Food Souvenirs Research Articles

Not just another trinket: defining unique attributes of food souvenirs

ABSTRACT Within tourism research, food and drink souvenirs have primarily been considered a subset of local goods. This research note justifies a separate classification for food souvenirs. After reviewing relevant literature, nine unique characteristics of food and drink souvenirs are identified. These range from the attributes of the product (having a functional use with a future moment of consumption) to the consumers’ emotional experience (reliving the senses of the journey) and lasting economic impact (through future purchases). It also proposes that food souvenirs may be more connected with local ways of life, landscapes, and industries than other souvenir goods. These factors establish the importance of food souvenirs for the traveller and the destination as well as proposing future research streams in the areas of souvenirs and food souvenirs.

Optimalisasi Digital Marketing pada Komunitas Klinik Usaha Desa Kucur untuk Kemajuan Ekonomi Desa Kucur

The influence of attraction and social media presents several problems and benefits that will be discussed in this study. Social media is considered as one of the best ways for entrepreneurs to promote their products to attract potential customers. The increasing number of social media users makes entrepreneurs use social media influencers as one of the supporting elements in marketing their products. This study aims to analyze the effect of social network appeal on the sales level of Hanania Milk Pie products. This research methodology uses document reviews, interviews, and Instagram social media data insights that can be taken into consideration by food industry entrepreneurs. This research results in that food souvenir products can optimize digital marketing to achieve promotion in several major cities within the country and outside with promotional costs that are much cheaper than promotional models using print media or electronic media so as to increase public trust and increase purchases. The current trend for millennials is entering globalization, changes in consumer behavior, mobility, and accessibility of information. The growth of digitalization has impacted both the consumer and producer sides of the transaction market. One of them is the ability to now buy, sell, market, order, and pay for products online. This research applies the literature study method. In this journal, a series of interrelated activities are carried out by collecting library data, reading, storing data, and managing data materials for research. Based on the results and discussion, it can be said that, in the face of rivalry in business development, business actors, both micro, small and medium enterprises, MSMEs, must take into account digital marketing as one of the strategies. To support this, the majority of MSMEs agreed on three metrics for digital marketing, namely: providing clear information to consumers, assisting MSMEs in expanding market reach, and making it easier to communicate with consumers to better fulfill customer demands.

STRATEGI PEMASARAN UMKM OLEH-OLEH MAKANAN KHAS PONTIANAK

<p><em>Pontianak City has typical food souvenirs to support its tourism industry but still has problems in marketing the product. This situation has been getting worse since pandemic covid-19. This research aims to determine a marketing strategy for Pontianak food souvenirs MSMEs to increase their income. The research method uses a descriptive method with a SWOT analysis tool to determine alternative strategies. Samples were 19 informants consisting of 4 key informants and 15 regular informants. The SWOT analysis results led to a WO (Weakness - Opportunity) Strategy with five alternative strategies. 1) Promoting products through Facebook Ads. 2) Expand the marketing area by selling in supermarkets and e-commerces. 3) Utilize the government grants for MSMEs that Covid-19 hurt to promote and keep product availability. 4) Registering and displaying products at the Pontianak UMKM Center also has to participate in the business skills improvement program. 5) Participate in exporting programs and increasing product quality according to foreign market standards.</em></p>

Using Multiple Case Studies to Examine the Role of Colours in SME Food Packaging

Existing studies on branding and value creation focus primarily on established brands and luxury products, with less attention paid to small and medium enterprise (SME) food souvenir products. Additionally, most studies are grounded in business, marketing, psychology, and health sciences. This study attempts to fill the gaps by enhancing understanding of the functional and emotional value of colour in food souvenir packaging from a design standpoint. Using multiple case studies, the present research intends to assess the role of colours in branding and value creation for SME food packaging in Bandung, Indonesia. The research design was comparative research. Using Microsoft Excel, the analysis was image-based descriptive and qualitative within-case and cross-case analysis based on visual perception parameters. Using common colours is advantageous for brand identification, while using uncommon colours can enhance brand visibility. In other words, common and unique colours are part of food packaging branding and value creation. The psychology of colour also influences values such as tastiness, healthiness, good quality, attractiveness, and others. This study contributes to the design literature by demonstrating that the designer may serve as a value creator in the packaging design process through colour.

