Local Beverage Research Articles

Local Ventures’ Shared Leadership Persuasion: How Knowledge Sharing and Interactive Work Culture Influence Employees’ Innovation

This research investigates the effect of shared leadership on employee innovation and the mediating and moderating roles of knowledge-sharing and interactive work culture in the relationship between shared leadership and employee innovation. A total of 840 respondents from 120 local beverage companies in three provinces in Indonesia were selected using purposive sampling. The survey instruments were initially tested for validity and reliability as a preliminary analysis. Data obtained during the survey were then analyzed using the hierarchical regression method with Statistical Package for the Social Science (SPSS). This research reveals that shared leadership positively affects knowledge sharing and employee innovation. In addition, knowledge sharing partially mediates the relationship, while interactive work culture moderates the relationship between shared leadership and employee innovation behavior. This study is among the first to discuss the relationship between shared leadership and employees’ innovative behavior using knowledge sharing as a mediator and interactive work culture as a moderator in the context of local beverage companies in Indonesia.

Utilization of Lake Toba culinary identity for gastronomic tourism development

This research explores the potential of gastronomic tourism in the Lake Toba region of Indonesia, focusing on the unique culinary identity and traditions of the Batak tribe. Batak culinary practices are firmly rooted in local traditions and environmental conditions, with major traditional foods and drinks such as Tuak, Na Niura, and Mie Gomak having strong cultural values. Currently, Lake Toba gastronomic tourism has not become a leading tourism destination. The purpose of this study is to examine how environmental and cultural factors affect local cuisine and beverages in the Lake Toba region and to identify challenges and opportunities in promoting these gastronomic assets effectively. This qualitative research uses interviews, observations, and documentation to collect data. Key stakeholders, including local business owners and Batak cultural experts were interviewed using non-probability snowball sampling to gain comprehensive insights into the region's culinary identity. The results of the study highlight the cultural significance and potential tourist attraction of traditional Batak food and beverages. However, challenges such as tourists' lack of knowledge about local cuisine were identified. The study shows that a more structured and strategic approach, including annual food festivals and culinary tours, is needed to increase the demand for Lake Toba's Gatronomi tourism. This study underscores the need for an annual Lake Toba Gastronomy festival to utilize local culinary heritage, thereby increasing cultural preservation and tourism development in the Lake Toba region.

The prevalence of pathogenic E coli in food sold at government primary schools in Kombo central district, the Gambia using biochemical tests

Background: Recently, pathogenic bacteria have evolved that can contaminate food and, when consumed by people, frequently result in life-threatening illnesses. The study aimed to detect and determine the prevalence of pathogenic E coli in food sold at government primary schools in the Kombo Central district using biochemical tests. Methods: This was a cross-sectional study in which 104 food samples were collected using the aseptic method and laboratory analysis was done to determine the prevalence of pathogenic E. coli using the biochemical method. Results: Out of the 104 analyzed food samples, 92.3% of food samples had microbial contamination, 43.3% of food samples had extremely high microbial count (≥ 107cfu/g), and all food types showed microbial contamination with no significant difference. E. coli was detected in 34 samples (32.7 %). The “Gorong” soup sample type had the highest percentage of E. coli contamination (75 %), followed by the steamed fish food sample type (50 %). Ice (local beverage) had the least E. coli contamination (15.8 %). Of the 34 isolated E. coli, 73.5 % were found to be pathogenic and biofilm-producing while 26.5 % were non-pathogenic and non-biofilm-producing E. coli. Percentage wise “gorong” soup has the highest prevalence (75.0%) of pathogenic E. coli followed by steamed fish sauce (44.4%), Cake (33.3%), and Puff-puff 33%. Conclusion: There was a considerably high prevalence of pathogenic E. coli therefore all food vendors should be trained/educated and certified on food hygiene and safety practices before he/she starts operating as food vendors to reduce this microbial contamination.

Exploring Post-Experience Evaluation of Gastronomy Tourism Experiences Through Airbnb

ABSTRACT This research delves into factors impacting the post-evaluation of Airbnb gastronomic experiences based on expectation disconfirmation theory. Utilizing big data techniques, including topic modeling, sentiment analysis, image analysis, and conventional OLS regression methods, the study scrutinized 196,265 online reviews and 1,331 images from Airbnb Experiences Website. The findings reveal that review sentiments, image vibrancy, host credibility, and the count of reviews play pivotal roles in determining gastronomy experience ratings. Furthermore, Using Latent Dirichlet Allocation, the reviews revealed six main topics in order of importance: food city tours, social interactions, host, local food culture, beverage appreciation, and hands-on learning. These results illuminate the primary considerations of gastronomy tourists, providing guidance for hosts to better design their experiences and offering insights for other stakeholders in this sector.

