The country’s food industry generates about 270 thousand jobs and contributes 3.5 percent of the gross domestic product (GDP).
In addition, the hotel sector has specialized in having a wide international gastronomy, which satisfies tourists due to its great variety.
These figures and considerations were offered by the directors of the National Association of Gastronomy and Hospitality of the Dominican Republic (AGH), Marcelle Alvarezexecutive director and Raymundo Moralesfounding member, during his participation in TODAY’s Economic Meeting.
They point out that only formally registered in the country, there are among 46,000 to 56,000 establishments that are dedicated to the preparation of food and beverages, generating a significant impact on the Dominican economy.
In addition, they highlighted that the Dominican gastronomic industry is competitive in the region, in terms of prices and quality.
They also explained that the Ministry of Industry, Commerce and Mipymes (MICM), executes a support program, which consists of the delivery of 4,000 certifications gastronomic operators in the area of nutrition, efficiency, management and food safety.
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They said that it is the first time that this type of program is carried out in the country, which has already impacted some 1,600 gastronomic operators.
They highlighted the importance of providing these certifications to restaurants, bars, dining rooms, cafes, among other businesses that handle food and beverages that are outside the hotels.
Training
The president of AGH assures that there are very good gastronomy schools in the country, for having advanced in training, but that there is still much to do to make the country count with good teachers.
Marcelle Álvarez valued as positive the efforts made by the National Institute of Vocational Technical Training (Infotep) and Superaté to train in the area of gastronomy, but he assures that it is only for small enterprises and not for the high level that the country requires as a tourist destination and to internationalize Dominican cuisine.
He said that, to raise the level, it is necessary to bring professionals from abroad and invest so that they stay to train.
