PROMPERÚ presented the ‘Market Assessment for the Analysis of Gastronomic Tourism in Peru’, which points out that among the main motivators for tourists to visit us is our cuisine (59%), together with Machu Picchu (60%) and Diverse natural landscapes (61%).
The study, which will strengthen the strategies to continue positioning Peru as an important gastronomic destination in the world, it was developed in two stages. The first, conducted at the Jorge Chávez International Airport through surveys, considered the opinions of 442 tourists from the United States, Brazil, Colombia, Argentina and France on their experience with Peruvian cuisine.
Among the results it is highlighted that the majority of tourists (82%) identify Peru as a gastronomic destination, presenting a greater knowledge and willingness to recommend our offer among Brazilians and Colombians. In addition, the visitors highlight the cebiche and the tenderloin saltado as the most demanded dishes and with the highest level of liking.
Among the products that are most related to Peru, fish and seafood stand out. Also, quinoa, a food with important nutritional properties, is becoming known among tourists (57%), and is associated to a greater extent to Peru, compared to other countries in the region.
In that sense, it should be noted that recently PROMPERÚ launched the sector brand ‘Super Foods Peru’, which seeks to position the international quality, variety and benefits of the Peruvian offer of highly nutritious foods.
In the second stage of the study, the opinion of experts from the gastronomic and tourism sector of the Peruvian and Spanish markets was collected. They associate Peruvian food with cebiche, pisco sour, Gastón Acurio and the World Forum of Gastronomic Tourism, held in Lima last year.
In addition, experts highlight the work of renowned characters linked to the kitchen as the ambassadors of the Peru Virgilio Martínez Brand, Mitsuharu Tsumura, Marisa Guiulfo and Rafael Osterling, who have been important managers of the development and promotion of Peruvian cuisine.
Finally, the study points out that there are elements such as fusion, diversity of climates, experimentation of new flavors and the positioning of well-known chefs that favor Peru as a gastronomic destination worldwide. However, there are still outstanding tasks such as improving services and the generation of links between history and products.