Tourism Review Online Magazine - 02/2010 by Tourism Review Digital Network

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Dear readers, Welcome to the February issue of Tourism Review Online Magazine. The Adventure supplement is this time aimed at geocachers and their delight in exploring the world with a GPS device. For all those who prefer something less high-tech there is the Ethical part presenting various agritourism destinations and the beauty of farm work. If you seek rather a different kind of adventure head to Nigeria offering unspoilt nature and authentic traditions. Get updated about the latest challenges of this African country in the Destination supplement. If you have ever doubted, why anybody would go for holiday home rental, think again. There are many advantages â&#x20AC;&#x201C; not only those related to budget â&#x20AC;&#x201C; that draw growing numbers of vacationers to comfortable holiday homes promoted online. Learn about the outlook of online holiday home rental sector in the Professional part. However, first of all open the Heritage supplement and let us invite you to taste the fabulous cuisine of Tuscany, Germany or discover the vegetarian world of Udupi. Milada Sovadinova Editor

CONTENTS

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H E R I TAG E

Visiting the gourmand’s World The smell of veal in tuna sauce or freshly baked cheesecake with orange marmalade is for many people the reason to pack their bags and travel to the homeland of their favorite delicacy. Culinary tourists head to Tuscany in Italy, Vermont in the U.S., Germany, and even India to taste the unique Udupi cuisine. Let us invite you to the gourmand’s world.

Agri-, Agri-, Agri-Tourism

Farm visits offer remarkable experience to all modern-day travelers – both kids and adults. Enjoy the unique character, smell and sound of a goat farm in Maui, discover Russian countryside or head to Manitoba profiting from the growing popularity of agritourism.

HERITAGE: VISITING THE GOURMAND’S WORLD............................................................. 4

THERE IS NO SUCH THING AS GERMAN FOOD. ................................................................... 5 UDUPI – WHERE FOOD IS RELIGION....................................................................................... 7 SOUTHERN VERMONT’S CULINARY WORLD IS…FRESH & LOCAL. .................................... 9 THE WORLD’S MOST EXPENSIVE WINE............................................................................... 12 SLOW FOOD IN TUSCANY WITH LOCAL FLAVOR AND CHARACTER............................... 13

TRANSPORT: AGRI-, AGRI-, AGRI-TOURISM.............. 33 GET READY FOR A FARM VISIT............................................................................................ 34 MAUI’S NEW AGRITOURISM: AN UPCOUNTRY EXPLORATION................................................ 35 KASHA AND MUCH MORE IN TRADITIONAL RUSSIAN FARMS......................................... 38 MANITOBA: PRODUCERS CAN PROFIT WITH AGRITOURISM........................................... 40 ORGANIC FARMING GROWS AS A FORM OF TOURISM...................................................... 42 DO YOU MAKE MONEY FARMING WITH AGRITOURISM (OR WANT TO)?........................ 44

D e s t i nat i o n

Professional

Nigeria – UNspoiled aNd aUtheNtic

Holiday Home Rentals GoinG online

Holiday rentals are one of the fastest-growing yet under-studied sectors in the online travel market. Holiday rentals represent a more than $24 billion opportunity in the U.S. alone, yet only 27% of rental owners are online. Get updated on the latest trends in the industry and its challenges.

ETHICAL

CONTENTS

Nigeria in the heart of Africa is a country with huge tourism potential but also great challenges. Learn about the latest developments and successes of the region as well as the problems the tourism board and government have to face.

PROFESSIONAL: HOLIDAY HOME RENTALS GOING ONLINE........................................................... 16

TRAVELLERS SEEKING VALUE TURN TO ONLINE HOLIDAY RENTALS. ............................ 17 MAJOR VACATION RENTAL MYTH DEBUNKED: SNAD....................................................... 19 TEN TIPS TO LOOK GOOD WITH RENTERS. ....................................................................... 21 ECONOMY TO MOTIVATE SECOND HOMES OWNERS TO RENT THEIR VACATION HOMES. ............................................................................................................... 22

Adventure

DESTINATION: NIGERIA – UNSPOILED AND AUTHENTIC....................................... 45

EUROMONITOR: TRAVEL AND TOURISM IN NIGERIA....................................................... 46 NIGERIA: SUCCESSES AND CHALLENGES............................................................................ 48 HOW TERRORISM TAG IMPACTS NIGERIA’S TOURISM...................................................... 50 TOURISTS ARE JUST NOT COMING...................................................................................... 53 TOURISTS ARE JUST NOT COMING...................................................................................... 53

Fairs & Exhibitions

GeocachinG – Today’s Treasure hunTinG

T r av e l / T o u r i s m

Growing numbers of adventure seekers are embracing the unique combination of treasure hunting and outdoor traveling – geocaching. Learn the basics and discover the addictive nature of hiking with a GPS device in your hand.

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B y

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ADVENTURE: GEOCACHING – TODAY’S TREASURE HUNTING............................... 24

FAIRS & EXHIBITIONS: TRAVEL/TOURISM IN FEBRUARY 2010 BY REGIONS................................................. 56

GEOCACHING? WHAT’S THAT?............................................................................................ 25 GEOCACHING: HIGH TECH TREASURE HUNT. .................................................................. 27 EXPLORE THE STATE PARKS WITH YOUR GPS.................................................................... 29 NIAGARA FALLS NOT QUITE OFF THE BEATEN PATH........................................................ 31

WESTERN EUROPE. ............................................................................................................... 57 CENTRAL EUROPE................................................................................................................. 59 AFRICA/MIDDLE EAST.......................................................................................................... 60 NORTH AMERICA.................................................................................................................. 61 ASIA & PACIFIC...................................................................................................................... 63

H E R I TAG E

VISITING THE GOURMANDâ&#x20AC;&#x2122;S WORLD The smell of veal in tuna sauce or freshly baked cheesecake with orange marmalade is for many people the reason to pack their bags and travel to the homeland of their favorite delicacy. Culinary tourists head to Tuscany in Italy, Vermont in the U.S., Germany, and even India to taste the unique Udupi cuisine. Let us invite you to the gourmandâ&#x20AC;&#x2122;s world.

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THERE IS NO SUCH THING AS GERMAN FOOD

henever someone asks me as a native German about typical German culinary specialties to try on a tour, I respond: What region in Germany do you travel to? There is no such thing as German food in general. Just take the “typical German” potato salad – although it is a fairly young Febr u a r y, 2 0 1 0

produce in Germany, basically every region created its own characteristic recipe reflecting the traditional local cuisine. Germany has a wonderful diversity of landscapes and microclimates determining local culture, tradition, agriculture and cuisine. The northern part is

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renowned for its fresh seafood from the North Sea and the Baltic Sea as well as for the rich existence of freshwater fish from lakes and rivers. The state of Brandenburg is called “land of lakes” with good reason. Smoked eel, bass and zander are just a few examples of these delicacies best enjoyed at a lake-side picnic just with freshly baked bread and a light salad. The only thing even better than “just” tasting the smoked fish is to watch and to be part of preparing the meal. A little bit further south, the sandy soils of Lower Saxony and Brandenburg are perfect for the cultivation of asparagus. Here another important Slow Food aspect comes into play: season. Asparagus stands as a symbol for spring in Germany. Fresh outdoor asparagus is only available from late April until mid June. I remember that we always watched out for the first asparagus at the farmer’s markets after a long winter. Every year in May we met with friends to enjoy the taste of spring together at hours-long asparagus dinners at someone’s place. If you travel further south to the Rhineland-Palatinate in the west or to Saxony in the East, the deeper valleys of the rivers Rhine and Elbe change the character of the landscape and vineyards appear at the hillsides. Again, different grapes grow in different regions and local vintners share their secrets of winemaking – or at least a few of them. Mountains and forests determine the unique agriculture of Bavaria. The Alp Mountain slopes with the natural meadows provide the perfect source for the rich non-silage alpine milk. You can actually taste

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the fresh grass, flowers and herbs the cows feed on every day. At small family-run dairy farms you can hike the Alps where the cows run free, try your luck in milking and participate in cheese-making. I could go and on about all these local culinary specialties – the bread, the beer, the pastries, venison, fruits and so on. My personal advice: travel, watch, learn, taste and enjoy the food where it is originated – experience the harmony of land, people and food. Slow Tour® is a new project run by the non-profit organization Slow Food Germany. Escorted by local guides, small groups of like-minded guests are taken on exciting journeys to discover the culture, history, countryside and the characteristic cuisine of one particular region. True to the motto of the membership-based Slow Food movement “good,

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clean and fair”, it is all about high-quality tasteful food as well as about sustainable production and processing. Instead of a just a glimpse, Slow Tour guests take the time to cook, bake and prepare regional seasonal dishes themselves – and to enjoy the authentic taste together with local hosts. And when you will be asked what was the “German food” like on your trip, you have much more to tell than just “very good” – and I have no doubt that you will come back to explore another piece of the culinary mosaic of Germany. Photos: © Ute Boese – CULTOURINARIA By Ute Boese (CULTOURINARIA – Cultural and Culinary Travel to Germany) http://www.cultourinaria.com

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UDUPI – WHERE FOOD IS RELIGION C

ulinary tourism, one of the most popular niches in the tourism industry involves the pursuit of unique and memorable eating and drinking experiences. This makes sense, given recent consumer focus on healthy organic eating, food pedigrees and the fact that all travelers may not go cityhopping or shopping but will eat. Cooking shows feature regularly on the travel channels as do travel shows in food channels. The world-renowned Udupi cuisine, an integral component of South Indian food derives its name from Udupi (or Udipi) in the Dakshin Kannada district of Karnataka on the southwest coast of India. Udipi is a land of breathtaking natural beauty sandwiched between the Western Ghats mountains and the Arabian Sea and a history of over 1,500 years leaving imprints in ancient architectural marvels and temples. The multi-lingual residents live harmoniously on the fertile land blessed with copious rainfall making it ideal for farming. Udupi’s elaborate and ceremonial cuisine, attracting one and all is a class in geography, topography, history and culinary skills rolled in one. It is a delicacy, making it is simple, but a fine art using fresh locally available ingredients as leaves, grains, beans, vegetables and fruits. In Udupi food is religion dissolving political, ethnic, and linguistic barriers. The Udipi cuisine dates to the 13th century in the Ashta mathas founded by saint Madhvacharya. The wide variety and range of dishes adheres strictly to the Vedic tradition of Indian vegetarian cuisine with onions, garlic, meat, fish and alcohol Febr u a r y, 2 0 1 0

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prohibited. The tradition of chaturmasa vrata (four monsoon months) imposing restrictions on certain ingredients may have led to the cuisine’s innovation as also occasions, individual tastes and affluence. A full, traditional meal is eaten from a banana leaf on the ground, bare hand, with dishes served in a particular sequence, on a specific spot. Everyone begins and ends the meal by revoking the name of Govinda (Lord Vishnu) and no one can leave midway. The mildly spiced, non-oily, low-calorie food is easily digestible and akin to home-cooked food. Moreover, with the ingredients being capable of blending to several permutations, monotony never sets in. Pumpkin and gourds are the main ingredients in the stew like sambar while even raw banana skin is added in upkari (curry). Coconut is used extensively in chutneys, ajadinas (dry curries) and kosambri (salad). Mango, pineapple, jackfruit and grapes are used in pickles, halwa (desserts) and the sour rasam. Leaves as valli colocasia, turmeric, curry, coriander and brahmi are used. Udupi has taken itself globally on its food. In olden days, restaurants run by cooks trained at the local temple were family ownerships among kith and kin. With popularity others entered the business and while claiming to retain authenticity incorporated

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vegetarian delicacies from other Indian cuisines – adapting to changing times, economic and social structure. Mangalorean and Konkani food have derived much from Udupi cuisine despite including meat and seafood preparations in onion and garlic. The immensely popular Mitra Samaja restaurant on Car Street, Udupi till date serves the most authentic Udupi cuisine. Pioneered as a family business of the orthodox Shivalli Brahmin community, the fare here is a ritual guided by cleanliness, purity and worthy of being served to the temple priests.

