Joniston checking out the products being sold at the tamu.
TUARAN: State Assistant Tourism, Culture and Environment Minister Datuk Joniston Bangkuai believes that the weekly or monthly ‘tamu’ (open market) held in rural villages holds great promise as a captivating tourism product.
He said these markets offer tourists a remarkable opportunity to immerse themselves in traditional food, beverages and the captivating display of music and dance.
“By embracing tamu markets as tourism attractions, communities can tap into their economic potential while preserving their unique way of life,” he said at the launch of Tamu Dayang (monthly open market) at Kampung Hamad here today.
Joniston, who is the Kiulu Assemblyman, emphasised the cultural significance of these markets as bridges connecting visitors with the region’s traditions and flavours.
With their inherent charm and authenticity, he said tamu markets possess the potential to become key destinations for travellers seeking an unforgettable and immersive experience.
Joniston encouraged kampungs engaged in community-based tourism to adopt the tamu market concept, recognising the exciting opportunities for growth it presents.
“I am confident that tourists would be enticed to explore the countryside, embracing the vibrant atmosphere of tamu markets while supporting the rural economy.
“These markets not only serve as an additional source of income for the locals, who can sell fresh produce like vegetables, fruits, and poultry but also strengthen the socio-economic fabric of rural communities.”
Joniston said promoting tamu markets as tourism attractions benefits both visitors and host communities alike.
He emphasised that the influx of tourists positively impacts the livelihoods of rural residents, making tamu more than just a market.
“It serves as a venue where traditions come alive, leaving lasting memories for travellers seeking authentic and immersive experiences.
“Furthermore, these markets provide a platform for intergenerational knowledge transfer, ensuring the preservation and celebration of traditional practices and culinary heritage for future generations,” he said.
