A three-in-one tourist spot

Life by the sea: The economy in of the fishermen village stops not at selling raw material as local municipality develop the culinary industry there. JP/Slamet SusantoLife by the sea: The economy in of the fishermen village stops not at selling raw material as local municipality develop the culinary industry there. JP/Slamet Susanto

Depok Beach in Kretek, Bantul regency, has found popularity as a three-in-one resort, where visitors can enjoy three main features of the seashore.

First, tourists can relish the shoreline panorama complete with its fishing activity. Second, they can sample various local culinary specialties, and third, there is a magnificent sand dune on the beach, the world's second longest of the kind after one in Mexico.

Two kilometers west of Parangtritis Beach, Depok, is a fishing area where dozens of outboard-motor boats put out to sea daily.

Visitors can watch fishermen shoving their boats toward the sea and lugging them ashore after their day-long operation, with simple equipment and great courage against the high waves.

Vacationers can also indulge in freshly caught fish around noon, when fishermen return from the sea. The fish is guaranteed to be fresh and with no preservatives.

After enjoying the coastal beauty and playing on the sand with their families, tourists will find it relaxing to savor Depok's fish cuisine. Dozens of food stalls affiliated with Koperasi Mina Bahari 45 (a fishery cooperative) line the shore, where they prepare fish dishes to visitors' tastes.

Unusually, the cooperative members are comprised of two groups. The first group, with 20 members, specializes in the sale of fresh fish and occupies a row of kiosks near the gate to the beach. The second group, with 40 members, offers varieties of grilled or fried fish in their eateries, complete with drinks, especially young coconuts.

"Buyers may choose the fish themselves," said Rismi, a 30-year-old who has been selling various kinds of fish for the past five years. She revealed that while on ordinary days she sells only 1 quintal of fish of different species, on weekends or holidays her sales rise to 5 quintals.

The sellers claimed they sell their wares at market price and avoid raising the prices during the holiday rush because the tourists enabled them to make a living.

"If they're put off, we could be out of luck," Rismi added. "For visitors' satisfaction, we've agreed to conform to market prices despite the queues of buyers."

According to the chairman of Koperasi Mina Bahari 45, Sumarman, any member who breached the accord by selling their wares at a high price, would be punished by being isolated and prohibited from selling fish on Depok Beach, in order to preserve the pleasantness of the destination.

"We meet every month to evaluate fish prices and cooking service charges, among other things," he said. When prices of cooking oil and other related needs increase, for instance, cooperative members will meet to discuss the prices.

"At present, fish cooking service fees range from Rp 3,000 to Rp 6,000 depending on the kind of fish and how it is prepared," he said.

Indulging your tastebuds: Aside from seafood, tourists can enjoy traditional crispy crackers and treats made of processed seaweed. JP/Slamet SusantoIndulging your tastebuds: Aside from seafood, tourists can enjoy traditional crispy crackers and treats made of processed seaweed. JP/Slamet Susanto

To enjoy the flavors of seafood, visitors don't have to spend a lot of money. A family of five needs to pay only Rp 60,000 to Rp 110,000 depending on the fish and style of cooking.

"My family frequently spends our leisure time on Depok Beach while looking at the coastal scenery," said Yoebal, a tourist. With his wife and a child, he spends no more than Rp 70,000 per visit.

"Prices are still reasonable enough to make us feel refreshed," he added.

In June, Culture and Tourism Minister Jero Wacik inaugurated Depok as the first culinary tourist spot in Yogyakarta. He and Coordinating Minister for People's Welfare Aburizal Bakrie together launched the National Program for Independent Community Empowerment.

The program allocates Rp 9 billion to 100 villages in 15 provinces for the development of tourist villages. "Tourists are willing to spend their money on the traditional food of a region in addition to seeking natural rural scenery," said Jero Wacik.

Nevertheless, he added, local food should be properly and carefully served, with courteous and honest service to ensure tourists become regular visitors.

"Visitors are a means of promotion. They will tell their friends to come here if they are satisfied, and the other way round," the minister added.

To support Depok's culinary tourism, Bantul regent Idham Samawi promised to clear the coastal zone of social problems such as prostitution, gambling and drinking. His regency also provided training for 38 traders to create tourist stalls to offer visitors not only food but also comfortable surroundings.

In addition to the requirements of cleanliness and hospitability, food prices are made uniform. Offering the same rates, while providing a standard for tourists, is intended to minimize disputes or unsound competition among local businesses.

"Cooperating with several universities, we are also organizing management training courses," said Idham.

The natural wonder that should not be missed when visiting Depok Beach is its splendid sand dune that stretches more than 2 kilometers.

Holiday meal: Those who flock Depok beach often go there just for the occasional seafood lunch with family and friends. JP/Slamet SusantoHoliday meal: Those who flock Depok beach often go there just for the occasional seafood lunch with family and friends. JP/Slamet Susanto

A study by the Coastal Geospatial Laboratory not far from the beach has shown the dune is formed out of sand from the Merapi volcanic eruption. After drifting along river streams and reaching the shore, the sand is continuously beaten and carried by sea currents. Over time, it becomes very fine and can easily be blown away by the wind.

The fine grains of sand moved by the wind for centuries form the sand dune, with its top constantly shifting according to the direction of the gusts of air. The sand movement leaves behind tongue-like grooves that create a gorgeous view.

For the past few years, the Yogyakarta provincial tourism office has arranged sand dune hikes as a nature tourism activity in the area, attracting tourists from Yogyakarta as well as other parts of the country.