Food & Ingredients Turkey April 2019


Food & Ingredients Turkey April 2019

New content, new ingredients! Group Chairman Publisher Managing Editor (Responsible) Foreign Relations Manager H.Ferruh ISIK ISTMAG Magazin Gazetecilik Yayıncılık İç ve Dış Ticaret Ltd. Şti. Mehmet SOZTUTAN ( Ayça SARIOGLU ( Editor Aslı OZEL ( Dedicated to the food and beverage industry from the beginning, FOOD TURKEY magazine has included a new additive to its content. It’s “ingredients”. From this issue on, we will dedicate a great deal of ingredients used in the industry. And we added this additive on the title of the magazine as well. Located on crossroads of Europe and Asia, Turkey is home over 80 million people – and a major food and drink player. Production of foodstuffs is a big component of Turkey’s economy – nearly 20% of its GDP is covered by the food and drink sector – and is gearing up for further expansion. By 2023, the Turkish government has set the goal of greatly boosting its food output. The ingredients industry has a big place and a big potential in this market. Domestically, Turkey’s food industries are strong. Crucially, however, there remains a lot of room for international brands to have a market share. That’s where this magazine comes to bridge the business partners from Turkey to abroad or vice versa. Advertisement Manager Communications Manager Art Director Finance Manager Accounting Manager Subscription Emir Omer OCAL ( Omer Faruk GORUN ( Enes KARADAYI ( Ebru PEKEL ( Tolga CAKMAKLI ( Mustafa AKTAS ( Zekayi TURASAN ( İsmail OZCELIK ( We will be at Vitofoods fair in Geneva with our May issue with a richer content especially on food and beverage ingredients. Until then, I wish very lucrative and tasty business for all! Mehmet Söztutan HEAD OFFICE Güneşli Evren Mah. Bahar Cad. Polat İş Merkezi B Blok No:3,34197 Güneşli-İstanbul/TURKEY Tel: +90 212 604 50 50 Fax: +90 212 604 50 51 LIAISON OFFICE: Buttim Plaza A. Blok Kat:4 No:1038 Bursa/TURKEY Tel: +90. 224 211 44 50-51 Fax: +90. 224 211 44 81 4 Food & Ingredients TURKEY April 2019 PRINTED BY IHLAS GAZETECILIK A.Ş. Merkez Mahallesi 29 Ekim Caddesi İhlas Plaza No:11 A/41 Yenibosna-Bahçelievler/ISTANBUL Tel: 0212 454 30 00

CONTENTS 6 Gulfood serves as perfect springboard for F&B solutions from all corners of the globe 12 Leading hazelnut producers prefer TOMRA technology 22 AGROEXPO supported with Procurement Committee 24 44 Tasty world of black seeds: Peyman Black Thunder grows with Saltless variety 26 Green olive is the star of table olive exportation 30 Joy of reaching 2.5-billion-dollar exportation mark in aquaculture and animal products sector 34 Turkish tea for body and spirit… IFFA 2019: Trends in ingredients, additives, skins and casings 54 Biscuits industry on an uprising trend 58 Leading firms of the industry prepare for CNR Food Istanbul! 52 Unat Oil carries the unique taste of Turkish oil to the world 60 Surge in export deals and major trade alliances at gulfood 2019 reinforce dubai’s global gateway status 68 Turkish dried fruits – better than the best! 74 Food processing machinery in Turkey 78 The production and export of hazelnuts has a long history. 6 Food & Ingredients TURKEY April 2019

Gulfood serves as perfect springboard for F&B solutions from all corners of the globe Dubai hosted the world largest annual F&B trade show bringing together government ministers, industry decision makers and disruptors for five days of trade, networking and top-level discussions. Dubai, UAE – Gulfood 2019, the 24th edition of the world’s largest annual food and beverage trade show, has once again reinforced its reputation as the tailor-made trading platform for F&B specialists from around the world to display their latest innovations with thousands of global reveals and new-to-market launches rolled out across the 1,000,000 sq. ft exhibition at Dubai World Trade Centre (DWTC). Sheikh Hamdan bin Rashid Al Maktoum, Deputy Ruler of Dubai and UAE Minister of Finance, opened Gulfood 2019 on February 17, the 24th edition of the world’s largest annual food and beverage trade show at Dubai World Trade Centre (DWTC). 8 Food & Ingredients TURKEY April 2019

The five-day mega exhibition once again attracted high-calibre interest including ministers, top trade envoys and national organisations from the four corners of the globe. The show offered a platform for game-changing business deals, new market opportunities and emerging trends while setting the agenda for the future of food. Touring the 1,000,000 sq. feet mega exhibition, Sheikh Hamdan, accompanied by Helal Saeed Al Marri, Director General of Dubai World Trade Centre Authority (DWTCA) and Director General of the Department of Tourism and Commerce Marketing (DTCM), was given a snapshot of the latest products from 5,000 local, regional and international exhibitors eager to show they have the solutions to meet rising food demand in the region and beyond. “For three decades now, Gulfood has continually raised the food industry forum bar, and this year is no different. The F&B landscape is continually evolving, consumer preferences and F&B producers are having to adapt April 2019 Food & Ingredients TURKEY 9

and evolve, yet one thing remains constant, global food and beverage specialists see Gulfood as the ideal vehicle to launch their new products,” said Mark Napier, Show Director, Gulfood 2019. “This year we have witnessed thousands of global reveals and newto-market product launches.” As the mega F&B fair heads into its final day of a five-day run, here’s a selection of global reveals and regional launches at the show: The world came to Gulfood Top-level trade missions converged on Gulfood 2019 from 198 countries to highlight the quality and diversity of their products to feed the region’s needs. The Gulfood Global Industry Outlook Report 2019, complied by Euromonitor International, which was officially released at the show, forecasts F&B sales in the Middle East & North Africa (MENA) region will rise from USD145.4 billion in 2018 to USD171.2 billion by 2023 at a Compound Annual Growth Rate (CAGR) of 3.33 per cent. “Gulfood has long-established itself as the premier industry forum for F&B specialists to explore lucrative trade deals and launch new market-specific products and solutions in a region that is constantly evolving with demand for food and consumer spending increasing year-on-year,” said Trixie LohMir- 10 Food & Ingredients TURKEY April 2019

mand, Senior Vice President, Events and Exhibitions at Dubai World Trade Centre. “This year’s show ensures exhibitors had that crucial face time with existing partners and potential new clients, while a range of immersive new features were added to enhance the on-show experience.” Running alongside the main exhibition, the new three-day Gulfood Innovation Summit brought together some of the major players in the industry to examine the latest challenges and opportunities in the global F&B landscape. April 2019 Food & Ingredients TURKEY 11

