Strengthening Strategies for Agri-Based Tourism Micro-Small and Medium Enterprises: Longanisa and Bagnet Production
Longanisa (pork sausage) and bagnet (crackling) have established their niche in the tourism industry in Region 1. The study aimed to develop strategies towards the improvement of these products attracting tourists to the region. Specifically, it identified factors affecting present
strategies of agri-based tourism MSMEs and came up with a standard production strategy for the meat processing MSMEs in Region 1. Descriptive-evaluative type of research was used complemented with case study, and ethnographic research. Data were gathered using survey, interview, SWOT analysis,
experimentation and testing, laboratory analysis and documentation. These were analyzed using frequency, percentage, t-test of difference and Pearson Correlation. Result of the study showed that the following profile variables have significant effect on the quality and quantity of production:
family size, technology profile, educational qualification and salary of employees, and other production strategies such as raw material selection, time of processing, production schedule, type of operation, raw material storage, quality control activities and use of labels. A production model
was developed based on the result of the SWOT analysis. It was concluded that there is a standard strategy that can be transferred to longanisa and bagnet MSMEs to have better quality and more products. Hence, the model is proposed for adoption in the region.
Document Type: Research Article
Publication date: 01 June 2015
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