Urrak as a Traditional Fermented Cashew Beverage

Tourist Perceptions and Bio-Cultural Sustainability in Goa

Abstract

A distinctive bio-cultural product of Goa, urrak is a traditional fermented alcoholic beverage made from cashew apple juice (Anacardium occidentale L.). Its manufacturing connects biological transformation with ancient knowledge systems through natural fermentation processes mediated by native microorganisms. Beyond its cultural significance, Urrak supports rural lives and has promise for heritage-based, sustainable tourism.

This study looks at the knowledge, attitudes, and consumption patterns of tourists on Urrak, a traditional Goan alcoholic beverage made from fermented cashew apple juice that was initially distilled. Despite Goa's international fame for its beaches and nightlife, local beverages like Urrak are still not often mentioned by visitors. Using a mixed-method approach that included surveys of 120 tourists and interviews with eight local stakeholders, the study found that tourists' inclination to taste Urrak is significantly influenced by authenticity, flavour, and cultural narrative. Regulatory restrictions, lack of standardization, sanitary concerns, and limited availability are some of the primary obstacles that have been identified. According to the report, Urrak might gain greater recognition via planned advertising, seasonal branding, heritage-based tourism initiatives, and Geographical Indication (GI) protection. Including Urrak in sustainable tourism might contribute to the preservation of traditional knowledge, the livelihood of rural residents, and the expansion of Goa's culinary tourism offerings.