Özet:

Turkey has a significant potential in terms of gourmet tourism with numerous geographically marked food products (such as Aydin inciri, Malatya Kayısı, Erzincan Tulum Cheese, Hatay Künefesi, Giresun Fındı, Malatya Kayısı, Kayseri Pastırması, Çorum Leblebisi, Maraş Biberi, Maraş Dondurması, Ezine Cheese, Ayvalık Olive Oil). Countries such as Germany, France, Italy and Spain are among the developing countries of gourmet tourism. In these countries, gourmet tourism activities are also carried out within the scope of local food products such as chocolate, olive, olive oil and cheese. Most of these local products have geographical signs. Because geographically marked products provide the consumer with standards on the quality and specific characteristics of the products, the areas where these products are produced can also become attractive in terms of tourism. The aim of this study is to study for Turkey, geographically marked food products, tourism activities diversify and tourism revenues increase in terms of gourmet tourism. Geographically marked food products can be used as a rural development tool in the gourmet tourism framework. The contribution of local food products to the economic sustainability of small enterprises in the areas where they produce is ensuring the resurrection of the local economy. Economic contributions can also create positive social consequences due to employment. Therefore, the production of geographically marked food products should be encouraged and addressed within the food policies. In this framework, geographical marking processes of food products, which can play a role in local development and have the potential to contribute to gourmet tourism, should be supported.  First of all, scientific studies in which the economic, social and environmental contribution of food products is assessed will be useful.

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