Demand for Souvenirs During Covid-19 in Ambon City (UD.N. Case Study)

The COVID-19 pandemic has brought unprecedented challenges to businesses worldwide, with the tourism industry being particularly hard-hit. In Ambon City, where tourism plays a significant role in the local economy, understanding the dynamics of souvenir demand during this crisis is crucial for the survival and adaptation of souvenir businesses like UD.N. This study was aimed at determining the Demand for souvenirs in UD. N. Ambon City. We conducted a mixed-methods research approach. First, surveys were administered to tourists or customers Ambon City to gather quantitative data on souvenir demand and preferences. Second, in-depth interviews were conducted with UD.N. owners and staff to gain insights into their strategies and challenges during the pandemic. Data analysis involved both descriptive statistics and thematic content analysis. Primary data was collected by interviewing as many as 40 people. Our findings reveal a significant decline in souvenir demand during the COVID-19 pandemic, primarily due to reduced tourism activities and travel restrictions. The results showed that the Demand for food souvenirs was significantly influenced by the price of souvenirs, consumer income, prices of substitute goods, age, tastes, and future forecasts simultaneously. Meanwhile, tastes and future forecasts partially influence the Demand for food souvenirs. On the other hand, the Demand for non-food souvenirs, simultaneously or partially, is not significantly influenced by all research variables. The types of food souvenirs that consumers are most interested in are sago tumbu and Nona Fitria Nut Bagea. Meanwhile, the most popular type of non-food souvenir is Namlea eucalyptus oil in 100 ml.

The influence of jenang ayas label and packaging on customer purchase decision

Jenang ayas is ethnic food from Gresik, East Java, Indonesia. Recently, jenang ayas are still packaged using improvised packaging, and the information conveyed regarding the product is still lacking. Even though the label information on the packaging can attract consumers' attention in making purchases, packaging will not only serve to protect the product but also as a means of promotion to increase the selling value of the product and influence the customer purchase decision. Therefore, this study aimed to examine the influence of the jenang ayas label and packaging that affect the customer purchase decision. A quantitative method with a descriptive approach was adopted following 179 responses to the online questionnaire. The finding revealed that the independent variables (label and packaging of jenang ayas) positively affected the dependent variable (customer purchase decision) both partially and simultaneously. The influence of food labels was greater than the packaging, with a value of 0.200 compared to 0.119. Label information, especially the expiration date, becomes an important factor in the jenang ayas product based on consumer choice. This study result provides useful insight into strategies for producing jenang ayas as Gresik food souvenir products in the Asian business.

Aplikasi SIG Berbasis Web Pemetaan Lokasi Toko Oleh Oleh di Kota Batam

Abstract
 The development of technology today is very undoubted so that information is easy to access anytime and anywhere. The ease of accessing information gives new enthusiasm for humans in developing information technology or commonly referred to as Geographic Information System (GIS). The definition of GIS itself is a special information system that manages data that has special information, or it can also be interpreted as information about the place or location where the geographical location is located. Batam city is one of the cities in the Riau archipelego province. Batam is famous as a location visited by foreign and domestic tourists. Tourists that visit Batam city have a habit of bringing food as souvenirs from Batam. However, tourists and local people sometimes have difficulty in finding the location of stores that sell food souvenirs. This study aims to develop a Geographic Information System application that maps the location of gift shops in Batam. The result of this study is web-based GIS applications, which uses Google Maps API to display maps and retrieve store location coordinates. Through the application, the tourist can be helped in finding the location of souvenir shops in the city of Batam.
 Keywords: GSeographical Information System, Gift Shop, Google Maps API, Web based GIS.

How do Local and International Tourists Perceive (Un) Common Colours on SME Food Souvenir Packaging in Bandung?

How do Local and International Tourists Perceive (Un) Common Colours on SME Food Souvenir Packaging in Bandung?

Quality of Food Souvenirs to Support Agribusiness and its Effect on Satisfaction and Loyalty

Food souvenirs have a strategic role in supporting agribusiness. Although it has an important role, there is no agreement on the factors that affect the quality of food souvenirs. This study aims to develop a model for measuring the quality of food souvenirs and testing the influence of food souvenir quality on tourist satisfaction and loyalty. In this study, the quality of food souvenirs is a multi-dimensional construct and second order. The sample of this study was 339 people selected by purposive sampling.The data is processed using SEM PLS. The quality of food souvenirs is reflected in the appearance, authenticity, packaging, health benefits, price, and taste. Taste, price, and appearance have the greatest role to play in quality. The quality of food souvenirs effect on tourist satisfaction and tourist satisfaction effect on loyalty. Food souvenir manufacturers should improve those attributes especially the taste, price, and appearance of food souvenirs.

