Tourist area cannot be separated from the local culinary specialties because it is an integrated part and a 'reminder' for tourists who have visited the place. East Sumba, especially in  Waingapu, is an area with many tourist attractions, so it is necessary to target culinary tourism opportunities with typical East Sumba foods. Culinary of pork, sea fish, corn, and other products can be promoted as East Sumba foods.

This idea is the next step for the Stube HEMAT Multiplication program in Sumba for pig farming towards the independence of pig farmers and community empowerment. Not only they raise livestock but also develop it to build networks to process ready-to-eat pork or pork-based cuisine. Furthermore, Apriyanto Hangga (Multiplicator of Stube HEMAT in Sumba) and 24 participants from Unkriswina students, STT GKS, Church Youth, and pig farmers, held a discussion and mapping of pig farming opportunities, marketing management, and pork meat culinary business strategies (Sunday, 7/08/2022).

The speakers for the discussion were Yessi Tamu Ina, S.Pt., M.Si, and Apriyanto Hangga (Multiplicator of Stube HEMAT in Sumba). Every business requires marketing management, which is an important requirement for starting a business so that business ventures can run well and generate profits. The resource persons revealed several important things to start a culinary business, such as 1) Carefully reading current and future opportunities, so that they choose the right business activities that will be done and sustainable. 2) Recognizing market share, to map potential consumers and what the market needs are, so that what is provided answers market needs. 3) Availability of basic materials, is the basic capital for the sustainability of the business, whether it is available, easy to obtain, and stable prices to anticipate material availability problems in the future. 4) Promotion or marketing, utilizing various ways, either directly or using the media so that consumers know the process of production. 5) Timeliness, is the key to maintaining consumer confidence when ordering and completing orders or related to product delivery to consumers. 6) Product packaging, holds the key to the first impression in the eyes of consumers, if the packaging is attractive and unique, it gives extra benefits. 7) Content accuracy, between labels in product packaging according to existing content, avoiding the difference between promotion and the product reality. 8) Pricing needs to be carefully considered in anticipating repeated price changes and price must adjust market share and purchasing affordability. 9) The added value or uniqueness of the product becomes an added value when the product has a characteristic or added value that distinguishes it from other products.

There are several food alternatives made from pork, such as sei pork, pork satay, pork soup, tabu, pork leather crackers, or pork sandwiches. Several things must be observed, namely, clean and healthy meat, the clear origin of pork, hygienic place, and cooking utensils, understanding how to process it, starting with small quantities, marketing to the closest people, determining affordable prices, and a distinctive taste.

From this point, the participants agreed to practice processing pork and marketing it. The hope is that pig farming in East Sumba will become a new ecosystem in pig farming, providing piglets to process pork that benefits the community.***