Goose Breeding from Perspective of Gastronomy Tourism

Abstract

In this compilation study, which focuses on goose breeding and goose meat, it is aimed to develop suggestions regarding the question of how gastronomic tourism and goose breeding can be established. For the purpose of the research, national and international publications on goose and goose meat were compiled, official reports were examined and related websites were scanned. In the provinces where goose breeding is high, it has been observed that there are not enough records for goose products and goose dishes and registration studies are incomplete. In the light of the information gathered in this study, it is thought that it is important to apply for the "Unesco Chair of Goose Breeding" under the leadership of universities in regions where goose breeding is high. It is believed that the realization of presentation and product development studies for goose meat in cooperation with Gastronomy and Culinary Arts departments will contribute to gastronomic tourism activities. Finally, it is thought that a catalog with nutritional value, prepared specifically for goose products, is the dominant factor in regional promotion and attractiveness.