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ASSESSMENT OF GASTRONOMIC TOURISM POTENTIALS OF OWERRI, AS A MARKETABLE TOURISM TOOL IN IMO STATE.

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Product Category: Projects

Product Code: 00009551

No of Pages: 109

No of Chapters: 1-5

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ABSTRACT

This work assessed the gastronomic tourism potentials of Owerri Metropolis in Imo State as a marketable tourism tool. Six research questions were raised and answered in line with the objective of the study. A hypothesis was formulated and tested at the 0.05 level of significance. The study area included the three LGA; Owerri Municipal, Owerri North and Owerri West with the population of 631, 281 and a sample size of 400 respondents drawn across the 35 community clusters of the three (3) LGAs. Survey research design was adopted for the study. Data collected were analyzed using mean scores derived from 4-point scale and the Statistical Package for Social Sciences (SPSS) version 26.0. A mean of 2.5 and above were regarded as positive in decision making. The findings showed mean range 2.9 -3.4 for the research questions, which indicate that: numerous unique cuisines exist and numerous selling outlets such as restaurants and food events/festivals also exist. It also showed that there is high patronage of local cuisines by tourists. The overall mean score for the perception of the impact of tourist activities by the local community was greater than 2.5 which showed that it is favourable. Perception of influence of government’s policies on gastronomy activities was positive as the overall mean was greater than 2.5. There is a significant positive relationship between the availability of gastronomy tourism potential in Owerri Metropolis and successful tourism marketing, as the p – value was less than 0.05 ie. Pobtained (0.0001) < 0.05. Based on the findings it was recommended that; there should be creation of awareness of the value of the area’s gastronomic heritage in order to boast the cultural pride, strategies should be set by the government on residents’ participation in the maintenance of the gastronomic heritage of Owerri, the tourism businesses in Owerri should feature gastronomic activities in their facilities, the government should include gastronomy in their tourism product. advanced and comprehensive studies on the individual value of the gastronomic potentials of Owerri, comprehensive studies of the tourism market of Owerri, improvement of tourism related amenities and facilities in Owerri, strategies for marketing Owerri tourism using local cuisines such; as making the food festivals national events through adverts and invites, sales of agricultural products from the area at reduced prices during food festivals, organizing classes for preparation of the local cuisines, amongst others should be employed and the development of a unique gastronomy tourism product with Owerri cuisine.








TABLE OF CONTENTS


Title Page                                                                                                                     i

Declaration                                                                                                                 ii

Certification                                                                                                               iii

Dedication                                                                                                                  iv

Acknowledgments                                                                                                      v

Table of Contents                                                                                                          vi

List of Tables                                                                                                              ix List of Figures                                                                                                                    x

Abstract                                                                                                                        xi

 

CHAPTER 1: INTRODUCTION                                                                                1

1.1       Background of the Study                                                                                   1

1.2       Statement of Problem                                                                                        8

1.3       Research Objective/ Purpose of the Study                                                           10

1.4       Research Questions                                                                                           11

1.5       Hypothesis                                                                                                       11

1.6       Significance of the Study                                                                                   11

1.7       Scope of the Study                                                                                            13

 

CHAPTER 2: LITERATURE REVIEW                                                                    14

2.1       Conceptual Framework                                                                                      14

2.1.1     Tourism                                                                                                            14

2.1.2     Types of tourism                                                                                               17

2.1.3     Tourism potential                                                                                              22

2.1.3.1 Typology of tourism attraction                                                                           23

2.1.3.2  Assessment of tourism potential of a destination                                                 25

2.1.4     Gastronomy tourism                                                                                          27

2.1.4.1  The evolution of gastronomy tourism                                                                 29

2.1.4.2  Features of gastronomic tourism                                                                         30

2.1.4.2.1 Gastronomic tourism as a resource                                                                   31

2.1.4.2.2 Gastronomic tourism as a product                                                                     33

2.1.5     Owerri tourism industry (strengths and weaknesses)                                           34

2.1.5.1  Strengths                                                                                                          35

2.1.5.2  Weaknesses                                                                                                      36

2.1.6     Culinary culture of the Owerri people                                                                 37

2.2       Theoretical Framework                                                                                      39

2.2.1     Motivation theories                                                                                           40

2.2.1.1  Maslow’s theory of needs                                                                                  40

2.2.1.2  The push and pull theory of motivation.                                                              42

2.2.2     Branding theories                                                                                              44