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The restaurant has evolved an unparallel business model for the fast food trade, uncompromising on taste. Their system of serving from the kitchen to a congregation of about sixty heads by around ten people, within an hour is mind-boggling leaving no one waiting for long or turned away. Instead all leave satisfied, with a wholesome, meal and a relatively full wallet. Wastage is discouraged by monitoring quantity. Hygiene is never an issue despite a labour-intensive kitchen. The most famous dish here is the golibaje (flour and spice dumplings fried in coconut oil). The popular 3 feet family masala dosa (rice pancake with potato filling) originating in Udupi is served with fiery coconut chutney, gooey pumpkin halwa and freshly brewed coffee. The restaurant has retained its standards to this day and once you eat here you will never forget! By Dr. Ilika Chakravarty Academy of Business Management, Tourism and Research, Bangalore, India 27 Hazeltree Croft, Acocks Green, Birmingham, B27 7XS, U.K. ilika_c@yahoo.com

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SOUTHERN VERMONT’S CULINARY WORLD IS…FRESH & LOCAL grown, produced and prepared by chefs who love the land and have a passion for the “Good Life.” Chef Brill Williams, proprietor at the Inn at Sawmill Farm on Crosstown Road in West Dover Village has enjoyed a lifelong romance with fresh ingredients, fine wines and intriguing menus during his 40 years at his family’s renowned inn. (The Inn is quite famous in fact—Oprah’s Book Club met there!) Guests at the Inn delight in finding that the dishes and desserts in Chef Brill’s repertoire include recipes handed down to him from his grandmother and mother – both of whom had a hand in shaping his culinary talent. What would an afternoon luncheon be, after all, without a slice of traditional coconut layer cake with hand-grated, snow-white flakes

They Said about Vermont:

estival and Vermont Life Wine & Harvest Festival and the myriad Pumpkin festivals… it seems that almost every vegetable has a festival! It’s also about our proximity to 80 million people who live within a 500-mile radius of Southern Vermont — New York City, Fairfield County, The Gold Coast, Boston, and Albany. In many ways, Vermont’s historic villages and rural communities echo what people love most about the European countryside – it is a warm, rustic yet sophisticated lifestyle based on old family traditions Febr u a r y, 2 0 1 0

and great places to find local and authentic food experiences. In fact Vermont is a fusion of flavors. Much of it is pure tradition, steeped in the comforting home baked aromas of Yankee farm kitchens and church suppers. But, it’s not all milk and cream. It’s not all maple sugar, and not all ham and beans, either. It’s a taste of real food that is grown, produced and cooked by people who – no surprise here – love to “eat in”… Eat in …Southern Vermont, that is. A culinary tour of Dover, Vermont, home of Mount Snow Ski Resort, offers a taste of real food that is

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According to Bruce Hyde, commissioner of Vermont Tourism and Marketing Vermont has the closest producer-to-consumer relationship of any State. Bruce Cain, Vermont Travel & Recreation Council calls the culinary field “a perfect match, because it matches our reputation of quality and freshness.” “Baby boomers love culinary,” says David Kaufman, founder of the Vermont Tourism Network, “and because they make up the bulk of the travel market today, culinary is huge, partly because of NECI [New England Culinary Institute] and because so much terrific food is produced here.”

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so refreshing on the palate? Or a serving of homemade ice cream made from fresh Vermont cream topped with the Chef’s signature Chocolate Butternut Sauce? Worth noting, Chef Brill sells jars of this creamy sugary darkness in the Inn’s lobby. Chef Brill trusts that his patrons come with wellbred taste buds and artfully treats his guests to remarkable combinations. A Squab entrée, for example, is served with two harmonizing preparations side-by-side on the same plate. The legs of these fresh (never frozen) poultry are first marinated, Febr u a r y, 2 0 1 0

and then grilled, while the succulent breast meat is sautéed with his foie gras and tender apple slices. Even with a seemingly simple summer appetizer, he does more than most: he pairs Scottish Smoked Salmon with American Spoonbill Caviar and serves it with his fresh-baked Onion Brioche and a Quail Egg. One of the Inn’s most notable gastronomic events is the one patrons create themselves by arranging in advance with Chef Brill for a dinner and wine list tailored to the preferences of the guests. Imagine how mouthwatering this is: all your favorite foods on a six-course tasting menu with wine selections specifically paired to enhance each plate. Chef Brill’s local organic fruit and vegetable vendors include the best nearby farm stands and his guests always enjoy his selections of Vermont artisanal cheeses. Whatever specialty foods Chef Brill cannot buy from local growers and producers, such as fresh-caught Maine seafood, are flown in to him daily. The Inn’s multiple wine cellars are exceptionally well inventoried by Chef Brill. The dining room and tavern at the Inn at Sawmill Farm, rooms that were formerly a working Vermont barn, are open to the public. Chef Josh Tomson at The Hermitage on Handle Road in West Dover, just minutes from the Village center, has something that chefs elsewhere can only dream of: a huge vegetable and herb garden just steps away from his kitchen door. Tilled and planted in the spring, the plot provides him with the fresh ingredients that shape his menus. What a luxury: organic food that goes from garden to table with no one but himself as the middleman. Even Alice Waters, California’s Chez Panisse goddess of fresh food, would be impressed. When guests meet Chef Josh (and they certainly will, if they are regulars at The Hermitage), he shares the secret of his straightforward culinary

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If You Go The Inn at Sawmill Farm, family owned since 1968 www.theinnatsawmillfarm.com The Hermitage Inn, since 1971; ropened by current owner in 2008 www.hermitageinn.com The West Dover Inn & Restaurant, since 1846; current owners since 2005 Oldest continuously operating lodging and restaurant in Southern Vermont www.westdoverinn.com

mantra: ingredients should be fresh, local, and seasonal. His inspired menu combinations are new favorites, such as his paring of pan-seared Wild Salmon with an Apple, Celery and Fennel slaw. Must try: Chef Josh’s Guacamole Martini. No, not to sip, but to nibble on; it is one of his sensational appetizers. The dining room and tavern at The Hermitage, an historic homestead, are open to the public. Chef Bob Jarvis at the West Dover Inn & Restaurant on Route 100 in West Dover Village creates menus that offer his diners the best of both culinary worlds. Guests can count on him to always have their stand-by favorites on the menu, such as his creamy Tomato and Artichoke Soup with aged Asiago Cheese and peppery Basil Chiffonade or his grilled-to-perfection certified Black Angus burgers. However, his menus always have seasonal inspirations as well. Come summer, many hungry patrons swap out the beef and bun for Chef Bob’s open-faced grilled sandwiches made with Artisanal Breads, Portabella Mushrooms and Roasted Peppers. Chef Bob does not have to go far to “shop” for his fresh ingredients. Kathy Gilpin, co-owner of the

H E R I TAG E : Vi sit ing the G our mand’s Wor l d property with her husband Phil Gilpin, is an avid organic gardener. Based on Chef Bob’s ideas for the summer menu, this year’s plot, which is literally in the Inn’s backyard, includes an abundance of herbs along with multiple varieties of tomatoes, peppers, cucumbers and squash. Summer guests often head around the back of the historic building to look for a seat at one of the restaurant’s umbrella-tables. The patio is near one of the property’s picturesque and prolific apple trees—another one of Chef Bob’s “secret” sources. Come late summer and fall, he harvests bushels of ripe apples for his fresh-baked desserts, including cobblers, crisps and of course, pies. In strawberry season, local growers bring him fresh berries, which he uses in his Strawberry Peach Pudding Cake or serves as a topping for morning pancakes. The dining room and tavern at The West Dover Inn and Restaurant, originally established as a mid-19th century stagecoach stop, are open to the public. By Lynn Barrett Get in touch with Lynn on Facebook. http://www.vermontartsliving.com

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THE WORLD'S MOST EXPENSIVE WINE

The

Romanée Conti is a legend. It is said that even the French government would be willing to give anything to preserve this heritage brand to Gaul. Domaine de la Romanée-Conti is located in the Burgundy region and takes its name from one Febr u a r y, 2 0 1 0

of their own vineyards. For centuries the property was transferred from hand to hand, and only since the mid-nineteenth century is run by the today’s company, although it is known that their vineyards already produced wine in the twelfth century. The name of Romanée comes precisely from the incursion of the Romans in the old Europe. Do not forget that the Italian Julius Caesar showered the French countryside with vineyards, ordering his soldiers to carry vine shoots in their backpacks, to plant during their military campaigns. The truth is that Romanée Conti is part of the history of France. Conti's name was added to the comune when the prince of the family acquired the property in 1760, deciding that his wines would be exclusively for their own consumption and for friends and family. Then, during the French Revolution, the property was confiscated and later on given back to their owners. In 1855, when Dr. Jules Lavalle published his classification of he Burgundy vineyards, RomanéeConti was one of those placed in the highest of five categories, tête de cuvée. Romanée-Conti was one of the last Burgundy vineyards to be replanted with grafted vines after the phylloxera epidemic struck, despite declining harvests due to declining vigour of the vines. The last vintage of pre-phylloxeric wines was 1945, when the harvest was down to only one-tenth of today’s output, or around 2.5 hl/ha, which meant that only 600 bottles were produced in this vintage.

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Despite this very small production and continuous consumption of the wine, thousands of bottles of Romanée-Conti 1945 have been traded over the decades, including large-format bottles that were never filled by the domaine in this vintage. It has therefore been concluded that Romanée-Conti 1945 is forged to an unusually high extent. After the 1945 harvest, the old vines were uprooted, the vineyard left fallow, and replanted in 1947. The first Romanée-Conti vintage produced after the replantation was 1952. Since 1985, Domaine de la Romanée-Conti has practiced organic farming in the vineyard and today the price set for the Romanée Conti is around 2-3000 euros a bottle. However, in 1996 a set of eight bottles of Romanée-Conti, DRC 1990 was sold for €160,000 (or €20,000 per bottle) at Sotheby’s London. http://www.excelenciasgourmet.com http://en.wikipedia.org

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SLOW FOOD IN TUSCANY WITH LOCAL FLAVOR AND CHARACTER

hese days a traveler to Italy does not have to depend on American or English guidebooks to eat well. Thanks to the Slow Food organization their guide, “Osterie & Locande d'Italia: A Guide to Febr u a r y, 2 0 1 0

Traditional Places to Eat and Stay in Italy”, which has been directing Italians to restaurants, where the chefs depend upon local organic farmers for their produce, has been translated into English. The Slow Food movement begun in 1986 in Italy has spread worldwide since the day Carolo Petrini saw a McDonald’s opened in Rome’s Piazza di Spagna and determined to fight back by creating a revolutionary movement with food as its weapon of choice: Slow Food would be its slogan and its organizers would find and encourage small producers to challenge the fast food industries encircling the globe. By supporting a re-invigoration of local agriculture, the industrialized world’s benumbed palates would be “restored” by “real food” grown by farmer-artisans familiar with traditional notions of crop biodiversity and culinary traditions in Italy and abroad. The Slow Food guide has since 2004 “contributed to the revival of tradition of regional gastronomy in Italy and the proliferation of eating places that particularly reflect local flavor and character,” according to its editors. It also lists places to stay, particularly, though not exclusively, farms (agritourism) and guest houses “that capture a sense of good old fashioned hospitality.” We decided to test four of their listings: Two in the overly touristic cities of Florence and Siena where scores of fast food pizzerias and “tourist menu” restaurants tempt the hungry and unwary traveler; and two in less congested but beautiful parts of Tuscany.

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Florence Fabio Picchi created his now famous “Il Cibreo” twenty years ago and it soon became one of the best restaurants in Italy. Since then he has created an empire! While “Il Cibreo” is quite expensive and the café next door provides only light snacks, in the past few years Picchi has opened two new places on the same street: the “Osteria Il Cibreo,” a low cost alternative to sampling Picchi’s cooking; and a unique buffet-restaurant-theatre called the “Teatro del Sale.” The “Osteria,” which takes no reservations (or credit cards) and can be mobbed in high season, was relatively quiet at lunch time when we entered into this cool haven escaping the brazier of Florence’s streets in July. A small and cozy room furnished with antique tables and a 19th century counter, it was occupied by two groups of Florentine businessmen. The two waiters, unusually attentive (and both fluent in English) took our order for polenta with herbs, a flan of ricotta and potatoes, a traditional passata al pomodoro (bread and tomato soup), vitello tonnato (veal in tuna sauce) and cod alla livornese (with tomatoes and garlic) served with an excellent and unusual beet and green bean salad. The array of deserts, made by Picchi’s son Duccio – his other son Giulio works behind the scenes in the administration of Picchi’s “empire” – was exceptional: a bitter-sweet chocolate-coffee flavored flourless cake, a cheesecake with bitter orange marmelade, a panna cotta (an Italian version of a crème brulee) with strawberries.

