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Relationship between Consumer Motivation and the Gastronomic Experience of Olive Oil Tourism in Spain

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  • Salvador Moral-Cuadra

    (Departament of Statistic, Econometrics, Operational Research, Business Organization and Applied Economics, University of Córdoba, 14071 Córdoba, Spain)

  • Raquel Acero de la Cruz

    (Departament of Statistic, Econometrics, Operational Research, Business Organization and Applied Economics, University of Córdoba, 14071 Córdoba, Spain)

  • Ramón Rueda López

    (Departament of Statistic, Econometrics, Operational Research, Business Organization and Applied Economics, University of Córdoba, 14071 Córdoba, Spain)

  • Enrique Salinas Cuadrado

    (Statistic Researcher at “Centro de Análisis y Prospectivas Turísticas de Córdoba”, 14071 Córdoba, Spain)

Abstract

The rise of new tourist typologies as a result of the change in the motivations of tourists and the increasingly active awareness of the environment are making these new tourist activities more sustainable. The development of typologies such as oleotourism or, more globally, gastronomic tourism is formed as an engine of socio-economic development wherever it is inserted, being even more important and decisive if it develops in rural areas. This study is based on a model of structural equations based on minimum partial squares. A sample size of 414 surveys was used, all of which were collected in the oil mills and museums of the towns of Baena, Cabra, Luque and Montilla, all of which belong to the province of Córdoba, Spain. This study develops a model based on motivations and gastronomic experience resulting from the development of oleotourism in the rural areas of the province of Córdoba (Spain). Among the most noteworthy results it is worth highlighting the positive influence of motivations on the gastronomic experience of tourists. In addition, the predictive relevance of the model is demonstrated.

Suggested Citation

  • Salvador Moral-Cuadra & Raquel Acero de la Cruz & Ramón Rueda López & Enrique Salinas Cuadrado, 2020. "Relationship between Consumer Motivation and the Gastronomic Experience of Olive Oil Tourism in Spain," Sustainability, MDPI, vol. 12(10), pages 1-15, May.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:10:p:4178-:d:360568
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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. Nadeem Ullah & Jawad Khan & Imran Saeed & Shagufta Zada & Shanchao Xin & Zhihao Kang & YiKe Hu, 2022. "Gastronomic Tourism and Tourist Motivation: Exploring Northern Areas of Pakistan," IJERPH, MDPI, vol. 19(13), pages 1-17, June.
    3. 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.
    4. Yongzhong Yang & Shuangji Liu & Xiaoting Song, 2023. "The Co-creation of Museum Experience Value From the Perspective of Visitor Motivation," SAGE Open, , vol. 13(4), pages 21582440231, October.
    5. Anita Silvana Ilak Peršurić, 2020. "Segmenting Olive Oil Consumers Based on Consumption and Preferences toward Extrinsic, Intrinsic and Sensorial Attributes of Olive Oil," Sustainability, MDPI, vol. 12(16), pages 1-18, August.
    6. Anna D’Auria & Carla Marano-Marcolini & Ana Čehić & Marco Tregua, 2020. "Oleotourism: A Comparison of Three Mediterranean Countries," Sustainability, MDPI, vol. 12(21), pages 1-23, October.

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