“Embrace the alternative, plantbased protein is the future of food”, says industry expert Leading food scientist tells Gulfood Innovation Summit that F&B challenges can be overcome by changing production models, diets and mindsets Dr Bernhard van Lengerich address the Gulfood Innovation Summit on the challenges facing the food industry Dubai, UAE – Adopting a “glass halffull” mentality to change the way the world produces and consumes food is the key to a bright and sustainable future for the global food industry, according to a leading international food scientist speaking at the Gulfood Innovation Summit. As the global food industry faces up to rising populations, supply concerns and food security challenges, the Summit - a new knowledge platform at this week’s Gulfood, the world’s leading food and beverage trade show - has attracted an illustrious list of industry thought-leaders and industry disruptors to dissect and debate worldwide 12 Food & Ingredients TURKEY April 2019

Dr Bernhard van Lengerich tells Gulfood Innovation Summit delegates why plant-based proteins are the future if food industry challenges over three days at Dubai World Trade Centre (DWTC). Dr. Bernhard van Lengerich, CEO of Food System Strategies and Board Member of Beyond Meat, used his keynote address - The Future of Food: Challenges and Opportunities - to stress the future of food is not about reacting to “what happens to us, it is about what we can do”. Planting the seed for a brighter food future The pioneering food scientist highlighted that as global population figures worldwide soar towards 8.5 billion by 2030, agricultural efficiency is plateauing at one per cent growth – a fact van Lengerich partially attributed to 50 per cent of the planet’s arable land being used for industry rather than food production. Citing data that revealed 40 per cent of all food produced globally is wasted post-harvest, with 30 per cent lost post-production, van Lengerich described current food production system as “relatively inefficient” because plant-based and alternative proteins are grown and instead of going straight to the consumer they are used to feed animals, which are then eaten. “We must waste less, we must change our diets,” he told Summit delegates. “It takes a lot of energy for a big animal to produce 1kg of meat, protein,” he added, stressing that the same amount of protein can be grown from plant-based and alternative sources with much less energy, and land. It’s time for alternatives Van Lenegrich cited the example of the Beyond Meat’s Beyond Burger, a 100 per cent plant-based burger, made from pea protein. The product uses 99 per cent less water and 93 per cent less land than a traditional beef burger, but has the same amount of protein, taste and texture of the animal-protein patty. “The most effective solution for the future of food is to pursue alternative, plant-based proteins,” said van Lengerich. “We must capitalise on the innovative minds of food scientists around the world, but also be aware that the Innovation model is changing. Instead of the mindset of ‘the lab is my world’, more people are thinking ‘the world is my lab’. There are 100,000 food scientists in the world, we have to use them.” The food scientists closed his session by reiterating that the mindset of F&B investors is also changing with the evolution of ecosystem partnerships, whereby a small number of companies are developing innovations that are incorporated into big foods and reaching the market faster, a “winwin”, for the industry, consumers and the environment. April 2019 Food & Ingredients TURKEY 13

Turkish tea for body and spirit… Exports were made to 42 countries in the first month. European interest in Turkish tea is increasing. 14 Food & Ingredients TURKEY April 2019

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Turkey exported 318 tons of tea to 42 countries in January notably to Germany, France and Holland yielding 773 thousand dollars according to data of Eastern Black Sea Exporters Association (DKİB). The amount of last year for the tea was 151 tons yielding 382 thousand dollars. Turkish Ministry of Economy supplies the most accurate information in various sectors including the food and agriculture. The following article about the Turkish tea was compiled from the Ministry’s sources. The importance of tea with respect to human health. Turkish people have a tradition of consuming tea. It has a lot in the culture with many proverbs, songs, literature, offerings and more. Tea is a healthy drink. Tea, the second most consumed beverage in the world after water, is known as a relaxing, pleasing drink. It has also gained importance as a nutritional substance because it contains flavonoids, caffeine, many elements and major vitamins. Tea is high in flavonoids. Black tea contains two types of flavonoid called “theaflavins” and “thearubigens”. These flavonoids appear to be beneficial to health. Tea has greater antioxidant power than many plants and flavonoids may act as antioxidants. It is generally agreed that, for most 16 Food & Ingredients TURKEY April 2019

As tea growers do not use pesticides, Turkish tea is natural and healthy. There are no additives or chemicals No additives or chemicals are used in either tea gardens or in the production process. Turkish tea does not contain much caffeine PRODUCTION In Turkey, the possibility of tea cultivation was determined in 1917 around Rize province and cultivation was first started by law in 1924 and the Tea Research Institute was established. Afterwards, research studies began to be conducted and tea cultivation began on a commercial basis. In 1947, the first plant for processing green tea people, moderate caffeine consumption is harmless. Many people find that caffeine boosts mental clarity and alertness in a pleasing way. People also obtain wonderful results if they add tea to their bath. First of all, the skin will become nicely tanned. This is then followed by tea’s rejuvenating effects. Turkish tea is healthier because: There are no agricultural pesticides in Turkish tea April 2019 Food & Ingredients TURKEY 17

