Aegean Seafood Exporters Association/Crete: Our Fish Exports to the USA Accelerate via Air Cargo
Foreks - The Turkish Tastes TURQUALITY Project, initiated five years ago by the Aegean Exporters' Associations with the support of the Ministry of Trade, aims to increase the export of Turkish food products to the United States, the world's leading food importer. This project has resulted in a higher utilization of Turkish flavors in the menus of American chefs and an increase in our food exports to the U.S.
During the five-year period, Turkish food exports to the U.S. rose from $800 million to $1.5 billion. Thomas Macrina, the former President of the American Culinary Federation, who visited Turkey as part of the TURQUALITY Project, expressed that after getting acquainted with Turkish food products, he started incorporating them more into his menus. “Sea bass, olive oil, and dried figs are the flavors I use the most,” said Macrina, adding, “The taste and freshness of Turkish products are exceptional. I can now differentiate Turkish olive oil from oils from other countries. Turkish lamb is undoubtedly number one in the world; there is no lamb like it anywhere else. The strong connections we've established through the TURQUALITY Project will lead to a stronger representation of Turkish export products in the U.S. market. Soon, we will place our first olive oil order. Turkish-branded olive oils will be sent to the U.S., followed by dried fruit bars. Olive oil and dried fruit bars will lead the way for other Turkish food products, facilitating a quicker entry of these items into the U.S. market.”
Anthony M. Rizzo, a Member of the Chef Hall of Fame and Senior Executive at US Foods, highlighted that restaurants, hotels, and grocery stores in the U.S. want to incorporate new and quality products into their offerings. He noted the demand generated from previous samples sent from Turkey and emphasized that their recent visit to Turkey would allow more new products to enter the U.S. market. Rizzo stated, “The skills of the people in Turkey are making our work in the U.S. market easier. A supplier that produces quality products eases our work. The seriousness of Turkish producers regarding hygiene and sustainability will ensure greater representation of Turkish food products in the U.S. market. The target of raising the export volume of the Turkish food sector in the U.S. market to $5 billion is very realistic.”
Hayrettin Uçak, Vice Coordinator Chair of Aegean Exporters' Associations and President of the Aegean Fresh Fruit and Vegetable Exporters' Association, emphasized that they have built strong connections with American chefs, buyers, and universities over the five years within the scope of the TURQUALITY Project, which strengthens the position of Turkish food products in the U.S. market. He noted that the benefits of these connections will reflect positively in export figures in the coming years.
Uçak also pointed out that the Aegean region is a leader in the production and export of food products, including fresh fruits and vegetables, dried fruits, olives and olive oil, aquatic products, livestock products, non-wood forest products, grains, legumes, and oilseeds. He mentioned, “Turkey's total food exports to the U.S. increased from $708 million in 2018 to $1.712 billion by the end of 2023. We aim to reach $2 billion by the end of 2024. We are taking significant steps to reach $5 billion by the end of our TURQUALITY Project. The active involvement of American chefs in this journey is invaluable. We appreciate their support for our project. In the coming period, we will collaborate on all events in the U.S., including our participation in the Foodex Japan Fair in March 2025 for the Turkey National Participation Organization.”
Bedri Girit, President of the Aegean Aquatic Products and Animal Products Exporters' Association, shared that significant investments in the Turkish aquatic products and animal products sector over the past 25 years have led to a substantial increase in capacity and the annual export exceeding $4 billion, enabling Turkey to contribute to closing the global protein gap. He stated that the United States is one of the key target markets for exports, and that fresh fish exports to the U.S. via Turkish Airlines Cargo have accelerated significantly in recent years.
Girit called on American chefs, “Whatever you do, use Turkish food products.” He added, “We are number one in Europe for sea bass and gilt-head bream. These fish are also prominent in exports to the U.S. Recently, we have started exporting Turkish salmon. Our cheese products are finding their place on the shelves of local markets. We have consistently reached a point where we can export honey and eggs. Protein-based nutrition helps prevent obesity. The valuable fatty acids in our products contribute directly to brain functions, aiding in the development of intelligent generations. We thank all the chefs who have supported our marketing activities in the U.S. market.”
During their visit to Turkey from December 13-19, 2024, American chefs Anthony M. Rizzo and Thomas Macrina engaged in visits to food businesses and restaurants, as well as meeting with students from the Tourism Faculty of İzmir Katip Çelebi University and the Gastronomy and Culinary Arts Department of Yaşar University.
At Yaşar University, the chefs participated in a cooking session with students who prepared simit and boyoz. Prof. Dr. Seda Genç, Head of the Gastronomy and Culinary Arts Department at Yaşar University, expressed their happiness to be a partner in the Turkish Tastes Project alongside their academic staff and students, and expressed hopes for continued collaboration in the future.
Prof. Dr. Seda Genç noted, “Under the leadership of Selin Güloğlu, Executive Chef of Yaşar University Gastronomy and Culinary Arts, a breakfast menu was prepared by our students featuring simit, boyoz, whole grain bread, menemen, various cheeses, and höşmerim from the products of Pınar, one of Turkey’s leading food exporters present in the U.S. market. Our students showcased the flavors of İzmir to the American chefs.”
Prof. Dr. Mehmet Emre Güler, Dean of the Tourism Faculty at İzmir Katip Çelebi University, emphasized the multiplier effect of the tourism sector and pointed out that dozens of sectors, from food to construction, generate added value within it. Güler stated, “It is very valuable for American chefs to embrace the Turkish Tastes Project as their own. We need to turn sectoral richness into sales. We are ready to provide all kinds of support for the success of this project.”
The program with American chefs at Yaşar University was attended by Prof. Dr. Levent Kandiller, Rector of Yaşar University, Bedri Girit, President of the Aegean Aquatic Products and Animal Products Exporters' Association, Melih İşliel, Vice President of the Aegean Aquatic Products and Animal Products Exporters' Association, and Prof. Dr. Ferika Özer, Director of Yaşar University School of Applied Sciences.