Diseño del producto turístico rural “La ruta del café en Jibacoa”
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Fecha
2021-12
Autores
Castellón Monzón, Disley
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Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
El turismo en Cuba ha experimentado una expansión continua a lo largo de los años. El ingreso de un mayor número de visitantes, en correspondencia con las nuevas tendencias internacionales que rigen la actividad turística, ha generado la demanda de nuevos productos y modalidades como son el turismo de naturaleza, el ecoturismo y el turismo rural. El objetivo de la investigación es diseñar un producto turístico rural para el Valle de Jibacoa entorno a la producción cafetalera que aproveche las potencialidades existentes y contribuya al dinamismo de la actividad turística en la zona. Se aplicó el procedimiento de Martínez (2006) para realizar el diagnóstico de la situación actual del destino, el cual posibilitó identificar los principales recursos y atractivos disponibles para su uso y explotación. Para el diseño se analizaron diversas metodologías, se seleccionó el procedimiento para la mejora o diseño de productos turísticos y su comercialización propuesto por Funcia (2009) ya que presenta los pasos a seguir de una manera estructurada, práctica y fácil de usar, además de incluir todos los requisitos necesarios para efectuar la investigación. Se creó una ruta turística relacionada con el cultivo del café, que se integra a las bondades naturales del entorno, a la extraordinaria belleza paisajística y a las tradiciones campesinas en el cultivo de esta planta. El nuevo producto turístico posibilita a la comunidad rural de Jibacoa insertarse en la gestión turística con un enfoque de sostenibilidad, así como contribuir al desarrollo local del territorio.
The tourism in Cuba has experienced a continuous expansion over the years. The entry of a greater number of visitors, in correspondence with the new international trends that govern tourist activity, has generated the demand for new products and modalities such as nature tourism, ecotourism and rural tourism. The objective of the research is to design a rural tourism product for the Jibacoa Valley around coffee production that takes advantage of the existing potential and contributes to the dynamism of tourist activity in the area. The procedure of Martínez (2006) was applied to diagnose the current situation of the destination, which made it possible to identify the main resources and attractions available for their use and exploitation. For the design, various methodologies were analyzed, the procedure for the improvement or design of tourist products and their commercialization proposed by Funcia (2009) was selected since it presents the steps to follow in a structured, practical and easy-to-use way, in addition to including all the necessary requirements to carry out the investigation. A tourist route related to the cultivation of coffee was created, which integrates with the natural benefits of the environment, the extraordinary landscape beauty and the peasant traditions in the cultivation of this plant. The new tourism product enables the rural community of Jibacoa to insert itself into tourism management with a focus on sustainability, as well as to contribute to the local development of the territory.
The tourism in Cuba has experienced a continuous expansion over the years. The entry of a greater number of visitors, in correspondence with the new international trends that govern tourist activity, has generated the demand for new products and modalities such as nature tourism, ecotourism and rural tourism. The objective of the research is to design a rural tourism product for the Jibacoa Valley around coffee production that takes advantage of the existing potential and contributes to the dynamism of tourist activity in the area. The procedure of Martínez (2006) was applied to diagnose the current situation of the destination, which made it possible to identify the main resources and attractions available for their use and exploitation. For the design, various methodologies were analyzed, the procedure for the improvement or design of tourist products and their commercialization proposed by Funcia (2009) was selected since it presents the steps to follow in a structured, practical and easy-to-use way, in addition to including all the necessary requirements to carry out the investigation. A tourist route related to the cultivation of coffee was created, which integrates with the natural benefits of the environment, the extraordinary landscape beauty and the peasant traditions in the cultivation of this plant. The new tourism product enables the rural community of Jibacoa to insert itself into tourism management with a focus on sustainability, as well as to contribute to the local development of the territory.
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Palabras clave
Turismo, Actividad turística, Turismo de naturaleza, Turismo rural