Abstract
The rise of new tourist typologies as a result of the change in the motivations of tourists and the increasingly active awareness of the environment are making these new tourist activities more sustainable. The development of typologies such as oleotourism or, more globally, gastronomic tourism is formed as an engine of socio-economic development wherever it is inserted, being even more important and decisive if it develops in rural areas. This study is based on a model of structural equations based on minimum partial squares. A sample size of 414 surveys was used, all of which were collected in the oil mills and museums of the towns of Baena, Cabra, Luque and Montilla, all of which belong to the province of Córdoba, Spain. This study develops a model based on motivations and gastronomic experience resulting from the development of oleotourism in the rural areas of the province of Córdoba (Spain). Among the most noteworthy results it is worth highlighting the positive influence of motivations on the gastronomic experience of tourists. In addition, the predictive relevance of the model is demonstrated.
Highlights
Today’s globalization is causing tourists’ motivations to constantly change
Alternative typologies to sun and beach tourism are appearing, with each one built on a prism oriented to sustainability, whether from an economic, social or environmental point of view
Gastronomic tourism is positioned as a dynamizing activity in cities and in rural locations
Summary
Today’s globalization is causing tourists’ motivations to constantly change. Tourists are increasingly seeking new experiences that respond to their changing needs. Tourist typologies other than those already known as sun and beach tourism, or cultural tourism, have already been exploited from the point of view of supply and demand They have paved the way for the opening of new niches of demand that, when oriented through correct tools to promote the destination and the product, will cause great dynamism of the rural areas in which the activities are inserted. Jiménez-Beltrán et al [15], on the other hand, completed a study that combined gastronomy, tourism and culture Research such as Campón-Cerro et al [16] concluded that a relationship exists between the management and marketing of tourist products of a gastronomic nature, as well as that this has a positive impact on the development of traditional rural economies. The objective of the study is to delve deeper into the relationship between the motivation of the tourist and the gastronomic experience acquired in the case of oleotourism in southern Spain, through a structural equations model
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