SUGARCANE DERIVATIVES AS A CORE OF RURAL GASTRONOMIC TOURISM: A CASE STUDY IN THE COMMUNITY OF SOCCHABAMBA, AYABACA – PERU

Abstract

This qualitative study analyzes the potential of rural gastronomic tourism centered on the artisanal production of sugarcane derivatives in the community of Socchabamba, located in Ayabaca province, Piura region – Peru. Using a case study methodology, the research aimed to understand how traditional practices related to sugarcane cultivation and processing serve as an identity, economic, and symbolic axis for local families. Semi-structured interviews and non-participant observation were conducted with eight producers, allowing the recovery of narratives and detailed descriptions of the production process, including ancestral cooking techniques, traditional tools, and intergenerational knowledge transfer. The findings reveal that products such as panela, bocadillo, and alfeñique hold not only economic value as sources of household income but also patrimonial value, being deeply embedded in religious celebrations, community practices, and affective memory. Moreover, a growing tourist interest in hands-on experiences involving the artisanal production process was identified, supporting the notion that contemporary tourists seek authenticity, territorial identity, and culturally meaningful products. However, the study also found weak institutional articulation, limited external promotion, and a lack of public policies aimed at enhancing this agro-food heritage. It is concluded that consolidating Socchabamba as a destination for sustainable gastronomic tourism requires integrated rural development strategies, heritage-based approaches, community participation, and coordinated institutional support.