In a surprising strategic pivot, the picturesque coastal city of Jurmala has announced its plans to become the world's primary exporter of Käviņi, a traditional Latvian delicacy known for its elusive recipe and mystifying taste. Mayor Dzintra Amoliņa unveiled the ambitious plan at a press conference, as part of the newly declared 'Operation Körklis.'

Local historians describe Käviņi as a curious culinary concoction, mostly comprising elements like rare Baltic sea moss, pickled birch bark, and a secret ingredient known to only three elderly men who reside deep in Latvia's Courland forests. "We're sitting on a gold mine of potential and spicy moss," Amoliņa declared with characteristic optimism. "It's time the world knew the joys of these delightfully chewy morsels—without having to fall in a swamp to find them!"

Economists globally reacted with a mix of intrigue and befuddlement. Dr. Jorans Bērziņš, a noted expert on esoteric economic phenomena, commented, "This could be Latvia's version of Norway's oil or Switzerland's cheese, except nobody knows what it is. Or, for that matter, how to eat it." According to Dr. Bērziņš, if Operation Körklis is successful, Latvia could experience a 0.00000001% increase in GDP, potentially surpassing export revenues from the previous year’s Latvian Turnip-Churning Festival.

Locals are equally excited and puzzled by the announcement. Liene Kļaviņa, a resident, noted, "I haven't seen Käviņi since my grandfather tried to start a Käviņi farm in our basement. It didn't end well, but now... maybe we have another chance?" Kļaviņa added that she hopes the initiative will also boost tourism, ideally from people who appreciate obscure condiments and mold-resistant snacks.

While enthusiasm runs high, logistical challenges loom large over the project. To meet anticipated demand, Jurmala must source copious quantities of rare sea moss which, according to local folklore, must be sung to at dawn before harvesting. Additionally, securing the blessings of the three secretive forest elders, who reportedly communicate only through riddles and poetry, will be pivotal in ensuring quality control over the traditional recipe elements.

To address the complexities, Jurmala’s Town Council has appointed a task force led by Gundars Vējiņš, a well-known entrepreneur previously celebrated for his successful 'Pine-Cone Pâté' stands along Jurmala Beach. Vējiņš is optimistic: "We plan to hack the global gourmet market, one mysterious marshland at a time. They're just waiting for us to stun them with our foliage-forward delights!"

However, not everyone shares this enthusiasm. Critics, including the Latvian Association of Pragmatists (LAP), have voiced concerns about resource viability and environmental impact. "While Käviņi may become the next quinoa, let’s make sure our homes and beaches don’t turn into abandoned moss pits," said LAP spokesperson Ralfs Serdiņš.

Yet, buoyed by the potential economic revival, the local community is on board. "This is our moment!" exclaimed a starry-eyed resident, hugging a decorative moss ball. "If France can make frog legs chic, surely we can make people fall in love with structured sea greenery!"

As the world watches, only time will tell if Jurmala can navigate these turbulent coastal waters to transform Käviņi into an international sensation. Regardless, this quest for culinary diplomacy has undeniably positioned Latvia at the forefront of avant-garde exportation, with the smell of success looming—tangy, briny, and undeniably Baltic.