EVALUATION OF GEOGRAPHICALLY INDICATED LOCAL PRODUCTS AS TOURISM PRODUCTS: THE CASE OF GÜLÜKLÜ SOUP

Turkish

The aim of this study is to evaluate Gülüklü Soup, a geographically indicated (GI) local dish specific to the Alanya region, within the framework of the components that constitute a tourism product. The research seeks to determine whether Gülüklü Soup possesses the qualities of a tourism product and to develop recommendations that can guide local authorities and business operators in positioning the soup as a tourism product. Alanya, recognized for its distinctive local cuisine, was selected as the research area. A qualitative research method was employed for data collection and analysis. A purposive sampling technique was used to select participants. The study group consisted of chefs and academic chefs who had previously experienced Gülüklü Soup, a traditional dish specific to the local cuisine of Alanya. Data were collected through face-to-face interviews and analyzed using content and descriptive analysis methods. The findings indicate that Gülüklü Soup, a geographically indicated (GI) local product from Alanya's culinary heritage, has the potential to be offered as a tourism product due to its distinctive structure and unique taste, which add to its appeal. While the product can be presented at various national and international events, certain technical deficiencies exist within the service capacity and supply network of the Alanya destination. It was concluded that, although the soup can currently be presented as a tourism product, modifications to its recipe and presentation in line with tourist expectations could enhance its appeal as a culinary attraction.