On June 30, 2022, the National Institute of the Defense of Competition and Intellectual Property Protection (Indecopi) of Peru and the World Intellectual Property Organization (WIPO) held the seminar "Intellectual Property as a tool for the development of gastronomic tourism in Peru”.
The activity looked to build awareness and promote the use of intellectual property in the tourism and gastronomy sectors with a view to boosting the development of Peruvian gastronomy and ensuring the sustainable and rational exploitation of the country’s extensive and rich tradition and culture to lend added value to the related products and services offered.
To that end, strategies and actions were proposed to involve the major public and private sector stakeholders in the tourism, gastronomy and IP sectors, working together to draw up a practical protocol for developing tourism and gastronomy through the use of IP tools.
According to a market survey that analyzed gastronomic tourism in Peru, presented by the Peru Export and Tourism Promotion Agency (PROMPERÚ), the main attractions for tourists are traditional cuisine (59%), Machu Picchu (60%) and various natural landscapes (61%). The survey found that 82% of tourists view Peru as a gastronomic destination. The World Travel Awards has recognized Peru as the world's best culinary destination for repeated years.
The sheer variety of high-quality Peruvian products that are rooted in the national history, environment, and traditional forms of farming, production and processing has been recognized worldwide, thanks to Peruvian gastronomy.
Peruvian gastronomy includes, inter alia, dishes and recipes, agricultural products, ingredients, production and cooking techniques (the pachamanca, for example), cooking equipment, and eating habits. Moreover, Peruvian gastronomy opens up opportunities to develop agriculture, livestock and fishing by creating demand for Peruvian products. It also fuels the creation of new businesses and the demand for higher quality in the Peruvian countryside.
