USDA Confirms Participation Of 170 American Firms In Dubai's Gulfood 2024

Valerie Brown, the Regional Agricultural Counsellor for the US Department of Agriculture (USDA) at the US Consulate in Dubai, has highlighted the significant presence of American companies at Gulfood 2024. With nearly 170 companies set to participate, this marks a continuation of a long-standing relationship with the exhibition that spans approximately three decades. The 2023 session saw 158 American companies generating sales amounting to US$18 million, underscoring the importance of this event for US businesses in the food and beverage sector.

Brown emphasized the strong ties between the United States and the United Arab Emirates, expressing optimism for the development of new partnerships for American national companies. The upcoming event will not only focus on showcasing sustainable products and foods but will also feature an experimental kitchen highlighting national cuisines with some of America's most renowned chefs at the helm.

Furthermore, Brown discussed the release of "My Story with Food," a book that delves into the food cultures and traditions across the globe. This publication, which includes dialogues with celebrated chefs about their personal journeys and culinary insights, aims to bring together diverse culinary traditions. It will be distributed to all American embassies worldwide as part of a World Tour, celebrating the rich tapestry of global cuisines.

This initiative reflects a broader effort to document and share the myriad stories, secrets, and experiences from chefs hailing from 105 countries, including those from American, Arab, European, and Gulf regions. Brown expressed her pride in this project, which seeks to foster a sense of unity through the universal language of food.

The participation of such a significant number of American companies at Gulfood 2024 and the initiatives like "My Story with Food" underscore the USDA's commitment to promoting American food products globally while fostering cultural exchange and understanding through cuisine.

With inputs from WAM