Turkish food exports to the US have risen significantly following the five-year-old "TURQUALITY" initiative, trade body Turkish Seafood said.

The program, launched by the Aegean Exporters' Association with support from Turkey's trade ministry, aims to promote Turkish ingredients to US chefs and encourage their incorporation into restaurant menus.

Turkey has emerged as Europe's leading producer of seabass and seabream, which form key components of its US export portfolio, according to Bedri Girit, president of the Aegean Exporters' Association.

"We've expanded into Turkish salmon [trout] exports and are seeing increased market penetration for cheese products in regional markets. Our honey and egg exports have also established regular trade flows," Girit said in a statement.