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MIL OSI Translation. Region: Portuguese / Latin America –

Source: Republic of Brazil 2

ABAV COLLABAnnouncement was made during a virtual round table promoted by Pasta at Abav Collab, this Wednesday afternoon

By Vanessa Castro

MTur and experts talked about the development of gastronomic tourism during ABAV Collab. Credit: DisclosureThe Ministry of Tourism announced that it has been working on the creation of a national program for the valorization and development of tourism through gastronomy. The statement was made this Wednesday (September 30), during a virtual round table promoted by ABAV Collab on the topic. Still during the meeting, experts in the area talked about strategies to boost the sector and the sustainable development of the sector. The debate was mediated by the Director of Marketing Intelligence and Competitive Tourism of the Ministry of Tourism, Nicole Facuri, and were invited to compose the table. the doctor in sustainable development, master in tourism and professor of gastronomy, Ana Paula Jacques, and the master in preservation of cultural heritage, director of the Department of Intangible Heritage of the Institute of National Historical and Artistic Heritage (Iphan), Hermano Fabrício. Ministry of Tourism, Nicole Facuri, stressed that, in addition to promotion and qualification, a series of structuring strategies is needed to boost this segment that relates to other areas of tourism. “Gastronomic tourism is directly related to community-based tourism and can be a vector for fostering and strengthening this tourism, mainly thinking and m local and regional development. The raw material of culture and gastronomy can bring a multitude of experience products and foster creative tourism, a very promising segment in Brazil, fertile ground and still little explored ”, stressed Facuri.The director of Iphan’s Intangible Heritage Department, Hermano Fabrício, recalled that this year is celebrated the 20th anniversary of the intangible heritage policy, and a great call for the construction of this policy came from gastronomy. “Food evokes, symbolizes and represents. When you eat acarajé or cheese produced in Minas Gerais, you are consuming history and culture. The search for the recognition of these cultural practices is a strategy that communities have to strengthen their identity and memory ”, he explained.

Acarajé, one of the Intangible Heritage of Brazil, is part of the tourist, cultural and gastronomic identity of Bahia. Credit: Mácio Filho / MTur Hermano also clarified that the principles of Intangible Heritage are focused on preservation actions, not on objects and products, but on the productive processes and subjects who practice this culture, preserving and ensuring the historical continuity of that practice without taking it out of context and reality. According to him, the heritage policy is transversal and integrated, and the approximation with tourism is a strategy for sustainable development of the communities. became tourist attractions and, often, the main motivator of the trips. For her, the increase in the segment’s notoriety occurred, in large part, due to the increase in investment in qualification, promotion and in the valorization of agricultural production and local ecosystems. Such measures, according to Jaques, have led countries such as Peru, Mexico, France and Spain to be recognized internationally for their culinary riches. “Gastronomy is a tool for valuing our culture, our biomes, and 20% of the planet’s biodiversity is in Brazil. To strengthen this concept, the MTur, the state and municipal departments of Tourism, the academic sector and the private sector need to have moments like this, promoted by Pasta, to discuss gastronomy as an inducer for sustainable development and for the promotion and attractiveness of the country ”, he highlighted. Edition: Victor Maciel

EDITOR’S NOTE: This article is a translation. Apologies should the grammar and / or sentence structure is not perfect.

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