A comparative perspective on destination competitiveness through visitors' and stakeholders' perceptions in the region of Cappadocia

PurposeThe aim of the study is to contribute to the body of knowledge with a different and richer approach, by evaluating the competitiveness of the Cappadocia Region, which has a culture-oriented single or limited product variety, with a comparative and holistic approach from the perspective of visitors and stakeholders.Design/methodology/approachThis research, designed on the basis of the Cappadocia Region to make original and rich contributions to the literature on destination competitiveness, has the characteristics of a field study based on collecting and analyzing raw data through scales. For this purpose, research was conducted with 401 visitors and 277 tourism stakeholders. Data was analyzed using t-tests to compare two groups and the two-way analysis of variance (ANOVA) to compare more than two groups. Cronbach's alpha analysis, nomological validity and a pilot test were conducted for validity and reliability. In addition, descriptive statistics and normality test were used in addition to the exploratory factor analyses.FindingsBecause of the research, it was seen that the competitiveness perceptions of the participants in the region differed and that the region has many strengths such as natural beauties, accommodation facilities and a positive image. However, it was determined that the competitiveness perceptions of visitors who have more touristic experiences in the region have increased in parallel with their touristic experiences. It was established that the competitiveness perceptions of the stakeholders who have comprehensive knowledge of the managerial problems and the destination competitiveness components of the region are generally lower than the visitors.Practical implicationsThis study provides some practical implications for touristic destinations based on the research area. In order for destinations to survive in a fierce competitive environment and strengthen their competitive position, it is very important to analyze and evaluate consumers' needs and requests correctly, reveal existing differences, and use resources effectively. In addition to strengthening the image of the destination and adopting a sustainable and innovative approach, the integrated tour programs that offer touristic activities in nearby cities can be diversified with nature and adventure activities.Originality/valueIt is seen that studies that have been conducted with a comparative and holistic approach with data obtained from both visitors and stakeholders are quite limited. In addition, most of these studies have been conducted on destinations that are widely preferred such as mass tourism but which are less competitive than alternative tourism examples. Therefore, this study has a broad perspective and strong implications for destination competitiveness.

Kalaba Yoğurdu ile Üretilen Tiramisunun Bazı Özelliklerinin Belirlenmesi

The interest in traditional foods, which have an important place in Turkey, is increasing day by day. Traditional products are also important gastronomy elements in the Cappadocia region, which is the center of attention by tourists. Production and promotion of local dairy products are also important in this regard. Among these dairy products, Kalaba yogurt which is known as different names according to the region is produced in Kalaba town, Avanos district of Nevşehir in the Cappadocia region. It is thought that the product will increase the value of the product in terms of gastronomy by researching the characteristics of the yoghurt, which has remained specific to the region, and adapting to the recipes. Tiramisu, one of the best-known desserts of Italian cuisine, is a dessert type prepared with mascarpone cheese in its original recipe and labne cheese in alternative recipes. In this study, it was aimed to investigate the possibilities of using Kalaba yogurt as a substitute in the recipe of Tiramisu dessert accepted in the world cuisine and to determine the product qualities. For this reason, the chemical properties and the total calorie values of tiramisu desserts made with mascarpone cheese, labne cheese and Kalaba yogurt were investigated in the study. As a result of the research, the use of different dairy products, except the ash and carbohydrate values, was found statistically significant in the composition of the samples. The use of mascarpone cheese and Kalaba yogurt was found to be not important in the total calorie values of the samples. In the research, the statistical significance level was determined in the recipe of tiramisu dessert accepted in the world cuisine and the applicability was discussed.

When did the drainage system of the Kızılırmak River form in Cappadocia (Anatolia, Turkey)? A revised geological and geomorphological stratigraphy

The Kızılırmak is the longest river in Turkey, extending from the western part of eastern Anatolia to the Black Sea, and crossing the orogenic Central Anatolian Plateau (CAP) and Black Sea Mountains. This study focuses on the formation period of the drainage system of the Kızılırmak River in the Cappadocia region, which is situated in the middle of the CAP. The Upper Pliocene-Quaternary geological and geomorphological stratigraphy of the Cappadocia region was revised with new findings and those of previous studies. In this study, the oldest terrace (Sünnetli Tepe Terrace, T0) of the Kızılırmak River was identified 214 m above the current river level. The terrace deposit is located between the Pliocene lacustrine Kışladağ Limestone Member (~5–2.7 Ma) and the ~2.7 Ma Valibaba Tepe ignimbrite. A minimum age for the terrace deposits was provided by the Valibaba Tepe ignimbrite, which caps the terrace. Therefore, the terrace T0 revealed that the Kızılırmak River drainage system existed in the eastern part of the CAP after the deposition of the Kışladağ Limestone Member (~5–2.7 Ma ago) and before the formation of the Valibaba Tepe ignimbrite 2.7 Myr ago. Contrary to most previous studies, this finding shows that Valibaba Tepe ignimbrite cannot be included in the Late Miocene-Pliocene Ürgüp Formation, which formed under an extensional tectonic regime and was incised by the Kızılırmak River. The data obtained showed that 17 of the Kızılırmak River terraces that have formed since ~2.7 Ma have been preserved to the present day.