Just desserts for Scotland as global survey places cuisine at top of table

But international experts have found Scotland is actually a world leader when it comes to food and drink.

A global study has rated the home of the deep-fried Mars Bar ahead of destinations such as South Africa, Belgium, Ontario, New Zealand, Singapore and Louisiana for the quality of its natural produce, the growth of its "culinary tourism" industry and the way it is promoted.

The International Culinary Tourism Association, in its first ever worldwide study, declares that Scotland has won the right to promote itself as one of the most "unique, memorable and interesting" places for food and drink on the planet.

The ICTA report, which marked it 79/100 points, reserved particular praise for the range of high-quality agricultural and seafood produce in Scotland, as well as its whiskies, soups, jams and cheeses.

Scotland was also rated highly for the number of initiatives promoting high quality in the industry, training programmes, food and drink events, and marketing initiatives promoting local produce, gourmet attractions and food and drink "trails".

Major destinations were able to apply to the ICTA to be included in its survey, which examined everything from food growers and manufacturers, to culinary attractions, breweries, distilleries, and cooking schools.

Researchers spent months interviewing industry figures in each of the nine locations selected before "mystery shoppers" undertook site visits.

Countries were rated on the number and range of food and drink organisations they boasted, the frequency of major industry events, work that had gone into growing the culinary tourism sector, and the strength of their appeal to "culinary tourists" – from those seeking five-star romantic restaurants and gourmet experiences, to organic food stores.

The study states: "Scotland is well-known for its whisky, but unless you have travelled there, you may not be familiar with its food and drink.

"Specific reasons for its number one position include its ongoing commitment to the industry with adequate funding, dedicated staff, promotion of key industry partnerships and excellent consumer communications."

National tourism agency VisitScotland estimates that some 21 per cent of tourist expenditure in Scotland is spent on food and drink.

Malcolm Roughead, VisitScotland's director of visitor engagement, said: "This survey helps confirm what those of us who are lucky enough to have that larder on our doorsteps already know – that Scotland's culinary scene is about so much more than tired clichs.

"From coastal food trails and farmers' markets to whisky distilleries, cook schools and a vibrant restaurant scene, it's no wonder Scotland's larder is the envy of the world."

Hotel and restaurant owners said the study confirmed that Scotland was turning around its reputation for poor quality food.

Gavin Ellis, owner of the Knockomie Hotel, Forres, and a past chairman of the British Hospitality Association in Scotland, said: "It's been a long journey for Scotland to realise the potential of its own produce and I think we're finally beginning to see that happen.

"Sometimes it is often more interesting to hear the views of people looking at Scotland from the outside. I have to say I'm a bit stunned at the results of this survey, but also very proud.

"I think there has been a huge improvement in the industry over the years, but there's still room for a lot more, particularly in the mid-range.

"There are some pubs serving excellent food, like the Applecross Inn for example, but too many others are happy to turn to the deep fat fryer."

Jim Cowie, owner of the Captain's Galley seafood restaurant in Scrabster, said: "It's very pleasing to hear Scotland has been rated so well, but I'm not too surprised as we know the quality of the raw materials that Scotland produces. We have our own ethical produce policy and work very hard to ensure all of our main produce comes from within a 50-mile radius of the restaurant."

Food writer and chef Lady Claire MacDonald, owner of Kinloch Lodge, in Skye, said: "This kind of recognition is long overdue.

"I've been saying for years that our food and drink is the best in the world and it's thrilling to hear about this.

"We've got some first-class chefs in Scotland, the standards of training for young chefs are very high, and we've got growing numbers of people hoping to enter the industry, despite them knowing the amount of hard work that it involves."

The study results have been revealed just weeks before a 12-month campaign – the biggest ever to promote Scotland's home-grown food and drink – gets underway.

It is aimed at kick-starting efforts to boost the value of Scotland's food and drink industry, which currently supports some 360,000 jobs, by more than a third to 12.5 billion by the year 2017.

How other locations scored

LOUISIANA 70/100

Best dishes: jambalaya, file gumbo, crawfish pies, shrimp etouffee

"Synonymous with good food."

ONTARIO 67/100

Best dishes: maple syrup, blueberries, meat and agricultural products.

"Great food and drink but not on the radar."

NEW ZEALAND 55/100

Best dishes: greenshell mussels, Whitestone cheese, lamb, oysters and venison.

"Hard for visitors to find quality meals in rural areas."

SINGAPORE 46/100

Best dishes: combination of spicy Asian dishes sold from hawker stands.

"Could rise to the top of world's best dining cities" but largely unknown as a foodie destination.

PERU 40/100

Best dishes: seafood (2,000 species, more than anywhere else on Earth), 650 types of fruit.

"Many culinary gems" but "not yet a culinary leader."

SOUTH KOREA 40/100

Best dishes: bibimbap (mixed vegetable and beef dish), 300 kinds of kimchi (pickled vegetables)

"A diamond in the rough" but Koreans are "not effective ambassadors of their food."

BELGIUM 39/100

Best dishes: moules et frites, cherry beer, waffles, chocolate.

"Quantities of Germany but quality of France. A nation of gourmands." But very few know anything about its "interesting culinary scene."

SOUTH AFRICA 28/100

Best dishes: kudu (antelope), peppadews (sweet hot peppers), seafood.

"Culinary scene in South Africa almost totally unknown."