Tourism and gastronomic offers as a product for the local development of the Chone canton, Ecuador

Nelson Garcia Reinoso, Gilberto Blanco González, Rodney Alfonso Alfonso


The objective of the research is to design a gastronomic tourist circuit in the Chone Canton, in the province of Manabi, Ecuador. The methodology used to develop the circuit consists of four phases, which begins with the conduction of a market research, with the identification of the supply, demand and competition, obtaining an updated profile of potential customers. In the second phase of work, a situational analysis with an assessment of the tourist and Manabitian gastronomic attractions, in the canton, is carried out. The third phase of work includes the design and description of the gastronomic circuit, the pricing, control activities and monitoring. In the fourth phase different marketing strategies focused on positioning and distribution of the proposed circuit are proposed. Finally, the design and implementation of gastronomic tourist circuit in the Chone canton is a contribution to the enhancement of the values of the Manabitian typical food and a boost in strengthening tourism in the development of new destinations in Ecuador.

Keywords: tourist circuit; marketing; diagnosis, market research, gastronomic


El trabajo tuvo como objetivo diseñar un circuito turístico gastronómico que contribuya al desarrollo local del cantón Chone, de la provincia de Manabí, Ecuador. La metodología empleada para el desarrollo del circuito, consta de cuatro fases, que inicia con un estudio de mercado, la identificación de la oferta, la demanda y la competencia, obteniéndose un perfil actualizado de los clientes potenciales. En la segunda fase del trabajo, se realiza un diagnóstico con la valoración de los atractivos turísticos y gastronómicos típicos manabitas en el cantón. La tercera fase del trabajo, comprende el diseño y descripción del circuito turístico gastronómico, el establecimiento del precio y actividades para el control y seguimiento del mismo. En la cuarta fase, la de comercialización se propone diferentes estrategias centradas en el posicionamiento y la distribución del circuito propuesto. Finalmente, el diseño e implementación del circuito turístico gastronómico en el cantón Chone constituye un aporte al realce de los valores
de la comida típica manabita y un impulso en el fortalecimiento de actividades turísticas en el desarrollo de nuevos destinos del Ecuador.

Palabras clave: Palabras clave: circuito turístico, comercialización, diagnóstico, estudio de mercado, gastronomía

Received: 2022-06-05 Accepted for publication: 2022-06-22 Published: 2022-06-30

Palabras clave

tourist circuit; marketing; diagnosis, market research, gastronomic

Texto completo:

PDF (English)


Aguilar, S. (2005). Formulas for the calculation of the sample in health research. Journal Health in Tabasco, 11 (January-August), 333-338.

Blanco, M. and Riveros, H. (2004). Food routes, tools for rural agro-industrial products. The case of the cheese Turrialba, [Online]. Buenos Aires: report published in Rural agribusiness and Congress territory. Available at:

Cassis, G. (2010). Diversify Ecuador, [online]. Guayaquil. Available at:

Clemente, J. S., et al. (2008). Attitude towards the local gastronomy of tourists: dimensions and market segmentation. PASOS Journal Tourism and Cultural Heritage, 6 (2), 189-198.

Doumet, N. Y. and Moretta, P. Y. (2014). Strategies to develop agrotourism in the Sixto Durán Ballén dam. Journal ESPAMCIENCIA, 5 (1), 7-15.

Flavián, C. and Fandos, C. (2011). Gastronomic tourism: marketing strategies and successful experiences. Zaragoza: University Presses of Zaragoza.

Government province of Manabí, (2015). Manabí Provincial Government promotes tourism Manabí, [Online]. Portoviejo. Available at:

Hernández, R., Rivera, M., & Millán, M. (2017). The integration of agri-food products from gourmet stores in the gastronomic tourism offer of the city of Córdoba. Journal Tourism Research, 3, 105-119. 13, 178-203.

Ibarra, l. S; Alvarado, S. and Viveros, L. S. (2014). The gastronomy as a tourist attraction in the Sierra of the Nayar, Mexico. Journal EDUCATECONCIENCIA, 4 (4), 137-146.

Jiang, X. (2012). The design of the gastronomic tourism experience in Bilbao. Journal Tourism Research, 3, 105-119.

Kivela, J. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354–377.

Martín, R. (2010). Principles, organization and practice of tourism. First part. Havana: Félix Varela.

Marujo, N (2012). Image and promotion of tourist destinations on the internet. The case of Madeira Island. Journal Studies and Perspectives in Tourism, 21, 4, 825-837.

Mascarenhas, T. R. and Gândara, J. M. (2010). Production and territorial transformation. The gastronomy as tourist attraction. Journal Studies and perspectives in tourism, 19 (5), 776-791.

Ministry of Tourism (2004). Methodology for inventories of tourist attractions. National Management of Tourist Resources. [online]. Quito: Ministry of Tourism of Ecuador. Available at:

Ministry of Tourism (2007). Strategic plan for the development of sustainable tourism for Ecuador PLANDETUR 2020, [online]. Quito: Ministry of Tourism of Ecuador. Available at:

Navarro, F. and Schlüter, R. (2010). Tourism in the rural towns of Argentina. Is gastronomy a development option? Journal of Studies and Perspectives in Tourism, 19 (6), 909-929.

Oliveira, S. (2011). Gastronomy as the primary tourist attraction of a destination: Gastronomic Tourism in Mealhada-Portugal. Journal Studies and Perspectives in Tourism, 20 (3), 738-752.

Ricaurte, C. (2009). Manual of local tourist diagnosis. [Online]. Argentina. Available at:

Rodriguez, M. V. (2012). Design of a tourist route of cultural interpretation for the promotion and local development of the Aboriginal ethnic Warao in Delta Amacuro, Venezuela State, [Online]. Caracas. Available at:

Schlüter, R. and Thiel, D. (2008). Gastronomy and tourism in Argentina. Culinary pole Tomas Joffre. Steps. Journal of Tourism & Cultural Heritage, 6 (2), 249-268.

Thiel, D. (2008). Innovation in tourism. Tomas Joffre Gastronomic Pole, Buenos Aires, Argentina. Journal of Leisure & Tourism, 1 (1), 103-115.

Valadez, S. M. and Conde, E. M. (2011). The integration of the tourist offer the intellectual capital. TURyDES Journal of research in tourism and local development, 4 (11), Available at:

Yépez, V. (1995). Sustainable tourism in the interior of the Valencian community: possibility of a tourism development complementary to that of sun and beach. Journal Tourism papers. Valencia, (17), 75-87.

Enlaces refback

  • No hay ningún enlace refback.

Esta Revista es Editada por la Facultad de Economía y Negocios, Universidad de Talca, CHILE, 2 Norte 685, Talca. E_mail: o -