Organic food from Turkey meets international tastes

The market for organic agricultural products in Turkey is growing rapidly, with most intended for export. The Middle East emerges as an important target market for produce such as meat, chicken, eggs and noodles

Organic farming is a concept that was introduced in Turkey in the 1980s in the wake of rising demand from Europe, where this food group became popular among increasingly health-conscious consumers. Production started in the Aegean region with organic fruits, but has since expanded with organic vegetables, nuts, spices, seeds, herbs and many other produce, including poultry. To date, there are over 200 different agricultural products that qualify as being organic.

In addition, processed organic foods from Turkey show the large innovative potential that lies in the sector and comprises produce such as dairy, confectionary, dessert mixes, frozen foods, ice cream, noodles and pasta, ready meals, sauces, snack bars, bakery products, soups, baby food and more. Core export markets are Europe, North America, the Middle East and Iraq, while some goods are shipped as far as Japan and Australia. The competitiveness of Turkish organic products is not only warranted by their pricing structure, but also by the fact that the market is reliably supervised by the Department of Good Agricultural Practices and Organic Farming within the Turkish Ministry of Food, Agriculture and Livestock.

Organic farms in Turkey, which without exception deploy pesticidefree and additive-free production processes, are certified by international accreditation organisations and are regularly inspected by the agriculture ministry. With these elements in place, it is ensured that the organic sector maintains not only high quality standards, but also remains creative and innovative.