Document Type
Article
Publication Date
2017
Journal / Book Title
Middle States Geographer
Abstract
Hard apple cider production is an emerging industry in apple-growing regions of the United States due to the growing popularity of local craft products in the alcoholic beverage industry. This study strives to understand how hard cideries may affect local product promotion, rural tourism, and agriculture’s economic viability in the Hudson Valley region of New York. Tourism is evolving towards travelling for experiential value; the hard cider industry can offer an authentic environmentally and historically significant experience. By identifying the consumers and their expectations, the possibilities for building tourism specifically surrounding products with regional significance expand significantly. In this study, seven hard cider producers in the Hudson Valley region were visited, and three hundred five customer surveys administered and analyzed. Study results suggest the most important factors influencing hard cider tourism were to experience something new, to learn about local products, and to support small/local/artisan businesses. This research demonstrates the economic potential for cideries to build on the recent examples of wineries and breweries in developing agritourism experiences, and the need for governmental agencies to support and promote local agriculture in the face of development pressures and global competition.
MSU Digital Commons Citation
Smith, Meghann and Lal, Pankaj, "Hard Apple Cider in the New York Hudson Valley Region: A Tourism Study" (2017). Department of Earth and Environmental Studies Faculty Scholarship and Creative Works. 680.
https://digitalcommons.montclair.edu/earth-environ-studies-facpubs/680
Published Citation
Smith, M. & Lal, P. (2017) Hard Apple Cider in the New York Hudson Valley Region: A Tourism Study. Middle States Geographer, 50: 28-38. https://msaag.aag.org/wp-content/uploads/2018/08/4-Smith-and-Lal-MSG502017F.pdf
Included in
Earth Sciences Commons, Environmental Sciences Commons, Food Studies Commons, Leisure Studies Commons, Tourism Commons
Comments
This article is copyrighted to the authors and made available as Open Access via the publisher.