H E R I TAG E : Vi sit ing the G our mand’s Wor l d The menu was both wide-ranging and traditional, with each dish exceptionally well prepared. Most impressive of all was the fact that the cost of the meal was only one half of that of the restaurant “Il Cibreo,” and ran, with a glass of wine (Vino Nobile di Montepulciano) no more than $30 a person. Next day we paid a visit to Picchi’s “Teatro del Sale,” where his wife, the actress Maria Cassi would entertain the diners with a brillant one-woman show in which she assumed the role of several comic characters. Though the performance was in Italian and most of the audience was also Italian, English speaking diners who wished to skip that part of the evening had time to do so while tables and chairs were being arranged to accommodate the audience in front of the stage. The dinner itself was also a performance, served buffet-style from a huge glassed-in kitchen from which the cooks could observe the crowd of diners as they rushed and elbowed their way to the huge buffet table of antipasti when each new dish was brought out. Once the antipasti were served, Picchi himself appeared at a small open window to announce theatrically the service of pasta, meat, and desert. As Picchi served portions of hot dishes, diners, lined up like communicants in front of a priest, then returned to their respective tables to eat what was on their plate and wait for the next round! This was theatre on and off the stage, an experience not to be missed—and a bargain consisting of a huge selection of antipasti, pastas, risottos, meat and fish dishes and desert at only $30 a person.

Siena Well off the congestion of the beautiful Piazza del Campo, we walked down a steep and quiet side street to find the “Ristorante Grotta S. Caterina da Bagoga.” “Bagoga” is the chef’s nickname from the years when he was a jockey, Pierino Fagnani in the Siena Palio, the famous yearly horse race Febr u a r y, 2 0 1 0

around the Piazza del Campo. After an injury he determined to dedicate himself to his other great passion, cooking. From 1973, his restaurant, much frequented by the Sienese, has served the specialties of the region and was a logical entry into the Slow Food guide. Bagoga, an ebullient and delightful host who emerges frequently out of the kitchen to talk to his customers and to his son, the sommelier, is a great source of information on the culinary history of Tuscany and of Italy as a whole. Our meal was by far the best we’ve had in the 28 years of visiting the city. It began with a flan of cheese and truffles, accompanied by a glass of Castello di Pomino, an exceptional white wine from pinot bianco grapes imported from Burgundy in the 19th century by an ancestor of the wine producing Frescobaldi family. Gnocchi with truffles, papardelle (wide ribbons of home made pasta) with spicy wild boar sauce, were the best we had ever tasted. The meat course, accompanied by a Vino Nobile di Montepulciano, was based on a Renaissance recipe, “Gallo Indiano,” (turkey or chicken cooked “in the Indian style”) made with a sauce flavored with the spices used in the traditional sweet cake of Siena, the panforte. The desert was also unusual and delicious: A rice pudding to which whipped cream, egg whites, raisins, and nuts were added, the whole drenched in fresh berries. Everything had been bought from the farmers in the surrounding countryside. For $35 we ate like Sienese nobles!

Radicondoli Far from the tourist hordes, tucked away in an ancient oak forest, on the road leading away from a small spa located in the hills between Siena and the Tuscan coast, is a jewel of a rustic restaurant called “Podere Porcignano.” Marilena Grosso, the genial and talented cook, presides over the kitchen

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aided by her daughters and her son. The beamed dining room is furnished in the traditional somber Tuscan way with heavy oak tables and a huge fireplace at one end. In summer a pergola provides shade for diners wishing to eat outside. The cuisine is simple but rich with the flavors of the surrounding countryside. There are two menus to choose from (although one can also eat a la carte). One is vegetarian and the other includes meat dishes. The first costs $30; the second, $35. Both include the local wine in the price of the meal. We sampled an assortment of local salamis and prosciutti, crostini (toasts) topped with olive or onion spread, frittate (egg omelets) filled with mushrooms and local herbs, home made pastas –papardelle with wild boar, ravioli of spinach with nut sauce, lasagne with wild greens, boar with polenta, roast pork with herbs from the kitchen garden, and the famed bistecca alla fiorentina as well as veal roast with porcini mushrooms, picked in the forest surrounding the restaurant. For desert we were served the traditional panna cotta with wild berries as well as biscotti with vin santo – a sweet wine made locally. In addition to the restaurant there is a small shop in which Marilena’s production of jams, sauces, and dried herbs can be purchased at very reasonable prices. For those who wish to stay longer to sample Marilena’s cooking and relax in

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the lovely countryside there is an agritourist residence a few kilometers away with a swimming pool and a riding stable, “Podere Querceti,” also managed by Marilena.

Greve in Chianti Though the Chianti is one of the most widely visited areas of Tuscany, even in the middle of July one can drive through the spectacular countryside like an explorer in a yet undiscovered territory. This certainly appears to be the case as one reaches the remote “Locanda Borgo Antico,” 13 kilometers outside of the crowded town of Greve. The locanda is part of a tiny hamlet which appears to be “lost” amid the woods and vineyards of this enchanting area of the world. Lucolena, the hamlet, is located on a chestnut covered hillside. The “Locanda Borgo Antico,” which also rents rooms, has been created out of

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several adjacent houses and the restaurant boasts a wide and shaded terrace overlooking the surrounding hills. Our charming and garrulous host, Stefano Fissi, is quick to tell you about the array of dishes prepared by his wife Patrizia. He is also proud of the fact that the Slow Food guide has awarded him with its highest accolade (true also of Florence’s Il Cibreo trattoria), the much sought after snail symbol to indicate the cuisine’s quality as well as its uses of local produce. As a result Fissi has created what he calls a Slow Food menu which changes weekly, at the fixed price of $35. The simple dishes consisted of an antipasto of fettunta (toasted bread rubbed with garlic and anointed with local olive oil), followed by home made pasta with meat sauce. Roast pork flavored with rosemary and accompanied by roast potatoes was quite delicious. The whole meal as well as the unusual desert, salami di ciocolatto, cookie dough rolled to resemble a salami, were described by Fissi as examples of local cuisine or cucina povera – the cooking of the poor. While the menu produced few surprises, there was also a substantial and elaborate a la carte menu to choose from with many temptations: papardelle with duck, spelt soup, deep fried vegetables, wild boar in spicy sauce, roast pork with beans, oven-baked pecorino or scamorza cheeses. There is also a wide-ranging wine list of Chianti vintages as well as an excellent house wine. By Joanna Hubbs http://www.transitionsabroad.com

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PROFESSIONAL HOLIDAY HOME RENTALS GOING ONLINE

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TRAVELLERS SEEKING VALUE TURN TO ONLINE HOLIDAY RENTALS can work out up to four times cheaper than a hotel, according to market leader HomeAway UK.

Online holiday rentals move in to the mainstream

travellers attempt to stretch their holiday pounds further during these tough economic times, an increasing number are turning to holiday home rentals for everything from family holidays to reunions and festivals. Not surprising when you consider that per square foot, the cost of a rental Febr u a r y, 2 0 1 0

Courtney Wylie, General Manager for HomeAway Holiday-Rentals comments, "We are currently on track to hit over 2.5 million visits this January, traffic is up 35 percent year-on-year and advertisers are getting on average 27 percent more enquiries so far this month. While the travel industry in general struggles, demand for online holiday rentals is going from strength to strength as travellers realise they can find a whole home for less per head than a similar standard hotel and stretch their budget even further by taking advantage of self-catering facilities." This month, HomeAway UK’s two sites; HomeAway.co.uk and OwnersDirect.co.uk have jumped in to the top 10 travel websites in the Hitwise ‘Destination and Accommodations’ category according to travel technology news site, Tnooz.com, which now puts these two large rental sites up there with the likes of TripAdvisor and Travelodge. In case there was ever any doubt, this provides indisputable evidence that online holiday rentals are moving in to the mainstream. According to industry analyst Mintel, around one in five people currently stay in holiday homes and self-catering holidays are rising every year. In 2009, self-catering holidays were forecast to represent over 60% of all overseas holidays and Mintel ex-

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pects the self catering market to continue to outstrip general holiday growth and exceed 34.3 million breaks by 2011. Thanks to the millions of people who own holiday homes worldwide, the choice of rentals is huge, with over 425,000 properties available on the Ho-

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The Holiday Rentals Market Q3 2009 • 89 percent of travellers surveyed plan to stay in a holiday home rental in 2010; up from 62 percent in 2009 • Of those travellers who stayed in 2009, 81 percent had previously stayed in a holiday home and 19 percent will be first-time renters. • 68 percent of holiday home owners report bookings in the third quarter of 2009 were on a par with, or higher than the same period last year. “HomeAway Holiday-Rentals Marketplace Report”

meAway sites alone. With this choice, HomeAway rivals the largest hotel chains in the world. The InterContinental Hotel Group, for instance, recently ranked as the worlds largest, with 619,851 rooms.

Born from the dotcom boom, driven by search But renting holiday homes online is nothing new. The birth of the industry in its online form coincided with the dot-com boom in the mid to late nineties, with a plethora of similar sites popping up around the world. Founded in the most part by partners and taking the form of very simple ‘online directories’, the growth of these sites took off at an extraordinary rate right from the start. Across the industry, even now, most rentals sites are still experiencing around 20 to 40 percent organic growth, year-onyear, as they provide both a cost-effective marketing solution for holiday home owners and a great source of affordable accommodation for travellers.

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Heavily dependent on search from the very start, these sites were well placed to cope in the years that followed, as the internet became an indispensable channel and an effective SEO strategy became integral to success. These were the very building blocks the rentals sites were founded on which meant although they weren’t ‘pretty’ designwise, they were ahead of the pack when it came to attracting search engine traffic and well placed to compete with new online travel agents and older operators moving online.

Challenges for the industry in 2010 Today, SEO, search marketing and pay-per-click remain key components of the marketing mix for holiday rentals companies, but as for other major OTAs, product and brand are now key too. With the downfall of various operators during the recession, coupled with the rise in user-generated-content and reviews, trust, security, brand image and a sat-

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isfying user experience have become integral to attracting and retaining business. Gone are the days of the simple ‘online directory’ – this is no longer enough for travellers OR holiday home owners. Consequently, the last few years have seen a major shift of the industry, most notably consolidation and a professionalisation of the sites, as well as the first steps towards addressing the issue of trust. Much like eBay, online holiday rentals sites are ‘consumer-to-consumer’ businesses, so they are not bound by the same liabilities and rules as travel agents. Holiday rentals sites are essentially classified listings businesses, but when it comes to travellers, this simply will not wash. To this end, HomeAway has introduced an industry leading Rental Guarantee which protects travellers’ payments to holiday home owners on its sites should the listing subsequently prove to be fraudulent. In the US, the company has already extended this to offer a paid-for option which also covers bankruptcy, double-bookings, withheld security deposits and misrepresentation. In addition, HomeAway has already launched traveller reviews on many sites, including HomeAway.co.uk and is in the process of rolling these out worldwide. In the online travel space, content is becoming king as travellers not only look to reviews and forums for insight, but also increasingly spend more time researching holidays online, looking for inspirational articles, tips and advice. To this end, traveller reviews, UGC and quality content, coupled with great product features, usability and trust are the way forward for the rentals industry. By Sarah Chambers http://www.HomeAway.co.uk

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MAJOR VACATION RENTAL MYTH DEBUNKED: SNAD But despite the consumer travel media coverage of those negative experiences with vacation rentals, PhoCusWright research clearly indicates that such occurrences are outliers. In fact, vacation rental guests are extremely satisfied. According to PhoCusWright's Vacation Rental Marketplace: Poised for Change, a landmark study of the industry, nine in 10 vacation rental guests intend to rent again within three years and would recommend to a family member or friend. PhoCusWright also asked previous vacation rental guests who did not consider vacation rentals for

is the vacation rental industry's dirty four-letter word: SNAD. It stands for "significantly not as described" and refers to a seemingly widely held perception that, all too often, travelers arrive at a home or condo they rented for their vacation to find it is, well, significantly not as it was advertised to them. Febr u a r y, 2 0 1 0

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Percentage of Vacation Rental Guests Who • Intend to rent again within three years: 89% • Would recommend VRs to a friend or relative: 87%

their last leisure trip what were their reasons for not booking a vacation rental. Only 1% indicated a previous negative experience with vacation rentals as the reason. Traveler concern about booking a vacation rental is certainly understandable. While the hotel industry has a number of strong, well established brands, the vacation rental landscape is comprised of many individual homeowners and small mom-and-pop

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27% of Vacation Rental Owners Are Online There’s a rising trend to look upon vacation rentals as a part of the travel industry, as opposed to a real estate investment. But there’s a long way to go – demand is still very seasonal and local, and lack of awareness is the main reason most people don’t consider vacation rentals. Only 27% of vacation rental owners list their properties online. The web accounted for 15% of all vacation rentals in 2008, out of which 25% was booked through an intermediary. Bottomline is that it still mostly works based on personal offline marketing. On the positive side, a full two third of vacation rental guests do their research online and only a tiny 1% minority had a bad experience Phocuswright.com

property managers. There are, to be sure, some large and well known vacation rental brands, but they are few relative to the hotel industry. Lacking that same degree of brand security, travelers may understandably think twice before sending a personal check to secure a vacation home reservation, and they should absolutely do their homework. Travelers should take the following actions: • Shop, shop, shop. The Internet puts travelers in control and there have never been more online resources to do just that.

