢西亚定位为美食度假胜地。
