BHUBANESWAR: Caterer Association of Odisha (CAO) leaders highlighted the importance of ethnic food during the three-day long 5th Federation of All India Caterers (FAIC) Conference held at Hyderabad from 9-11 August. 

"Food tourism also known a culinary tourism or gastronomy tourism offers a multitude of benefits for travellers, including opportunities to try unique and authentic dishes of a region. Also it provides them to to immerse into local or street food culture" said CAO President Binaya Bhusan Patnaik.

Food is considered a vital component of the tourism experience. Dining out is common among tourists and "food is believed to rank alongside climate, accommodation, and scenery" in importance to tourists. 

According to the World Food Travel Association (WFTA), 80 percent of travellers research food and drink options while travelling to a new destination. Moreover, the organisation states that 53% of these travellers consider themselves ‘culinary travellers’ added Patnaik. 

However though tourism is booming in Odisha, has a diversified range of delicacies from the sweets like the ‘Chhena Poda’ to the Salepur Rasgolla to the Dahi Bara Aloo Dum of Cuttack among the popular street foods. The Chhapan Bhog of the Puri Shreemandir and the Daama  purely a part of the Odia cuisine. But due to lack of promotion the travellers are yet to know about them and get the oppurtunity to explore them, said Patnaik. 

Adding to that CAO  Secretary Debi Prasad Rath expressed "Food tourists embark on tours that not only expand their palate, but afford them the education to identify the link between food and local customs. They search for authentic culinary experiences that expose them to new tastes, textures and traditions".

While appreciating the opinion of the CAO the FAIC President Narendra Bhai Somani said "According to the WFTA, food tourists spend about 25% of their travel budget on food and beverages. This can mean an increase in profits for a local community as well as the local government’s budget due to the taxes imposed on the goods purchased by tourists. This rise in revenue can afford local governments the ability to invest in marketing to tourists, which in turn can boost profits for local shops, restaurants, hotels and transportation services".

An increase in culinary tourism can also instill in locals cultural pride and help ensure unemployment rates remain low, especially in rural areas with low economic activity.

Altogether 200 members of CAO participated in the FAIC conference.  Among others CAO Chairman Anup Bagaei and advisor Prabodha Kumar Das.

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