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Once you find something you think you like, research it. Look for guest reviews and investigate the property with online maps and even tools such as Google Earth.

• Give the property manager or homeowner a call. Ask a ton of questions. If they do not give you the warm and fuzzies…then keep looking. There are plenty out there who will. •

Try to pay by credit card if at all possible.

•

If a rental agreement is involved, read it word by word.

•

If you want still more piece of mind, consider travel insurance. Many vacation rental Web sites now offer travel insurance or a rental guarantee. If they do their homework, travelers have a very high probably of having a great vacation. Companies in the travel distribution business keen to take advantage of the growing vacation rental marketplace should have confidence in the vacation rental category. With the right supplier partnerships, vacation rentals clearly deliver what every travel company wants: satisfied clients who intend to come back for more.

http://www.phocuswright.com

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P ROF E S SI ONA L : Holi d ay Home R e ntal s G oing O nline

TEN TIPS TO LOOK GOOD WITH RENTERS R

enters are back in force after the New Year to book vacations. Here are ten tips to close bookings quickly and ensure repeat business next year. 1. Respond – Remember this old saying? – The early bird gets the worm. Respond, the faster the better! 2. And, follow up – Many renters are shopping around and a single reply may get lost in the shuffle. 3. Social Skills – Being polite and courteous goes a long way! Renters don’t care if you are in hurry or having a bad day, they want good customer service. 4. Get visual – Plenty of high quality, up to date photos and/or a virtual tour. Don’t make renters ask, “Do you have additional photos?” We find that many individual owners have much better descriptions than property managers. These descriptions are absolutely critical to get renters to rent with you. 5. Pricing – Know your competition – don’t be afraid to price your property slightly less than your competitors, waive a fee, or offer a discount. Renters love to feel they are getting a good deal. 6. Condition – Interior and Exterior property conditions are very important in attracting

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renters. Have your properties inspected on a regular basis. All repairs, no matter how minor, must be attended to promptly. 7. Cleanliness – You won’t get a second chance to make a first impression, this really holds true for your rental property. One of the biggest complaints made by renters has to do with lack of cleanliness. Do you use a cleaning service? – When was the last time you checked up on them? Have an outdoor grill? Who was the last one to check under the lid besides a renter? 8. A Pleasant Surprise – Who doesn’t love a nice unexpected touch? A vase of flowers, a few chocolates, or a small basket of fresh fruit – with a welcome note. These items only cost a few dollars but are memorable to the renter, they can help you stand apart and bring repeat business. 9. Issue Resolution – Problems for a renter during their stay? Did the dishwasher break down, the previous tenant took off with all the flatware and you didn’t know it, your cleaning crew wasn’t up to par? Whatever it is do what it takes to make it right for your renter. Unhappy renters let other people know it and word of mouth is a powerful thing! 10. Thank You – Send a card or email to the renter and thank them for staying with you. You can get creative, offer an incentive on a return stay, a gift card for a local eatery, coffee shop, or attraction. Something for them to remember you by.

http://vacationrentals.bg

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ECONOMY TO MOTIVATE SECOND HOMES OWNERS TO RENT THEIR VACATION HOMES W

ith the vacation rental market estimated at $24B, the growing and popular lodging sector motivated PhocusWright – a leading travel research firm – to conduct the industry’s first ever dedicated market study. Co-sponsored by 14 industry players including FlipKey.com – a leading vacation rental site featuring the industry’s largest collection of verified guest reviews – the study estimates 1.26M second homes are available for rent in the U.S. for families looking for an alternative to hotels and other lodging options. The study identified that 56% of the vacation rental market is represented by rent-by-owners with the remaining 44% of vacation rental homes managed by professional property managers. Encouraging for the growth of the industry, the study highlights 50% of rent-by-owners are casual renters, offering their units primarily to friends, family and through word-of-mouth. As the economy continues to place additional financial burdens on second homes owners, FlipKey expects more of these casual renters to become increasingly active, working independently or through a property manager to offer their home more frequently and to travelers beyond family and friends. “Although there are 1.26M vacation homes that have been rented, it doesn’t mean they were made available to the general traveler,” stated TJ MahoFebr u a r y, 2 0 1 0

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Vacation Rental Marketplace Vacation rentals represent a more than $24 billion opportunity in the U.S. – that’s more than one fifth of all hotel room revenue and 8% of the total U.S. travel market. And vacation rental consumers are a market to covet. They’re well-off, well-educated, and they travel – a lot. Nine in 10 take at least four leisure trips a year. Phocuswright.com

ny, CEO of FlipKey.com. “When we pealed back the layers of the study we estimated there are 350K casual renters that don’t necessarily make their home available beyond their immediate friend and family network. It’s reasonable to assume the current economic environment will help motivate many casual vacation rental owners to become more active.” FlipKey defined an ‘active’ renter as an owner that markets their home to travelers beyond their family and friends network. Mahony summarized, “if an owner actively markets their property online and rents their unit to two or more people completely outside their personal network each year we consider them active.” When renting a vacation home its imperative vacationers feel comfortable and confident in the home and manager/owner of the property. Vacation homes overseen by property managers and active owners often provide strong customer support, clear check-in / check-out processes and other support services consumers value. Mahony concluded, “Given the economy and growing support

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and marketing services available, there is a clear opportunity for more of these casual participants to become more active, renting their homes more often, yielding increased rental income.” http://www.flipkey.com

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ADVENTURE GEOCACHING – TODAY’S TREASURE HUNTING

A DV E N T U R E : G e o caching – To d ay’s Tre a sure Hunt ing

GEOCACHING? WHAT'S THAT? G

eocaching is enjoyed by all ages from all walks of life, but what is it? Ask a muggle, the name for non-geocachers, and the most received response is, “It’s a waste of time.” Ask a geocacher and you may hear it’s a game, a sport, a hobby, or an online treasure hunt. In reality, most cachers can relate to all of these descriptions. To clarify, geocaching is not totally an online interest – the internet is merely the starting and ending points. Geocaching is a high-tech treasure hunt where cachers retrieve geographical coordinates for hidden geocaches off an Internet website which offers its members a variety of features to accomplish their caching goals. Once the cache coordinates are retrieved, the fun begins. The coordinates are either downloaded or manually entered into a GPS device, the cacher then using the GPS begins the hunt. A traditional cache, at a minimum, contains a log book that cachers can sign and date to record their find, often caches contain geoswag – small inexpensive items or travel bugs – which are traded at that time. Travel bugs are registered with geocaching websites and are owned by cachers and usually have a travel goal assigned to each. When found a geocacher may move the bug to another cache helping with the bug’s assigned travel goal. Once found, log signed and any trades made the cache container must be put back in its original hiding spot. Afterwards, the cacher will record the finds and share their caching experiences online. Febr u a r y, 2 0 1 0

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The time it takes to find a cache depends on a cacher’s experience, equipment, weather, perseverance, and luck. For the beginning cacher, finding a cache can be very rewarding or an ordeal. In either case, once the caching bug has bitten, beginners rarely stop caching. Geocaches come in many varieties: traditional, multi, mystery or puzzle, letterbox, event, megaevent, CITO, and earth. Traditional or multi caches are the most common. The cache can be a jar, Tupperware container, or the popular ammo can. Mystery or puzzles caches require, as their names indicate a puzzle or mystery must be solved before credit for finding the cache can be claimed. Probably the most educational of all cache types is the earth cache. Earth caches introduce cachers to all forms of natural wonders such as water falls, national parks, volcanoes, seascapes and a vast range of wildlife. The appreciation for nature has spawned a trend of green caching – often CITO [cache in trash out] caches are attended by groups of independent cachers or sponsored by caching clubs to clean up areas or local parks of discarded trash. Another caching trend is to attend an event or mega-event cache, the difference, event caches are usually local to a community and the mega-event is on a grander scale with attendees from one or more countries – gatherings of these types are open to all geocachers and are organized by geocachers and must follow the guidelines of the online caching websites. Both types of event caches are meant to promote caching through social networking which offers cachers an opportunity to make new friends, exchange caching stories face to face, trade swag, or purchase caching related items. Geocaching is a great opportunity to get off the couch, turn off the television, push away from the computer, and get some outdoor exercise. After all,

A DV E N T U R E : G e o caching – To d ay’s Tre a sure Hunt ing walking is the most natural of exercises. Combined with the thrill of the hunt, the distance traveled while caching just fades away. New skills such as orienteering, hiking, and outdoor safety are learned. Caching is also a great family activity, as cache teams plan hunts then traveling to and from cache sites, whether across town, across the state, or further. Once cachers have exhausted the available cache finds close to home, they can search beyond their local coordinates for new caching experiences. For many families, geocaching has become the dominant criterion in making travel plans. Instead of visiting the usual tourist spots, cachers find themselves in places they never would have gone, and quite often they go places that regular tourists would never see. By Peter & Susan Lavin Peter and Susan got involved in geocaching back in August of 2008 since it fit very nicely with their love of hiking. Early in 2009 they started GeoCache-Excursions.com and their goal is to encourage group travel with fellow cachers by working with professional travel agents in creating organized, preplanned, affordable and close as possible to all inclusive vacations that combine Geo Caching with that of discovering the history, the culture, the beauty and mystery of other lands. http://www.geocache-excursions.com/

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A DV E N T U R E : G e o caching – To d ay’s Tre a sure Hunt ing

GEOCACHING: HIGH TECH TREASURE HUNT

For

users of the Global Positioning System (GPS) the sudden announcement on May 2, 2000 by the White House that the intentional degradation of GPS signals available to the public would be ended was a cause for celebration. It meant that civilian users of GPS were able to pinFebr u a r y, 2 0 1 0

point locations up to 10 times more accurately than they had before. The next day David Ulmer, a computer consultant, tested the accuracy of the technology by hiding a container in the woods near Beaver Creek, OR, noting its coordinates with a GPS unit, posting

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the coordinates on an Internet GPS users' group and hoping it would be found. The finder had to locate the container with only the use of his or her GPS receiver. What he hid was a black bucket with a logbook and pencil as well as various prize items (videos, books, software and a slingshot). "Take some stuff, leave some stuff" was the message he left. Within three days after Ulmer posted the coordinates for the find, two readers with their own GPS units found the container and posted their results on the website. Ulmer's hidden container became the catalyst for others and soon the concept spread worldwide. "GPS Stash Hunt" was born with the name "geocaching" eventually substituted to refer to "the earth, technology and something hidden." Geocaching.com was created by Jeremy Irish, a Seattle web developer who became excited over the treasure hunting game. Pierce City residents (Missouri) Kenna Peters and her daughter Mattie, 10, are two of its local followers. We discovered them with GPS in hand at a historical Joplin location. Kenna said she was there to locate the little black box or game piece that contained the names of all of the geocachers who recorded that they had discovered its location. She assumed the responsibility for replacing that particular list because it had become soggy from exposure to the weather. The magnetic key containers that some people use are not weatherproof, Kenna explained, but are popular for the small cache that contains the fill-in

A DV E N T U R E : G e o caching – To d ay’s Tre a sure Hunt ing

log. Several, she says, are hidden in various locations within a 30-mile radius of Joplin. "I have found caches hidden in a pen, a duck decoy and even one large Rubbermaid container," Kenna said. The large containers are filled with items, or "swag," that can be traded. "The rule for 'swag' is that if you take something you must leave something of equal or greater value," Kenna warned. She especially recalls the cache named "Book Crossing Trade" found in Rogers, AR. Books are hidden in a "Rubbermaid container in the woods," she revealed. Another item found in caches is a "trackable." Kenna describes this as a "geocoin" or "travelbug" that contains a unique number identifying its owner. Febr u a r y, 2 0 1 0

A recent cancer survivor, Kenna produced a small pink stuffed animal with the breast cancer survivor symbol and coin on which was recorded her tracking number. She hoped that it would travel the globe. She said that she plans to track its mileage and location online. "One person going to Iraq wanted to take the travelbug," she revealed. "There aren't many there like there are in Germany and Italy." Kenna spoke of "geosense" as the ability to look over a situation and guess where the cache is located. Sometimes the GPS isn't picking up the signal from the satellite as well as other times. Once, she said, when she was out with her husband in

