Etawa Goat^s Milk-Based Product as Gastronomic Tourism Development Strategy in Desa Pandanrejo, Purworejo Made Citra Yuniastuti (a*), Selvi Novianti (a), Sandra Sanggramasari (a), Tristy Firlyanie Luthfi (a)
a) Politeknik Pariwisata NHI Bandung
*mac[at]stp-bandung.ac.id
Abstract
Gastronomic tourism aims to ensure tourists can experience the fulfilment of eating and drinking as a whole entity starting from the preparation process to the final stage when food and beverages are served and consumed. The main goals in developing gastronomic tourism within tourism areas is to provide local people with the opportunity to protect and develop their local gastronomic products. This research will study gastronomic tourism products in Desa Pandanrejo (tourism village), Kaligesing District which have the potential to be developed. Pandanrejo current gastronomy tourism strategy is at Resource-based view, which shows their Peranakan Etawa (Etawa crossbreed) or PE Kaligesing goat^s milk could become one of their competitive advantage as gastronomic tourism products. However, further strategic development is needed to strengthen the position of PE Kaligesing goat^s milk and its processed products as Desa Pandanrejo gastronomy identity, hence sustainable gastronomic tourism can be achieved. This research used qualitative approach with in-depth interviews, observation and documentation studies. Informants were selected purposively, including PE Kaligesing breeders who sell their milk and representatives from Dewa Pandan (tourism driving group). Moreover, results showed that there have not been significant movements in the implementation strategy either at the diagonal, horizontal, vertical or local. The potential for PE Kaligesing goat^s milk to become gastronomic identity in Desa Pandanrejo is still wide open, nevertheless, it requires harmonious coordination from all stakeholders
Keywords: Etawa- Pandanrejo- Gastronomy- Strategy
Topic: Strategic Management, Entrepreneurship and Contemporary Issues