2.2.2.1  Brand identity theory                                                                                         45

2.2.3     Social exchange theory                                                                                      46

2.2.4     Sustainability theory                                                                                          47

2.3       Review of Empirical Literature                                                                          50

2.4       Summary of Literature Review                                                                          57

 

CHAPTER 3:  METHODOLOGY                                                                              61

3.1       Research Design                                                                                               61

3.2       Area of the Study                                                                                              61

3.3       Population for the study                                                                                     62

3.4       Sample Size                                                                                                      63

3.5       Sampling Techniques                                                                                        63

3.6       Instruments of Data Collection                                                                           64

3.7       Methods for Data Collection                                                                              65

3.8       Validation of Instruments                                                                                  65

3.9       Test of Reliability of Study Instrument                                                               65

3.10      Method of Data Analysis                                                                                   66

3.11      Test of Hypothesis                                                                                            66

 

CHAPTER 4: RESULTS AND DISCUSSION                                                      67

4.1       Results                                                                                                            67

4.1.1    Analysis of the availability of gastronomy potential in Owerri                   67

4.1.2    Test of hypothesis                                                                                           74

4.1.3    The major findings of the study                                                                     76

4.2       Discussion                                                                                                       77

 

CHAPTER 5: SUMMARY, CONCLUSION AND RECOMMENDATIONS     82

5.1       Summary                                                                                                        82

5.2       Conclusion                                                                                                      83

5.3       Recommendations                                                                                          84

References                                                                                                        86

Appendices                                                                                                       95

 

 

 

 

 

LIST OF TABLES

PAGE

4.1:      Availability of unique indigenous cuisines in Owerri                                    68

4.2:      Availability of local Restaurants in Owerri                                                    69

4.3       Availability of unique food festivals                                                              70

4.4:      Level of patronage of indigenous local cuisines by tourists                          71

4.5:      Perception of the socio-economic influence of tourist patronage on the

host community.                                                                                             72

4.6:      Influence of Government’s policies on local restaurants and pubs                        73

4.7a     Relationship between gastronomy potentials and tourism

marketing (Chi – square tests)                                                                        74

4.7b:    Relationship between gastronomy potentials and tourism marketing

(symmetric measures of association)                                                             75

  

 

 

 

 

LIST OF FIGURES

PAGE

2.1:            Types of tourism                                                                           18

2.2:            Types, categories and forms of tourism                                             21

2.3:            Maslow’s five - level hierarchy of needs                                           42

2.4:            Push-pull factors of tourism                                                               43

 

 

 


 

 

CHAPTER 1

INTRODUCTION

 

 1.1      BACKGROUND OF THE STUDY

Tourism when properly planned and managed, impacts the economy of the host countries so much that it could be a major source of income of a country. This importance is such that tourism has been designated as a possible tool for poverty eradication and a developmental strategy in less developed countries. For this reason, tourism has been tagged out as a priority sector in 90% of least developed countries (Enhanced Integrated Framework, 2012).

Different types of Tourism may be developed depending on available environmental resources. Environmental in this context, can be natural or cultural features. Natural features refer to destination physical characteristics that were in existence before people ever lived there (Ducarme and Couvet, 2020). They are not man-made but are derived from aquatic, terrestial, climatic and biological processes. They include landscapes, waterbodies, soils, climate, vegetation and animal life that present scenic view interest. Plants, rocks, sand, soil, sea and streams are all natural (Pidwirny, 2006); while, cultural environmental features are set of beliefs, practices, customs and behaviours that are found to be common to everyone that is living within a certain population or society (Spencer-Oatey and Franklin, 2012). Natural and cultural features vary from region to region and often influence the way of life of the inhabitants of a region. These variations present a basis on which a tourism product may be formulated.

Culture plays an important role in the type of food that is consumed in a society. Ethnic behaviours plus the religious beliefs of cultural groups, determine to a large extent the choices of foods consumed in a region (Almerico, 2014). Ethnic behaviours and religious beliefs are the basic factors of culture, so food is an element of a region’s culture. Food is central for survival, in fact, it is the third most important substance for life after air and water. It is the major source of energy and nutrition.  Food is often a motivator for a destination choice, it is believed that people travel to find food (Karim & Chi, 2010). The quality of food that a tourist can access while on his trip makes his trip experience more exciting. Studies have estimated that one third of tourists’ expenditures is spent on food, making food an important aspect of every travel (Rifai, 2012). Thus, travels/trips no matter the reason or reasons for it, has food as one of its basic attractions. But when food is at the center of any trip or travel, it is referred to as food tourism.

