Local versus imported food: opportunities and constraints for Tanzanian hotels

Journal of Gastronomy and Tourism, 2017; 2(4): 247-258Developing countries are progressively experiencing economic growth through international tourism. Due to its unique characteristics, tourism is emerging as a potential opportunity for economic growth, earning of foreign exchange, and poverty reduction. The sale of goods and services to foreign tourists does not imply huge capital investments. Nevertheless, Tanzania's tourism depends heavily on imported food. A cross-sectional study was conducted in Morogoro Municipality and the cities of Dar es Salaam and Arusha in order to examine major reasons for the use of imported food by hotels serving tourists with a focus on opportunities and constraints in relation to the supply of local foods. In addition, the study aimed to identify tourists' food preferences. The study used both primary and secondary data. Results show that most of the food consumed in the hotels is locally sourced. Nonetheless, most of the food items are of foreign origin and, to a limited extent, food is supplied by local farmers and food producers. Imported food items included soft drinks, beverages, ingredients for hot drinks, and breakfast items. Poor quality of some locally available food, unreliability of supplies, lack of quality control systems, price fluctuations, insufficient packaging, and hygiene issues were major concerns that made most of the hoteliers avoid purchasing food items directly from local farmers. In view of this, it is recommended, among others, that the government and tourism stakeholders work with the farmers and suppliers to enhance awareness on food quality and hygienic handling of food items with a view of strengthening relationship between the sectors of agriculture and tourism for sustainable economic development