Turkish agrifood brings together producers of varying status and
size. They range from small individual units, large and small
cooperatives, to multi-national organizations who run their own
research and development. Also important are the small to
modest-sized specialist and craft sectors which offer limited but
high quality products, often using traditional methods and recipes.
Turkey has an age-old tradition
of food preservation, which for a long period of time was based on
salting and drying
methods. Nowadays, the plants situated in the different
food-producing areas employ advanced preservation techniques and use
the most sophisticated and attractive types of packaging.
The nature of Turkey's fruit and
vegetable production means that an extensive range of fruits, such
as grapes, figs, olives, apricots, sour cherries, strawberries; and
vegetables such as potatoes, tomatoes, leeks, peppers, onions can be
preserved by different methods and presented in a variety of ways.
One infant, but rapidly growing agrifood sector in Turkey is the
frozen fruit and vegetable industry which has existed for about 20
years. In this sector 95% of the production is exported due to
extremely low domestic consumption.