The World Tourism Organization, WTO (2013), gave the definition of food tourism as, a trip to a gastronomic region, for recreational or entertainment purposes, which include visits to primary and secondary producers of food, gastronomic festivals, food fairs, events, farmers' markets, cooking shows and demonstrations, tastings of quality food products or any tourism activity related to food. Core Food tourism is often interchangeable referred to as Gastronomy tourism and includes culinary, tasting, gourmet or restaurant tourism. It is a growing travel trend and passion (Williams et al., 2014). It entails the careful and thematic curating of gastronomic experiences built on the local culture, local products, local retail and packaged in such a way that it constitutes the main motivation for tourists to travel to a particular destination (Guzel and Apaydin, 2016). Gastronomy tourism is rooted in a destinations’ culture, it is a blend of culture and the agro-environmental features which translates into the available food of a locality. It is the celebration of the authenticity of a region, the celebration of its culinary heritage which has evolved into a well packaged tourism product. It involves using the available technology to tell a story about people and places (UNWTO, 2018). Food tourism aims to showcase a people and the richness of a place and serves as both a conservation tool and a revenue generator. Gastronomy tourism may also be viewed, as a learning experience of the culture of a region through its cuisines (Mari-Aizega, 2012). The local food becomes a tool to understanding the culture of the people and a central part of the tourism experience.

According to Hall and Sharples (2003), food tourists are all travellers involved in food related activities; this includes tourists who have little or no interest in food activities, to those with moderate interest and to those with keen interest whose only motivation for travel is food. Generally, the motivation for food tourism varies. This motivation may be physical, cultural, social or prestige.  Physical motivation is based on the need to eat to sustain life with little or no interest in food culture. Cultural motivation is based on interest in local food as a means to learn the culture of a people, this leads to visits to local restaurants and food festivals. The socially motivated tourists have keen interest and take active part in food related activities, while the prestige motivated tourist makes prestige for himself out of sharing the experiences in the region or the environments he is in (Canizares and Lopez- Guzman, 2011). According to Deveci et al. (2013), core food tourists’ main source of motivation for tourism is to visit local or regional areas, food producers, restaurants, food festivals and special sites with the purpose of tasting special dishes or watching production stages of foods. It follows that, while every tourist may be referred to as a food tourist because every human engages in food related activity to sustain life no matter where he finds himself, so, consciously or unconsciously every traveler gets involved in food tourism. But the main food tourists are travelers whose motivation for tourism is social, cultural or prestige.

Food or Gastronomy tourism is characterized by local produce, respect for traditional knowledge, cultural identity and heritage protection, organic farming and agritourism. These features give definition to its benefits. The benefits of food tourism are embedded in its touristic purpose, which includes; to sustain human life and health with best nutrition possible, while enjoying life and eating. Gastronomy tourism benefits the tourist health-wise as it ensures great relaxation time and appreciation of the local cuisines, while having an enlightening conversation with others in a serene natural and beautiful environment. This not only takes off stress associated with the tourists’ routine life, but it also ensures that local foods which are deemed healthy because they are organic, are eaten in a less polluted environment (Sasatelli and Davolio, 2010).

Gastronomy tourism sees to it that food and beverages produced in hygienic environments are prepared to be consumed in a way that will appeal to the tourist palate and visual fantasies. This gives pleasurable experiences to the tourists in the form of sense stimulations that comes from smell, taste, texture and the physical appearance of food and drinks coupled with its intake. The meeting with service staff and other guests, as well as the décor of the restaurant, farm shop or physical set-up of the food event also result in a great sense of pleasure (Gustafsson et al., 2014).

Gastronomy tourism facilitates deep understanding of cross-cultural regional lifestyles and a distinctive grasp of a community’s perception of the world. It brings about greater understanding of the locals’ perception of life, the tourist becomes able to see the world through the eye of the locals. This facilitates social bonding between the tourist and the locals of the host community (Mak et al., 2012). This social bonding places the tourist in a social stratum and massages his ego as not everyone undertakes in this form of tourism. It also allows for peaceful co-existence which is much needed in our today world.

