The problem of increasing Israel’s food exports to the United States, which presently accounts for less than seven percent, was discussed with a group of 28 national food distributors from the U.S. at a seminar here. The visiting executives, on an Israel Bonds mission, were told that the American market is the key to the health of Israel’s food export industry. About 20 Israel food executives attended the seminar.
Binyamin Toren, director of the food division of the Ministry of Commerce, said exports to the U.S. currently amount to $350 million a year. But two-thirds of Israel’s processed food exports go to Europe, with Britain taking one-third of the total. With the entry of Greece into the European Economic Community (EEC) and the imminent entry of Spain and Portugal, Israel’s food exports to Europe will face severe competition, Toren said.
Israel’s chief food export to the U.S. consists now of tomato products and concentrates, followed by canned pickles, citrus, cheeses, wines and confections. One member of the delegation, G. Robert Lockhart of New Jersey, advised Israel to concentrate on “specialty items, something unique, something we cannot produce” for its export market.”
The Archive of the Jewish Telegraphic Agency includes articles published from 1923 to 2008. Archive stories reflect the journalistic standards and practices of the time they were published.