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12-degree F weather in a Carthage location, she used her finger to point to a hiding place. Mostly, she said, one had to "learn by experience." While standing in Spiva Park, 4th and Main, she saw what looked like an electrical outlet on a pole without wires leading to it. That, she deduced, with the proper coordinates, could be a cache. Geocaching has a webpage in which anyone seeking a cache is able to fill in a starting point (like a home address) and find the nearest geocaches in that area. For example, imputing a southwest Joplin address brought up 70 cache locations within 10 miles. "I have lived in the Joplin area my entire life and have found many (MANY!) different location that I never knew existed before I became involved in geocaching," Kenna said. "Beautiful abandoned bridges in the middle of nowhere, a section of the Trial of Tears that runs near Cassville, historical markers – all are among places that surprised me." The best cache descriptions that are found online provide a historical overview of the location. One such cache location is at the site of the old Connor Hotel in Joplin. Kenna said, "One great aspect of geocaching is that many caches require a bit of walking. There are also caches that are handicap accessible. Some may take less than five minutes including signing the log and replacing it (she called it a park and grab) while one took my husband and myself considerable time to find. At this point, we are the only ones to have found it." Kenna said she only has been geocaching since the summer of 2009. She's a Girl Scout and heard about it while at camp. She doesn't think that once someone tries it that he or she will give it up. "It's very addictive." http://www.joplinindependent.com

A DV E N T U R E : G e o caching – To d ay’s Tre a sure Hunt ing

EXPLORE THE STATE PARKS WITH YOUR GPS

innesota State Parks have rolled out a new geocaching adventure, after introducing a geocaching program that was a big hit with park visitors. Geocaching is a high-tech treasure hunt, where participants use hand-held GPS devices to track down a stash hidden in a weatherproof, camouflaged box at a location designated by latitude and longitude. Since this activity has grown so popular, Minnesota State Parks decided to add geocaching to the many outdoor recreation activities available in the parks. The park geocache program is designed especially to appeal to kids and their families. Almost 20,000 geocache finds were recorded in state parks during the 2008 Geocaching Challenge. In 2009, the program had a wildlife theme. For the Geocaching Wildlife Safari, the "critter caches" in all the parks feature collectible cards, each with information on a mammal, insect, fish, reptile or amphibian that lives in the

The Origins of Geocaching Geocaching, first coined by Matt Stum on the “GPS Stash Hunt” mailing list on May 30, 2000, was the joining of two familiar words. The prefix geo, for Earth, was used to describe the global nature of the activity, but also for its use in familiar topics in GPS such as geography. Caching, from the word cache, has two different meanings. A French word invented in 1797, the original definition referred to a hiding place someone would use to temporarily store items. The second use of cache has more recently been used in technology. Memory cache is computer storage that is used to quickly retrieve frequently used information. The combination of Earth, hiding, and technology made geocaching an excellent term for the activity. Geocaching.com

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A DV E N T U R E : G e o caching – To d ay’s Tre a sure Hunt ing

park or did in the past. A cache may occasionally include a "wild card," offering the finder a special reward. All state parks are part of the Geocaching Wildlife Safari, but 24 of them across the state are demonstration parks, where GPS units are available to be checked out free of charge. These parks also offer some "Geocaching 101" how-to programs to get people started in this activity.

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Many of the parks have multi-caches, where participants find multiple boxes, the first ones offering quick quizzes or puzzles and the coordinates for the next cache on the route. All of the routes are fairly easy hikes, and are designed to lead people to interesting places in the parks. By Explore Minnesota Tourism http://www.exploreminnesota.com

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A DV E N T U R E : G e o caching – To d ay’s Tre a sure Hunt ing

NIAGARA FALLS NOT QUITE OFF THE BEATEN PATH Second, if you are traveling with minor children who have a different last name, have some sort of documentation that they are yours and you have permission to take them into Canada or the US. Third, the traffic during peak season is really bad on either side and parking is very scarce. Both sides have very good transportation systems, so you should plan to park somewhere, buy a tourist pass for all the attractions and ride the shuttles. Taxis are reasonable too. We combined shuttle bus, taxi and walking to see everything easily.

For History Buffs There is a little known but important battlefield on the Canadian side just north of the Floral Gardens and not too far from the Spanish Aerocar attraction. The Battle of Queenston Heights on October 13, 1812 was the first major land battle of the War of 1812. There is an extensive multi-cache called The Battle of Queenston Heights which will take you all over the battlefield. Additionally, there are at least a half dozen traditional geocaches nearby on some great hiking trails along the bluff with views of the Niagara gorge.

Niagara Falls isn't exactly off the beaten path, but it is a spectacular place to explore, geocache and letterbox.

Planning Your Trip There are three things you should be aware of in planning your quest. First, all people 16 and up Febr u a r y, 2 0 1 0

need a passport to cross the American/Canadian border from either direction. This new requirement has been bad for business on both sides but it isn't going away. Be prepared for some real scrutiny and long lines. The days of being waved across the border are over.

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Geocaching at Niagara Falls There are geocaches and letterboxes galore on both sides. They run from above the falls all along the gorge down to the whirlpool and beyond. There are several down in the whirlpool gorge itself and three on Goat Island just above Horseshoe Falls right next to the river. There are virtuals, traditionals

A DV E N T U R E : G e o caching – To d ay’s Tre a sure Hunt ing

of all sizes, urban caches and caches in the wild throughout the area. Ditto for letterboxes. If you do some planning, you can tour the whole area, pick up a couple dozen geo-hides and see things that the regular tourists would miss. Here are a couple of our favorites. The Green Cascade: This is a virtual geocache that takes you to a geological feature on the far edge of the Three Sisters Islands. Only about 400 yards from the brink of Horseshoe Falls, you have to practically step into the river to get the right camera angle. It looks like there's a 20 foot wall of water bearing down on you, which there is. But then it hits the remains of an ancient canyon left by the glaciers and flows away into the main channel of the river and over the falls. Very cool. The Other Sister: This is a traditional geocache in the same area as the Green Cascade. It is an ammo box tucked away in the rocks just a few feet away from the river. It's a bit difficult to find and has lots of DNF's but it's there. You do have to be a bit nervy to find it and to retrieve it. If you miscalculate and end up in the river, you're going over the falls. If you like geocaches with a bit of a pucker factor, this one will do nicely. While doing this cache, you can also pick up the Goat Island letterbox, which is nearby. You'll also need a compass. http://www.offthebeatenpath.ws Febr u a r y, 2 0 1 0

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ETHICAL AGRI-, AGRI-, AGRI-TOURISM

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E T H I C A L : Ag r i - , Ag r i - , Ag r i - Tour i sm

GET READY FOR A FARM VISIT

agritourism farm is any land based farm or business that is open to the public. These specialized agritourism destinations generally offer things to see, things to do, and produce or gifts to buy, and are open to the public at least some parts of the year. Some agritourism farms are open 365 days, some only for a few weekends in the fall. All offer a unique and entertaining farm experience and are generally appealing to all members in a family. Sometimes called entertainment farming, rural tourism, farm experience, agri-entertainment, agritourism, and most recently, agritourism, all of these really mean the same thing: a meaningful visit to a farm with a producer of land-based products and services. Recently, more farms, wineries, bed and breakfasts, and other land-based businesses have been catering to tourists, local and regional families who enjoy visiting and shopping at these businesses. Farm visits will be unlike any other experience you have had in your life. Working farms are alive

with sound, smell, character, and a daily routine ingrained in the lives of the farmers, their helpers, and all who inhabit the land and barns. When you plan to visit a working farm, it is often good to call ahead. That way the host or hostess will know to expect you, and can be ready when you arrive. As much of a farm is outdoors, you can expect to meet conditions of weather on your visit. Everyone should wear boots, and bring a coat or extra layer if you know youâ&#x20AC;&#x2122;ll be out hiking. You may encounter mud or manure, so dress yourself and kids appropriately. If there are animals around, ask your children to use some restraint in approaching the animals. Allow animals time to explore you before touching them. Farmers work very long hours for relatively low pay because they love the land. If a farm you are visiting has a gift shop or farm stand, make an effort to support the farm with your purchases. You and others will make the difference and influence whether many small farms continue for another generation: buy their local produce and locally crafted products. Even if you can get the item cheaper somewhere else, choose to help the farms you visit, so they will be there when your kids have kids. http://www.agritourismworld.com

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MAUI’S NEW AGRITOURISM: AN UPCOUNTRY EXPLORATION growing, the 37-year presence of Maui’s Winery, with its volcano-side vineyards and wine-making reputation provides lessons in persistence and innovation that have clearly spelled success. Located on the lower slopes of 10,000-foot/3,000-meter Haleakala volcano, the landscape is cool and lush, the winery grounds shaded by huge-trunked trees to overcome even the hottest day. The winery, on a segment of the much larger historic Ulupalakua Ranch property, offers an elegantly-designed Tasting Cottage “discovered” by about 180,000 visitors a year. There are also complimentary tours of the property three times a day and a fine museum with tales of Hawaii’s 19th century plantation history featuring the last days of Hawaii's native royalty and the colorful culture of Hawaii’s cowboys or paniolo. The name, Maui’s Winery, boldly says it all – there is only one on the island. Happily it produces Maui’s Winery grape vineyard with West Maui’s extinct volcano, Pu`u Kukui, in the background. © Mitchell Silver

rental car and a good map are all you need to explore Maui’s newest touristic interest on the east side of this double-volcano island. Stepping away from the sea and sand pleasures of Maui's shoreline, I recommend an agritourism road trip that provides the perfect excuse to sample exhilarating upcountry scenery where rural vistas and Febr u a r y, 2 0 1 0

narrow winding roads reveal an entirely different, more “local” personality behind this famous Hawaiian island.

Maui’s Only Winery Though the often humid, virtually season-less climate seems too treacherous for traditional grape

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Among numerous tourism accolades garnered each year by the Hawaiian island of Maui, Visitmaui.com, 2009 included “Best Island in the World” honors in the annual Conde Nast Traveler Readers’ Choice Awards Poll for the 15th year, as well as “Best Pacific Island” for the 19th consecutive year. More than 25,000 readers participated in the 2009 poll.

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Ali`i Chang works in his volcano lavender gardens most days. © Ali`i Kula Lavender

Farm owner, Thomas Kafsack, relaxes with his goats. © Mitchell Silver

a variety of internationally award-winning wines, among the most currently popular being a pineapple fruit wine exported to Japan, Canada, Switzerland and the U.S. mainland. Winery president and visionary, Paula Hegele, deserves much of the credit for the winery's creative vibrancy, constantly looking for ways to upgrade its 23-acre vineyard and considering new varietals based on the experience of non-traditional wine producing regions abroad. Febr u a r y, 2 0 1 0

Ali`i Kula Lavender Farm Nestled even higher on the slopes of the Haleakala volcano, the beautiful 13.5 manicured acres of the Ali`i Kula Lavender Farm in Kula survey the central Maui isthmus and West Maui mountains from a 4,000 foot elevation. Comfortable walking shoes to enjoy the pathways and a light sweater or jacket in case a mist drifts across the mountain are advisable.

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The farm is home to 55,000 lavender plants and 45 different varieties of lavender, olive trees, hydrangea and protea, created and cared for by agricultural artist and horticultural master, Mr. Ali`i Chang. On any given day he may be found nurturing his flowerbeds and lavender fields with passion and personal charm. Though his lavender beauties are not native to Maui, they thrive in Kula’s perfect weather so that the lavender blooms year round.

E T H I C A L : Ag r i - , Ag r i - , Ag r i - Tour i sm Informative walking tours of 30 minutes are offered five times a day and golf cart tours twice a day, usually with Mr Chang himself at the wheel. There is a fragrant gift shop to take care of everyone on your lavender present list, and you may indulge in lavender herb tea and lavender scones or even a lunch picnic basket to enjoy in the grounds.

