Potensi Lembah Bujang sebagai destinasi pelancongan kulinari berasaskan sumber alamiah: Satu kajian awal (Potential of Bujang Valley as a culinary tourism destination based on natural resources: An initial study)

Abstract

Potensi Lembah Bujang sebagai destinasi pelancongan kulinari merupakan kajian yang digarap berdasarkan bukti kewujudan sumber alamiah seperti flora dan fauna yang dimiliki Sungai Merbok. Beberapa tarikan berasaskan makanan dan aktiviti pengeluaran sumber makanan dalam Lembah Bujang didapati berpotensi untuk diangkat sebagai aset tempatan yang boleh membantu meningkatkan sosioekonomi masyarakat tempatan melalui aktiviti pelancongan. Objektif utama kajian adalah untuk mengenalpasti pelbagai sumber alamiah di sekitar Sungai Merbok dan kewujudan pelbagai jenis makanan dan masakan tempatan berasaskan sumber berkenaan. Metod kajian yang menggunakan analisis bahan sekunder dan kaedah pemerhatian mendapati beberapa sumber flora seperti bakau, nipah dan buluh tumbuh dengan subur dalam habitat asal kawasan. Sementara sumber fauna akuatik dan hidupan bercengkerang wujud secara liar atau diternak dalam sangkar. Aktiviti semasa proses pengeluaran sehingga ke proses penyediaan makanan juga amat menarik untuk diterokai dan berpotensi menambah aktiviti pelancongan kulinari. Namun, beberapa kekangan seperti masalah pasaran, kekurangan tanda arah, pengeluaran terhad dan ketidaksempurnaan prasarana pelancongan perlu segera ditangani oleh pelbagai pihak. Perkara ini penting agar kelebihan Lembah Bujang dan persekitaran Sungai Merbok kekal terpelihara serta hasilnya membawa keuntungan dan kesejahteraan kepada komuniti setempat. Ternyata kelebihan Lembah Bujang sebagai tapak warisan ketamadunan Kedah Tua dan Rizab Biosfera UNESCO akan lebih menyerlah dengan kehadiran unsur-unsur pelancongan kulinari yang berpotensi untuk dilaksanakan kelak serta menjadi destinasi pelancongan yang wajib dilawati pada suatu hari nanti.    

Kata kunci: fauna, flora, Lembah Bujang, pelancongan kulinari, sumber alamiah, Sungai Merbok

The potential of Bujang Valley as a culinary tourism destination is a study based on the evidence of the existence of natural resources such as flora and fauna found in Sungai Merbok. Some food-based attractions and food production activity in the Bujang Valley were found to have the potential to be set up as local assets that could help improves the socio-economic status of the local community through tourism activities. The main objective of the study is to identify the various natural resources around the Sungai Merbok and the various types of food which uses those local resources. The study methods used include secondary data analysis and observation. It was found that several types of flora such as mangroves, nipahs and bamboos grew fertile in the original habitat of the surrounding area. While the source of aquatic fauna and shellfish are either wild or cultivated in cages. The activities from the production process up to the food preparation process are very interesting to explore and have the potential as addition to the culinary tourism activity. However, some constraints such as market problems, understaffing, limited production and lack of tourism infrastructure need to be addressed by various parties. This is important in order for the assets of the Bujang Valley and the Sungai Merbok environment to be preserved and in turn bringing benefits to the local community and ensuring their well-being. With the inherent potential as a tourism culinary destination, Bujang Valley which is already endowned with its famous heritage site of the Old Kedah civilization and UNESCO Biosphere Reserves, will further boosts its image as a prominence tourist destination as well as being a must visit destination in future. 

Keywords: flora, fauna, Bujang Valley, culinary tourism, natural resources, Sungai Merbok