Excellencies, Ladies and Gentlemen,

I am very pleased to welcome you all to this culinary event on the occasion of the World Food Day. As we are celebrating the International Year of Pulses in 2016, this year’s World Food Day carries a special significance for Turkey, a homeland of pulses. I am confident that this year will provide us with ample opportunity to raise awareness on pulses and confirm their already well-deserved value.

Indeed, pulses have been known as “poor man’s meat” in various cultures worldwide. Today, however, they make also part of the smart people’s diet. They have low cholesterol, high fiber and amino acid content. They are also low in fat and contain essential vitamins, as well as being trans-fat and gluten free. They are the best choice in a balanced and healthy diet. Besides, pulses have a smaller water footprint than many other crops and play a major role in crop rotation as a soil healer in order to avoid soil degradation.

Turkey produces 2.5% of pulses in the world. Today, you will have a chance to taste sample pulses’ dishes from the Turkish cuisine.

Ladies and Gentlemen,

We are going through a very important and a very challenging period in which we aim to achieve important goals and targets. The 2030 Sustainable Development Agenda tasked us with vital and essential duties. It is our common responsibility to turn commitments into action for the well-being and prosperity of the whole mankind. Therefore, this year’s global message for World Food Day “Climate is changing. Food and agriculture must too” is timely and well-advised. In this vein, let me reiterate the importance we attach to achieving and maintaining food security as well.

Taking this opportunity; I would also like to congratulate FAO’s 71^th birthday.

Bon apétit!