Gastronomy tourism benefits are not limited only to the tourists but also to the host communities. Gastronomy tourism may serve as developmental tool for rural areas (Dougherty & Green, 2011). It may be used to bring development to a rural region that would have otherwise remained undeveloped. According to Owen (2012), development connotes the capacity of economic, political and social systems to provide circumstances for well-being on a sustainable, long-term basis. The terms of economic, political and social sustainability are all contained in gastronomy tourism. Economy in the sense that, there is sales of local artisans’ products to the tourists, which creates employment and economic empowerment. The willful involvement of the locals, tourism agents, the governments and all stakeholders of tourism, supplies the social and political terms; while, sustainability is ensured because produce is native of the locality/region. Continuous patronage of the gastronomy product ensures that more landscapes are cultivated and preserved. This flow of sales of local artisan productions, secures employment and keep rural communities alive, by bringing in capital from outside into the local community. A constant flow of income from outside into a region, is a vital requisite for the continued existence of a rural community undergoing economic transition (Hjalager, 2010). When such flow is sustained through more investments in tourism and its related activities, struggling communities gradually metamorphose into developed communities.

Local communities can also strengthen themselves and feel proud of their culture through Gastronomy tourism. This is made possible as gastronomic tours are increasingly being combined with other cultural activities available in the locality such as visiting of cultural heritage sites, hiking, dances etc (Moira et al., 2015).  These cultural activities, increase the attractiveness of the tourism product to tourists and boosts a destination’s market value. The culminative effect as the locality’s cultural heritage gains more market value, is the restoration of pride in its cultural heritage. The locals begin to see the need to employ tourism as a mirror showcasing the community to the world (Onyeabor and Balogun, 2012). This will in turn, help to preserve and promote authenticity in local communities.

The awareness of the benefits derivable from gastronomy tourism has been on the increase. This growing awareness has imparted this segment of tourism considerably such that “it has become one of the most dynamic and creative segments of tourism” (UNWTO Affiliate Members Programme, 2012).  A survey by World Tourism Organization (2012), gave patronage of gastronomic tourism products as: gastronomic events (79%), gastronomic routes (62%), cooking courses and workshops (62%), visits to local markets and producers (53%), affirmation of gastronomy as strategic element in destination brand and image (88%); the statistics clearly showed high patronage of this segment of tourism. This increase in patronage is also evidenced in the 2013 “American Culinary Traveler Report,” published by Mandala Research, showing that the percentage of U.S. leisure travelers who travel to learn about and enjoy unique dining experiences grew from 40% to 51% between 2006 and 2013. This increase in interest in the gastronomy and local cuisines has not only impacted the tourism income, it has also provided social and developmental contributions to the local community (Sahin, 2015).

People’s interests in the quality of food, health and nutrition concerns, access to extensive information on foods and beverages as regarding different cuisines have impacted on the expectations and the buying behaviour of tourists (Björk and Kauppinen‐Räisänen, 2016). Tourists seem to associate quality with authenticity which also correlates with healthy standards, as more organic is deemed healthier. And the advent of information system via the internet has placed such information especially of regions, right in the palm of tourists. Gnanapala (2015), noted that the perceptions, expectations and experiences of visitors are functions of the management and marketing of inherent potentials of tourism destinations. The viability of gastronomy tourism business among other factors is seriously affected by the availability of the tourism potentials and level of development of tourism facilities and sites (Onyeabor and Balogun, 2012).  The inherent potentials are harnessed, packaged and presented to the tourists in an appealing manner to stimulate interest. Studies in the development of tourism have shown that “gastronomy” has an important role in the marketing of touristic destinations (Gonca, 2015). Therefore, assessing the gastronomic tourism potential of a locality as its marketing tool may be one of the most powerful support tools that may facilitate the development of a new alternative tourism which ultimately may give rise to rural areas development.

It is noted that, a well patronized gastronomic locality is often one with a thriving food community having not only a variety of restaurants and an inviting atmosphere, but also good investment and support in city planning, community development, tourism and marketing (Doohyun et al., 2014). The cruse of the matter is the unique cuisine. It is on this that the success of the development of gastronomy tourism is hinged especially if the region already has a form of tourism running. Cuisine uniqueness is as a result of variations in different societies, of cuisine structure, preparation and cooking of food, equipment and kitchenware. These factors impact the cuisine’s culture of a locality, and it is responsible for great diversity in gastronomy even within similar societies. A locality’s cuisine/food culture is closely tied to the lifestyles of the locals and accounts for their uniqueness. Such uniqueness can be harnessed as a marketing tool for a locality and many regions of the countries of the world have begun employing this as a marketing tool for their region. Many other regions are engaging in series of studies to discover where such potentials exist and how to maximize their benefits. Our country, Nigeria, has not been left out in this quest.

