Local products in tourism: Mátra-Bükk
As part of the GINOP-1.3.4-17-2018-00006 Mátra-Bükk tourism region programme, we examined the role of local producers in destination tourism. The survey reached 42 local producers and 28 hospitality venues, and comparing demand with supply surfaced small producers' competitiveness, quality and quantity constraints, an outdated regulatory environment and the absence of a unified producer database. We set out a problem and goal system, identified brands that can carry the destination on their own (Bükk cheese, Mátra buffalo, Szilvásvárad trout), and compiled a recipe collection of regional specialities for visitors. The central finding: integrating local products into tourism first requires agricultural-economy development.
Integrating local products into tourism first requires agricultural development , yet there are already brands (Bükk cheese, Mátra buffalo, Szilvásvárad trout) that brand the destination on their own.
Project detail
What turns a local product into a real tourism attraction? We explored this in connection with the GINOP-1.3.4-17-2018-00006 “Development and positioning of the Mátra-Bükk tourism region” project. We examined the role of local producers in destination tourism, identified the producers contributing to the destination brand, and compiled a recipe collection of the region's specialities for visitors. The survey reached 42 local producers and 28 hospitality venues; comparing demand and supply highlighted small producers' competitiveness, quality and quantity constraints, the outdated regulatory environment and the lack of a unified, up-to-date producer database. The study set out problems and goals and highlighted brands able to brand the destination on their own (e.g. Bükk cheese, Mátra buffalo, Szilvásvárad trout). Key takeaway: integrating local products into tourism first requires agricultural-economy development.
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