Dissemination of anise bread as a tourist resource in the district of Concepción

Abstract

The promotion of anise bread as a touristic resource in the Province of Concepción has emerged as a topic of interest due to its potential to enhance the gastronomic and cultural offerings of the region. This study seeks to explore how this traditional product can be effectively promoted among visitors, thereby contributing to local economic development and the preservation of cultural identity. In terms of background, food tourism has gained global relevance as a form of travel that highlights the local culinary experience. Previous research, such as that by Hall et al. (2003) and Smith (2011), underlines the importance of local food products in attracting tourists and ensuring the economic sustainability of communities. The objective of this research is to analyse the perceptions of tourists and local producers regarding anise bread, utilising structured surveys and qualitative data analysis. The results reveal that a significant majority of tourists positively value anise bread as part of their gastronomic experience in Concepción. Moreover, producers’ express interest in integrating this product into gastronomic tourism, highlighting the need for support in training and promotion. In conclusion, this study underscores the viability of anise bread as a touristic resource in Concepción, emphasising the importance of collaborative strategies between local stakeholders and tourism authorities to maximise its positive impact on the regional economy and culture.