Headline: "Turkey Explores Alternative Routes to Achieve $5 Billion Export Target in US Market"

Turkey, known as the world's food reservoir, is strengthening collaborations with American chefs to achieve a target of $5 billion in exports to the United States. As part of the Turkish Tastes TURQUALITY Project, which has been successfully carried out by the Aegean Exporters' Associations for five years to boost food exports to the U.S., American chefs Reimund Pitz and Jay Marshall visited culinary landmarks in Turkey and cooked alongside gastronomy students at Yasar University.

Speaking at the event at Yasar University, Kazım Gürel, Board Member of the Aegean Furniture, Paper and Forest Products Exporters’ Association and Turkish Tastes Ambassador, noted that the second phase of the Turkish Tastes Project has commenced, and the Turkish food industry, offering Mediterranean cuisine products, is reaching commercialization in the U.S. market. Gürel conveyed the message to use Turkish products in all culinary creations, emphasizing the use of Turkish thyme, fish, grains, dried fruits, olives and olive oil, fruits and vegetables, and eggs. He highlighted the success of the project, mentioning that food exports to the U.S. increased from $708 million in 2018 to $1.712 billion by the end of 2023, crediting a significant portion of this success to the Turkish Tastes project.

Bedri Girit, Chairman of the Aegean Aquaculture and Animal Products Exporters’ Association, shared that Turkish fish exports to the U.S. via Turkish Airlines Cargo are accelerating, contributing to addressing global protein shortages. He stated that Turkey is a leader in exporting seabass and seabream to Europe and that these products are now gaining prominence in U.S. exports. Turkish salmon has recently been added to the export list, and cheese products have begun appearing on local market shelves in the U.S., with regular exports of honey and eggs now established. He emphasized that protein-rich diets prevent obesity and the valuable fatty acids in their products contribute directly to brain function, fostering the development of intelligent generations.

At Yasar University, gastronomy students prepared a menu in collaboration with American chefs, including Mini Karakılçık Kumru Bread, Butter with Sumac, Seabass Sambosa, Eggplant Parfait, Pestil Coulis, Seabass Ballotine, Hazelnut & Sage Wheat Risotto, Kaşar Cheese Tuilles, and Fig Strudel. The lunch was attended by notable figures including Prof. Dr. Yiğit Kazançoğlu, Vice Rector of Yasar University, Ender Duran, General Secretary, Mehmet Hasan Atasoy, Vice Rector responsible for International Competitiveness, Bedri Girit, Chairman of the Aegean Aquaculture and Animal Products Exporters’ Association, Kazım Gürel, Board Member of the Aegean Furniture, Paper and Forest Products Exporters’ Association and Turkish Tastes Ambassador, İ. Cumhur İşbırakmaz, General Secretary of the Aegean Exporters' Associations, Assistant Secretary General Serap Ünal, University Directors Ata Türkfidanı and Hüseyin Arslan, Prof. Dr. Seda Genç, Head of the Gastronomy and Culinary Arts Department, Dr. Ezgi Fadıloğlu, Lecturer in the Gastronomy and Culinary Arts Department, Executive Chef Selin Güloğlu, and Administrative Chef Mehmet Gürses.