Quantifying the toxicity of local (Aragi) and impacted (whiskey) alcoholic beverages available in Khartoum – Sudan

Quantifying the toxicity of local (Aragi) and impacted (whiskey) alcoholic beverages available in Khartoum – Sudan

Socio-Economic Characterization, Identification and Prioritization of Major Constraints and Potentials in Gara Ebanu Community Watershed in Sululta District, Ethiopia

Baseline characterization builds necessary foundation for the plan and obtains proper information for elective planning, implementation and monitoring of the research and development endeavors. The objective of the study was to document baseline information on socio-economic for planning and impact monitoring and to identify and document major socio-economic constraints and potential in the watershed. A total of 62 sample households were selected randomly from all farmers engaged in farming activities in the watershed. The average inorganic fertilizer (NPS and Urea) used in the watershed were 75 kg/ha and 75 kg/ha respectively. The response of the respondents showed that the average yield obtained in the watershed was about 10 qt/ha for barley, 12 qt/ha for wheat, 5 qt/ha for faba bean and field pea 6 qt/ha. The major livestock feed type in the watershed were crop residue (93.5%) followed by hay making (91.9%), grazing in the field (80.6%), local beverage by-products (72.6%), concentrates of different type (67.7%), green feed (50%), stubble grazing (41.9%) and improved forage (14.5%). The result of survey shows that the major income sources of the farmers living in the watershed were livestock production (77.4%) followed by crop production (45.2%) and off-farm activities (25.8%). About 71% of the households have encountered high cost and shortage of agricultural inputs followed by low crop productivity (19.4%), crop disease (8.1%) and existence storage pests (1.6%) were the common in the watershed. In the watershed, high cost of agricultural inputs, low crop productivity, crop disease, shortage of animal feed and fodder, inflation, lack of employment opportunity and other income source were addressed as the highest priority issues by the community that are contributing to the crop productivity reductions and low level of their livelihood in the watershed. By considering the addressed problem related to crop production, livestock production and socio-economic, the interventions on introduction and demonstration of improved and high yielding crop varieties that are resistant or tolerant to the already existing and emerging pests to increase production and productivity of crops should be done. In general, immediate short-term actions should be taken particularly participatory integrated watershed management were recommended.

Understanding motivational determinants of gastronomic tourism during peak seasons. Empirical evidence from Latacunga City in Central Ecuador

Abstract This empirical study examines the motivational determinants driving the consumption of traditional local food and beverages in Latacunga in Central Ecuador (South America). This geographical area embraces a rich cultural and historical heritage, making it a year-round destination for tourists looking to experience its unique local cuisine and festivals. An online survey was conducted between September 2021 and February 2022, during which 445 valid questionnaires were collected; these were quantitatively analysed using binary logistic regression analysis. Model-based findings revealed that age, taste, health and safety concerns, cultural experience, and expenditure were the most significant factors influencing the consumption of traditional local food and beverages. This information will help understand tourists’ behaviour concerning gastronomic tourism, and help develop optimal positioning, branding, and marketing strategies for sustainable development at top-ranking destinations, particularly cities in Central Ecuador and other international cities featuring similar tourism characteristics.

Proximate analysis and mineral contents of atella from traditional tella brewers in Jimma City, Ethiopia

Atella is a by-product of Tella, a local brewed beverage. It is used as a food source to promote weight gain, development, and milk yield in cattle and sheep. The aim of this study was to analyze the physicochemical properties, nutritional composition, and mineral content of Atella. The samples of Atella were purposively collected from 25 Tella vendors in Jimma City, Ethiopia. The physicochemical properties and proximate analyses were performed using the AOAC method. The mineral contents of the samples were measured using flame atomic absorption spectrometry (FAAS). The results showed that the pH value was between 3.36 - 4.23, temperature (19.27 - 20.20 °C), conductivity (124.10 - 153.50 μS/cm), dry matter content (15.87 - 20.17%), crude protein content (16.47 - 18.72%), crude fat content (3.73 - 5.43%), crude fiber content (15.52 - 19.73%), total ash content (3.58 - 4.47%), carbohydrate content (35.02 - 40.50%), and gross energy (247.42 -271.13 kcal/g). The average concentrations of Ca, Mg, Fe, Cu, Cr, and Pb were 656.71, 274.74, 79.16, 7.73, 1.55, and 0.41 mg/kg, respectively. The results of the study show that Atella is a nutrient-rich source of essential nutrients, minerals, and energy. KEY WORDS: Tella, Atella, Physicochemical properties, Proximate analysis, Mineral content Bull. Chem. Soc. Ethiop. 2024, 38(4), 825-837. DOI: https://dx.doi.org/10.4314/bcse.v38i4.1