leaves was opened in Rize. From then on, tea production has been carried out in a microclimate along the Eastern Coast of the Black Sea Region and thus, Turkey takes its place on the upper limit of tea ecologies. Along this region Rize, Ordu, Giresun, Trabzon and Artvin are the provinces in which tea is produced. In order to supply better service, parallel to the growth in this sector, an economic enterprise, ÇAY-KUR (General Directorate of Tea Enterprises) was established in 1971 and was fully authorized as a state monopoly in the tea business. In 1984, with the abolishment of the monopoly in the tea sector, private enterprises were also given the rights of procurement, processing and marketing. Although the tea business in Turkey is a relatively new activity compared with the other producer coun- tries, tea cultivation and the industry have shown very important improvement in a short time. While the production of dried tea was below 25,000 tons in the 1950’s, this figure reached significant quantities in recent years. Today, Turkey holds a significant place among the world’s largest producer countries with a share of 3%. According to the Food and Agriculture Organization (FAO) statistics, Turkey ranks fifth in the world production of tea after China, India, Kenya and Sri Lanka. In the production process, the processing methods of Orthodoks, CTC and Rotervane are used in Turkey. Tea gardens in Turkey were established from seeds. Cultural precautions such as maintenance, pruning, fertilization and harvesting are carried out in conformity with scientific techniques in order to obtain a fresh tea product conforming to the production of top quality dried tea. Today, tea is one of the national drinks of the Turkish people along with ayran, sahlep, boza and Turkish coffee. Turkish people drink a great deal of tea all day long especially at breakfast and in the evening. Turkish people are famous for their hospitality and it is very common to serve tea to guests in Turkey. More than 215,000 tons of black tea is consumed in Turkey every year. Standardization As a result of establishing fertile, quality plantations; the application of modern, appropriate cultivation methods 18 Food & Ingredients TURKEY April 2019

on the plantations by growers and the improvements achieved in the manufacturing industry, Turkish tea is produced in compliance with international standards. TS 4600 Turkish Black Tea Standard, which is almost in conformity with the ISO 3720, is applied in the production and marketing of black tea in Turkey. For black tea exports, ISO 3720 is applied. EXPORTS At the beginning the primary goal of tea cultivation in Turkey, was only to meet the domestic demand. However, until 1963 tea production was insufficient for the domestic market and the gap between production and demand was met by imports. Afterwards, tea production reached a level exceeding domestic demand and Turkish tea exports have reached significant levels thanks to the policies implemented. Tea is exported from Turkey in consumer packages. In Turkey, apart from traditional whole leaf tea, tea bags are April 2019 Food & Ingredients TURKEY 19

also produced, consumed and exported. In recent years, tea bags have become a very common way of consumption. The main destinations of Turkish tea are the European Union countries, the Turkish Republic of Northern Cyprus, Saudi Arabia, the USA, Israel and Iraq. Among the EU countries, Belgium, Germany, France and Holland are the most important markets. To make Turkish black tea like the Turks, you will need a kettle and a teapot. First, fill the kettle with water and place it on the stove. Then, put the teapot on top of the kettle. Put black tea into the teapot (the measure of black tea is a dessert spoon for each person). Light the stove. While the water is boiling in the kettle, the teapot will also be warmed. Please notice that the teapot contains only black tea and it does not contain water. After the water has boiled, you should put this water in the teapot where you have the black tea (The measure of the water depends on the number of persons who will drink the tea.). Now you must wait 15 minutes more or less; this is necessary so that the tea can be brewed. You will see that after 15 minutes the tea stays in the bottom of the kettle; this means the tea can be served. In Turkey black tea is not generally served in mugs but in special glass cups as a Turkish tradition. 20 Food & Ingredients TURKEY April 2019

Calvé Organic Ketchup taste of the local and organic tomatoes Produced with organic tomatoes of Manisa and packed in eco-friendly glass bottles, preservative-free and additive-free Calvé Organic Ketchup hits the shelves. Calvé Organic Ketchup, which adopts local organic farming methods at every stage of production, is a strong indicator of the brand’s support for domestic organic agriculture. Unilever’s first organic ketchup in the world and as well as brand’s first organic product in the market, Calve Organic Ketchup is produced with organic tomatoes which are grown in Manisa and harvested seasonably by the local organic farming methods. Calvé Organic Ketchup showing the full support of the brand to domestic organic agriculture, met with the consumers by hitting the shelves with eco-friendly glass bottles. With Calvé Organic Ketchup, which brings the fresh taste of domestic tomatoes to the tables with the assurance of glass bottles without any preservatives and additives, consumers will experience the classic Calvé ketchup taste with a different interpretation. Domestic organic farming and glass bottle assurance The Calvé Organic Ketchup holds Ecocert Certification as a requirement for local organic agriculture. During the journey from the tomato seeds to consumers, all the stages of production such as cultivation, processing, packaging, labelling and storage are supervised by the inspection and certification institutions authorized by Turkish Ministry of Food, Agriculture and Livestock. This product includes no synthetic chemical drugs, neither hormones nor fertilizers that are harmful to people and the environment. Additionally, the brand’s new organic ketchup reaches the consumer with air, moisture and water proof glass bottles that protect the taste, the flavor and the smell of the product and the glass bottle can be recycled infinitely by keeping the quality. 22 Food & Ingredients TURKEY April 2019

From beehives to tables by Bee’O Bee’O Food Co-Founder and Senior Engineer of Asli Elif Tanugur Samancı said, “As Turkey’s first and only domestic and the largest producer of propolis we have a long way to go around the world.” Turkey’s largest manufacturer of propolis Bee’O realizes production while maintaining honey’s natural nutrient content and biological activity. With Contracted Beekeeping model, the brand goes into domestic production of honey, also producing other bee products as well. It provides beekeepers with equipment support and location and environmental conditions control by agricultural engineers. Thanks to all these applications, it gains the trust of consumers with controlled production. Bee’O is a successful firm in its activities for support in beekeepers and the first company that has brought contract supply models for the first time in Turkey. Domestic propolis production in Turkey started with the BEE’O brand and this success went beyond the borders of the country. What were the motives that pushed you to this production? Could you tell us about your development since the day your brand was founded? 24 Food & Ingredients TURKEY April 2019