Surfing Goat Dairy Looking for a new twist in their lives 11 years ago, German expatriates, Thomas and Eva Kafsack, decided to move to Hawaii and practice the art of gourmet cheese production. Quite a change from their previous occupations of heading a software company and teaching high school German in their home country! Their "new twist" was to start the Surfing Goat Dairy. It is one of only two goat dairies in the state of Hawaii, beautifully situated in the rural Kula area on 42 lush green acres skirting the lower level of the volcano. On the taste bud side, Surfing Goat Dairy produces over 30 award-winning cheeses from fresh creamy Chevre to Feta to ripened cheeses in wax,

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many with added ingredients such as herbs, spices or fruit. At the very least, you will want to sample the "Udderly Delicious" (plain) and the exotic "Pirate's Desire" (anchovies and capers) cheeses. All products are natural …. no hormones, antibiotics, pesticides, or herbicides are associated with this herd of four-footed cheese producers! On the farm interest side, no reservation is required for “Casual Tours” or the “Evening Chores and Milking Tours”. “Grand Tours” are offered on specific days for which reservations are advised (consult the website). While all these hands-on tours will appeal to any age of visitor, children particularly consider this farm visit a highlight of their stay on Maui. By Alison Gardner Editor/journalist, Alison Gardner, is a global expert on nature-based vacations and cultural/educational travel. Her Travel with a Challenge web magazine is a recognized source of new and established operators, accommodations and richly-illustrated feature articles covering all types of senior-friendly alternative travel. http://www.travelwithachallenge.com

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E T H I C A L : Ag r i - , Ag r i - , Ag r i - Tour i sm

KASHA AND MUCH MORE IN TRADITIONAL RUSSIAN FARMS R

ising at cock crow, easy lifestyle, nature and fresh air – these are the intrinsic charms of agritourism. Rural tourism or agritourism is becoming more and more popular in Karelia, the Altai, the Leningrad region, the Kaliningrad region and some other regions of Russia. The visitors are offered the traditional Russian meals: honey, kvass, kasha (Russian porridge) and borsch made of organic food products. The tourists are happy to be engaged in farm activities ranging from picking berries and vegetables or feeding animals, getting acquainted with the traditions of a Russian village. During their vacation they are learning crafts and are engaged in lots of other farm activities: milking cows, weaving willow baskets, riding a horse or driving a field tractor. The city dwellers who want to escape the hustle and bustle of urban life and long for fresh air and quiet environment can find peace in rural farms located in the Kaliningrad region. Here the local farmers invite their guests to take part in fishing or hunting adventures. In Bashkiria, the landlords of a agri-farm Boursian invite their guests to spend their vacation in a traditional Russian house with a lovely garden, banya (the traditional Russian bath) and a hayloft. They also arrange trips to Shulgantash Nature Reserve, horseback riding tours or tours on boats propelled by oars, gathering medicinal herbs, mushrooms and berries. While staying in Kutan, another Bashkir agritourism farm, the tourists may taste honey from local Febr u a r y, 2 0 1 0

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bee yard, medovukha (a traditional Russian drink made from fermented honey and water), take part in fishing and hunting activities, bearâ&#x20AC;&#x2122;s paths hiking, or learn about beekeeping. Another option is to visit three ancient villages: Romanovo, Nesterovo and Kiucher, which are located not far from Pereyaslavl-Zalesskiy (the Yaroslavl region), in the picturesque forest surroundings on the bank of the Roksha river. The visitors may participate in excursions with an overnight stop in Nikitskiy Monastery. The city dwellers may also opt for an agritour in Volgograd region and spend their vacation in Nizhnegnutov farm yard located not far from the Tzimlyansk water reservoir and the Tzimlyanskiye peski natural park. The main tourist attraction of the park is a herd of wild horses grazing on the steppe grasslands.

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In the Pskov region there is a village with a huge bath which may accommodate up to 30 people. Foreign tourists often visit this place on their way from Saint-Petersburg to Moscow. The hostess will attend the guests during the traditional bath procedure and flap them with the special bath besoms. After the bath she will treat the visitors with the freshly drawn milk and fresh curd (or farmer) cheese. This village is as popular with the tourists as the national museums. Visit Russia to enjoy your holiday in a traditional Russian village! By Anna Abbasi Discover Russia and find more information about other places and agro tours in Russia. http://www.discoverrus.com/activities-adventuretours.htm

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MANITOBA: PRODUCERS CAN PROFIT WITH AGRITOURISM A

gritourism provides an excellent opportunity for urban Manitobans and visitors to experience and connect with the wonders of rural life in our province. Travellers receive a unique, authentic experience when visiting an agritourism destination, and many visitors have a chance to encounter agriculture in a personal way that is no longer available to most people. In Manitoba agritourism has been around since farmers started selling their produce from roadside stands to people travelling by and offering a weekend country retreat to friends. Today agritourism encompasses a variety of activities that include onfarm entertainment, corn mazes, farmers’ markets, tours, fairs and country festivals and the popular Halloween haunts that get people into the country and out to the farms. In 2007, Manitoba Agriculture Food and Rural Initiatives (MAFRI) created an agritourism development strategy. The strategy laid out a framework to support the development of the agritourism industry in the province. Manitoba’s agritourism strategy focuses on: – diversifying and strengthening farm incomes – responding to experiential tourism demand – contributing to healthy vibrant rural communities – building relationships and creating synergies with other tourism businesses Currently, there are more than 260 sites located in over 130 communities in Manitoba offering an agritourism experience. This provides a huge variFebr u a r y, 2 0 1 0

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ety of opportunities for tourists and tourist-oriented businesses in Manitoba. The most common agritourism products in Manitoba are farm-gate sales, hands-on farm experiences, bed-and-breakfast locations at farms, ranches or in small communities, and entertainment at community fairs and events. Since the completion of the strategy, MAFRI has established a provincial Agritourism Advisory Committee with 12 business and industry representaFebr u a r y, 2 0 1 0

tives from across the province. The committee’s role is to provide guidance and input into policies and strategies for agritourism in the province. Several industry development workshops have been organized, some featuring Manitoba businesses and others organized by the provincial destination marketing organization, Travel Manitoba. In November 2009, four “Opening Your Gates To Tourism” workshops were held across the province.

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These were very well attended and helped new and experienced operators witness the potential benefits of offering an agritourism experience, determine what type of operations would work for them and gauge the level of service they could provide. As an industry, agritourism provides opportunities for community development and diversification by increasing economic activity for producers on the farm. Agritourism supplements family farm income and helps keep farm families on farms. It also provides a venue for tourists and locals to see where their food comes from and how it is produced. Agritourism is sustainable. It provides a business opportunity for local entrepreneurs to offer rural experiences to tourists. In Manitoba, the majority of visitors come to visit friends and relatives and a large portion of tourists are from within the province. Manitoba is also unique because over half the population lives in the capital city of Winnipeg – a large agritourism market. By offering a variety of great agritourism experiences travellers from the city are enticed to come visit the country. Providing local experiences keeps travellers’ dollars in the province and in rural communities. While numerous opportunities for agritourism currently exist, there are many more yet to be discovered and the Manitoba strategy offers several suggestions to develop a truly world class experience. Manitoba will continue to develop opportunities and work with Manitobans to create a sustainable industry that offers exceptional opportunities to experience rural Manitoba lifestyles. By Manitoba Agritourism Horizontal Team For more information on identifying, launching and growing agritourism business opportunities, contact Manitoba Agritourism online. http://www.manitobaagritourism.ca

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ORGANIC FARMING GROWS AS A FORM OF TOURISM

ravelers who want to give back to the communities that they visit, while also saving money, are increasingly signing up to work on organic farms throughout the world. One organization that helps match travelers with host farms is World Wide Opportunities on OrganFebr u a r y, 2 0 1 0

ic Farms or WWOOF. Founded in Britain in 1971, WWOOF has attracted travelers to work on farms in exchange for food, accommodation and lessons in organic farming. How does it work? WWOOF regularly publishes information that lists farms that agree to take volun-

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teers. Travelers sign up with specific host farms in order to find out more about the farm and what they will be doing while there. It is becoming a popular method of travel for many with a recorded 15,700 “WWOOFers” scattered across Europe alone in 2009, compared to 6,400 in 2004. According to hosts from WWOOF Argentina, the experience of having travelers work on their farms allows them to share the culture with people from different countries while learning about other cultures as well. “Working with people of different nationalities, we learn first hand what their culture is like, the way they communicate, listen, and even treat others.” They also said that although living together can be challenging at times, they found the WWOOFers to be “happy helpers.” For the farms in Argentina that participate in the WWOOF project, which are mostly concentrated in the El Bolson area, hosts say that they keep most of the produce for themselves or as barter for goods

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that they need. One of the hosts said that he also provides produce for a small local market. Aside from Europe and South America, the WWOOF organizations also offer farm stays in the Americas, Africa, the Middle East and the AsiaPacific region. As the Salt Lake Tribune reported, volunteers work a few hours a day doing chores that include milking goats, collecting honey and making compost. Most of the accommodations are very modest, some include sleeping in metal trailers or tents, but for WWOOFers, what they get in exchange is worth it. Febr u a r y, 2 0 1 0

The demographics of the volunteers consist mostly of recent college graduates and college students, but that doesn’t mean that others won’t join in as well. For instance even a 42-year-old mother of two and slow-food advocate, brought her 10 and 13-year-old children to do a volunteer farming in Italy over the summer and enjoyed it immensely. By Stephanie Grace Loleng http://www.ethicaltraveler.org

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DO YOU MAKE MONEY FARMING WITH AGRITOURISM (OR WANT TO)?

your small scale farming operation utilizes agritourism as a way to make money from the farm, here are four travel forecasts from AAA to consider. 1. Train travel is predicted to grow in popularity. With the economy troubles and airline travel safety restrictions becoming a headache, more people are traveling by train. If you have a “How to get here” Febr u a r y, 2 0 1 0

link on your farm’s website (or even if you don’t), check to see where the nearest train station is to your small farm and let visitors know the distance, providing them with a link to the train station. 2. Nearby and shorter-term travel is predicted to continue. Make money farming by attracting more local and regional customers to your farm’s agritourism destination. If you relied on distant travelers in the past, hold a farm festival for the locals or write a press release on your farm’s B&B as a nearby get-away for regional customers. The title, The New Agritourism: Hosting Community and Tourists on Your Farm shows how to write press releases for your agritourism venture along with numerous ways to attract the local community. 3. “Glamping” is expected to continue in popularity. It’s a combination of camping and glamour. Mary Jane’s Farm in Idaho helped save her farm with this method. The wall tents in her orchard have quilted beds and pretty country furnishings in each tent with a rustic outdoor kitchen (there is a chapter in The New Agritourism on how she started her wall tent project). For the small scale farming operation wanting to just try agritourism out for a month or so without long-term commitment, this might be a fun possibility for the camping and honeymoon months of June, July and August only, then access afterwards how you feel about agritourism in general. 4. And “voluntourism,” the combination of travel with volunteering for a good cause or to learn and enjoy a new experience is expected to continue to gain popularity. The small scale farming community

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is especially good at this agritourism segment of travel. As two examples we’ve seen, a small vineyard invites volunteers out to learn how to carefully hand harvest wine grapes and discern if and when they’re perfect for picking and gets free labor for the trade; and micro farming families invite the community out to plant a row for the poor – which attracts the media, free publicity for the farm, and new potential farm customers. The New Agritourism serves the small scale farming and agritourism communities. http://www.newagritourism.com

D E S T I NAT I O N

NIGERIA â&#x20AC;&#x201C; UNSPOILED AND AUTHENTIC Nigeria in the heart of Africa is a country with huge tourism potential but also great challenges. Learn about the latest developments and successes of the region as well as the problems the tourism board and government have to face.

DE S T I NAT I ON : Nig e r i a – Un sp oi l e d and Authe nt i c

EUROMONITOR: TRAVEL AND TOURISM IN NIGERIA tion process, it hopes to reposition the industry as an alternative source of revenue.

Investment Drive Attracting Foreign Investors Nigeria’s preparedness for tourism development is a key factor to the Federal Government’s investment drive to attract a huge amount of foreign direct investment in the travel and tourism industry. In partnership with the Nigerian Tourism Development Corporation (NTDC) and Nigerian Investment Promotion Commission, the Federal Government has been promoting and also creating and enabling business environment for potential investors who want to partner with the government to develop critical tourism infrastructure and generate employment in the industry. As a result, Nigeria is being in-

Nigeria Retail Value RSP (€ mn, constant 2008 prices) Government Turns to Travel and Tourism Industry to Revitalise the Economy With oil revenue on the decline as a result of the global financial crisis, the Federal Government of Nigeria has been looking for ways to give its economy new life. Realising that tourism is a strong alFebr u a r y, 2 0 1 0

ternative to crude oil as a revenue earner in view of declining oil prices in world markets, it has selected the industry as one of the six priority sectors for launching the revival of the economy. The Federal Government has made tourism its main instrument for achieving Nigeria’s seven-point agenda and Vision 20:2020 programme. Through the diversifica-

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2008 Travel accommodation 2657,2 Hotels 1594,3 Other travel accommodation 1062,9

FORECAST 2009 2010 2011

2422,7 2209,2 2083,2 1453,6 1325,5 1249,9 969,1

883,7 833,3.

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Nigeria Internet Transaction Value (€ mn, constant 2008 prices) FORECAST 2008 2009 2010 2011

Travel accommodation 5,7

14,1

12,7

11,9

creasingly appreciated in terms of tourism as many investors from all over the world indicate interest in the country’s travel and tourism industry.

Lagos Seeking Global-City Status via Tourism Lagos is the most populous city in Nigeria and one of the largest cities in Africa and in the world. The city is largely known as a business-oriented destination, but is also famous for its seaside tourist attractions, entertainment scenes and the liveliness it offers. The metropolis is gradually becoming a major tourist destination and is currently taking steps to achieve a world city status. The promotion of cultural festivals, sport tourism, as well as the organisation of investment trade fairs such as the Lagos Mega City Expo are some of the steps taken by the state government of Lagos towards achieving the world city status.

