The effect of geographically marked products increating gastronomic identity: A sample for Afyonkarahisar

The aim of this study is to determine the effect of geo-labeled products in forming gastronomic identity for Afyonkarahisar. This research in the field of social sciences is an example of descriptive research in terms of the subjects and results it deals with. The frame of the research to be carried out in the province of Afyonkarahisar consists of local tourists who live in five star hotels operating in the gastronomy area. Data were collected by survey technique to achieve the purpose of the research. The questionnaire used consists of five parts. In the first part, closed-ended questions including demographic and some individual characteristics of the participants were given. In the second part, 11 products (clotted cream of milk, sausage, confectionery, potatoes, poppy, preserve of dried meat, potato bread, sour cherry, opium meal, cherry and egg) are presented to determine the importance of the gastronomic products that are effective in Afyonkarahisar. In the third part of the questionnaire, the participants were asked about the general views of the gastronomic products in Afyonkarahisar. In the fourth chapter, there are 8 propositions aimed to determine the effect of gastronomic products that have geographical signs on the city. In the fifth section of the survey, there are suggestions for determining the effect of gastronomic products on the city's recognition. For each item in the fourth and fifth part of the questionnaire, 5-point Likert-type rated expressions are included. The data obtained were analyzed and descriptive statistics were used in the analysis process. In the final stage of the study, the results of the analyzes were compared with the literature, and it was concluded that the geographically-marked products were effective in creating gastronomic identity. In the research, the first order in terms of geo-labeled gastronomic products was kaymak(clotted cream of milk) , the second was sucuk(beef sausage) and the third order was confectionary. In the study, various suggestions were made to contribute to the literature and sector enterprises, and an awareness was made to make geo-marking applications in other gastronomic products specific to the region.