I have met with propolis and royal jelly because of immunity problem of my son. When I found out that the fraudulent and remnant products came from China under the name of propolis, I decided to have them to produce propolis for my son and myself. I made the raw propolis in the laboratory into the propolis extract, and I found the benefit of mixing the royal jelly with honey and feeding it for 6 months to my child. I started out with a dream of delivering these products to all mothers. We established our company in İstanbul Technical University ARI Teknokent in 2013 with the support of KOSGEB R&D incentive project with an aim to produce and improve the process to make it suitable for human consumption together with Taylan Samanci and Prof. Dr. Dilek Boyacioğlu. Right now we offer propolis, royal jelly, raw honey, pollen, innovative value-added mix of our products that contain bee bread and bee products, from beehives to table under BEE’O brand to consumers in Turkey, USA and Europe. Having 3,000 m2 facility and 90-person expert team, also ISO 22000, ISO 9001, BRC, GMP, FDA, Halal and Kosher certificates we have become the largest propolis manufacturer in Turkey and we got 26 national and international awards in different branches for our innovative award-winning extraction method. How it the overall situation in the propolis production in the world? What would you say the main actors of the market and about the changes in the market in Turkey after you entered in the market? Having 7 million beehives Turkey is the second largest beekeeping country in the world. But in our country, the production of bee products other Asli Elif Tanugur Samancı Co-Founder and Senior Engineer of Bee'O than honey was almost non-existent. In 2013 by our company for the first time in Turkey, we started the domestic production of all these products under Contract Beekeeping model. In this way, in 2018 only 10 tons of propolis, 15 tons of pollen, 5 tons of beebread and 1 ton of royal jelly was produced. Our strongest competitors are China and Brazil. Propolis is mostly imported from China. Products from China have additives and residuals. Unfortunately, these products cannot be controlled because there is no legal standard in our country regarding propolis. We contribute to the development and sustainability of beekeeping in Turkey. We have a long way to go in global markets. Can you give us information about the contracted Beekeeping Model which is applied by your for the first time together in the production of domestic propolis? With this model, under the control of the agricultural engineers in our expert team, we sign contracts with our beekeepers located in different regions of our country, and we act with a business model that aims right apiculture applications from the hive. In Turkey, we continue our work currently having contracts with 500 beekeepers who have 150,000 beehives. What are your basic principles in production? April 2019 Food & Ingredients TURKEY 25

We provide production of bee products under controlled conditions with this model. Locations and environmental conditions of beehives are controlled by agricultural engineers in our team. It is important to locate them on pesticides-free areas. We analyze every produce in our laboratory at Istanbul Technical University ARI Teknokent. Thus, we also confirm that the products maintain their natural nutrient content and biological activities thanks to these analyzes. You serve both in domestic and foreign markets. Can you tell us about your product range? Since 2013 we produce propolis, royal jelly, honey, pollen and bee products, natural and nutritious spreadable mixtures, propolis drops, tablets, nosethroat spray, syrup and raw honey varieties. In the cosmetic category, we also have a lip balm with propolis. In addition to this, we have developed a chocolate product with propolis and raw honey with no added fat, sugar and preservative additives. 36 products are sold in Turkey and 27 products are exported to Europe and America. What is the difference of Anatolian propolis from other propolis? In ITU Food Engineering Department and Istanbul Experimental Medicine Research Institute; we compared the products produced in Brazil, China, Argentina and Turkey. We have to beekeepers to produce propolis Anatolia in Turkey and used by ITU ARI Techno extraction in the laboratory to produce honey based other products. This study reveals a clear difference between the Anatolian propolis from others. 26 Food & Ingredients TURKEY April 2019

Which countries do you export to? Are there any fairs you are attending at home and abroad? We export our products to America, Korea, Germany, Netherlands, Sweden, UK, Austria, Dubai, Qatar, Cyprus, Saudi Arabia and Pakistan. Our e-commerce website in the United States can be reached via; We also offer a total of 3500 retail locations, including Amazon, Wallmart, CVS, E-bay. We regularly attend food fairs in England such as Natural & Organic Food in London, Fancy Food Show and Anahaim in New York, Biofach in Germany and Gulfood in Dubai. You also have worked for the cosmetics industry. You have added honey propolis lip protectors to your product range. Are you planning to carry out other studies in this direction? We will continue our works for cosmetics and personal care product range with our R&D studies and we will expand our product portfolio. In addition, we continue to develop new value-added products with propolis, bee milky and raw honey. What would you like to say about the importance of R&D as a brand that initiated the firsts in terms of being a guide for the companies that are planning to make improvements in young university graduates and their products? Most of the national and international awards we receive are innovation awards. We focus on natural nutrition and cosmetics in our R&D studies. The products we have developed so far are the results of R&D projects. How would you describe the position you want to see yourself as a brand in the future? We aim to expand our product portfolio with new products. After 5 years, we aim to have been selling these valuable products in at least 100 different countries and to export 90% of our sales. At the end of 5 years, we aim to produce other bee products other than honey at 2.5 million bee hives. In the long term, our aim is to ensure that the Anatolian propolis is a product produced in each hive. April 2019 Food & Ingredients TURKEY 27

AGROEXPO supported with Procurement Committee The Turkish exporters aim to export agricultural products worth 40 billion dollars by 2023 and they leverage every international event to improve Turkish exportation. AgroExpo 2019 Exhibition is the largest agricultural exhibition of Turkey and one of the four largest agricultural exhibitions in Europe and the Procurement Committee Organization held as a part of this exhibition was a great platform for meeting of the importers coming all around the world and the Turkish exporters. 10 firms from Russia, Jordan, Greece and Moldovia attended to the “Procurement Committee Organization” held by the Aegean Exporters’ Associations in Fuar Izmir Hall C thanks to the support of the Ministry of Commerce and tens of bilateral business meetings were scheduled with domestic manufacturer and exporter companies operating in different sectors. Agro- Expo 2019 Exhibition was opened by Dr. Bekir Pakdemirli, the Minister of Agriculture and Forestry, on February 7 and the grandiose “Procurement Committee Organization” was on the second day of the exhibition. 2023 exportation goal of agricultural products is 40 billion dollars Birol Celep, the Coordinating Vice Chairman of the Aegean Exporters’ Associations, reported that Turkey has achieved the yearly exportation level of 22.6 billion dollars with the agricultural products and the goal of Agro- Expo Exhibition Procurement Committee Organization is to increase agricultural products exportation of Turkey to 40 billion dollars by 2023. Mr. Celep explained that the agricultural products exported from the Aegean Region has exceeded the 5-billion-dollar mark for the first time ever at the end of 2018 and continued: “The Aegean Region has the goal of exporting agricultural products worth 10 billion dollars. These organizations will bring us closer to this goal”. 28 Food & Ingredients TURKEY April 2019

