Research On The Development Of Dietary Culture Tourism Resources Of Yunnan Minority Nationalities Based On Diet Safety

With the concept of tourism consumption has changed,tourists are increasingly pursuing the diet that is safety,hygienic,delicious,nutritious and healthy.At present,many scholars are engaged in researching the food culture tourism resources development of the ethnic minorities in Yunnan and keep an eye on the characteristics of food culture tourism resources,but they ignore the potential food safety problems contained in the food culture.However,it is difficult to guarantee the safety of food,which makes tourists lack of food security,thus affecting the tourism experience.Therefore,aiming at providing tourists with high quality food culture tourism products and attracting more tourists in the future to travel and taste,this paper studies the Yunnan ethnic minorities food culture tourism resources development based on the perspective of food safety.The main methods this paper uses are literature research,questionnaire survey and quantitative analysis.The questionnaire includes three parts.Firstly,the author investigates the characteristics of tourists.Secondly,the author investigates the perceptions,behaviors and attitudes of tourists about food safety of the ethnic minorities in Yunnan.Thirdly,the author also investigates tourists’ preferences for food culture tourism resources of the ethnic minorities in Yunnan and its future development intentions.The quantitative analysis method is to collect data of wild mushrooms,wild vegetables,wild flowers and Kusnezoff monkshood poisoning incidents reported by the national foodborne disease outbreak reporting system during 2010-2015 in Yunnan Province.And the author conducts a descriptive analysis of food poisoning incidents.What’s more,in the strategies and suggestions section,this paper applies Hazard Analysis and Critical Control Points(HACCP)system to the tourism and catering enterprises in order to eliminate or reduce the potential safety problems of food culture and ensure the food safety of tourists.As far as the content is concerned,this paper consists of three main parts.First of all,the author characteristically evaluates and classifies food culture tourism resources of the ethnic minorities in Yunnan.The author also analyses the present situation of its development and makes tourists market survey.At the same time,the author explores the relationship between food safety and the development of food culture tourism resources in Yunnan ethnic minorities.Secondly,the author finds that there are some problems like the safety of food quantity and the safety of food quality in food culture of the ethnic minorities in Yunnan through market research and data collection.Because the safety of food quantity problems have little influence on the development of food culture tourism resources in Yunnan ethnic minorities,this paper focus on the safety of food quality problems and explores the causes of these problems and its harm.At last,based on the previous research,the author puts forward the development principles,development ideas and development strategies of food safety.In order to provide a new idea for the development of food culture tourism resources in Yunnan ethnic minorities.