Food production as a factor in attracting religious tourism destinations

The article analyzes the assortment and other distinctive features of food products produced under the domestic and foreign monastic farms brands. Those of them that act as major attraction various types centers of religious tourism at the national and international levels were selected for the research. Using various examples, the authors justify existence of close interrelations between religious and gastronomic tourism and outline further prospects for strengthening these ties. The article emphasizes the relevance and practical significance of the monastic food brands development, as mutually beneficial for the tourism industry, consumers of recreational services and food products, as well as for the designated religious organizations. It is proposed to consider the production and sale of food products in the monasteries conditions as a significant factor in attracting tourists and pilgrims to the destination of religious tourism. The main types of the monastery food products are identified, the high quality of which causes demand among tourists and pilgrims - cheese, sour milk, alcoholic, confectionery. It is argued that in some cases, the only opportunity to taste and purchase food products that are unique in composition and recipe, produced under monastic brands, opens only during a visit to the monastery independently or as a tourist trip part. Therefore, the production and sale of food products under monastic brands can rightly be considered as a factor of attraction for religious tourism objects.