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Tasty world of black seeds: Peyman Black Thunder grows with Saltless variety Selling black sunflower seed snack under Citliyo Kara SimSek (Citliyo Black Thunder), Peyman offers a new variety Kara Simsek Tuzsuz (Black Thunder Saltless) to sunflower seed fans. Expanding its product portfolio to respond to the expectations of customers, Peyman produces dried fruit products for every age group from seven up to seventies. Based on bulky and tasty sunflower seeds the new product is an alternative version of salted product. It targets those who could not like or consume salt for health reasons. Known as the most preferred dried fruit producer Peyman develops innovative tastes for snack lovers. The products of the brand contain healthy vegetable oils, variety of vitamins and minerals needed for a healthy life and comfortable aging. Three-layered package of the new product is for the protection of first day freshness and taste of the snack. 30 Food & Ingredients TURKEY April 2019

Green olive is the star of table olive exportation Turkey had a successful head start in 2018-19 season of table olive exportation. The first quarter of the season is over and exportation of table olive has increased by 23 % and reached 41 million 564 thousand dollars. In the table olive exportation segment, exportation of green olive has increased by 85 percent and exportation of black olive has increased by 11 percent. Turkey’s green olive exportation to Venezuela, Italy and Greece has peaked this season and thus increased the green olive exportation volume. The black olive exportation increased by 11 percent between October 1 and December 31, 2018 and recorded as 31 million 330 thousand dollars. The black olive exportation was 28 million 303 thousand dollars in the same period of the previous season. Black olive accounted for 75 percent of Turkey’s table olive exportation. If compared to the black olive exportation, green olive exportation had a more successful season; it marked a record high increase, i.e. 85 percent, in the first quarter of 2018/19 and increased up to 10 million 233 thousand dollars from 5 million 546 thousand dollars. If we review the table olive exportation on quantity-basis, we can see that it grew by 53 percent and increased up to 26 thousand 450 tons from 17 thousand 239 tons.Davut Er, the Board Member of Turkish Exporters Assembly and Chairman of Aegean Olive and Olive Oil Exporters’ Association, noted that the number of olive trees in Turkey increased up to 177-million from 90-million in the last 15 years and added that Turkey’s table olive harvest is expected to reach 1 million 200 thousand tons, and strong domestic market as well as efficient global exportation marketing are required for transforming this harvest to added value. 32 Food & Ingredients TURKEY April 2019

Mr. Er reminded that the 2017/18 table olive season of Turkey increased by 16 percent in comparison to the previous season and earned 127 million dollars for 68 thousand tons of products and continued: “In 2018-19 season, we will exceed the 150-million-dollar mark if our table olive exportation continues in this direction”. Davut Er, the Board Member of Turkish Exporters Assembly and Chairman of Aegean Olive and Olive Oil Exporters’ Association Turkish exporters regaining power in the Romanian market In the black olive exportation; Germany protected its leading position with an amount of 9 million 630 thousand dollars whereas Romania preferred Turkish olives worth 5 million 134 thousand dollars by growing 43 percent and came in second. The Turkish olive exporters were losing power in the Romanian market in the last years and this success indicates that their old days of glory will be back. Iraq, which was the top second country of the last season, came in third with an increase rate of 13 percent and exportation worth 4 million 650 thousand dollars. We exported black olives to 83 countries in the first quarter of 2018/19 season. Record breaking green olive exportation to Venezuela, Italy and Greece As for the green olive exportation; Iraq ranked as the top country with 2 million 5 thousand dollars and it is followed by Germany; the country preferred Turkish green olives worth 1 million 670 thousand dollars. The Turkish exporters managed to export green olives worth 1 million 413 thousand dollars to Venezuela as well as exporting green olives worth 1 million 164 thousand dollars to Italy, which had not imported from us in the last season, and green olives worth 400 thousand dollars to Greece. The number of countries importing green olive from us has increased up to 70. 34 Food & Ingredients TURKEY April 2019

Joy of reaching 2.5-billion-dollar exportation mark in aquaculture and animal products sector Aquaculture and animal products sector increase its 2023 exportation goal from 3 billion dollars to 3.5 billion dollars. The aquaculture and animal products sector, which has become one of the star sectors of exportation after 2000, grew by 11 percent in exportation and we are proud to be exceeding 2.5 billion dollars in 2018. The sector revised its 2023 exportation goal and increased it to 3.5 billion dollars from 3 billion dollars. The aquaculture sector protected its leading position in the sector by exporting products worth 958 million dollars whereas the poultry sector reached and exceeded the total 1-billion-dollar mark by bringing total 1 billion 37 million dollars into Turkey by exporting poultry meat worth 607 million dollars and eggs worth 403 million dollars in 2018. The dairy products sector exported products worth 293 million dollars whereas the honey exportation reached 25.5 million dollars. Contribution by other export items of the sector marked a total of 198 million dollars. Turkish products preferred all around the world Sinan Kızıltan, the Sector Chairman of Turkish Aquaculture and Animal Products Exporters’ Association, not- 36 Food & Ingredients TURKEY April 2019

ed that healthy and delicious Turkish aquaculture and animal products, mainly seabass, sea bream, trout, poultry meat, eggs, dairy products and honey, are served on the dinner tables in over 100 countries and none of the exported products has been returned; he reported that their 2019 exportation goal is to reach 2 billion 700 million dollars. Mr. Kızıltan underlined that, as the aquaculture and animal products sector, their traditional export market is the European Union and they will try to increase exportation to this market in 2019 and continued: “In 2019, we plan to increase our exportation to our target markets Far East Countries and South America”. Mr. Girit: “We increased our 2023 goal to 3.5 billion dollars” Bedri Girit, the Chairman of Aegean Aquaculture and Animal Products Exporters’ Association, reminded that the aquaculture & animal products sector has two main subcategories: aquaculture and poultry and reported that 2018 exportation figures in both Sinan Kızıltan, the Sector Chairman of Turkish Aquaculture and Animal Products Exporters’ Association sectors reached the 1-billion-dollar level. Mr. Girit reminded that the aquaculture & animal products sector had the exportation goal of 3 billion dollars to honor the 100th Establishment Anniversary of the Republic of Turkey and added: “As the aquaculture & animal products sector, we revised our 2023 exportation goal as 3.5 billion dollars thanks to our exportation pace. We are going to work very hard in the next 5 years to achieve this exportation volume for Turkey”. In case of Turkey’s aquaculture exportation, Holland is the leader of this exportation segment with 148 million dollars whereas Iraq is by far on the top of the poultry meat exportation with 338 million dollars. Iraq also ranks the first in egg exportation with 306 million dollars and dairy products exportation with 73 million dollars. As for honey exportation, Germany, which preferred Turkish honey worth 12 million dollars, is on the top of the list. 38 Food & Ingredients TURKEY April 2019

