THE GLOBAL WINDOW OF TURKISH FOOD AND AGRICULTURE The Global Window of Turkish Food and Agriculture Sector
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Press release…
Turkish delicacies to decorate the tables of the new world…
The demand of American people for delicious food products grown in Anatolian lands and seas is increasing exponentially with each passing day. While the total food imports of the USA soared from 154 billion dollars to 220 billion dollars with a rise of 43 percent between the years 2018-2022, in the same period, Türkiye’s food exports to the USA increased from 924 million dollars to 1 billion 815 million dollars with a 96 percent jump.
Turkish food exporters set an export target of 5 billion dollars to the USA…
The Turkish food industry will take its place with 43 companies at the New York Fancy Food Fair on 25-27 June 2023 in order to ramp up its exports to the USA to 5 billion dollars.
Aegean Exporters’ Associations (EIB), which successfully realized the Turkish National Participation of Fancy Food Fair for 24 years, undertakes the national participation organization of Turkish food companies in 2023.
Pointing out that while strengthening its position in the traditional export markets of the Turkish food industry, the European Union, the Middle East and the Russian Federation, it has chosen countries with high food import volumes such as the United States, Japan, China, Canada and South Korea as its target market, EIB Coordinator Chair Jak Eskinazi said that the investments made by the Turkish food industry in the US market are reaping the benefits and that the country’s 2023 targets for food exports to the US are to reach 2 billion dollars and 5 billion dollars in the medium term.
TURQUALITY Project increased export speed…
Informing that they have been promoting Turkish food products in the USA for 4 years with the TURQUALITY Project supported by the Ministry of Trade, Eskinazi said, “Within the scope of the TURQUALITY Project, aquaculture, dried fruit, fruit and vegetable products, olive oil, medicinal aromatic plants and cereals, pulses grown in Anatolian lands and seas, we ensured that Turkish cuisine, which has thousands of dishes with a predominance of oilseeds and oilseeds, is taught as a course in the curriculum of the William F. Harrah School of Tourism and Hotel Management at the University of Las Vegas.”
“Chefs from Las Vegas competed with the dishes they prepared with Turkish food products in the cooking competition we organized in the USA. We conducted end-user focused activities with famous chefs such as recipe videos, industry-based tasting and promotional events, participation in national-scale events, media advertisements, tasting events on private jets, and sponsorship of e-sports competitors. We have prepared a reference book called Turkish Tastes. With the book, we introduced our products, cuisine and culture to the target audience, and showed that Turkish products can be used in all kitchens of the world,” he added.
“We started the second four-year period of our TURQUALITY Project. We aim to fully reflect our potential in food exports to the USA with the TURQUALITY Project, Fairs and Sectoral Trade Committees,” he concluded…