The Nigeria Tourism Master Plan set up in 1992, elaborated and proposed enhancements that must be carried out to transform the tourist sites/attractions to visitor-ready status, create value in the market, become an alternative income generator and a major employer of labour (Ajao, 2012; Uduma-Olugu and Onukwube, 2012; Esu, 2013). A direct implementation of this, is the introduction of Gastronomic tours. An example is the 2018 Guaranty Trust Bank (GTBank) Food and Drink Fair which held for three days in Lagos. Another example is the maiden edition of “Nigerian Flavours”, Nigeria’s premier gastronomy and music festival organized by Ministry of Information and Culture, in collaboration with the Nigerian Tourism Development Corporation (NTDC), National Institute of Hospitality and Tourism (NIHOTOUR) and the Nigerian Television Authority (NTA) in line with the objectives of the “Tour Nigeria”, held in Abuja in the month of march 2018. These events exemplify Gastronomic tourism at international levels contrary to prior times that we had food festivals like new yam eating festivals of the igbos which often only attracted indigenous men and women and few friends of the indigenes as invites. Of this venture, states in Nigeria are expected and encouraged to emulate, as an opportunity to promote indigenous food for rural tourism or search out for inherent tourism potential which can be harnessed as an alternative income generator.

 

1.2   STATEMENT OF PROBLEM

Imo State is amongst Nigerian states with igbo ethnicity. It has its capital in Owerri. Owerri is noted for its highlife activities hence it is often referred to as the entertainment capital of Nigeria (Oloowokere, 2017). These activities are as a result of very numerous higher institutions, hotels, Centres for relaxation, Casinos and Production Studios. And these have in the past ensured a steady inflow of income to Imo state economy. But the present economic meltdown has so impacted the destination such that there is low inflow of income from its main tourism market; which is based on physical attractions other than food. Owerri tourism product seems more vulnerable to other competing states with similar tourism products. Rural development, competitiveness, differentiation as well as preservation of local identity and culture have become pertinent issues which this destination must contend with in order to favourably compete against its tourism competitors. This has necessitated the need to look out for tourism potentials which can be harnessed for Owerri to compete favourably with regional tourism and for economic diversification. While, a variety of tourist attraction may be explored in tourism promotion and development of a destination, the use of local cuisines appears more promising. This is because researches in recent years have reported increasing number of tourists stating that “tasting local food of a destination consists a much part of their experiences, that it is impossible to know the destination culture without tasting the local food” (Yun et al., 2011). This reiterates the possibility of the use of local cuisines as a tourist attraction tool.

Owerri metropolis, of which the capital is a part of, is amongst the prominent regions of Imo state distinguished by a distinct variant of the Igbo language and cultural heritage (the local cuisine is one of these cultural heritages). It cuts across three major local government areas (Owerri North, Owerri West and Owerri Municipal) and consists of numerous communities with common ancestral heritage (Amadi and Agena, 2015). The communities boast of unique cultural heritages with little variations. Each of the communities has its own unique traditional food system which is sourced locally and form part of the food culture obtainable in the locality. The foods are desired and accepted by tradition, custom and habit as appropriate by the Rural (Onimawo, 2010). The indigenous people are used to these foods and they know how to cultivate, prepare and enjoy them. Owerri is known for its unique soup “Ofe Owerri”. Despite these unique cuisines, Owerri is yet to discover, harness and develop a tourism product based on this heritage, which might give him vantage position over its tourism competitors. There is scarcity of research studies in the assessment of Owerri’s cuisines as a possible gastronomic potential which could be its marketing tool. Therefore, this study seeks to identify the cultural food heritage and rich local cuisines available in Owerri which could be used as tool in tourism promotion, a means to increase destination competitiveness, boost tourism yield and contribute to more sustainable forms of economic development. It seeks to determine the possible use of local food as a tool or strategy to attract and retain tourists in Owerri or promotion of culture through local food consumption. Neglect of such study may see Owerri, Imo State lagging behind its tourism competitors, reduction in the highlife status of Owerri, the economic situation may remain in comatose and the inflow of tourists may be reduced to zero level.

