THE GLOBAL WINDOW OF TURKISH FOOD AND AGRICULTURE The Global Window of Turkish Food and Agriculture Sector
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Press release…
Fisheries industry set an export target of 100 million dollars to the USA.
Americans will get fit with Turkish seafood and Mediterranean diet. Turkish aquaculture products were introduced in the second leg of the TURQUALITY Project carried out by the Aegean Exporters’ Associations (EİB) to increase the exports of Turkish food products to the USA. Americans were offered menus of Turkish seafood suitable for the Mediterranean diet.
Aegean Exporters’ Associations promote Turkish food products in the US market with the TURQUALITY Project supported by the Ministry of Trade.
There are 6 food associations within the body of EIB in the TURQUALITY Project. It is aimed to introduce Turkish food products to the USA for a period of 4 years.
The promotion of Turkish food products to the USA is carried out with Hybrid Tasting Events due to the pandemic.
Expressing that fast food culture is common in the USA, obesity is a major health problem, Turkey Fisheries and Animal Products Exporters’ Associations Industry Board Chairperson Sinan Kızıltan said, “Turkish seafood is a great chance for Americans to regain their health. We offer this option to them. In the last 10-15 years, the USA has become one of the priority markets in our export thanks to air cargo. We exported 33.5 million dollars worth of aquaculture products to the USA in 2020. We aim to export 100 million dollars worth of aquaculture products to the USA as a result of the 4-year promotion.”
The tasting event, held with the participation of US importers, prominent representatives of the food industry and purchasing directors, was also broadcast live on Youtube.
Lucio Arancibia (CEC AAC), member of the Board of Directors of the American Culinary Federation ACF (American Culinary Federation) Las Vegas Department, Culinary Department instructor Mark Sandoval and department head Prof. Dr. Joseph Lema also participated in the event.
Turkish food products and menus developed by Chef Noe Banuelos in accordance with the taste of American consumers and reflecting the characteristics of the Mediterranean diet, which is an important health trend, were presented to the sector representatives and Turkish Seafood Products were introduced.
