Food tourism as a driver of economic and cultural development in Nueva Ecija, Philippines

Abstract

This study explores culinary tourism in Nueva Ecija, focusing on visitor perspectives and identifying unique culinary gems that make the province an attractive destination for foodies. It used quantitative research design to understand tourists' preferences, motivations, and challenges in food tourism in Nueva Ecija. It aims to promote culinary delicacies and enrich the province's culinary offerings. The study reveals that 54% of respondents aged 18-22 are employed with an average monthly income of 5,000-10,000 pesos. Most are college graduates and know local food in Nueva Ecija through social media. Most have visited Gabaldon, Cabanatuan City, Laur, Muñoz, and Bongabon, using public vehicles and staying for at least one day. Puno's Ice Cream & Sherbet is the top ice cream provider in Nueva Ecija, while Tokneneng/Kwek-kwek, a street food with hard-boiled quail eggs and flour, is the most popular. The study found that Nueva Ecija offers a wide variety of local food establishments, with delicious and tasty options, and a satisfied rating for cost, sanitation, and safety. The data indicates that demographic factors like age, sex, and income do not significantly influence the motivation to visit Nueva Ecija's tourist destination. The data indicates that demographic factors such as age, sex, and income do not significantly influence the gastronomy tourist market experience. The study surveyed local and foreign tourists, providing insights into the state of food tourism in Nueva Ecija. Most tourists were interested in food-related activities, recognizing its importance in travel experiences. Locals played a crucial role in assessing this potential.