International tourists’ local African food consumption

Abstract

Purpose This study aims to examine international tourists’ local African food consumption experiences by using an attribute–benefit–value–intention (ABVI) framework. Design/methodology/approach A total of 336 respondents were collected in Ghana, Africa. A series of quantitative research methods were used in the data analysis to explicate the relationships. Findings By assessing critical structural relationships, 8 out of 14 hypothetical relationships were found to be empirically supported. They include the paths between food novelty, restaurant quality and food quality as antecedents of epistemic value, the path between restaurant quality and food quality and the path between restaurant quality and consumption value. Originality/value This study establishes the psychological mechanism behind tourists’ local food consumption experiences and further extends the utility of the consumption value theory and ABVI framework into the local food experience context. It confirms that tourists’ local food consumption experiences involve a sequential psychological process involving local food attribute evaluation, benefits sought, consumption values and future intention. This study offers a thorough explanation of variables that are crucial to promoting indigenous ethnic food consumption experience.

Explore, eat and revisit: does local food consumption value influence the destination’s food image?

“…To foster favorable and positive perceptions, the quality of visitors' meal experiences, particularly regarding food flavor, cuisine's perceptual features and food premises, are significant (Badu-Baiden et al, 2022). According to Balıkçıo glu Dedeo glu et al (2022) and Sweeney and Soutar (2001), the significance of quality is critical for long-term accomplishment and the sole factor influencing consumers' attitudes.…”

“…According to Balıkçıo glu Dedeo glu et al (2022) and Sweeney and Soutar (2001), the significance of quality is critical for long-term accomplishment and the sole factor influencing consumers' attitudes. If the quality or taste of the products/services offered at a tourist destination is reasonable and per the tourists' preferences, it leads to positive tourist behaviors and return intentions (Badu-Baiden et al, 2022). Considering this, we propose: H1.…”

“…Besides taste and quality value, nutrition and balanced food are significant concerns for travelers (Hussain et al, 2023). The significance of the health benefits in tourist food intake has been recognized in prior research (Badu-Baiden et al, 2022). According to Chang et al (2022), providing tourists with balanced and nutritious meals that care about their health and nutritional benefits is critical.…”

“…Customer desire for local food has risen substantially recently, especially in developing countries like India, South Korea and Southeast Asia (Gupta et al ., 2021). Several businesses and restaurant owners have seen this prospect and have made significant investments in purchasing locally grown food to communicate with customers and enhance revenue (Badu-Baiden et al ., 2022; Rousta and Jamshidi, 2019; Šedík et al ., 2019). Food-related publications, television programs and commercials reflect this local fascination with food (Zhang et al ., 2020).…”

Food tourism research in India – current trends and future scope

“…Over the past few years, food tourism has been growing as an essential form of tourism worldwide, garnering interest from academicians and researchers as a unique research area (Badu-Baiden et al , 2022; Naruetharadhol and Gebsombut, 2020). Hence, there is a need to analyze and understand how food tourism research has evolved globally in different regions.…”