Coğrafi İşaretli Rize Baston Ekmeği ve Gastronomi Turizmi Potansiyeli (Geographically Indicated Rize Baston Bread and Its Potential for Gastronomy Tourism)

Gülsün YILDIRIM; Hümeyra KASAR

doi:10.21325/jotags.2025.1724

Authors

Gülsün YILDIRIM
Hümeyra KASAR

DOI:

https://doi.org/10.21325/jotags.2025.1724

Keywords:

Geographical indication, Rize Baston Bread, Gastronomy tourism, Cultural heritage, Traditional bread

Abstract

The primary aim of this study is to examine how Rize Baston Bread, a geographically indicated local product, is perceived by local people and producers, and to reveal its potential within the context of gastronomy tourism. The insights obtained regarding the production process, consumer profile, recognition, and relationship with tourism are highly significant in terms of shedding light on the product’s future uses and marketing strategies. Conducted with a qualitative research design, the study employed ethnographic methods through face-to-face interviews. The data obtained were analyzed using thematic content analysis. The findings indicate that although Rize Baston Bread has a deep cultural heritage and traditional production techniques, its recognition is considerably low, particularly among younger generations. While geographical indication has created partial awareness, this contribution appears insufficient unless a comprehensive tourism strategy is developed. In conclusion, the revitalization of Rize Baston Bread through gastronomy tourism is expected to contribute not only to economic development but also to the sustainable transmission of cultural heritage.

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