A Study on The Relationship Between Consumption Value, Satisfaction, Destination Image and Tourists' Behavior Intention of Food Souvenirs: A Case Study of Zhangzhou Food Souvenirs

With the rise of gastronomic tourism, local cuisine plays an increasingly important role in the local tourism economy. Local cuisine is not only a symbol of the destination's food culture, it can also bring tourists a richer sensory and cultural experience, to meet the personalized experience needs of tourists. Creating a special food product with local taste and shaping a unique food destination image, not only help to maintain and enhance the competitiveness of the tourist destination, but also stimulate tourists to revisit and repurchase. Zhangzhou's tourism industry is relatively not very developed, and in recent years it has been affected by the epidemic, Zhangzhou's tourism industry is not as good as before, in order to make Zhangzhou's tourism development more stable and improved, Zhangzhou needs to open up a new tourism development path and create gastronomic tourism with Zhangzhou characteristics. The purpose of this study is to explore the relationship between tourists' consumption value, tourist satisfaction, destination image and tourists' consumption behavior of Zhangzhou food souvenirs. In this study, an online questionnaire survey was conducted on tourists who had visited Zhangzhou in the past one month by means of convenient sampling, and 448 valid questionnaires were returned, and SPSS and SmartPLS were used to analyze the relationship between quality value, price value, health value, emotional value, social value, tourist satisfaction and destination image and tourists' behavioral intention to revisitIt was concluded that quality value, emotional value and social value would affect tourist satisfaction, and tourist satisfaction would affect destination image and tourists' behavioral intention. There was a positive influence relationship between destination image and tourists' behavioral intention. This study puts forward some suggestions for Zhangzhou's tourism industry, which is conducive to improving the competitiveness of Zhangzhou's tourism industry.

FOOD SOUVENIR PRODUCERS' ATTITUDES AND AWARENESS CONCERNING TRACEABILITY SYSTEMS IN RURAL THAILAND

Thai government established the standard on principle for traceability/product tracing as a tool for food inspection and as a part of the strategies for food safety and quality assurance. This research aimed to explore Thai food souvenir producers' attitudes and awareness concerning traceability systems in rural Thailand. The study employed a quantitative method research approach by using questionnaires with 400 food souvenir producers. Answers were analyzed by Chi-squared test and Spearman’s correlation. The results showed that the producers were aware of the primary principles of the traceability system. The research provides insights into producers’ attitudes and awareness, ways to improve existing understanding of the food souvenir supply chain, and the advantages of employing traceability systems for food souvenir manufacture.

Toidupärandil põhinev arenduskoostöö: Eesti Rahva Muuseumi projekti kogemus

The origins of this article stem from the involvement of the authors in the Estonian National Museum’s (ENM) food culture project which ran from 2017 to 2019. The project was devoted to food culture, or more precisely, to the current interpretations and uses of Estonia’s historical food culture. The aim of the project was to achieve some practical, workable research results in cooperation with various interest groups. Being an institution offering expertise in cultural heritage, the ENM welcomed the challenge posed by the project, as it would combine the fundamentals of inclusive museology with research and collection-based knowledge as well as provide a site fostering discussions and multi-voiced interpretations. The food project managed to highlight clearly various interpretations of food heritage for food production businesses and the tourism sector. The entrepreneurs and developers involved in the project informed the museum of their needs and expectations, while all the parties jointly evaluated the museum’s potential for meeting those needs and expectations. We recognized that the researchers could not afford to limit themselves exclusively to the sharing of expertise on cultural heritage, but also needed to extend their skill set to match the expectations of their cooperation partners, contributing also to the creation of marketing materials (such as films and the Livonian Culinary Route in the past). For the museum, the desire to participate in the process of product development led to some innovative forms of cooperation and outcomes. For example, the application of artistic research was born out of the principles of co-creation and as such, differed from the ENM’s earlier practice of ethnographic documentation via the film medium. In this case, the films were made and uploaded onto the social media platform YouTube, which enabled the museum to expand its outreach. Another experiment that was initiated was the food souvenir contest for which entrepreneurs submitted a relatively representative set of food heritage products within a short period of time. The products and their stories vividly demonstrated many different ways for entrepreneurs to connect their products to heritage. This experience also made us realize that competition is not always the most suitable format for inviting entrepreneurs to take part in joint development programs related to food heritage. Our participation in the Livonian Culinary Route project created the opportunity for us, as researchers, to make our contribution to the development cooperation in the area of gastronomy tourism. Unfortunately, since tourism developers interpreted food heritage in purely instrumental terms, we were not perceived as an equal and important partner. We learnt a valuable lesson that when heritage creation is solely underpinned by marketing goals, it cannot be the basis for sustainable cooperation for researchers of cultural heritage. In a way, the food project also constituted the ENM's attempt to market itself as a possible partner for entrepreneurs and business developers. In the course of the project, we came to the realization that food production entrepreneurs did not necessarily perceive food heritage as a resource that adds value to their product, and even if they were interested in food legacy, they might not know to contact the museum for advice regarding this matter. It became obvious that cooperation in the area of product development in particular requires, on the part of the museum, long-term and regular communication and joint activities with regional development organizations and indeed, with the entrepreneurs themselves. Moreover, it is not possible to initiate heritage-based product development without the museum’s cooperation with other research institutions and the cultural researchers’ collaboration with representatives of other disciplines (including food technologists, as well as marketing and product design specialists). It is this kind of interdisciplinary expertise that could genuinely benefit food producers.