Leading hazelnut producers prefer TOMRA technology Olam Progıda Production and Technical Services Manager Aykut Gören: “At Olam Progıda, we process hazelnuts in our modern integrated facilities equipped with cutting-edge technology. The performance of TOMRA sorting machines in our production line contributes greatly to our productivity.” Olam Progıda, one of Turkey’s leading hazelnut producers, has been increasing their efficiency and product quality with TOMRA’s sorting machines for more than 20 years. The company, which most recently purchased TOMRA Nimbus BSI+ machines that were delivered in 2018, ascribes its long-standing partnership with TOM- RA to its satisfaction with its added value to food safety and with its after-sales services. Olam Progida is part of the Olam Group, a leading global agri-business founded in 1989 which works from seed to shelf by supplying food and industrial raw materials to more than 22,000 customers worldwide. It is present in 66 countries in 18 different platforms including cocoa, coffee, dried nuts, hazelnut, sesame, spices, rice and sugar, and has built leadership positions in most. Olam is a leading supplier of hazelnut kernel products through Olam Progıda, which emphasize that TOMRA’s cutting-edge technology plays a substantial role in their success. TOMRA’s contribution in our value chain is substantial Olam Progıda operates four hazelnut factories: three in Turkey – in Giresun, Ordu and Sakarya – and one in Georgia. The company has been using TOMRA Food’s sorting technologies for the past 20 years, and today there are 18 TOMRA sorting machines in its four facilities. In addition to natural high-quality hazelnuts, Olam Progıda offers added value products such as blanched, roasted and diced hazelnut kernels and hazelnut paste. Underlining that they are the second biggest exporter of hazelnuts in the world, Olam Progıda Production and Technical Services Manager Aykut Gören explained: “Turkey supplies 70 percent of the annual hazelnut production of the world. Turkey has been delivering high-quality hazelnuts to the world markets for centuries. The Turkish hazelnut is also very suitable for industrial use, but of course, processing conditions are at least as important as production conditions. At Olam Progıda, we process hazelnuts in our modern integrated facilities equipped with cutting-edge technology. The performance of TOM- 42 Food & Ingredients TURKEY April 2019

RA sorting machines in our production line contributes greatly to our productivity.” Olam Progıda exports more than 32 thousand tons of processed hazelnut every year primarily to Germany, Italy, France, Austria and Switzerland. Stating that they produce enough hazelnuts to make 673 million jars of chocolate hazelnut spread every year, Gören continued: “We are stepping out of traditional methods in the hazelnut industry. We are using cutting-edge technology, and, in this regard, we are benefiting in many ways from the advantages provided by TOMRA sorting machines. With TOMRA, we not only guarantee food safety, but we also benefit in terms of operating costs. We are very pleased by the high benefit-cost ratio afforded by TOMRA’s complete solutions.” Our main criterion for choosing TOMRA is safe food production Olam Progıda supplies food products to the most well-known brands of the world. For this reason, ensuring sustainable food safety and high-quality standards is a priority in its business strategy. Products of its world-class facilities equipped with state-of-theart technology are used in chocolate, candy, pastry, ice cream and dried nut industries all over the globe. Elaborating on the subject, Gören said: “We supply hazelnuts to the biggest brands of the world and naturally, since our customers’ expectations are so high, our standards carry a lot of weight. Products coming from the field first head to our cracking facilities. Before and after the cracking operation, there is considerable amount of foreign materials in the product. Our first step in food safety is sorting these unwanted materials with TOMRA equipment. Since it enables us to conduct our sorting operation 24 hours-a-day with the same performance, our efficiency increases considerably. For this reason, it is imperative that we equip our facilities with world-leader TOMRA tech- Aykut Gören Olam Progıda Production and Technical Services Manager nology.” Olam Progıda’s partnership with TOMRA started with BEST Sorting and has continued over the past 20 years. Most recently, in 2018 they took delivery of Nimbus BSI+ sorting machines, featuring the advanced BSI+ technology, which with its user-friendly software detects not only foreign materials, but also visual discrepancies by defining defects peculiar to hazelnut. The BSI+ module uses both near infrared and visible spectrum wavelengths to detect product defects for a more detailed classification capability. The BSI+ module detects product defects both visible and invisible to the human eye using near infrared spectrum. This technology makes the Nimbus BSI+ the market leader in detecting defects in hazelnuts, peanuts, almonds and all other nuts including bug bites, rot, color defects and musty pieces. Our customers are as satisfied as we are The Nimbus BSI+ enables nut producers to ensure higher efficiency, better error detection and “first-class” quality products in a single processing. Pointing out that Turkish hazelnut producers are considered reliable suppliers in the global market, Aykut Gönen added: “We believe that, at this point, TOMRA also adds value. We host many of our international customers at our facilities and test our products together. They are very pleased to see TOMRA sorting machines at our facilities. Ultimately, people have confidence in TOMRA’s technology and products.” It’s perfectly easy to use TOMRA’s Nimbus BSI+ The specialized software of Nimbus BSI+ provides multiple advantages for food producers, such as increasing their customer’s involvement in the creation of a product’s biometric signature. It also makes BSI technology more user-friendly for operators, requiring less training and resource allocation. The advanced user-friendly interface offers different input options, hence more flexibility, helping customers use their sorting machines quickly and with ease to fulfill their particular needs. Aykut Gönen commented on their satisfaction with the ease of use coupled with high performance of their sorting machines: “All hazelnut products manufactured in our factory are processed with care to meet our customers’ specific needs and product specifications, which have been defined through extensive joint deliberations. In this regard, TOMRA is our primary solution partner. We can easily perform any classification ourselves with our TOMRA machinery.” TOMRA is always by our side with after-sales services Gören stated that, in addition to the ease of use of the machines, they are also very pleased with TOMRA’s high April 2019 Food & Ingredients TURKEY 43