Investigation of Parasites and Microbial Load in Local Beverages Sold by Vendors in the Port Harcourt Metropolis, Nigeria

Aim: To determine the prevalence and distribution of gastrointestinal parasites and microbes in Fura da Nono, Gbagaba (Washing and setting), Agbo-iba (Malaria) and Agbo-jedi jedi sold by street vendors in Rivers State. Study Design: A total of 216 samples were procured randomly from eight different locations. Place and Duration of Study: Department of Animal and Environmental Biology [parasitology unit), University of Port Harcourt, from March - July 2022. Methodology: The 216 samples were examined for gastrointestinal parasites using the Concentration method, while 120 of the samples selected based on type and location were examined for bacteria and fungi using standard microbial techniques. Results: out of the 216 samples examined, 105(48.61%) local made drinks were contaminated with parasites as follows; Gbagagba (washing & setting) 48(81.3%), Agbo jedi-jedi 24(44.4%), Agbo Iba 22(40.7%) and Fura da Nono 11(20.4%) with the following species of parasites; Hookworm 48(22.2%), Ascaris lumbricoides 34(15.7%), and Trichuris trichiura 23(10.6%) p=.05. Of the120 local drinks subjected to bacterial evaluation, 92(76.67%) were positive for bacteria as follows; Fura da Nono 26(86.7%), Agbo jedi-jedi 24(80%), Gbagagba 22(73.3%), and Agbo jedi jedi 20(66.7%), with the following species of bacteria; Staphylococcus aureus 49(40.83%), Escherichia coli 16(13.3%) and Klebsiella spp 27(22.5%) p=.05. while 73(60.8%) was positive for fungi as follows; Fura da Nono 22(73.3%), Agbo Jedi-Jedi 21(70%), Gbagagba 12(56.7%) and Ago-Iba 13(43.2%). Candida species were the only fungi observed in the drinks. This study has shown various microorganisms present in locally made drinks which could have resulted from contaminated soils or poor hygiene during preparation processes. Conclusion: Street vendors who produce these drinks should be regularly trained on safe handling of their products and send them to approved laboratories for quality assessment before marketing.

Optimization of Product Costs in the Food and Beverage Business: A Target Costing Approach

Purpose –The study aims to evaluate the feasibility of implementing the target costing method in a local food and beverage business, aiming to optimize product costs and boost product demand through cost reduction and pricing products below market prices.Design/methodology/approach –Interviews were conducted with business owners to develop standard recipe cards for the four products, and a comparison was made between current costs and target costs. Analysis of standard recipe cards for these products was performed to calculate material cost ratios, unit contributions, and contribution rates. The target costing method was implemented by adjusting the quantities of components and exploring supplier alternatives to reduce costs and increase target cost indices.Findings –The findings revealed that the target costing approach led to varying degrees of cost reduction and improved contribution margins for the four products. However, the desired enhancements in target cost indices were not fully achieved, highlighting the needfor further assessment of supply, pricing, and material sourcing.Discussion –The study highlights the potential of target costing in optimizing costs and stimulating demand in the food and beverage industry. It also suggested that additional research and adjustments might be necessary to fully realize the benefits of the target costing method in specific cases. Furthermore, comparing costs across multiple businesses or considering franchise establishments in future studies could offer more insights into the effectiveness of target costing in different scenarios.

