Gastronomic tourism: Documenting local knowledge of Baye-Baye making in the Municipality of Santa Barbara

Abstract

This study investigated the opinions of baye-baye makers and vendors in Barangay Cabugao Sur, Santa Barbara, Iloilo, regarding history, challenges, and involvement. This study specifically aimed to determine the perceptions of history, challenges, and involvement of baye-baye makers and vendors in Cabugao Sur. The qualitative research design was adopted, and purposive sampling was used to select 20 respondents who are baye-baye makers in Santa Barbara with at least 10 years of experience, residents of Cabugao Sur, male or female, and at least 45 to 75 years of age. The study’s instrument was a semi-structured interview in which participants were asked open-ended questions. The study also utilized Focus Group Discussions in delving into their answers. The results showed that the most challenging problems the respondents have faced in business are financial and economic challenges, climate change, and personal reasons. Vendors have been financially challenged to sustain their businesses as prices have increased. Extreme heat made the products spoil easily thus increasing their prices. Furthermore, it is physically demanding because most vendors are elderly and cannot produce as much baye-baye as they used to. Government intervention has also helped these vendors promote their products. Additionally, the Baye-baye Festival was created to promote and recognize the original makers who had shaped their local industry today. Focusing on how a local delicacy builds the community also points to how food can bring people together through sharing gastrointestinal experiences. Moreover, it is recommended that innovation of products, increased government intervention, and production promotion should be strengthened.