level of support: “In all the years we have been working with TOMRA, we have never experienced a problem critical enough to stop production. Even when we encountered minor problems, TOMRA after-sales services made sure that we continued production promptly. Even on day-to-day issues, we can create quick solutions together. This level of close cooperation and the delivery of fast solutions are major criteria for us.” We are getting fast returns on our investment in TOMRA Pointing out the importance of the capacity of the lines in calculating the return on investment, Gören said: “Our investment in TOMRA pays for itself in two to three years on average.” TOMRA Foods Turkey Sales Manager Ahmet Koçyiğit commented: “Nimbus BSI+ is a technology that has proven itself globally in the nut sector, and we are consolidating our superiority in software with mechanical developments. Thanks to its mini-pitch air manifold, the sorting of any caliber of product can be done more precisely, hence substantially decreasing the quantity of good units in the waste and increasing efficiency. As a result, our machine helps improve the efficiency of the facilities, the quality of the product and the customer’s profitability, while minimizing product waste.” Businesses using the current Nimbus BSI sorting machine can also take advantage of the BSI+ technology to increase their performance without making any mechanical changes to their sorters. Who is TOMRA Food? TOMRA Food designs and manufactures sensor-based sorting machines and integrated post-harvest solutions for the food industry, using the world’s most advanced grading, sorting, peeling and analytical technology. Over 8,000 units are installed at food growers, packers and processors around the world for fruits, nuts, vegetables, potato products, grains and seeds, dried fruit, meat and seafood. The company’s mission is to enable its customers to improve returns, gain operational efficiencies, and ensure a safe food supply via smart, useable technologies. To achieve this, TOMRA Food operates centers of excellence, regional offices and manufacturing locations within the United States, Europe, South America, Asia, Africa and Australasia. TOMRA Food is member of the TOMRA Group that was founded on innovation in 1972 that began with design, manufacture and sale of reverse vending machines (RVMs) for automated collection of used beverage containers. Today TOMRA provides technology-led solutions that enable the circular economy with advanced collection and sorting systems that optimize resource recovery and minimize waste in the food, recycling and mining industries. TOMRA has ~100,000 installations in over 80 markets worldwide and had total revenues of ~8.6 billion NOK in 2018. The Group employs ~4,000 globally and is publicly listed on the Oslo Stock Exchange (OSE: TOM). For further information about TOM- RA, please see 44 Food & Ingredients TURKEY April 2019

IFFA 2019: Trends in ingredients, additives, skins and casings Technologically effective additives are used in the manufacture of both traditional meat products and of new forms of substitute products. From the point of view of the consumer, there is much discussion of calories, fat and cooking salt substitutes and we are seeing a paradigm shift unfolding, from ‘faster, cheaper and more’ to higher quality and a greater awareness of food. Spices and herbs, too, are, for many consumers, the epitome of the refinement of taste. When it comes to seasoning and taste for meat products, the motto is: ‘Treasure the traditional and try something new’. Trends are changing ever more rapidly and, with them, also, preferences for particular flavours. The sector is thus building on its extensive knowledge of spices and innovative ideas are being put into practice in saleable products as quickly as possible. Spice extracts have, in recent years, become welcome alternatives to raw spices in many areas and are being showcased by various companies. Spice extracts are derived from the raw spices and contain essential 46 Food & Ingredients TURKEY April 2019

and fatty oils and flavours, as well as hot, spicy substances in concentrated form. They are used for seasoning and for adding colour. A broad range of flavoured sauces, pastes and meat marinades, based on both oils and emulsions, will be exhibited at IFFA. Pre-spiced and herb-marinated meat produced both industrially and by artisan butchers have proved themselves in the market over a number of years And the market share of convenience products has also continued to grow. More and more people are buying ready meals, including side dishes, to eat at home. Many foods are today eaten as a snack on the premises or increasingly, too, on the move – snack-meals are very much on trend. This is an area where herb and spice companies often provide recipes and new ideas, as well as the herbs and spices themselves. The paradigm shift towards better quality and a greater April 2019 Food & Ingredients TURKEY 47

ethical awareness of food on the part of the consumer shows itself, too, in the increasing demand for organically produced spices. Suppliers are reacting to this and constantly building up their offer of organic products. The way meat products look is also an important sales feature. Herbs and spices can help in this and are increasingly being used to improve the look of meat products and to spice them externally. For this, water-soluble colourings have been developed. When it comes to sausage casings, it is possible to transfer spices and colour – as well, indeed, as a smoked effect – directly onto the surface of the meat product during the cooking process. The latest on the use of additives Small amounts of additives are added to foodstuffs in order to achieve, or improve, particular qualities. They are used to produce a positive impact on the manufacture, storage, processing or qualities of a product. Without additives, our range of foodstuffs would be unthinkable in its present form. Current developments in meat processing include, for example, the injection of brine to improve the texture and increase the yield of boiled ham. Moreover, people are now also 48 Food & Ingredients TURKEY April 2019

working on improving the elasticity of boiling sausage and the stabilisation of emulsified products. Knowledge of the impact of individual components is, thus, crucial for the quality of the product. Each individual ingredient has its own special characteristics and influences the sensation in the mouth as well as texture and consistency. One very interesting area is research into reciprocal effects of individual ingredients, in particular between hydrocolloids, proteins and emulsifiers. ‘Clean Labelling’ has for many years been a persistent trend in the meat industry. This is a clear expression of the demand - both amongst consumers and amongst the retail trade - for products that are as free from additives as possible. Accordingly, the supplying industry has developed compounds that are free of E-numbers and uncomplicated in terms of declarable substances. The stabilising effect of these systems is based on functional ingredients that do not have to be declared as additives. ‘Clean labelling’ is an issue that is as current for barbecue spices and sauces as it is for more traditional products. Companies are assisting customers with individual solutions and offering, for example, phosphate-free, soya-free, casein-free, lactate-free products and, indeed, products free of all milk derivatives. New ways of combatting food fraud and the advance of substitute meat products Using isotope analysis, it is now possible to determine the geographical origin and authenticity of herbs and spices. To do this, databases and authentic examples from defined growing areas are required for reference purposes. As a result, for example, chilli or pa- April 2019 Food & Ingredients TURKEY 49

prika that has been adulterated with Sudan dyes can now be detected beyond doubt by analysis. Foreign plants can be identified through their DNA. Thanks to new analytical methods, food fraud (adulteration or substitution) is becoming more and more difficult to get away with. And vegetarian or vegan alternatives to meat products have now definitively arrived in the mainstream of society. Meat substitutes have emerged from the niche of organic markets and health food stores and found their way onto the shelves of grocery shops and discount supermarkets. Building on their core competences, relating to products for the manufacture and processing of meat and convenience products, the supplying industry has extended its ranges to include vegetarian lines. Many businesses are actively involved in the transformation of plant-based protein into tasty meat-substitute products for flexitarians, vegetarians and vegans. In the process, the construction of fat emulsions makes it possible to substitute vegetable fats for animal fats. 50 Food & Ingredients TURKEY April 2019