PENGARUH POC KULIT PISANG KEPOK DAN PUPUK TSP TERHADAP PERTUMBUHAN DAN HASIL TANAMAN KACANG TANAH (Arachis hypogeae L.)

Kepok banana is quite widely used in Pekanbaru because this banana is one of the main ingredients in making typical Riau Pekanbaru food souvenirs. Therefore, the waste of banana peel produced is very high. If left unchecked, it will have a negative impact on the surrounding environment. Based on this, the solution may be processing banana peels as LOF (Liquid Organic Fertilizer). The purpose of this study was to determine the effect of liquid organic fertilizer from kepok banana peels and TSP on the growth and production of peanut plants. This study used a factorial completely randomized design (CRD) with 3 replications. The first factor was the concentration of LOF kepok banana peels, consisting of 4 levels, 10, 20, and 30 ml/l of water, and the second factor was the dose of TSP fertilizer, consisting of 4 levels, are 0, 6, 12, and 18 g/plot. The parameters observed were plant height, appropriate growth rate, net assimilation rate, pod dry weight per plant, the weight of 100 seeds, and harvest index. The data were analyzed by ANOVA with the BNJ further tested at the 5% level. The results showed that the interaction of kepok banana peel POC treatment and TSP significantly affected all parameters and increased the growth and production of peanuts. The results with the best treatment combination were 30 ml/l of POC Kepok banana peels concentration and 18 g/plot of TSP dose.

APLIKASI SIG BERBASISA WEB PEMETAAN LOKASI TOKO OLEH-OLEH DI KOTA BATAM

The development of technology today is very undoubted so that information is easy to access anytime and anywhere. The ease of accessing information gives new enthusiasm for humans in developing information technology or commonly referred to as Geographic Information System (GIS). The definition of GIS itself is a special information system that manages data that has special information, or it can also be interpreted as information about the place or location where the geographical location is located. Batam city is one of the cities in the Riau archipelego province. Batam is famous as a location visited by foreign and domestic tourists. Tourists that visit Batam city have a habit of bringing food as souvenirs from Batam. However, tourists and local people sometimes have difficulty in finding the location of stores that sell food souvenirs. This study aims to develop a Geographic Information System application that maps the location of gift shops in Batam. The result of this study is web-based GIS applications, which uses Google Maps API to display maps and retrieve store location coordinates. Through the application, the tourist can be helped in finding the location of souvenir shops in the city of Batam.

Cheese as a food souvenir in Sicily

Souvenirs are elements of territorial communication, and they are examples of the marketing strategy of destinations. Souvenirs are objects that allow us to remember moments we have experienced and places we have visited. Drawing on the close relationships between places and souvenirs, this paper analyses cheese as a food souvenir in the island of Sicily. The method is based on a qualitative design which includes visits and interviews with local sellers in the food markets and food shops in Palermo, with the objective to reveal how cheese is protected and promoted as a symbol of Sicilian culture and heritage from a marketing perspective. Results of the paper show that cheeses made in Sicily are pivotal in the cheese marketing, while Italian cheeses also find their commercialization space. International cheeses are only available as styled cheeses also made in the country. Theoretical and practical implications are described.

