In this perspective, the following sectors / businesses will be mostly interested in agrotourism:
- businesses offering traditional accommodation
- traditional restaurants and cafes
- local product manufacturers and tradesmen activities businesses
- museums of all sorts clubs (cultural, nature-loving, mountaineering etc)
- co-operatives (women’s, agricultural etc)
- local government
- schools / educational institutes
But agroutourism will also attract the interest of every inhabitant or professional of the region in which an agrotourist activity is launched as:
"The tourist participating in such activities is a visitor, a “guest”, a friend and admirer of the land, a traveler trying to discover its secrets, authenticity and beauty as well as focus on the serenity, natural heritage and all the unique and remarkable aspects of each destination.
The entire concept of agrotourism is based on the interpersonal, humane, direct and hospitable relations between country residents and visitors. This is why we foster the contact of visitors with nature, land cultivation, fruit gathering and local residents. Visitors learn how to use a loom, to embroider, to observe the fauna and the flora, to taste wine and “tsipouro” (a traditional Greek distilled beverage), to participate in their production process, to feel the appropriate time for grape harvest, to experience the mouth flavour, the bouquet and colour of local wines, to use crocus and to understand the differences between honey varieties. Moreover, visitors are initiated in mushroom and chestnut gathering processes.
We propose expeditions through wooded paths, calm lakes and rushing rivers. There is also the option of extreme sports. Tourists come in contact with old churches and monasteries, stone bridges and archaeological findings. They can also assist in local festivities and celebrations as well as acquaint themselves with local customs".
Source: the publication “Epihiriste… agrotouristika” (Launch your own… agrotourist business) Guidebook of AGROTOURISTIKI S.A.
Writer: Stella Askeli (2005), Athens, KERKIRA Editions (only in Greek).
