Evaluation of Namangan’s (Uzbekistan) Gastronomy Tourism Potential within the Scope of Sustainable Tourism

Ümit Sormaz; Aida Imomalieva

Article Details

Evaluation of Namangan’s (Uzbekistan) Gastronomy Tourism Potential within the Scope of Sustainable Tourism

Authors:

Ümit Sormaz | Aida Imomalieva

Publisher:

Ataturk University

Main Topics:

Gastronomi

Journal:

Journal of Silk Road Tourism Research Vol.5 Issue 1, pp.29-41

Document Type:

Article

Publication Date:

6/2025

Document Language:

Turkish

Document ID (Org No.):

2001353253

pISSN:

2792-0585

Keywords:

Abstract:

 This research aims to evaluate the gastronomic tourism potential of Namangan city in Uzbekistan from a sustainable tourism perspective through a SWOT analysis. With its rich local cuisine and cultural heritage, Namangan holds great potential for gastronomic tourism. The study examines the regions internal factors strengths and weaknesses and external factors opportunities and threats in detail, based on evaluations from all tourism stakeholders in the city, to assess the current status and development prospects of gastronomic tourism in the area. Internal factors strengths and weaknesses are categorized into 4 categories and 12 statements, while external factors opportunities and threats are categorized into 6 categories and 11 statements. Among the strengths, key points highlighted include Namangan being the second largest city in the country, possessing fertile lands and important historical structures, and having sufficient infrastructure for both domestic and international tourism. The most significant weakness identified is the inadequacy of advertising, promotion, and marketing activities, as well as foreign tourists preferring other cities. On the other hand, the historical culinary culture and variety of dishes are emphasized as the greatest opportunity, while the risk of this culinary culture being forgotten is identified as the major threat. As a result, this research aims to contribute to the creation of sustainable tourism strategies by revealing the development opportunities for gastronomic tourism in Namangan Province.

 This research aims to evaluate the gastronomic tourism potential of Namangan city in Uzbekistan from a sustainable tourism perspective through a SWOT analysis. With its rich local cuisine and cultural heritage, Namangan holds great potential for gastronomic tourism. The study examines the regions internal factors strengths and weaknesses and external factors opportunities and threats in detail, based on evaluations from all tourism stakeholders in the city, to assess the current status and development prospects of gastronomic tourism in the area. Internal factors strengths and weaknesses are categorized into 4 categories and 12 statements, while external factors opportunities and threats are categorized into 6 categories and 11 statements. Among the strengths, key points highlighted include Namangan being the second largest city in the country, possessing fertile lands and important historical structures, and having sufficient infrastructure for both domestic and international tourism. The most significant weakness identified is the inadequacy of advertising, promotion, and marketing activities, as well as foreign tourists preferring other cities. On the other hand, the historical culinary culture and variety of dishes are emphasized as the greatest opportunity, while the risk of this culinary culture being forgotten is identified as the major threat. As a result, this research aims to contribute to the creation of sustainable tourism strategies by revealing the development opportunities for gastronomic tourism in Namangan Province.

 This research aims to evaluate the gastronomic tourism potential of Namangan city in Uzbekistan from a sustainable tourism perspective through a SWOT analysis. With its rich local cuisine and cultural heritage, Namangan holds great potential for gastronomic tourism. The study examines the regions internal factors strengths and weaknesses and external factors opportunities and threats in detail, based on evaluations from all tourism stakeholders in the city, to assess the current status and development prospects of gastronomic tourism in the area. Internal factors strengths and weaknesses are categorized into 4 categories and 12 statements, while external factors opportunities and threats are categorized into 6 categories and 11 statements. Among the strengths, key points highlighted include Namangan being the second largest city in the country, possessing fertile lands and important historical structures, and having sufficient infrastructure for both domestic and international tourism. The most significant weakness identified is the inadequacy of advertising, promotion, and marketing activities, as well as foreign tourists preferring other cities. On the other hand, the historical culinary culture and variety of dishes are emphasized as the greatest opportunity, while the risk of this culinary culture being forgotten is identified as the major threat. As a result, this research aims to contribute to the creation of sustainable tourism strategies by revealing the development opportunities for gastronomic tourism in Namangan Province.

 Bu araştırma, Özbekistanın Namangan şehrinin gastronomi turizmi potansiyelini sürdürülebilir turizm perspektifinden SWOT analizi ile değerlendirmeyi amaçlamaktadır. Namangan, zengin yerel mutfağı ve kültürel mirası ile gastronomi turizmi açısından büyük bir potansiyele sahiptir. Araştırma, Namanganın içsel faktörleri güçlü ve zayıf yönleri ile dışsal faktörleri fırsatlar ve tehditler şehrin tüm turizm paydaşlarının değerlendirmeleri ile detaylı bir şekilde ele alarak, bölgenin gastronomi turizmi için mevcut durumu ve gelişim olanaklarını incelemektedir. İçsel faktörler güçlü ve zayıf yönleri 4 kategori ve 12 ifade altında toplanırken dışsal faktörler fırsatlar ve tehditler ise 6 kategori ve 11 ifade altında toplanmıştır. İçsel faktörlerden güçlü yönler arasında ülkenin en büyük ikinci şehri olması, verimli arazilere ve önemli tarihi eser yapılara sahipliği, iç ve dış turizm için yeterli alt yapıya sahip olması konuları vurgulanırken en büyük zayıf yön olarak reklam, tanıtım ve pazarlama faaliyetlerinin yetersizliği ve yabancı turistlerin diğer şehirleri tercih etmesi vurgusu yapılmıştır. Diğer yandan, tarihi mutfak kültürü ve yemek çeşitliliği en büyük fırsat olarak vurgulanırken mutfak kültürünün unutulmaya yüz tutuyor olması ise en önemli tehdit olarak görülmekte olduğu belirlenmiştir. Sonuç olarak, bu araştırma, Namangan ilinin gastronomi turizmi alanındaki gelişim fırsatlarını ortaya koyarak, sürdürülebilir turizm stratejilerinin oluşturulmasına katkı sağlamayı hedeflemektedir.

Article Details

Evaluation of Namangan’s (Uzbekistan) Gastronomy Tourism Potential within the Scope of Sustainable Tourism

Authors:

Ümit Sormaz | Aida Imomalieva

Publisher:

Ataturk University

Main Topics:

Gastronomi

Journal:

Journal of Silk Road Tourism Research Vol.5 Issue 1, pp.29-41

Document Type:

Article

Publication Date:

6/2025

Document Language:

Turkish

Document ID (Org No.):

2001353253

pISSN:

2792-0585

Tourism

Sustainable tourism

Gastronomy

Gastronomy tourism

SWOT analysis

Namangan.Turizm

Sürdürülebilir turizm

Gastronomi

Gastronomi turizmi

SWOT analiz

Namangan.

Issues

Article Details

Authors: Ümit Sormaz | Aida Imomalieva

Publisher: Ataturk University

Main Topics: Gastronomi

Journal: Journal of Silk Road Tourism Research Vol.5 Issue 1, pp.29-41

Document Type: Article

Publication Date: 6/2025

Document Language: Turkish

Document ID (Org No.): 2001353253

pISSN: 2792-0585

Issues

Authors:

Ümit Sormaz | Aida Imomalieva

Publisher:

Ataturk University

Main Topics:

Gastronomi

Journal:

Journal of Silk Road Tourism Research Vol.5 Issue 1, pp.29-41

Document Type:

Article

Publication Date:

6/2025

Document Language:

Turkish

Document ID (Org No.):

2001353253

pISSN:

2792-0585