Pavliuk Svitlana, PhD in Economics, Associate Professor of the Department of Hotel and Restaurant Business and Business Management, Mykolaiv National Agrarian University, Mykolaiv, Ukraine

ORCID ID: 0000-0001-9093-5237
e-mail: svetlanapavliyk@gmail.com

Prospects of Post-War Development of Gastronomic Tourism in the Mykolaiv Oblast

Abstract. Introduction. Today, the tourism industry is the most affected by the military operations. At the same time, it is difficult to estimate the real extent of the damage caused by the war. In this context, the southern and eastern regions of Ukraine should be emphasized. The return to the unique historical and cultural heritage and the potential of natural resources is the main driver of the post-war development of the tourism industry of Ukraine and the affected regions. The active driver of this development is the development of specific types of tourism, in particular gastronomic tourism. For many countries, gastronomy and winemaking are an integral part of their history and identity, as well as a key element of their national brand image. Wine tourism is a component of gastronomic tourism. It is also an opportunity to make a significant contribution to local economic development, attracting many different professional sectors and bringing new uses to the primary sphere.

The purpose of the article is to generalize the tourist potential of gastronomic tourism in the Mykolaiv region and highlight the prospects of its post-war development. 

The results. One of the current diversifications of gastronomic tourism, or its subtype, is wine tourism, i.e. visiting vineyards and wineries, tasting, consuming and/or buying wine, often at or near the source. The world practice of wine tourism shows the considerable popularity of the so-called “Wine Roads”. Modernization and development of the tourist sphere of Mykolaiv region is one of the priorities of socio-economic development of Mykolaiv region, which is aimed at improving the quality of life of the population, quality of services, formation of a constant tourist flow and attraction of foreign direct investments into the economy of the region. The gastronomic tourism in the region is widely represented, although poorly developed, but at the same time it has quite a strong potential. Yes, it includes wine producers, both industrial and artisanal, oyster and snail farms, honey producers, etc. Among the advantages of developing gastronomic tourism, the following are highlighted: diversification of the local economy, preservation of the intangible cultural heritage, sustainable development of the territory, improvement of the quality of life and well-being of the local population, etc. In particular, it was noted that the development and adoption of appropriate strategies, development programs and the creation of reliable legal regulation will contribute to the development of gastronomic tourism in the region. In order to popularize the gastronomic potential of Mykolaiv region, it is proposed to create professional networks and associations, educational centers and creative clusters, to develop a gastronomic brand of the region.

Conclusion. Today, gastronomic tourism is a growing sector of tourism in general. In particular, it allows tourists to discover the diversity of local and regional cultures and traditions related to the preparation, serving and consumption of food and drink. In addition, as a cultural resource, it meets all the principles of cultural tourism and is also an excellent alternative for the development of the tourism industry of a territorial community where there is a lack of natural, recreational and other tourist resources. The main advantages of the development of gastronomic tourism are: diversification of the local economy, preservation of the intangible cultural heritage, sustainable development of the territory, improvement of the quality of life and well-being of the local population, etc. Popularization of the gastronomic tourism potential of Mykolaiv region will contribute to diversification of tourist activities in the district, especially in the post-war period.

Keywords: gastronomic tourism; wine tourism; local cuisine; economic diversification; sustainable development.

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