The Contribution of Geographical Indications in Gastronomy to Tourism and Regional Development: A Comparison of Turkey and the EU
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Abstract
This study offers a comparative analysis of how geographically indicated (GI) gastronomic products contribute to tourism and regional development in Türkiye and the European Union (EU). Using a qualitative design that blends comparative policy analysis with multiple case methods, it examines two emblematic products: Gaziantep Baklava (Antep Baklavası) in Türkiye and Parmigiano Reggiano in Italy’s Emilia-Romagna. Data sources include EU and Turkish GI registries (eAmbrosia, TÜRKPATENT), tourism and economic statistics (Eurostat, TÜİK), and a systematic review of academic and policy literature. Comparative content analysis reveals clear cause–effect links between institutional capacity and economic and socio-cultural outcomes. Findings show that the EU’s long-standing PDO/PGI framework—underpinned by strong producer consortia and multilayer inspection—builds consumer trust and destination brands, directly boosting gastronomic tourism and regional development. Türkiye aligned legislation with EU standards in 2017 and secured early international recognition for Gaziantep Baklava with a 2013 PGI, yet weak post-registration control and fragmented producer organization continue to constrain long-term brand value and revenue growth. The study concludes that institutional strength and collective producer governance are decisive for translating GI cultural capital into sustained tourism revenues and regional development. Policy recommendations include strengthening inspections, supporting cooperatives, and coordinating national marketing and digital promotion strategies effectively.
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