 

1.3       RESEARCH OBJECTIVE/ PURPOSE OF THE STUDY

The main objective of this study is to assess the gastronomic tourism potential in Owerri, Imo State as a marketable tool.

Specifically, the work seeks to:

i.      To determine if numerous unique indigenous cuisines are available in Owerri.

ii.     To determine if there are numerous local restaurants in Owerri.

iii.   To ascertain the availability of food festivals in Owerri.

iv.   To determine the level of patronage of local cuisines by tourists.

v.     To examine the influence of the patronage on the host communities.

vi.   To determine if Government policies are favourable to gastronomic activities

 

1.4       RESEARCH QUESTIONS

The following research questions will guide the study.

i.      How many are the various unique indigenous cuisines available in Owerri?

ii.     How many local restaurants does Owerri have?

iii.   How many unique food festivals does Owerri have?

iv.   What is the level of patronage of indigenous local cuisines by tourists?

v.     How does the patronage of local cuisines by tourists influence the host community?

vi.   How do Government policies influence local restaurants and pubs?

 

1.5   HYPOTHESES

Ho: There is no relationship between the gastronomy potentials and tourism marketing of the host communities.

H1: There is a relationship between the gastronomic potentials and tourism marketing of the host communities.

 

 

1.6       SIGNIFICANCE OF THE STUDY

Society:

The importance of every study is a measure of its societal relevance. The relevance of this study is based on the ability of a society to retain its cultural identity and authenticity while seeking self-sufficiency. If a society loses its identity in the search for economic emancipation, it becomes a disaster because it will not only endanger itself but the world as a whole, as, this will lead to identity crisis. It becomes important for a society to possess the capacity to use what is within its confine, as a means to obtain what is needed from the outside without losing respect or dignity. This implies an ability to declare with pride “this is who we are, and this is our story”. The discovery of availability of gastronomic potential will create awareness of gastronomic tourism to the host communities. The awareness of their unique cuisines will restore pride of the host communities to its rich cultural heritage. 

Host communities:

The findings and recommendations of this study if applied, will help host communities interact better with the outside world using their homemade produce which will showcase the cooking methods, taste and flavor of the local dishes. It will bring about economic prosperity to the host communities as the local dishes become a tool in attracting the outside world. The identification of gastronomy tourism potential will help in the development of rural tourism in Owerri, Imo State, thereby, making Imo State tourism more attractive and endearing, which will ultimately stimulate local and national economic development.

Restaurant operators:

The awareness of Owerri unique cuisines will boast the public image of local restaurants where these unique cuisines are served. It will place such restaurants on a "special level". This will bring about increased patronage by tourists resulting in more profits for the restaurant operators. 

Tourists:

For the tourists, especially the "foodies", the awareness of such potential will create an avenue for a better and additional option for a more fulfilling tour, it will increase the intensity of the memories built in the travel. It will create an opportunity to learn new cultures through sampling of unique cuisines. Generally, it will create an avenue for tourists to eat authentic foods of Owerri.

Researchers:

This study will also expose and bring to limelight this untapped area of tourism and will provide a framework on which subsequent studies would be made in this field, moreso, as studies are scarce or non-existent in this area.

 

1.7       SCOPE OF THE STUDY

This study will cover the three Local Government Areas of Owerri, Imo State (Owerri North, Owerri West and Owerri Municipal), focusing on the Cuisines in a wide range of restaurants within major communities in each LGA.

 

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    2 months ago

    Honestly, the material is top notch and precise. I love the work and I'll recommend project shelve anyday anytime

  • Anonymous

    2 months ago

    Well and quickly delivered

  • Anonymous

    2 months ago

    I am thoroughly impressed with Projectshelve.com! The project material was of outstanding quality, well-researched, and highly detailed. What amazed me most was their instant delivery to both my email and WhatsApp, ensuring I got what I needed immediately. Highly reliable and professional—I'll definitely recommend them to anyone seeking quality project materials!

  • Anonymous

    2 months ago

    Its amazing transacting with Projectshelve. They are sincere, got material delivered within few minutes in my email and whatsApp.

  • TJ

    4 months ago

    ProjectShelve is highly reliable. Got the project delivered instantly after payment. Quality of the work.also excellent. Thank you