SA Tourism, in partnership with the South African Chefs
Association (SACA) has produced a cookbook called ‘Guide to Vegetarian, Vegan
and Jain Dining in South Africa’ in a bid to help the country’s hospitality
industry better cater for the tastes of emerging markets, such as India.
“The increase in visitors from emerging markets has given us a good dilemma – how can we better create for the travel needs of our visitors from these new markets? How can we literally make them feel at home in our country, ensure they are welcomed as family and ensure their every need – including their specific dietary requirements – is catered for while they are here?” said SA Tourism CEO, Thulani Nzima.
The book sets out the specific dietary requirements of vegetarians, vegans and Jains (an Indian religion that follows a path of non-violence towards all living creatures) with lists of food items that each group may and may not eat; gives a brief explanation of the culture that informs the dietary needs of these tourists; and gives a broad selection of recipes.
The recipes have been contributed by some of South Africa’s best chefs from top hotels and lodges. It will be made available to SA’s hospitality industry and will be distributed to 6 000 chefs through SACA.
SA Tourism has recently completed research about Indian tourists’ travel behavior-some of the findings included:
- More than half of Indian travellers come to SA in large groups comprising family and friends.
- More than half of them say the cuisine on offer in their leisure destination of choice is an important factor when choosing where to go on holiday – and where to stay.
- These visitors prefer accommodation with inter-leading rooms for the holiday party.
“The increase in visitors from emerging markets has given us a good dilemma – how can we better create for the travel needs of our visitors from these new markets? How can we literally make them feel at home in our country, ensure they are welcomed as family and ensure their every need – including their specific dietary requirements – is catered for while they are here?” said SA Tourism CEO, Thulani Nzima.
The book sets out the specific dietary requirements of vegetarians, vegans and Jains (an Indian religion that follows a path of non-violence towards all living creatures) with lists of food items that each group may and may not eat; gives a brief explanation of the culture that informs the dietary needs of these tourists; and gives a broad selection of recipes.
The recipes have been contributed by some of South Africa’s best chefs from top hotels and lodges. It will be made available to SA’s hospitality industry and will be distributed to 6 000 chefs through SACA.
SA Tourism has recently completed research about Indian tourists’ travel behavior-some of the findings included:
- More than half of Indian travellers come to SA in large groups comprising family and friends.
- More than half of them say the cuisine on offer in their leisure destination of choice is an important factor when choosing where to go on holiday – and where to stay.
- These visitors prefer accommodation with inter-leading rooms for the holiday party.
Info received by Southern Africa Tourism update
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