Volume 3 Issue 1 | 2026 | View PDF
Paper Id:IJMSM-V3I1P104
doi: 10.71141/30485037/V3I1P104

Innovation of Foxtail Millet (Foxtail Millet (Fotan)) Products as Culinary Tourism Products: Development of Finger Food and Dessert in Caraubalu Village, Viqueque Municipality

Me. Elsa Pinto M. Fernandes FdCC, Ester Bebe

Citation:
Me. Elsa Pinto M. Fernandes FdCC, Ester Bebe, "Innovation of Foxtail Millet (Foxtail Millet (Fotan)) Products as Culinary Tourism Products: Development of Finger Food and Dessert in Caraubalu Village, Viqueque Municipality" International Journal of Multidisciplinary on Science and Management, Vol. 3, No. 1, pp. 28-37, 2026.

Abstract:
This research explores the innovation of Foxtail Millet (Fotan) (pearl millet), a traditional food product from Caraubalu Village, Viqueque Municipality, Timor-Leste, transforming it into modern culinary tourism products, including finger foods and desserts. Using qualitative descriptive methods, data was collected through observation, interviews with local communities, agricultural directors, chefs, and academics. The study demonstrates that Foxtail Millet (Fotan) , traditionally prepared as katupa, sasoro, and with coconut milk, can be successfully innovated into international standard products, such as Foxtail Millet (Fotan) bread, bruschetta canapés, guacamole canapés, caramel pudding with lemon sauce, and mousse cheesecake. Findings suggest that product innovation necessitates attention to presentation, portion control, taste preservation, and effective marketing strategies. This research contributes to preserving cultural heritage while creating economic opportunities for local communities through culinary tourism development.

Keywords: Foxtail Millet (Fotan), Product Innovation, Culinary Tourism, Finger Food, Dessert.

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