Comunidade de Jupiá em Três Lagoas / MS: estudo de caso com enfoque no turismo gastronômico como estratégia de desenvolvimento local

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

This work is about the tourism potential , especially the gastronomic one , in the Jupiá Community , situated in the municipality of Três Lagoas , MS, as a contribution for the local economic development . The Jupiá Ccommunity is 15 km far from Três Lagoas city, along Paraná riverside. It started from the hypothesis that, in order to develop tourism , local characteristics and visitors must be known . The study consisted of an exploratory research made via questionnaires and interviews. The local party goers and and visitors were sampled at random in a total of 100 party goers per questionnaire , being 50 of them during the two party days and the other 50 ones on the weekends. The samplimg consisted of 20 people out of 2000 inhabitants and 12 fishermen out of 800. All of the three restaurant owners and the three cooks were interviewed. The Três Lagoass Tourism Secretary was also interviewed and this questionnaire was sent to CESP(Central Elétrica de São Paulo ).Direct information was collected at Jupiá Community from October 22 to December 22 , 2006, and the indirect one was collected along 2006 . It was verified that the great majority of visitors were from Três Lagoas and they were from 20 to 40 years old; they declared their income was above the municipality average. The study has shown that, although the Jupiá Community has a touristic potential, much more must be done in terms of infrastructure improvement, but such investments, either public or private ones, depend on the ownership regularization of the 30 meters of lands which were taken from the riverside. This fact may explain the lack of basic public services, such as safety, road access, infrastructure, among others. The environment is seriously threatened by the lack of infrastructure for the fishermen. The restaurants owners have no motivation to invest either on infrastructure or in personnel training. It was evident the lack of articulation between CESP, which raises and distributes ALEVINOS, the restaurants and the visitors that purchase the fish, because the fish availabe for fishing are not always necessarily the visitors favorites. From the menus analyzed, we could point out the peixada, which is made of fish, and that can possibly be very attractive to tourists, as long as this may be gastronomically improved through training and orientation. Finally, it is evident that more research is still necessary to establish the reality during the whole year and also the right planning so that the tourism in the Jupiá Community can be consolidated as the place really deserves.

ASSUNTO(S)

local development gastronomy turismo desenvolvimento econômico tourism economic development comunidade gastronomia planejamento urbano e regional desenvolvimento local community

ACESSO AO ARTIGO

Documentos Relacionados