An event was held at the Bafra Tourism Faculty as part of Tourism Week. Industry representatives from hotels, travel agencies, local action groups, and cooperatives set up stands to showcase their products. Afterward, attendees viewed the Turkish Tourism Art Exhibition. At a panel discussion held as part of Tourism Week, representatives from the industry, academia, and local action groups spoke about their work on local production.
In his speech before the panel, faculty dean Prof. Dr. Yetkin Bulut emphasized the significant potential of tourism for the sustainable development of rural areas. Tourism can fuel growth and social change in rural areas by contributing to local economies, supporting product value chains, providing seasonal diversity, and preserving cultural and natural heritage. The rural tourism market is reportedly experiencing strong growth globally and in Türkiye, and this growth is linked to trends such as agricultural tourism, interest in cultural heritage, and sustainability.While highlighting the global importance of rural areas and the challenges they face, it is stated that properly managed tourism can support rural development by creating economic opportunities, empowering women, preserving heritage, encouraging collaboration, and reducing rural-urban migration. The potential for rural tourism and projects aimed at utilizing this potential are discussed through the example of Samsun, emphasizing its importance as a key component of Türkiye's rural development strategies.
Following the opening speech, letters submitted by Samsun MPs Orhan Kırcalı and Murat Çan regarding Tourism Week were read. The panel was opened by Assoc. Prof. Dr. Yasin Keleş, a faculty member at the Faculty of Tourism. Assoc. Prof. Dr. Keleş began his speech by stating that women's cooperatives form the foundation of local development. He discussed the impact of local producers as a key element in a destination's economy. He also discussed the importance of the business administration department and local action groups in the destination's food marketing. Following this, Res. Asst. Dr. Taner Akkoç, a faculty member at the Faculty of Tourism, gave a presentation highlighting the importance of slow food and local cuisine. He assessed that local producers could serve as a model for following the slow food movement.
Aşire Yılmaz, the first to speak on behalf of the local action groups, spoke on behalf of Sürmene Organic Village. He discussed their organic farming practices. He provided information about their newly established cooperatives and addressed their shortcomings. He emphasized that since the problems are shared, the solution lies with all stakeholders.Afterward, Hatice Kandemir, president of the Vezirköprü Nerik Women's Cooperative, took the floor and presented information about the women's cooperative they had established and its activities. She noted that they aim to establish a large women's cooperative union in Samsun province in the future. She also stated that the merger aims to create markets where all products produced will be sold.
Niyazi Kesim, owner of the restaurant chain, took the floor as a representative for the industry. He discussed the establishment of his business and emphasized his goal of promoting Bafra pide. He encouraged young people to work in the private sector and addressed the shortage of qualified personnel.
Samsun Provincial Director of Trade Kürşat Turpçu noted that cooperatives have been highlighted by the UN and emphasized the need to improve Turkey's position in cooperatives. He emphasized that local development forms the foundation of tourism and that this development can only be achieved through cooperatives.
Finally, Tourism Faculty Member Associate Professor Dr. Mutlu Kaya addressed the panel, providing information on rural tourism and tourism knowledge in his presentation. He emphasized the importance of rural development and rural tourism, highlighting the importance of this topic. He offered suggestions for improvements in these areas and provided information on academic research on the subject.
After the panel, local products were served to the participants and students.
