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Analysis of the Tourism Demand for Iberian Ham Routes in Andalusia (Southern Spain): Tourist Profile

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  • José Antonio Cava Jiménez

    (Department Agricultural Economics, Sociology, and Policy, Faculty of Economics and Business Sciences, Universidad de Córdoba, Plaza de Puerta Nueva s/n, 14002 Cordoba, Spain)

  • María Genoveva Millán Vázquez de la Torre

    (Department of Quantitative Methods, Faculty of Economics and Business Sciences, Universidad Loyola Andalucía, Escritor Castilla Aguayo 4, 14004 Córdoba, Spain)

  • Ricardo Hernández Rojas

    (Department Agricultural Economics, Sociology, and Policy, Faculty of Economics and Business Sciences, Universidad de Córdoba, Plaza de Puerta Nueva s/n, 14002 Cordoba, Spain)

Abstract

Iberian/serrano ham is a food product with a long tradition in the Spanish diet that is increasingly demanded by national and international consumers. Spain has 5 protected designations of origin (PDO) and two protected geographical indications (PGI) that support the quality of this product, which is manufactured only in the Iberian Peninsula. Since 2013, and based on the culinary product of ham, public entities and some businessmen have been trying to promote tourism related to ham, similar to wine-based tourism. In this study, we attempt to understand the profile of a ham tourist in the three existing routes in Andalusia, as well as ham tourism’s potential demand through seasonal auto-regressive integrated moving average (SARIMA) models. The results show that the profile of a ham tourist is similar to that of other typologies such as a tourist of wine or oil, and the demand has slow growth due to the novelty of this new tourism offering. Thus, there is a need to design strategies that allow the development of ham tourism, which will lead to an increase of wealth via employment in the local community.

Suggested Citation

  • José Antonio Cava Jiménez & María Genoveva Millán Vázquez de la Torre & Ricardo Hernández Rojas, 2019. "Analysis of the Tourism Demand for Iberian Ham Routes in Andalusia (Southern Spain): Tourist Profile," Sustainability, MDPI, vol. 11(16), pages 1-21, August.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:16:p:4278-:d:255629
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    References listed on IDEAS

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    Cited by:

    1. Emilio V. Carral & Marisa del Río & Zósimo López, 2020. "Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain)," IJERPH, MDPI, vol. 17(17), pages 1-25, August.
    2. Mª Genoveva Dancausa Millán & Mª Genoveva Millán Vázquez de la Torre, 2022. "Quality Food Products as a Tourist Attraction in the Province of Córdoba (Spain)," IJERPH, MDPI, vol. 19(19), pages 1-23, October.
    3. Celso Lopes & João Leitão & Juan Rengifo-Gallego, 2022. "Place-Branded Foods with Responsible and Sustainable Management: A La Carte Serving in Regional Restaurants," Sustainability, MDPI, vol. 14(11), pages 1-28, May.
    4. Jose Antonio Cava Jimenez & Mª Genoveva Millán Vázquez de la Torre & Mª Genoveva Dancausa Millán, 2022. "Enotourism in Southern Spain: The Montilla-Moriles PDO," IJERPH, MDPI, vol. 19(6), pages 1-21, March.
    5. Pizarro-Gómez Antonio & Šadeikaitė Giedrė & García-Delgado F. Javier, 2020. "The World of Iberian Ham and its Tourist Potential in the Sierra De Huelva (Andalusia, Spain)," European Countryside, Sciendo, vol. 12(3), pages 333-365, September.

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