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Air Navigation Infrastructure Improvement Boosts Air Transport Safety The Federal Government’s investment in Nigeria’s air transport sector has given air transportation in the country a new face by making travelling by air safer. In recent years, the Federal Ministry of Aviation has put in place best practice standards to reinforce the level of safety achieved in Nigeria’s airspace. The Federal Government has provided billions of Naira to the Nigeria Airspace Management Agency to acquire modern facilities to boost air navigation in the country’s skies. The money will also be used for the construction of new airports terminals as well as the upgrading and expansion of existing ones. All these would help boost Nigeria’s aviation safety as well as increase air traffic volume in the passenger segment.

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New Travel and Tourism Products to Brighten Industry in the Future

With the current global economic meltdown, the NTDC has been embarking on measures to propel the travel and tourism industry to a desirable level. It has launched a wide range of tourism products including, among others, tourism cash card, tourism friendly buses, in-cab vision in taxis, Nigeria tourists market online, satellite navigator system, and a mobile phone planner. The launch of these new products is the first of its kind in Nigeria and a new dimension to the development of tourism in the country. It would not only enable travellers and tourists to enjoy their stay in Nigeria, but also add value to the travel and tourism industry in the long-term. (Extract from Euromonitor International’s report “Travel and Tourism in Nigeria”) http://www.euromonitor.com

DE S T I NAT I ON : Nig e r i a – Un sp oi l e d and Authe nt i c

NIGERIA: SUCCESSES AND CHALLENGES The

Nigerian economy has received tremendous boost in the last 9 years as a consequence of the democratic changes taking place in the country through the government. Nigeria is a developing nation with over 150 million people and 250 ethnic groups. Actually, it is a country with the largest and most populous concentration of black people in Africa and the world.

Untapped Potential Extensive foreign investments in the telecommunications industry, transport, oil, human resources developments, hospitality, etc. considerably helped the local economy. The influx of investment and people into the country reflects the country’s untapped potential and safety. The improving economical situation increased the interest of the government Nigeria’s tourism potential. The country attracts tourists especially with its natural attractions like vast coastal sand beaches, mountain ranges, waterfall, parks, and forests with abundant fauna. Multi-cultural festivals and various carnivals however also lure numerous visitors. Currently Nigeria strives to become one of the top tourism destinations in the world. Regional governments thus intensively work on developing the area’s tourism services as well as on encouraging investment in the travel sector. The tourism potential of the country has never been doubted. The problem is however how to harness and develop it to improve the number of tourists spending holidays in the region. Febr u a r y, 2 0 1 0

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Challenging Issues Nigerian tourism has been greatly affected by negative news in both local and foreign media. Like any nation of the world the country has its share of problems. Nevertheless, it is necessary not to get misled by a series of negative articles not taking into account the achievements of the nation. Tourists traveling to the country are always encouraged to take precautions and respect the local culture as in any other part of the world. Among other issues preventing more dynamic development of tourism industry and especially online travel services are problems with credit cards that cannot be always used in Nigeria. Travelers should be thus prepared that they might be required to pay through bank transfer or cash only. Also, Nigeria’s accommodation services are often regarded as quite costly when compared facilities of similar standard elsewhere. The reason for higher prices is the current economic environment increasing the costs of hotel owners (expensive

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electricity, water, road fees). However, the travelers often agree that the higher prices are certainly worth the friendly and hospitable services provided to the guests.

Dynamic Developments The Nigerian Tourism Development Corporation (NTDC), the regulatory authority of the country's tourism recently launched Satellite Navigator and a mobile phone planner to facilitate domestic tourism as well as the travels inbound tourists. Currently, extensive road reconstructions are on the way, especially in the Lagos state. The security at Nigerian airports also improved immensely as well as the provided services. The government has recognized tourism as a huge revenue source and Febr u a r y, 2 0 1 0

employment generator and plans to emphasize the sector and its development even further. One of the first successes of the local travel trade is definitely the recently concluded FIFA U20 World Cup. The acclaimed event represented a good opportunity for the world globetrotters and sport fans to experience Nigerian hospitality and for the tour operators and service providers to show their skills. By Chukwuemeka Ikechukeu Renew Ventures is a world class company providing tours in any part of the country. Our services include hotel reservation, car hire, airport transfer services, guided tours, visa assistance and much more. http://www.renewreservation.com

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HOW TERRORISM TAG IMPACTS NIGERIA'S TOURISM

The

listing of Nigeria among terrorist groups by the United States of America may have drawn the ire of the government and other policy formulators. These policy formulators are only looking at the listing from a narrow angle of Nigerians going through strenuous security checks Febr u a r y, 2 0 1 0

and the bad tag it confers on the country, they seem not to be looking at the great economic danger the situation is capable of having on tourism, travel and the hospitality business. The tourism industry generates substantial economic benefits to both host countries and tourists'

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home countries. It is, especially, an important industry to developing countries. The main benefits of tourism to a country are foreign exchange earnings, tax revenues, business opportunities for budding entrepreneurs, and employment for workers in the industry. For these reasons, the tourism industry provides tremendous opportunity for relatively small businesses to thrive and is a leading generator of jobs. The WTO estimates that tourism represents 8 per cent of jobs world-wide. Though it is too early to assess the extent of the action of young Mutallab to blow up an American airliner on December 25, 2009 there are some indications of what lies ahead. It is impossible to predict what the long-term implications will be, but one thing is for sure – during such trying times the travel and hospitality industry is especially vulnerable. Travel experts, who spoke to the author, are in agreement that the recent terrorist attempt by Umar Farouk Abdulmutallab will have at least a shortterm negative impact on the travel industry. This short-term impact may be exacerbated by psychological factors (lingering shock effects, fear of flying, uncertainty, etc.), how the "war on terrorism" proceeds and how the economy performs over the next several quarters. The travel industry may recover or sink in a long-term down cycle. Here are some of the effects of terrorist attacks on travel and hospitality, which travel suppliers and hoteliers should take into consideration when assessing the situation: Nigeria like many economies of

DE S T I NAT I ON : Nig e r i a – Un sp oi l e d and Authe nt i c

the world is in deep recession. The global economy was showing signs of slowing down. Economists believed that the unusually resilient consumer confidence was one of the factors that kept the Nigerian economy going even in the face of uncertainty, confusion and unpredictability. This may be changing fast, consumer confidence most probably, will be severely damaged by the recent events. In hospitality, before now, Nigeria’s hotel occupancy hovered between 65 per cent and 70 per cent for the big hotels, with Eko Hotel and Transcorps Hilton Hotel Abuja recording the highest occupancy rates, and between 40 per cent and 50 per cent for the smaller hotels. There are apprehensions that not many people would be willing to visit Nigeria, especially at a time the country is unsettled and has security issues to Febr u a r y, 2 0 1 0

be solved. Security remains one of the most serious problems affecting tourism in the country. In spite of the enormous financial help provided by the Nigerian Tourism Development Corporation to launder the image of the country and to assure foreigners that Nigeria is indeed a safe country, not much seems to have been achieved by the authority. The issue of security came to the fore at the latest World Travel Market (WTM) held in London, in November last year. Many speakers expressed their fear of visiting Nigeria after reading negative reports about the appalling security situation in the country. The Director-General of NTDC, Otunba Olusegun Runsewe, worked hard and succeeded in convincing his audience that the country was indeed very safe, with huge growth in tourism. Runsewe, how-

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ever, dismissed the insinuation that Nigeria was not safe. In general, people tend to stay away from troubled areas. In this case, the countries believed to harbour alleged perpetrators are the areas most threatened by drop in tourist numbers. Security concerns will top the list among the standard travel considerations, such as price, distance, convenience, duration, etc. On similar occasions in the past people avoided for some time troubled countries, air travel, cruise ships, major sports events and theme parks, that they perceived as likely terrorist targets. The fear of flying is another of the most immediate effects of terrorist acts. A number of people may avoid air travel for some time until they overcome the psychological shock of what has happened.

DE S T I NAT I ON : Nig e r i a â&#x20AC;&#x201C; Un sp oi l e d and Authe nt i c

Others may avoid flying on American carriers or staying in brand hotels, perceived as more likely targets of terrorist attacks. The introduction of air marshals and more stringent security measures at airports will alleviate some of the security concerns. Airlines and airports can help further by promoting the new security measures that are in place. On a positive note, Americans shocked by lapses in their security system, a development, which al-

Febr u a r y, 2 0 1 0

most made the Nigerian to succeed in his suicide plot thrive on disasters. It is a nation of positive thinkers and forward-lookers. The unique mentality and "can do" attitude have helped the U.S. overcome its adversities of many natural, political and economic disasters. The nation has demonstrated extraordinary resilience and determination in the aftermath of similar tragic incidents in the past, which have had a mobilizing and unifying effect on the population. While the government have criticised the hasty manner the U.S. blacklisted Nigeria over the terror issue, there are a whole lot of issues to be done rather that threatening, issuing of ultimatum to the U.S. to remove Nigeria's name from the infamous list. Nigeria should as a matter of urgency begin to solve its myriad of security, infrastructure and social problems for the U.S. to reconsider its decision about Nigeria. (text shortened) By Wole Shadare http://www.ngrguardiannews.com

â&#x20AC;&#x201D; 52 â&#x20AC;&#x201D;

DE S T I NAT I ON : Nig e r i a – Un sp oi l e d and Authe nt i c

TOURISTS ARE JUST NOT COMING

The dearth of infrastructure – good roads, constant electricity, functioning railway system – which are taken for granted in other countries and also the lack of good governance have been identified as the biggest challenges that Nigeria's tourism faces. For years, the Federal government has been struggling unsuccessfully to transform the tourism sector into a money spinner, as other African countries like Kenya, Ghana, and South Africa have succeeded in doing.

Exploiting Tourism Potential

igerians can be found in every part of the world, including the Antarctic which shows that they are great travellers. The number of Nigerians in unending queues at the various embassies in the country is enough to testify their Febr u a r y, 2 0 1 0

love for travelling. But other nationals are not so enthusiastic to come into our own country. Even our closest neighbour, Benin Republic, fairs better in tourism, as Nigerians travel to the country a lot.

— 53 —

Experts in the sector blame the low performance on the government's negligence, and insist that the country has abundant tourism resources and potential. The chief service officer of Topcomm, a public relations and consultancy firm, Temi-Tope OgbeniAwe, argues that the sector has not developed as desired because the government took a long time before realising its importance to national development. “Why countries like South Africa, Ghana and Kenya's tourism industries are booming is because they have made tourism a front burner for their economic development.” They were quick to realise the economic contribution of tourism to their national development. These countries, unlike Nigeria, have the political will to harness their tourism potentials for national development. “Our government has just woken up in the last five years to the realisation of developing the country's tourism potentials and their effort to develop the sector is yet to match the works done by other countries," he said. A travel consultant, Dayo Ajala, distinguishes between two categories of tourism in the country. "Tourism in Nigeria can be divided into two parts: the business and leisure tourism. As for the business tourism, Nigeria, especially Lagos, has the highest arrivals in Africa, while leisure tourism, which is the main money spinning activity in

DE S T I NAT I ON : Nig e r i a – Un sp oi l e d and Authe nt i c the sector has been witnessing low patronage from within and outside the country.” “The leisure tourism is often driven by premium tourism branding and Nigeria has a lot of destinations that have been branded and some that are yet to be. However, the problem still lies in security and infrastructural development," he said. Accordingly, Mr. Ogbeni-Awe noted that the infrastructure across the country is all in dilapidated state, stressing the need for it to be revived for the sector to flourish the way it should. "To achieve the desired goal in the sector, government needs to provide an enabling environment, such as good roads to these tourism sites, constant electricity, good income for people to take vacations. They also ought to intensify the publicity of these tourism sites to increase patronage," he said. Nigeria's Ambassador to Israel, Dada Olisa, who spoke on the infrastructure challenges, also emphasised the importance of the tourism sector to the development of the economy. He said: "If properly organised, the sector can generate a lot of revenues for the country and can also generate income to supplement the oil sector.”

