Upon invitation of Turkish Flour Yeast and Ingredients Promotion Group (UTG), “Turkish Flour Yeast and Ingredients Promotion Group Workshop” was held between 21-24 January 2016 in Antalya/Calista Luxury Resort Hotel Belek with participation of 110 persons consisting of the representatives of the firms engaged in exportation of the products covered by UTG, the Ministry of Economy, the Ministry of Food Agriculture and Animal Husbandry- General Directorate of Food and Control, the Soil Products Office, Turk Eximbank, and Turkish Exporters Assembly (TİM).

At the beginning of the workshop organized with a view to identifying UTG’s activities in the forthcoming period and forming the strategic activity plans for the UTG-covered products to take the place they deserve in the world markets with Made-in-Turkey brand and for brand-building for the products at international level, UTG Chairman Mr. Turgay ÜNLÜ gave an opening speech, providing information on all activities realized by UTG since its establishment in 2012 until the end of 2015.

Then, Mr. Güven BORÇA from the firm Markam, brand consultant retained by UTG, gave a presentation about the “quality certification system” which is one of the most important activities to be carried out by UTG in the upcoming period and which is planned to increase the exports of the products with high value added/ Made-in-Turkey brand perception.

Following the speeches and presentations, the workshop moderator Mr. Tınaz TİTİZ gave information on the method to be followed. Then, the workshop participants created the broadest question pool of the workshop with brain storming. Subsequently, they were divided into working groups and answers were found collectively to the questions of the workshop in the light of the views and assessments of all participants.

In summary, the participants of “Turkish Flour Yeast and Ingredients Promotion Group Workshop” reached a consensus in connection with UTG’s activities in the future period by giving consideration to the activities realized so far by UTG as well, and identified a direction that will guide such activities. Many workshop participants voiced their demand that the workshop be repeated every year.

Live transmissions were realized from the social media accounts during the workshop. The transmissions are available in the following links.

https://www.facebook.com/turkishflour

https://twitter.com/Turkish_Flour

https://plus.google.com/+TfyiGovTr/posts

https://www.instagram.com/turkishflour/