Mexican Caribbean State focuses its tourist recovery on gastronomy

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Cancun (Mexico), Nov 29 (EFE) .- The state of Quintana Roo, in the Mexican Caribbean and where the country’s greatest tourist attractions are concentrated, proposes gastronomy as the pillar of the economic and tourist recovery of that region, according to a plan presented this Monday.

Andrés Aguilar Becerril, in charge of the Secretariat of Tourism of Quintana Roo, presented this Monday the Strategy for the Promotion of Gastronomy 2021-2030.

“We see a market that increasingly demands more gastronomic experiences. As a destination we have this great possibility of being able to diversify our segments, our products and value gastronomic tourism. As a state public policy opens up those possibilities of a greater spill, of a longer stay, “the official told Efe.

When presenting the strategy, Aguilar Becerril recalled that this arises as an instrument that responds to a commitment, after the declaration in 2010 of Mexican gastronomy as Intangible Heritage of Humanity by Unesco.

Of the 32 states that make up the country so far, only 17 have a Gastronomy Promotion Strategy committee and in the case of Quintana Roo it is linked to the Sustainable Tourism Master Plan, because that area is directly related to various economically productive activities.

“There is a component that is not minor and it is one of the main motivations for this that we are witnessing, because the gastronomic sector is a very transversal sector,” he added.

“Through a public policy that helps strengthen gastronomy, the intention is to be able to connect the countryside with the main tourist destinations, something that would obviously generate well-being for many populations in the state,” he said.

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The strategy has four main axes: promotion, value chains, education, training and innovation and, lastly, sustainability.

Aguilar Becerril highlighted this approach because there are specific segments such as the so-called “Foodies”, urban tribes that are characterized by defining their trips based on gastronomy.

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