Institutional Challenges Speaking on the institutional challenges, the experts maintain most of the tourism sites have not been developed to international standards. Mr. Ogeni-Awe said: "The problem with the sector has always been how to harness and develop them to improve the number of tourists who visit the country. Our government has not yet identified what we want to market and promote in Nigeria. Other countries have done this. If we say culture is what we are marketing and promoting in Nigeria, then we must develop all the cultural attractions that we have to be marketable for tourists. So far we have not done it yet.” Febr u a r y, 2 0 1 0

— 54 —

DE S T I NAT I ON : Nig e r i a – Un sp oi l e d and Authe nt i c

"Are we going to market culture, sport or wildlife? We have to identify our strong points as other countries have done. The packaging of our tourist attractions has also been a problem because these things are not packaged in a way that will attract tourists to Nigeria." Besides, he argued, government, at all levels – federal, states and local governments – are not providing enough funds for the development of tourist sites. Furthermore, Mr. Ajala noted that even the management of the tourism industry is distorted. "The only place managing its tourism brand in Nigeria is Cross River State, but the Niger Delta crisis is also not helping them, as travellers have to pass through the region. Most people are scared of coming into the country because of the Niger-Delta crisis and other communal clashes, which seem to have made the country a volatile place and no tour-

Febr u a r y, 2 0 1 0

ism sector can develop without trust and security," he added. Efforts by the government to salvage the situation, the Ministry of Tourism, Culture and National Orientation, embarked on continental tours to showcase the Nigerian cultural heritage as well as carnivals. However, the capacity deficiencies at the ministry are a serious problems as most of the personnel are not trained tourism professionals. Owing to this, Mr. Ogeni-Awe insists, "There is the need to educate Nigerians on how they can relate and coordinate to exploit the opportunities in tourism. As of now, we do not know how many tourists visit the country or how much money is assigned for tourism." By Ayodamola Owoseye http://234next.com

— 55 —

FAIRS & EXHIBITIONS T R AV E L / T O U R I S M

I N

F E B R U A RY

2 0 1 0

B Y

R E G I O N S

FA I R S & E X H I B I T I ON S : F E B RUA RY, 2 0 1 0

WESTERN EUROPE

MAHANA - TOULOUSE Location

Toulouse / France

Start / End

05 February 2010 / 07 February 2010

Provider

Exposium

Contact

veronique.piguet@comexposium.com

NAUTICAMPO Location

Lisbon / Portugal

Start / End

07 February 2010 / 15 February 2010

Provider

Feira Internacional de Lisboa

Contact

filpress@aip.pt

HOSPITALITY EXPO

SALON DES VACANCES Location

Brussels / Belgium

Start / End

04 February 2010 / 08 February 2010

Provider

Brussels Fairs and Exhibitions

Contact

vakantiesalon@bfe.be

DESTINATIONS: THE HOLIDAY & TRAVEL SHOW LONDON

Location

Dublin / Ireland

Start / End

09 February 2010 / 10 February 2010

Provider

SDL Exhibitions Ltd

Contact

info@sdlexpo.com

BUSINESS TRAVEL & MEETINGS SHOW Location

London / UK

Start / End

09 February 2010 / 10 February 2010

Provider

Business Travel & Meetings Show

Contact

sales@businesstravelshow.com

TRAVEL TECHNOLOGY EUROPE 2010

Location

London / UK

Location

Earls Court, London / UK

Start / End

04 February 2010 / 07 February 2010

Start / End

09 February 2010 / 10 February 2010

Provider

Clarion Events Ltd

Provider

katie.white@clarionevents.com

Centaur Media PLC

Contact

neil.simpson@centaur.co.uk

REISE ZEIT

REISEN HAMBURG

Location

Hannover / Germany

Location

Hamburg / Germany

Start / End

05 February 2010 / 07 February 2010

Start / End

10 February 2010 / 14 February 2010

Provider

Fachausstellungen Heckmann Deutsche Messe AG Hannover

Provider

Hamburg Messe

Contact

lars.pennigsdorf@fh.messe.de

Contact

melanie.meiburg@hamburg-messe.de

More events related to Travel/Tourism can be found here If you are an event provider you may consider to place your event in the above category, please click here If your event already is in the list you may consider using the enhanced listing. For replacement just click here

— 57 —

FA I R S & E X H I B I T I ON S : F E B RUA RY, 2 0 1 0 ENTER 2010

FERIENMESSE SALZBURG

Location

Lugano / Switzerland

Location

Salzburg / Austria

Start / End

10 February 2010 / 12 February 2010

Start / End

26 February 2010 / 28 February 2010

Provider

Ifitt

Provider

Exhibitions Messe Salzburg

Contact

ifitt@ifitt.org

Contact

feriensalzburg@messe.at

HOTELIERS EUROPEAN MARKETPLACE 2010 Location

MAHANA - MARSEILLE

London / UK

Location

Marseille / France

Start / End

12 February 2010 / 12 February 2010

Start / End

26 February 2010 / 28 February 2010

Provider

European Tour Operators Association

Provider

Exposium

Contact

info@etoa.org

Contact

veronique.piguet@comexposium.com

INTERNATIONAL TOURISM EXCHANGE BIT 2010

MAHANA - LILLE

Location

Milano / Italy

Location

Lille / France

Start / End

18 February 2010 / 21 February 2010

Start / End

26 February 2010 / 28 February 2010

Provider

Fiera Milano International S.p.A. Expocts spa

Provider

Exposium

Contact

laura.lonca@fieramilano.it

Contact

veronique.piguet@comexposium.com

FAIR FOR LEISURE AND TRAVEL

FREIZEIT MESSE NURNBERG

Location

Munich / Germany

Location

Nuremberg / Germany

Start / End

18 February 2010 / 22 February 2010

Start / End

27 February 2010 / 07 March 2010

Provider

Messe Mьnchen

Provider

Nurnberg Messe GmbH AFAG

Contact

info@free-muenchen.de

Contact

freizeit@afag.de

BOAT & CARAVAN SHOW

HOTELYMPIA

Location

Birmingham / UK

Location

London / UK

Start / End

23 February 2010 / 28 February 2010

Start / End

28 February 2010 / 04 March 2010

Provider

Ocean Media Group

Provider

Fresh RM

Contact

Karen.dodd@oceanmedia.co.uk

Contact

sam@jellybeancreative.co.uk

REISE / CAMPING

THE EUROPEAN MEETINGS AND EVENTS CONFERENCE 2010

Location

Essen / Germany

Location

Molaga / Spain

Start / End

24 February 2010 / 28 February 2010

Start / End

28 February 2010 / 02 March 2010

Provider

Messe Essen GmbH

Provider

Meeting Professionals International

Contact

info@messe-essen.de

Contact

feedback@mpiweb.org

— 58 —

FA I R S & E X H I B I T I ON S : F E B RUA RY, 2 0 1 0

CENTR AL EUROPE

THE EAST MEDITERRANEAN INTERNATIONAL TRAVEL & TOURISM EXHIBITION (EMITT) Location

Istanbul / Turkey

Start / End

11 February 2010 / 14 February 2010

Provider

Emitt

Contact

louise.creasey@ite-exhibitions.com

TOUREST 2010 Location

Tallinn / Estonia

Start / End

12 February 2010 / 14 February 2010

Provider

Estonian Association of Travel Agents

Contact

info@etfl.ee

INTERNATIONAL FAIR OF TOURISM (IТТFА)

HOLIDAY WORLD Location

Prague / Czech Republic

Start / End

04 February 2010 / 07 February 2010

Provider

Incheba Praha

Contact

incheba@incheba.cz

Location

Belgrade / Serbia

Start / End

24 February 2010 / 28 February 2010

Provider

Belgrade Fair

Contact

in.ad@sajam.co.rs

INTOURFEST ST. PETERSBURG Location

St Petersburg / Russia

Start / End

05 February 2010 / 05 February 2010

Provider

Restec Exhibition Company St. Petersburg Express

Contact

ili@restec.ru

BALTTOUR 2010 Location

Riga / Latvia

Start / End

05 February 2010 / 07 February 2010

Provider

International Exhibition Company BT 1

Contact

armands.eders@bt1.lv

— 59 —

FA I R S & E X H I B I T I ON S : F E B RUA RY, 2 0 1 0

AFRICA/MIDDLE EAST

KENYA TOURISM EXPO

JORDAN TRAVEL MART

Location

Nairobi / Kenya

Location

Dead Sea / Jordan

Start / End

04 February 2010 / 07 February 2010

Start / End

21 February 2010 / 23 February 2010

Provider

Innovation Exhibitions

Provider

William H. Coleman, Inc.

Contact

ajit.antony@africantradefairs.ae

Contact

sales@whcoleman.com

IMTM INTERNATIONAL MEDITERRANEAN TOURISM MARKET

MEETINGS AFRICA 2010

Tel Aviv / Israel

Location

Johannesburg / South Africa

Start / End

09 February 2010 / 10 February 2010

Start / End

24 February 2010 / 26 February 2010

Provider

Ortra Ltd.

Provider

South African Tourism

Contact

imtm@ortra.co.il

Contact

info@southafrica.net

Location

— 60 —

FA I R S & E X H I B I T I ON S : F E B RUA RY, 2 0 1 0

NORTH AMERICA

LOS ANGELES TIMES TRAVEL & ADVENTURE SHOW Location

Los Angeles / United States of America

Start / End

13 February 2010 / 14 February 2010

Provider

Unicomm, LLC

Contact

sales@adventureexpo.com

ALL-CANADA SHOW - OMAHA, NE Location

Omaha, NE / United States of America

Start / End

15 February 2010 / 17 February 2010

Provider

All-Canada Show

Contact

info@allcanada.com

THE BOSTON GLOBE TRAVEL SHOW 2010

ALL-CANADA SHOW - MINNEAPOLIS, MN Location

Minneapolis, MN / United States of America

Start / End

05 February 2010 / 07 February 2010

Provider

All-Canada Show

Contact

info@allcanada.com

DENVER GOLF EXPO

Location

Boston, MA / United States of America

Start / End

19 February 2010 / 21 February 2010

Provider

MSE Management, Inc.

Contact

ecallanan@bostonworks.com

SPA & RESORT EXPO & CONFERENCE/MEDICAL SPA Location

Los Angeles, CA / United States of America

Start / End

20 February 2010 / 21 February 2010

Provider

Reed Exhibitions

Contact

cronca@reedexpo.com

DESTINATIONS SHOWCASE WASHINGTON

Location

Denver, CO / United States of America

Location

Washington, D.C. / United States of America

Start / End

12 February 2010 / 14 February 2010

Start / End

25 February 2010 / 25 February 2010

Provider

Denver Merchandise Mart

Provider

info@expomasters.com

Destination Marketing Association International

Contact

blutsko@destinationmarketing.org

ALL-CANADA SHOW - DES MOINES, IA

NEW YORK TIMES TRAVEL SHOW

Location

Des Moines, IA / United States of America

Location

New York City, NY / United States of America

Start / End

12 February 2010 / 14 February 2010

Start / End

26 February 2010 / 28 February 2010

Provider

All-Canada Show

Provider

MSE Management, Inc.

Contact

info@allcanada.com

Contact

info@nyttravelshow.com

— 61 —

FA I R S & E X H I B I T I ON S : F E B RUA RY, 2 0 1 0 ST. LOUIS TRAVEL SHOW & TASTE OF THE WORLD EXPO Location

St. Louis, MO / United States of America

Start / End

26 February 2010 / 27 February 2010

Provider

The St. Louis Travel Show

Contact

travel@stltravelshow.com

— 62 —

FA I R S & E X H I B I T I ON S : F E B RUA RY, 2 0 1 0

ASIA & PACIFIC

OTM: OUTBOUND TRAVEL MART 2010 - NEW DELHI Location

New Delhi / India

Start / End

11 February 2010 / 13 February 2010

Provider

Fairfest Media Ltd.

Contact

otm@fairfest.com

INDIA TRAVEL MART - CHANDIGARH Location

Chandigarh / India

Start / End

19 February 2010 / 21 February 2010

Provider

India Travel Mart

Contact

indiatravelmart@airtelmail.in

SEOUL INTERNATIONAL GOLF & RESORT FAIR Location

Seoul / Korea

Start / End

25 February 2010 / 28 February 2010

Provider

Seoul International Golf & Resort Fair

Contact

joanna.gbkorea@yahoo.co.kr

TRAVEL & TOURISM FAIR - MUMBAI Location

Mumbai / India

Start / End

06 February 2010 / 08 February 2010

Provider

Fairfest Media Limited

Contact

fairfest@vsnl.com

OTM: OUTBOUND TRAVEL MART 2010 - MUMBAI Location

Mumbai / India

Start / End

06 February 2010 / 08 February 2010

Provider

Fairfest Media Ltd.

Contact

otm@fairfest.com

TRAVEL & TOURISM FAIR - NEW DELHI Location

New Delhi / India

Start / End

11 February 2010 / 13 February 2010

Provider

Fairfest Media Limited

Contact

fairfest@vsnl.com

— 63 —

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People

Events

Special

TR Partner

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