Sociology Approach in Food Souvenir Innovation: The Customer-Producers Relation on Online Marketing Communication

Limited customer and producer relations research develops various food souvenir products through online marketing communication. This research focused on the actions of food providers in developing food souvenir innovation as a result of interaction with customers through the online marketing communication medium. This research differs from previous research on media interaction and focuses on consumer response as the driving force for the innovation process on food. This study used qualitative research that analyzed one online souvenir food shop as the study case. The interviews and observations data are grouped based on a theory with a narrow interpretation or deductive approach. The data is presented in the form of interview quotes, sample images of data sources, and limited understanding according to the appearance of the data. The study found that customer and producer relations in online marketing communication did not encourage innovation for food souvenirs. The interaction between food providers and Instagram followers was more accurately described as an interaction in the form of product purchases. The actions of food providers in developing new products result from relations between actors and other selling actors in the form of reactions to similar food development trends. Creating fresh foods as the result of innovative action follows the trend of similar products in the development of Bogor's online food souvenir market

Exploring tourists' purchase intention of food-related souvenirs

This study aims to understand the association between food souvenirs and a destination. Most related studies focused on locally consumed food while this study aims at food that can act as a souvenir. Food image plays an important role in shaping destination brand and perceived tourist value, which consequently contributes to purchase intention for food souvenirs. In short, the study examines how local food consumption improves perceived tourist value, which eventually contributes to tourists' intention to purchase food-related souvenirs. 355 tourists who purchased brown sugar steamed cake while visiting Penghu Island in Taiwan were surveyed. The study performed structural equation modeling to test the mediating effects of destination brand and perceived tourist value on souvenir food image prompting purchase intention for food souvenirs. The findings indicate that food souvenirs image contributes more strongly through perceived tourist value than through destination brand.

Folkloristic perspectives on food as tourism souvenir: a reflection on stereotypes, meanings and messages in Irish soda bread

ABSTRACT Food has always been a pragmatic part of tourism and hospitality, but it is now being recognised as a souvenir — a reminder of a travel experience. Along with the usual functions of souvenirs as status symbol, proof of travel, window into the place visited, or keepsake of experiences there, food adds potential layers of meaning, enabling tourists to relive and even re-consume an experience. Food souvenirs can also be used to share a taste experience with others. This article adds perspectives from the humanities discipline of folkloristics to the existing scholarship on the subject of souvenirs. Using Irish soda bread as illustration, it explores how souvenirs as symbolic messages can carry a variety of meanings that can be misinterpreted. It also suggests a foodways framework for expanding the form of souvenirs beyond material objects and adapts another framework for identifying the different ways in which memories are attached to such objects, making them meaningful to individual tourists. These perspectives can help hospitality and tourism professionals select souvenirs that are culturally sensitive and respectful of a destination, as well as satisfying to the tourists themselves.

ANALISIS PENERAPAN AKUNTANSI PADA TOKO OLEH-OLEH MAKANAN KHAS RIAU DI PEKANBARU

The study was conducted in the city of Pekanbaru. With regard to this research, the object is a souvenir entrepreneur typical of Riau food (oleh-oleh makanan khas Riau). The problem raised in this study is how the application of accounting carried out by riau food souvenirs in Pekanbaru and its conformity with basic concepts and accounting principles. The purpose of this research is to find out the suitability of the application of accounting carried out by riau food souvenirs in Pekanbaru with basic concepts and accounting principles. There are two types of data used in this study, Primary and Secondary data. The methods of data collection in this study are structured interviews, documentation and observations. While the data analysis technique used is Descriptive analysis. Based on the results of research and discussion that has been outlined, the application of accounting in riau food souvenirs in Pekanbaru has not been in accordance with basic concepts and accounting principles.

Study Analysis of the Potential of T-Shirt Business Based on the Osing Language in Banyuwangi

The condition of Banyuwangi, which has begun to develop its tourist attraction, has made many Banyuwangi residents use it for business, not only as food souvenirs but also typical Banyuwangi t-shirts. One of the innovations that can be done in the T-Shirt business is to implement elements of local wisdom (words in the Osing language). To find out the potential of the T-Shirt business based on foreign language words, it is necessary to conduct research studies through analytical studies to determine the extent of consumer response. This research is a descriptive analysis research using 100 respondents who are divided into two categories, namely the category of adolescents (17-25 years) and adults (26-35 years). Overall, the accumulation of data from respondents regarding the interest in buying T-Shirt products based on foreign language words is 71% agree to buy, 18% do not, and 11% are undecided between buying the product or not. The results of this analytical research can be taken into consideration by T-Shirt business actors in Banyuwangi to determine the type of product and their target market. To obtain study results with high validity, it is necessary to conduct further research with a larger scale of respondents.