Measurement of satisfaction and qualification level of geographically indicated foods that local people experienced in food businesses: Samsun province example

With food requests that differ from day to day food and beverage diversity gaining a different dimension by increasing, the way the food is prepared becoming aesthetic by integrating with the presentations introduced the concept of gastronomy. Tourism and gastronomy are inextricably linked with tourism institutions, promoters and visitors. In many countries, gastronomic tourism is an industry that is developing rapidly and successfully, providing a significant share of the national gross product and it has gained recognition in recent years and has a very high tourist volume today. In this context, geographically indicated products positively affect the development of gastronomic tourism by contributing to the promotion of destinations, branding, giving priority to the consumer in more confidence and preferences, employment rate, the number of tourists coming to that region and the economic development of the region by increasing the commercial value as the products belonging to the local people are consumed and it has an effect on the strengthening of the destination image. The aim of this research is to reveal the results of the local people residing in Samsun province and its districts, to determine the awareness of the foods with geographical indications and candidates for geographical indication, the effect of their perceived satisfaction and sufficiency levels, and the contribution of these foods to the tourism and regional economy of Samsun province. In line with the findings obtained, it is thought that it will provide some benefits in terms of stakeholders, entrepreneurs and local governments. The lack of sufficient number of studies on the tourism sector on geographical indications also reveals the importance of the subject. Therefore, it is thought that this study will contribute to the literature as well. According to the findings of the research, it has been determined that the local people residing in Samsun province and its districts know the pide varieties of Bafra, Terme and Çarşamba with a ratio of 95.6% and do not know the Yakakent ravioli with a ratio of 69.1 % of the geographically marked foods they have experienced in food and beverage businesses. It has also been determined that geographically indicated products are important in the promotion of Samsun with a rate of 95%, affect the number of tourists with a rate of 71%, stand out in gastronomy tourism with a rate of 86%, and these products increase female employment by 84%.