Utilization of e-commerce to increase culinary business opportunities for rural communities

Serdang Wetan Village is one of the villages in Tangerang Selatan, Indonesia which will focus on improving welfare through science and technology, MSMEs and human resource potential. Serdang Wetan village still has several problems, where the level of education is still low, as well as the type of business of the village community which is focused only on the culinary business. The human capital has very limited skills besides local food and beverage production. Thus, it is shown the importance of encouraging job creation in the village through e-commerce media. In this digital world, people are more likely to shop using online media. E-commerce can open up even greater business opportunities, both for culinary businesses and other MSMEs. The training provided is in the form of an introduction to online business (e-commerce) with a focus on social commerce or selling using social media, to tips and tricks for selling using e-commerce. In this training, a technopreneur in the culinary field will also be invited who share her experiences in doing business using the e-commerce platform. Apart from that, following the SDGs, this activity can help village communities to expand business opportunities, so it is hoped that it can help eradicate poverty and hunger, reduce inequality, sustainable consumption, and production as well as partnerships to achieve goals.

Bacteriological quality of street-vended beverages sold in two popular markets in Georgetown, Guyana

In Guyana, street-vended beverages can often be bought in the local markets and some eating establishments; and are popular, sought-after beverages. The demand and consumption of local beverages are likely to increase for both locals and foreigners. The safe production of fruit beverages by the fruit juice vendor will become crucial to prevent spoilage and microbial contamination. This study analyses the bacteriological quality of street-vended juices from two of the main markets in Georgetown, by enumerating the total viable count and identifying coliforms, Staphylococcus sp., Salmonella sp. and Shigella sp. This experimental study investigated street-vended juices. The standard plate count method was used to determine the total viable count on nutrient agar using serial dilutions. Selective media including MSA agar, EMB agar, and XLD agar; and other identification tests were used to select for and identify specific bacteria. The data were presented as mean±SD and numbers of positive samples. About 90% of samples were contaminated with bacteria with an average of 5.8±1.9 log cfu/mL or 2.1x107 cfu/mL. Of the 20 juices, 65% contained coliforms, 25% yielded E. coli, and 60% yielded Klebsiella sp. /Enterobacter sp., 65%yielded Staphylococcus sp., 25% were suspected to be Shigella sp. and 5% were suspected to be Salmonella sp. Standards for ready-to-drink, non-carbonated beverages state that coliforms and other pathogens must be absent; therefore our findings are very worrying. We recommend that governmental and non-governmental agencies collaborate to bring more awareness about hygiene and storage techniques for street vendors.

Fermentation Kinetic and Alpha-Amylase Inhibition Studies of Mao Wine Fermented by Three Commercial Saccharomyces cerevisiae Yeasts

Mao wine is produced from mao (Antidesma thwaitesianum) and is a local beverage promoting Sakon Nakhon province, Thailand. Understanding the fermentation process is necessary in order to enhance the quality of mao wine products. This study aims to examine the kinetics of mao wine fermentation using 3 commercial types of Saccharomyces cerevisiae yeasts, namely Lalvin 71B, Lalvin RC212 and Lalvin K1-V1116, with an initial pH of 3.4, a sweetness of 22 % Brix and a yeast concentration of 0.4 g L–1 in controlled conditions at 25 °C for 10 days. The results revealed that the kinetic models, including logistic, Luedeking-Piret and modified Luedeking-Piret equations, are appropriate for analyzing the kinetics of yeast growth, alcohol production and reducing sugar, respectively. Lalvin K1-V1116 yeast yielded the highest capacity for alcohol production (~113 g L–1), sugar-to-alcohol conversion (45 % conversion), and product efficiency (88 %), indicating its suitability for mao wine production. Furthermore, the investigation of the alpha-amylase inhibitory activity revealed that the IC50 values of mao wine samples were 2.88 - 4.78 mg mL–1, which were roughly 410 - 680 times greater than those of acarbose. These findings revealed the low efficacy of mao wine in inhibiting alpha-amylase activity. Nevertheless, a decrease in the level of inhibition may result in a decreased likelihood of side effects or undesirable reactions. This treatment is especially beneficial for people who have medication sensitivities. Additional research is required in order to substantiate its applicability in the management of type 2 diabetes. HIGHLIGHTS Mao wines were produced by 3 commercial cerevisiae yeast strains Lalvin K1-V1116 yeast exhibits the highest capacity in converting sugar to alcohol Lalvin K1-V1116 is the most suitable yeast for making mao wine The chosen kinetic models are appropriate for kinetic studies of fermentation process The efficacy of Mao wine in inhibiting the activity of alpha-amylase is quite low GRAPHICAL ABSTRACT

