COMCEC
Reducing Food Waste
In the OIC Member Countries
raw material for the industry. Turkey has a good potential to produce oilseeds thanks to its
climatic and soil characteristics. Sunflower seeds have the highest share (70%) in the total
vegetable oil consumption in Turkey (FAO, 2013). 57.8% of sunflower seeds have been
produced in Thrace (FAO, 2013). After sunflower seeds, the second most produced oilseeds are
sesame seeds (FAO, 2013).
Turkey has a privileged position in terms of potato production and it is possible grow potato
almost everywhere in Turkey. Niğde and Nevşehir are the two leading provinces for potato
culture, which together account for 28% of the production (FAO, 2013). In fact, after cereals,
potato production is the second most vital for feeding the population of Turkey. Sugar beet
culture, on the other hand, is practiced all over the country only except the South-eastern
Anatolia region. Sugar beet production is one of the first examples of on-contract farming, which
ensured the integration of farming and industry and developed food industry tremendously
(FAO, 2013). While potato has the first place in production and exportation values, sugar beet is
the first in terms of production quantity (FAO, 2013). It is used as raw material in the sugar
industry and, its by-products are used as an additive in the pellet feed industry.
Furthermore, 51% of tobacco production of Turkey takes place in the Aegean region (European
Commission, 2013). Cotton production is concentrated in South Eastern Anatolia with 45% of
Turkey's production, followed by the Mediterranean with 22% and the Aegean region covering
the rest. Majority of nuts is produced in the peripheries of the Black Sea regions and South
Eastern Anatolia (European Commission, 2013).
Turkey is among the top 10 fresh vegetable producers in the world (FAO, 2013). The leading
product is tomatoes, which is followed by green peppers and cucumbers. Mediterranean,
Aegean, Marmara and Black Sea are the regions that lead the vegetable culture in Turkey. In
Mediterranean region, greenhouse culture is prevalent and contributes to produce fresh
vegetables. As much as those products are consumed fresh, their refined forms such as paste,
juice or sun dried are preferred for consumption. Considering that vegetables are nutritionally
indispensable for human beings, their production has a significant place in overall agricultural
production. Other than vegetables, the various climatic conditions in Turkey allows the
production of many kinds of fruits and places the country third in the world fruit production
(FAO, 2013). The first three products that have the highest production value are grapes, olives
and apples (FAO, 2013). Grapes and apples can be consumed fresh as well as processed, whereas
olives are consumed in brine and as both table and olive oil. Apples are the most commonly
processed fruit that accounts for 46 percent of the total in Turkey (FAO, 2013). Also, citrus
products are produced in Turkey particularly in the Mediterranean region, in which 90% of
citrus production takes place (European Commission, 2013).
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