International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

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Market Potential and Consumer Perception of Tripuri Tribal Cuisine as a Sustainable Culinary Tourism Mode

Author(s) Ms. Kritipragna Roy, Dr. Abhinav Mishra
Country India
Abstract The research paper titled “Market Potential and Consumer Perception of Tripuri Tribal Cuisine as a Sustainable Culinary Tourism Model” is set in the context of the growing importance of culinary tourism worldwide. In recent years, tourism has shifted from simple sightseeing to experience-based travel, where food plays a central role in connecting tourists with local culture and traditions.

Indigenous and tribal food systems, such as Tripuri cuisine, are deeply rooted in local ecosystems, cultural heritage, and sustainable practices. These cuisines use locally available ingredients, traditional cooking methods, and minimal processing, making them environmentally sustainable and culturally significant.

Despite their richness, such cuisines remain underrepresented in mainstream tourism due to low awareness, lack of promotion, and limited accessibility. Tripuri tribal cuisine, known for dishes like Mui Borok and its use of bamboo shoots and fermented fish, has strong potential but has not been widely explored as a tourism product.

This study is therefore undertaken to examine consumer perception, evaluate market potential, and assess whether Tripuri cuisine can be developed into a sustainable culinary tourism model. It aims to bridge the gap between cultural heritage and tourism development while promoting economic opportunities and cultural preservation
Keywords Tripuri Tribal Cuisine, Sustainable Culinary Tourism, Consumer Perception Analysis, Indigenous Food Systems, Market Potential Assessment, Cultural Heritage Preservation, Food Tourism Development, Experiential Tourism
Field Business Administration
Published In Volume 8, Issue 2, March-April 2026
Published On 2026-03-27
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E-ISSN 2582-2160
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