DETECTION OF BACTERIAL CONTAMINANTS IN READY-TO-DRINK BEVERAGE (ZOBO) SOLD ON FEDERAL UNIVERSITY DUTSE CAMPUS, NORTHWEST NIGERIA

Introduction: Consumption of ready-to-drink beverages is a norm in the world over. However, the presence of total coliform in any beverage renders it unfit for human consumption. Objectives: Due to non-existence of scientific data on the safety status of the ready-to-drink Zobo which is a popular local beverage, we did conduct this study to assess the bacteriological quality of the lots sold to consumers on the campus of Federal University Dutse (FUD), Nigeria. Methods: Purposive sampling was employed to sample nine (9) locally packaged Zobo in three (3) different outlets; FUD Bakery (BAK) where three (3) were assayed (BAKA, BAKB, and BAKC), FUD Backside (BS) where three (3) samples were assayed (BSA, BSB, and BSC), and Morocco Girls’ hostel (MGH) three (3) samples were assayed (MGHA, MGHB, and MGHC). Standard methods were used to assay the sampled Zobo. Results: Results obtained indicate that samples from MGH (8.0×10⁴ CFU/mL) had the lowest total viable count (TVC), while samples from BAK (2.8×10⁷ CFU/mL) recorded the highest TVC. However, samples assayed from MGH recorded no total coliform count. The number of bacterial colonies recorded in BAKA and BAKB was not significantly different from each other (p>0.05). However, the number of bacterial colonies recorded from MGHA was significantly different from those obtained in MGHB and MGHC (p<0.05). Conclusion: Due to the results obtained, we can conclude that Zobo samples assayed in the sampling points were not fit for human consumption during the conduct of our study.

Peran Moderasi Gender dalam pengaruh Attitude, Norm Subjective dan Perceived Behavior terhadap Food Intention: Uji Empiris terhadap Konsumsi Makanan Tradisional

One of the supporting efforts in the tourism sector is the culinary business because it can attract tourists to visit a tourist destination. In this regard, consumption, especially of local or traditional foods and beverages from a region, is seen as food with cultural values. Food is both a physical need and a cultural and social activity. Therefore, the objective of this research involves the role of gender as a moderation factor in the intention to consume traditional foods, considering factors such as attitude, subjective norm, and perceived behavior. This study involves students as tourist participants who prefer culinary tourism destinations they have visited. The research employs Structural Equation Modelling (SEM) analysis, utilizing Amos in this study. The research findings indicate that the moderating role of gender shows that gender does not moderate attitudes and subjective norms concerning the intention to consume traditional foods. However, it moderates perceived behavior regarding the intention to consume traditional foods.

System Mapping of the Production and Value Chain to Explore Beekeeping Potential in Southwest Ethiopia.

Ethiopia has a high potential for the production of honey and other apiary products due to its ideal agroecology. This potential is, however, not yet well utilized due to weak production and valorization systems. The study analyzed beekeeping systems and their honey value chain to detect the barriers and to explore ways to better exploit the existing potential. Descriptive statistics, a SWOT and PESTEL matrix, and system mapping were utilized for analysis. Ethiopian beekeeping is still dominated by traditional production systems, followed by modern and transitional systems, differing in types of beehives and the average amount of honey yield. The combined SWOT-PESTEL analysis revealed challenges like a limited supply and high cost of modern beehives, shortage of credit, absence of a honey marketing legal framework, pest and predator attacks, absconding, and uncontrolled application of agrochemicals. Opportunities include the globally increasing demand for honey, availability of good investment policy, conducive agroecology, and support from NGOs. The less productive techniques of smallholder beekeepers' crude honey production for local beverage making affected the good use of the potential and minimized its contribution to the local and national economy. On the contrary, strengthening private investors and cooperatives towards the production of fully and semi-processed honey impacted the utilization of the potential positively.

