Ana­to­lian wheat adds tasty zest to Ja­panese pasta

Daily Sabah (Turkey) - - Business -

ANA­TO­LIAN wheat, which is con­sid­ered among the world’s topqual­ity prod­ucts in this re­gard, adds fla­vor to Ja­panese cui­sine.

Ja­panese pasta pro­ducer Nis­shin Sei­fun ex­ports the pasta pro­duced at the com­pany’s Ankara plant to all parts of Ja­pan, mainly to the coun­try’s cap­i­tal Tokyo. The Minister of In­dus­try and Tech­nol­ogy Mustafa Varank said that 18,000 tons of pasta pro­duced here are ex­ported to Ja­pan. “Un­der nor­mal cir­cum­stances, the price per ton in Turkey’s pasta ex­ports is around $400-$450, but they said they ex­port this pasta at $800-$850 per ton, which makes it quite a value-added prod­uct in this sense,” Minister Varank said.

Minister Varank vis­ited Nis­shin Sei­fun Turkey’s fac­tory in the Ankara Cham­ber of In­dus­try 1st Or­ga­nized In­dus­trial Zone (ASO 1st OSB) and re­ceived in­for­ma­tion from the Chair­man Takashi Kamijo about the com­pany and its ac­tiv­i­ties in Turkey.

Kamijo stated that they hold a 40 per­cent share in the Ja­panese pasta mar­ket and that one third of their pro­duc­tion is ob­tained from the fac­tory lo­cated in Turkey. Kamijo said that they ex­port nearly 100 per­cent of the pasta pro­duced in Turkey to Ja­pan, adding the com­pany reached $17 mil­lion in ex­ports last year.

Point­ing out that they have pro­duc­tion cen­ters in three coun­tries around the world, namely Turkey, the United States and Ja­pan, Kamijo said they are plan­ning to ex­pand their in­vest­ments in Turkey and also pro­duce pasta sauce as well as pasta.

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