Visits since 1 Apr 2024
3,541,006
Visits since 1 Jan 2007 45,402,595
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Kumarakom, the backwater destination for travellers in Kerala, and one of the destinations in Kerala where the practice of Responsible Tourism was introduced two years year ago is steadily emerging as a successful venture. And so are the other centres.
Stats from Kumarakom after the launch of Responsible Tourism among the stakeholders and community members are quite encouraging. The findings indicate that the sales of vegetables and other non-perishable items to hotels and resorts by the local community at Kumarakom have reached Rs. 0.14 million during the month of October 2009, compared to Rs. 0.071 million in October 2008. The cumulative revenue generated through the move since March 2008 has crossed Rs. 1.7 million. A total of nine hotels are now actively participating with the initiative.At Kumarakom, sourcing of local produce are primarily from Kudumbashree units, homestead farmers and farmer groups. Foreseeing the demand in the current tourist season Kudumbashree has recently opened 58 new production units at Kumarakom in addition to the existing 25. Around 1500 persons are directly involved in the local production and the response of the community to the concept of Responsible Tourism is evident from the fact that six schools and the police station at Kumarakom have come forward to cultivate vegetables in their premises.
As part of the social responsibility element in the concept and practice of Responsible Tourism, a "Community Tourism Safety Committee" was formed recently at Kumarakom. The committee would actively monitor the safety and security measures at the destination, especially on backwater operations.
In the hill district of Wayanad, the Responsible Tourism is gaining acceptance through Vythiri cluster with good support from nine Kudumbashree units, two tribal societies and twenty small individual producers. In Wayanad, total sales through various Responsible Tourism outlets in the month of October 2009 were Rs. 60,000. The variety of produces at Wayanad ranges from spices, grocery, forest produces and handicrafts.
At Kovalam, another Responsible Tourism destination in Kerala, Kudumbashree is now in a position to supply hotels with an array of non-perishable produces. And in Thekkady to counter the market pressure on vegetable sales from nearby places in Tamilnadu, Kudumbasree has revised its sales strategy and is now focused on the supply of non-perishable items.
