ABSTRACT

The study on revisit the link between traditional and innovated local delicacy in Nigeria aimed at evaluating the difference between traditional meals and innovated delicacy in Nigerian hotels, to determine the effect of incompetency in the preparation of innovated delicacy in Nigerian hotels, to determine the effect of cost and scarcity of recipes in the preparation of innovated local delicacy. The study made use of primary data which are gotten from the distribution of the research questionnaires; the sample size for the study is 100. The study made use of the paired sample t-test for the analysis. The study therefore concluded that there is significant difference between traditional meals and innovated local delicacy in Nigerian hotels. The study also made useful recommendation to assist the hotels in decision making.

CHAPTER ONE

1.0   INTRODUCTION

1.1   BACKGROUND OF STUDY

The term “local food” has multiple and sometimes conflicting definitions. In most cases it means that the food was grown in close physical proximity to the consumer (e.g., a few miles from the point of sale, was produced in the same city or in the same state) (martinez et al., 2010). It can also mean food sold in an alternative food market (smithers et al., 2008). Furthermore, it could also refer to the food that has the unique characteristics of a particular place, or carries a certain local cultural value or significance (sonnino, 2007). Regardless of the range of meanings, the concept has undeniable power. The growth in world consumption of locally produced food has resulted in significant increases in the amount of sales of food produced by local farmers. This new paradigm has also stimulated new (or re-emerging) marketing strategies (brown and miller, 2008). Associations for the support of peasant agriculture (association de maintien de l’agriculture paysanne – amaps) have been spreading through france since 2000. These trust-based partnerships between urban consumers and farmers are similar to community supported agriculture (csa) organizations that developed in North America in the 1990s (lagane, 2015). Baskets of food delivered weekly by organizations of farmers are locally promoted and local markets are more highly valued, establishing links between farmers and consumers. However, currently even in large supermarkets one can find shelves with local food on offer.

Leff (2009) commented that the slogan “thinking globally and acting locally”, so tenaciously promoted by the discourse of sustainable development, has been a ruse to induce in local cultures the unique thought and background knowledge of the economic rationality of a hegemonic world in which “other worlds” don’t fit. However, the challenges of sustainability and democracy, of entropy and otherness, open the siege of globalized unique thinking and move it towards local singularities, leading to the construction of an idea capable of amalgamating the power of the real (ecology) and the meaning of the symbolic (culture).

Consuming only locally produced food does not guarantee the ecological sustainability of our agricultural systems. Thus, the place where our food is grown brings no assurances of the methods used to produce the food and the subsequent impact of these methods on the environment and biodiversity (McWilliams, 2010).

 If local agriculture and food is to be truly beneficial, it is important that local agriculture conserves the biodiversity of the agro-ecosystem. Thus, it is the role of sustainable agriculture to contribute to the conservation of organisms that play important activities such as pollination and pest control (Philpott et al., 2014).

1.2   STATEMENT OF THE PROBLEM

The study on revisiting the link between traditional and innovated local delicacy in Nigerian hotels came about as a result of lack of concern and interest in ordering for traditional meals in Nigerian hotels by both indigenes and non-indigenes of the country due to incompetency in the preparation of innovated local delicacy in other to attract or be to the taste of the customers. The cooks in Nigerian hotels may not want to go through the stress of preparing such meals. Finally, most of the research has been carried out traditional meals in Nigeria but not even a single research has been carried out on revisiting the link between traditional and innovated local delicacy in Nigerian hotels; reference to ofe okra and egusi.

1.3   AIMS AND OBJECTIVES OF STUDY

The main aim of the study is to revisit the link between traditional and innovated local delicacy in Nigeria. Other specific objectives of the study include:

1. to determine the difference between traditional meals and innovated delicacy in Nigerian hotels.
2. to determine the effect of incompetency in the preparation of innovated delicacy in Nigerian hotels.
3. to determine the effect of cost and scarcity of recipes in the preparation of innovated local delicacy.
4. to proffer solutions to the stated problems.

1.4   RESEARCH QUESTIONS               

1. What is the difference between traditional meals and innovated delicacy in Nigerian hotels?
2. What is the effect of incompetency in the preparation of innovated delicacy in Nigerian hotels?
3. What is the effect of cost and scarcity of recipes in the preparation of innovated local delicacy?
4. What is the solution to the stated problems?

1.5   STATEMENT OF RESEARCH HYPOTHESIS

H0:    There is no significant difference between traditional meals and innovated local delicacy in Nigerian hotels.

H1:         There is significant difference between traditional meals and innovated local delicacy in Nigerian hotels.

1. SIGNIFICANCE OF STUDY

The study on revisiting the link between traditional and innovated local delicacy in Nigeria will be of immense benefit to the entire nation in the sense that it will enable the cooks in different hotels in Nigeria to improve in the method of local food preparation in other to attract foreigners that might be interested in the local meals of Nigeria, which can also be a center of attraction to other foreigner to always want to eat and recommend the innovated local delicacies of the country.  Finally the study will contribute to the body of existing literature and knowledge in this field of study and provide a basis for further research.

1.7   SCOPE OF STUDY

The study on revisiting the link between traditional and innovated local delicacy in Nigerian hotels is limited to ofe ochara and egusi.

1.8   LIMITATION OF STUDY

Financial constraint- Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).

Time constraint- The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work.

1.9   DEFINITION OF TERMS

Revisiting       Come back to or visit again.

Link                 A connecting structure.

Traditional      Existing in or as part of a tradition; long-established.

Innovated       Make changes in something established, especially by introducing new methods, ideas, or products.

Delicacy  A delicacy is usually a rare or expensive food item that is considered highly desirable, sophisticated or peculiarly distinctive, within a given culture.

Hotel       A hotel is an establishment that provides paid lodging on a short-term basis.