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Turkey EMP Activities August 2009 US Dry Bean Council 4th Quarterly Progress Report regarding Turkey EMP Activities 2009 Activities E08MXDBC01: Introducing US Pinto Beans into the Turkish Canning Industry Interviews with Turkish Canners and Canning Market Report Technical Seminar & Food Demonstration Trade Mission Benchmarks achieved and activities accomplished: • Quarterly Progress Reports A 1 st Quarterly Progress Report, covering the Turkish Canning Industry, was sent to the USDBC and FAS/Ankara on February 23, 2009, following a trade visit to interview seven canning companies in Istanbul, Bursa and Izmir. A 2 nd Quarterly Report, detailing preparation work for the Trade Mission and Technical Seminar & Food Demonstration was sent to the USDBC and FAS/Ankara on May 18, 2009. A 3rd Quarterly Progress Report, giving full information on the execution of the Trade Mission and Technical Seminar & Food Demonstration was sent to USDBC and FAS/Ankara on June 30, 2009. This current document constitutes the 4 th and final Quarterly Progress Report. It gives a review of all activities conducted and focuses on final outcomes and recommendations for further action. The following is a summary of the benchmarks and activities that were reviewed in previous Quarterly Progress Reports, as well as the results of a new evaluation questionnaire concerning the Technical Seminar and Food Demonstration and new comments regarding Outcomes, Findings and Recommendations. • Interviews with Turkish Canners and Canning Market Report This activity was completed in January-February 2009 and reported on in the 1 st Quarterly Progress Report in February 2009. A total of 7 canning companies and 1 catering company were interviewed. A full Turkish Market Canning Report was sent to the USDBC and FAS/Ankara on February 23, 2009. • Technical Seminar & Food Demonstration The Technical Seminar & Food Demonstration took place at the Marriott Hotel Asia in Istanbul on June 23. The meeting room was decorated with banners in Turkish, displaying both the USDBC official logo and the USDBC’s Beans for Health logo. US Dry Bean Council – 4th Quarterly Progress Report – Turkey EMP – August 4, 2009 Johanna Stobbs, USDBC representative for Turkey, gave the opening address. John Berthold of the USDBC gave a presentation regarding the production and processing of US pinto beans and US exports of pinto beans around the world. Dr. Mark Uebersax of Michigan State University presented information on the technical aspects and advantages of canning US pinto beans. (Copies of both presentations were posted to the USDBC on June 30, 2009.) In addition to the USDBC presentations, Mr. Tevfik Dinçer, President of the Turkish Packers Association, also addressed the audience and encouraged importers, packagers, canners and professional chefs to try US pinto beans. Two videos were played: one (produced by the US Dry Bean Council and dubbed into Turkish) regarding the high quality of US dry beans, and the other concerning the health benefits of pulses, produced by the Turkish Packers Association. The presentations were followed by a food demonstration, conducted by the Executive Chef of the Istanbul Marriott Hotel Asia, Eyüp Kemal Sevinç. Chef Eyüp, a well-known television celebrity chef, prepared a chili-con-carne dish using US pinto beans. He addressed the attendees, giving complete information on this class of bean, which he praised highly. Chef Eyüp also answered questions from the audience. Attendees were then invited to taste the dish. Following the food demonstration, guests sat down to a luncheon in which nearly all of the dishes, including the desserts, were prepared with US pinto beans. For a copy of the Technical Seminar & Food Demonstration Program, please see page 4 of this Report. 103 delegates attended the USDBC US Pinto Bean Technical Seminar & Food Demonstration. The complete attendance list begins on page 5 of this Report. Each attendee received a Certificate of Attendance and a copy of the presentations (translated into Turkish), as well as the USDBC Supplier Directory and the USDBC promotional video. An article on the Seminar has already appeared in the Turkish magazine, Food in Life . This is a leading Turkish gourmet publication aimed at executive chefs, with a circulation of over 5,000 and a website receiving over 300,000 hits per month. Please see page 8 of this Report for a copy of the article. A questionnaire was distributed at the Seminar to determine the level of satisfaction of attendees. Please see page 9 of this Report for the evaluation results. US Dry Bean Council – 4th Quarterly Progress Report – Turkey EMP – August 4, 2009 2 US pinto bean food demonstration: Chef Eyüp (left) and his team. US Dry Bean Council – 4th Quarterly Progress Report – Turkey EMP – August 4, 2009 3 THE ADVANTAGES OF US PINTO BEANS IN THE TURKISH MARKET Tuesday, June 23, 2009 Istanbul Marriott Hotel Asia Kayisdagi cad. No:1 Kozyatagi PROGRAM 10:00 Registration 10:30 Welcome Remarks – Johanna Stobbs, US Dry Bean Council 10:40 US Dry Bean Council Video 10:50 The Story of US Pinto Beans, from field to fork – John Berthold, US Dry Bean Council 11:15 Coffee Break 11:30 Usage and advantages of US Pinto Beans for the Canning Industry – Dr. Mark Uebersax, Canning Specialist, Professor Emeritus, Department of Food Science & Human Nutrition, Michigan State University, USA 12:15 Overview of the Turkish Pulse Trade and Pulse Consumption – Tevfik Dinçer, President of Pakder (Turkish Packers Association) 12:30 Health Benefits of Pulses Video (Turkish Packers Association) 12:45 How to cook Pinto beans; usage of Pinto beans in professional cuisine; cooking demonstration and taste event – Eyüp Kemal Sevinç, Executive Chef of the Istanbul Marriott Hotel Asia 13:45 Lunch 15:00 End of Seminar US Dry Bean Council – 4th Quarterly Progress Report – Turkey EMP – August 4, 2009 4 Attendance List, June 23, 2009 - US Pinto Bean Technical Seminar No Name Company Sector Tel. 1 Ayhan Karadag Erba ş Gida Trader/Packer 212 - 437 30 75 2 Adil Erba ş Erba ş Gida Trader/Packer 212- 437 30 75 3 Adil Yalçinkaya Selanik Kuru Fasülye Trader/Packer 0216 349 41 40 4 Ay şegül Çelik Horest Media 5 Adem Minare Rifat Minare Trader/Packer 0533 240 56 11 6 Ahmet Kiziltan Marka Tarim Trader 532 - 233 3484 7 Ay şegül Ötkem Bora Tarim Trader 8 Baykal Güner Baynur Gida Trader/Packer 216- 592 07 65 9 Bariş Eskitürk Güney Da ğitim Distributor 10 Cumhur Taymis Tenet Diş Ticaret Trader 0216 330 93 90 11 Danie Taymis Tenet Diş Ticaret Trader 12 Deniz Özbek Zeytin Dali Restaurant HRI 0216 489 85 02 13 Erdal Sevinç Vatan Gida Trader 14 Erdem Saraçoglu Gökbayrak Gida Trader/Packer 0212 672 54 00 15 Erdal Gürel Kurto ğlu Catering HRI 16 Ergun Başkaya Marka Tarim Trader Executive Chef, Food 17 Eyüp Kemal Sevinç Marriott Hotel Demonstrator 18 Funda Önçü Gökbayrak Gida Trader/Packer 0212 672 54 00 19 Firuze Gökman Horest Media 20 Gül Ipek Bayçorbaci HRI 0536 5888 63 71 21 Hasan Dogan Üçö ğün Yemek HRI 22 Ho şseda Gülünçyar Midpoint HRI 0216 360 77 91 23 Ismet Aral Aral Co. Trader/Packer 24 Ipek Meriç BHEM HRI 25 Kerim Akkaya Zeytin Dali Restaurant HRI 0216 489 85 02 26 Muhammed Zayid Cafe De Paris HRI 0216 362 42 34 27 Nurhayat Meriç BHEM HRI 28 Nilay Serakibi Zeytin Dali Restaurant HRI 29 NazIi Akaslan BHEM HRI 30 Onur Taylan Dinçer Dinçer Trader/Packer 31 Ramazan Yalçin Cafe De Paris HRI 0216 362 42 34 Food Importers 32 Sevcan Er şan TügIder Association 33 Tevfik Dinçer Pakder Trader/Packer 34 Tuncer Çali şkan Hi-Pro Trader 35 Engin Güner Tama Mutfak HRI 36 Veli Karabudak Midpoint HRI 0216 360 77 91 37 Vasri Pakman Tümaped HRI 0532 410 60 48 38 Zeynep Tacer ITÜ University 39 Taner Kuru ş Özkuru şlar Gida HRI 40 Suavi Bayraktar Kurdo ğlu Catering HRI 41 Esen Seval Fatih IBB Municipality HRI 42 Özkan Erdemo ğlu Üçö ğün Yemek HRI 43 Şerif Ötün Ça ğri Hiper Market Retail US Dry Bean Council – 4th Quarterly Progress Report – Turkey EMP – August 4, 2009 5 44 Yakup Karao ğlu Ça ğri Hiper Market Retail 45 Engin Güner Tama Mutfak HRI 46 Hüseyin Derman Hi-Pro Trader 47 Taylan Onur Dinçer Trader/Packer 48 Ibrahim Sirtioğlu FAS-Istanbul FAS 49 Serpil Karaaslan Dilek Group HRI 50 Nurcan Erdo ğan Sofra Yemek HRI 51 Uğur Barut Sofra Yemek HRI 52 Ercan Güneray Gökbayrak Gida Trader/Packer 53 Bilgen Bütün Marka Tarim Trader 54 Ahmet Yüksel Özsoy Catering HRI 55 Birol Cömert Dinçer Trader/Packer 56 NesIihan Derler Dinçer Trader/Packer 57 Vedat Ünlü Kurdo ğlu Catering HRI 58 Suavi Bayraktar Kurto ğlu Catering HRI 59 Atilla Hiçyilmaz Kurto ğlu Catering HRI 60 NesiIhan Şengül Özkuru şlar Gida HRI 61 Sebiha Ercin Özkuru şlar Gida HRI 62 Aysel Kaya Istasder Istanbul Chefs Association 212 497 13 13 63 Adnan Turgut Istasder Istanbul Chefs Association 213 497 13 13 64 Adem Dündar Istasder Istanbul Chefs Association 214 497 13 13 65 Ay şe Özgenç Istasder Istanbul Chefs Association 215 497 13 13 66 Bariş Cem Bilge Istasder Istanbul Chefs Association 216 497 13 13 67 Bircan Gezici Istasder Istanbul Chefs Association 217 497 13 13 68 Beraat Ak Istasder Istanbul Chefs Association 218 497 13 13 69 Burcu Gür Istasder Istanbul Chefs Association 219 497 13 13 70 Burak Sezer Istasder Istanbul Chefs Association 220 497 13 13 71 Bü şra Karaca Istasder Istanbul Chefs Association 221 497 13 13 72 Dilek Biyikli Istasder Istanbul Chefs Association 222 497 13 13 73 Duygu Bayrak Istasder Istanbul Chefs Association 223 497 13 13 74 Erdo ğan Özkan Istasder Istanbul Chefs Association 224 497 13 13 75 Ezgi Şenyüz Istasder Istanbul Chefs Association 225 497 13 13 76 Elçin Şen Istasder Istanbul Chefs Association
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