Ancestral flavors and sustainable future: Ethnogastronomy as an agroecological tourism offer in the Calderas parish, Barinas State, Venezuela

Abstract

The study analyzes the potential of ethnogastronomy as an agroecological tourism offering for community rural development in the Calderas parish, Barinas. Through interviews with local experts, native ingredients such as caldera nuts, conopia, coffee and cocoa were identified, which, together with culinary traditions, form the basis of a unique tourism offering. However, to take advantage of this potential, challenges must be overcome such as the lack of infrastructure, the need for greater community organization and the standardization of product quality. The research proposes the development of gastronomic routes and guided tours as a strategy to promote agroecological tourism in Calderas. The importance of strategic planning that involves the local community and guarantees the sustainability of the project in the long term is highlighted. In conclusion, the ethno gastronomy of Calderas represents an opportunity to boost the economic and social development of the region. By taking advantage of its natural and cultural resources, and by addressing the identified challenges, a model of agroecological tourism can be bu ilt that is beneficial for both visitors and the local community.