Food Tourism Implementation in the Black Forest Destination

Despite the growing interest in food tourism, literature and research are limited. Hence, this study focuses on the importance and implementation of food tourism in Black Forest destinations. Additionally, it examines possible weaknesses and potentials in marketing of food tourism. To assess tourists' behaviors with regard to gourmet tourism, culinary tourism, wine tourism, and sustainability, a survey methodology and frequency analysis were used. The results revealed that culinary tourism was the most in demand, whereas gourmet tourism was considered a niche product. The study further indicated the importance of sustainability and revealed that tourism operators neglect the potential of wine tourism activities in the Black Forest region. With the managerial implications gained from the study, marketing potential was identified and a converted portfolio matrix reflecting market demand and market potential was created.