The effect of local millet drink (Kunu) on the testis and epididymis of adult male wistar rats

Background: Kunu is a local beverage drink that finds its origin in the northern part of Nigeria. This study was aimed at determining the effect of the liquid drink on the epididymis, testes, sperm parameters, and hormonal assay. Methods: A total of sixteen rats were used for this study and the animals were separated into four groups of four rats each (A-D). The animals were then sacrificed and the testes and epididymis were harvested and fixed in 10% formal saline. Group A was fed only rat feed and water. Groups B, C, and D were fed 0.2 ml, 0.9 ml, and 2.5 ml of Kunu respectively orally using a metal cannula for 21 days. Findings: There was a significant increase (P<0.05) in the relative testicular weights of groups B, C, and D as compared with those of group A. There was a significant decrease (P<0.05) in sperm count in groups B, C, and D when compared to group A. There was an insignificant increase (P>0.05) in FSH in groups B, C, and D when compared to group A. The histopathological findings revealed that the group B rats of 0.2ml and group C rats of 0.9ml showed epididymal tissue with moderate accumulation of spermatozoa and testicular tubules with moderately enhanced spermatogenesis. The group D rats showed well-accumulated spermatozoa in the epididymal lumen and improved spermatogenesis in the testis as did group A. Conclusion: Kunu beverage may not be used as a natural male fertility booster since it does little to improve sperm count, motility, morphology, pH, and hormonal levels of FSH and testosterone.

Analisis Brand Awareness Pada Minuman Kekinian Di Kelurahan Rungkut Kidul: Studi Pada Usaha Minuman Lokal

This research aims to analyze the level of brand awareness of contemporary drinks in Rungkut Kidul Village, with a focus on local beverage businesses. The survey method was used to collect data from respondents consisting of contemporary beverage consumers in the area. The variables observed include the level of consumer knowledge of the brand, brand awareness, and their perception of the quality and value of the local drink. Analysis was carried out using a descriptive statistical approach to describe respondent profiles and brand awareness. The results are expected to provide an in-depth understanding of the extent to which these local drinks are known and appreciated in the Rungkut Kidul environment. It is hoped that the findings from this research can provide guidance for local beverage business owners in improving their marketing strategies, as well as contributing to the development of local businesses in the face of increasingly fierce market competition.

ÉPOP (traditional starter culture): a complex composition of plant resources prepared by the Misings of Assam, Northeast India

Ethnic practices with relation to starter culture reflect a region-specific traditions; therefore, documentation of such knowledge is key to improvise basic understanding as how traditions, cultures, and processes are linked to local dietary systems, food and nutrition security, and social connection. Considering this, the present study aims to investigate the Mising ethnic tribal group, Assam state in Northeast India, with a focus to investigate mode of starter culture making for preparing local beverage along with plant species being used, time of collection, procedure of making starter culture, and how it is preserved. The community maintains an agrarian culture and is closely associated with forest-based natural resources. This group of people consumes various foods prepared from wild plants and crops along with meat and fish. Apong is one of the most important components of their culture, used as a beverage made up of rice by using starter culture locally known as ÉPOP. Detailed process of making of starter culture was documented. A total of 31 plant species varying from 22 families belonging to both flowering and non-flowering plants were recorded used by the community. Eight species also comprised market potential for diverse uses besides being used in starter culture preparation. The source of the collected resources varied from fallow land to forest, with the highest collection concentration in the forest (35.5%), mostly collected in the afternoon (51.61%) to ensure a quality of the plant material. The collected plant materials are mixed with soaked glutinous rice and made into starter cultures of different sizes that have a shelf life of 6 months. The study highlights that use of starter culture is consistent and harmless with distinct flavor and taste that apt to local appetite. Conserving community knowledge on starter culture making, however, requires appropriate policy planning and action line. The investigation not only increases our understanding on local food tradition but also has potential for applications in fermented food industry and thus opens up a new line of research in future.

Gastronomy Tourism: Local Food and Tourism Experience in Bandung

Gastronomy tourism could also be named as dynamic culinary tourism, defined as the activity that the tourists visit a destination to taste the local food and beverage products that can add the experience and impression to their trip. Gastronomy Tourism is currently developing rapidly and become one of the most creative and dynamic segments in the field of tourism. Bandung as one of three places that designated as gastronomy tourism destination in Indonesia besides Bali and Joglosemar has very attractive gastronomy tourism destination. Bandung is one of the cities that develop and expand gastronomy tourism in Indonesia. The qualitative approach used in this research is to understand concepts, opinions, or experiences from the phenomenon in Bandung as a gastronomy tourism destination in the case study. SWOT analysis and flow model technique used as a result generator in the case of local food and tourism experience in Bandung. The local community, tourists, food industry, and local government are involved in this research. Knowing the gastrotourism in Bandung that giving authentic experience for tourists specifically it will give specific information that can be useful for gastronomy enthusiast and will illuminate to culture and economic development of Bandung.