Gastronomy becomes high-value service export for Türkiye
Gastronomy has evolved into a high-value service export sector for Türkiye rather than merely an element supporting tourism, according to Hediye Güral Gür, board member of the Service Exporters’ Association (HİB) and chair of the Tourism, Travel and Gastronomy Services Committee.
Gür said that during the NATO Summit in Ankara, world leaders were served products representing different regions of Türkiye. According to Gür, those selections showcased the cultural richness of Turkish cuisine to the international community and demonstrated the country’s strength in gastrodiplomacy.
Highlighting the growing scope of the sector, Gür said gastronomy is no longer limited to restaurants. It now creates a broad economic ecosystem that spans tourism, accommodation, event management, and food and beverage services, she added.
“Gastronomy has become one of the most important components of service exports,” Gür said.
