Design methodology for food route Zacazonapan, Mexico; approach of rural tourism
Abstract
This publication presents a methodology for designing a food focused aged cheese route in the municipality of Zacazonapan, State of Mexico is proposed. This proposal reflects the assumptions of rural tourism as an activity that takes place in rural areas through the active participation of tourists in the daily activities of the host community and under the approach of harmonious tourism is based on the participation of the population and complimentarity of activities. It is taken as a methodological basis Argentinas Manual Food Routes, which aims to determine the foods with the greatest potential to integrate a tourist route.
The contributions paid in adapting the evaluation form of this manual for a Mexican case; building a catalog of resources, proposed certificate of adequate inventory to qualify and evaluate the potential of a resource; the logo, the road map, itinerary and actors who could operate it is designed.
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