Gastronomy

Kars… In the Türkiye’s northeastern province of Kars, ‘gruyere cheese’ produced from the milk of cows fed in high altitude plateaus was registered with a geographical sign. Kadir Bozan The producers, who pass the milk collected in the dairy in the province through certain stages, then boil the milk into …

Press release… Mediterranean Cereals, Pulses, Oilseeds and Products Exporters’ Association (AHBIB) President Veysel Memiş announced that bulgur, which has a history of 12 thousand years born in Anatolian and Mesopotamian civilisations, has reflected the rich and deep-rooted Turkish cuisine culture for centuries. Veysel Memiş “Bulgur is one of the most …

Press release… The Mediterranean Cereals, Pulses, Oil Seeds and Products Exporters’ Association (AHBİB), which prepared the Bulgur Promotion Project in order to spread the consumption of bulgur, which has a special place in Turkish cuisine, all over the world and to increase its exports, carried out comprehensive activities in Russia, …

Türkiye is rolling up its sleeves to increase its income from gastronomy tourism, which is expected to reach 18 billion dollars by the end of the year and 25 billion dollars by 2025. Gastronomy tourism is defined as a form of travel to discover the culinary culture, local dishes, beverages and production methods …

“TGİ will introduce bulgur as a Turkish product to the world” “Turkish bulgur will be recognised by the world,” said Ahmet Tiryakioğlu, Chairman of Turkish Exporters’ Assembly (TIM) Cereals, Pulses, Oil Seeds and Products Sector Board. Giving information about the Bulgur Promotion Project of Turkish Food Exporters, which entered into …

Press release… Veysel Memiş, Chairman of the Board of Directors of the Mediterranean Cereals, Pulses, Oil Seeds and Products Exporters’ Association (AHBİB), noted that they supported the promotional activities carried out by the Turkish Exporters Assembly (TIM) Cereals, Pulses, Oil Seeds and Products Sector with the Bulgur Promotion Project as …

While countries known as the homeland of coffee have experienced production losses exceeding 30 percent due to climate change, Türkiye’s southern provinces have started to produce in this area. According to experts, this new development could revolutionise Türkiye’s agricultural sector and make the country one of the world’s leading coffee …

Comparing the nutritional content of Norwegian salmon and Turkish salmon, Sinop University Faculty Member Professor Dr. Demet Kocatepe and his team determined that the protein and total unsaturated fatty acid content of Turkish salmon is close to Norwegian salmon, the EPA + DHA content of Turkish salmon is higher and …

Produced with milk from cows who grazed in Muş’s lush highlands and aged for six months, the province’s aged cheese embodies superior quality rooted in the region’s rich agricultural diversity… The market for “Muş eski kaşarı” aged cheese, produced in Muş provınce in eastern Türkiye, where livestock farming is widespread, …

Sesame, Halva and Jam Manufacturers Association (SUTHER) Chairman Necati Göksu said that sesame (Sesamum indicum) is considered to be one of the oldest oilseeds in human history. Necati Göksu Stating that sesame is a plant grown in tropical regions of Africa and Asia. Depending on the species, Göksu said, “It …