The consumer loved MAP-packaged Leröy fish, ready to cook in the freshest form The fish which is cleaned on the day they are caught and packed fresh in MAP packaging, have become the focus of consumer’s attention from Sile to Midyat. Fish lovers who can buy fresh salmons, sea breams, sea basses, anchovies, mullets, bonitos, bluefishes and horse mackerels, not only from fishmonger’s stalls, but also from market shelves, in package ready to cook, seem satisfied with the system. The regions where MAP packaged products are most consumed are listed as Marmara and Aegean Regions ranking in the first place, followed by Mediterranean, Central Anatolia, Black Sea, Eastern Anatolia and South Eastern Anatolia Regions. The fish which is cleaned on the day it is caught and MAP packaged fresh in hygienic conditions, is put on the market by Leröy Turkey ready to be cooked. The seasonal fish that are MAP packaged in their freshest forms, ready to cook, attract great interest by the consumer in all the regions of the country. Consumers, as they buy fresh fish for the first time, can see all the information on the label on the packaging, as well as the hygiene and practicality of the MAP packaging. Moreover, 52 Food & Ingredients TURKEY April 2019

these new products are sold primarily in markets which don’t have fish sale and display counters. Leröy Turkey General Manager Ümit Güvenç who stated that they intended to popularize the hygienic, cleaned, packaged fish consumption said: “We see that the consumption of MAP packaged fish, which we started to sell last year, has reached nearly 300 tonnes for a short time since it started and increased the general fish consumption rate a little more. We can say that this is an encouraging start to the consumption of value-added seafood. Another interesting issue is the great interest attracted evenly from Mardin Midyat and Istanbul Şile for the products. This interest encourages us to develop with similar themes new marine products that the consumer can consume easily and reliably.” MAP packaging (modified atmosphere packaging) extends the shelf life of fresh fish up to 400 percent, and protects the fish against chemical and microbiological degradation without adding additives. Moreover, this packaging system has a characteristic promoting the raising of standards in fishery and the consumption of fish in legal sizes. Those who prefer to eat fish that is rich in omega for balanced diet, can buy all kinds of fish especially salmon, sea bream, sea bass, anchovies, mullet, bonito, bluefish and horse mackerel, in the most delicious, fresh, hygienic and ready to cook form in the common chain markets such as Migros. About Leröy Turkey: Leröy that was founded in Norway in 1899 and has offered delicious solutions to consumers also in Turkey since 2005, is the world’s second largest producer of Atlantic salmon and Norway’s largest exporter of fisheries. Every day, 3.5 million people in 70 different countries of the world consume sea products produced by Leröy April 2019 Food & Ingredients TURKEY 53

Biscuits industry on an uprising trend The increasing demand and bigger market potential motivate biscuit manufacturers to diversify their product range and improve their quality to offer healthier and testier products Nutritional demands are increasing around the world and the consumption of biscuits is also increasing in line with this fact. As working and active life is becoming more intense, the time spared for cooking is decreasing, and the income levels become higher, the consumption of biscuits in the snack food category is increasing. This rise in consumption affects the whole global biscuit market. The increasing demand and bigger market potential motivate biscuit manufacturers to diversify their product range to include other varieties, such as diabetic biscuits, baby formula biscuits, special breakfast biscuits, nutritious and weight-losing bran, oat or rye biscuits, to address the demands of their target consumers. Turkish Ministry of Economy offers the most accurate information about all industries and it is naturally the best source of information for the Turkish economy. The following information about the biscuit industry in Turkey was provided from the Ministry’s sources. 56 Food & Ingredients TURKEY April 2019

Biscuit Production in Turkey by Years Biscuit production in Turkey dates back to 1924. However, the sector has been experiencing rapid development and modernization for 15-20 years. The product diversification has been realized, and more attention has been paid for scientific and hygienic methods by employing modern technologies. EXPORTS Sweet and sugar added biscuits are the major items in the total exports of biscuits (97% in 2016) from Turkey. Turkish Biscuit Exports by Years Today, there are lots of companies in Turkey producing various biscuits in the same quality with its European competitors. All of the production units in the sector are private companies and most of them are located in Marmara and Central Anatolia provinces. Production of biscuits in Turkey was 671 thousand tons in 2016. Export of Turkish Other Biscuits by Destinations 58 Food & Ingredients TURKEY April 2019

Leading firms of the industry prepare for CNR Food Istanbul! Leading firms of the food, packaging, out-of-home consumption and suppliers industry will exhibit its newest products on 4-7 September at CNR Food Istanbul that is organized with the aim of being the biggest food fair in the world. Hard preparations are made for CNR Food Istanbul, which will be held on 4-7 September 2019 at CNR Expo Yeşilköy in order to increase the commercial capacity of the Turkish food industry and compose a unity of power in the sector. CNR Food Istanbul, which set a foreign buyer record in September every year, has already started its preparations for the organization of September 2019. Thousands of brands will exhibit the newest products in the fair that will take place on an area of 80,000square meters. 60 Food & Ingredients TURKEY April 2019

“CNR Food Istanbul will be one of the world’s leading fairs according to domestic and national production spirit” Sharing the details of CNR Food Istanbul, Food and Beverage Products, Food Processing Technologies Fair, which will be held in CNR Expo Yeşilköy by CNR Fair with the support of TGDF this year between 4-7 September 2019, İlknur Menlik, TGDF Secretary General, underlined that they, as TGDF, set out to organize Turkey’s largest food fair with CNR Fair Organization. Leading brands of the food industry at CNR Food Istanbul Supported by the Ministry of Economy and offering unique commercial opportunities to participants, CNR Food Istanbul will bring together the giants of the food sector on 4-7 September 2019 in CNR EXPO Yeşilköy, center of export. CNR Food Istanbul that brings together beverage, out-of-home consumption products and suppliers, packaging industry in the only platform under the same roof waits for participant. April 2019 Food & Ingredients TURKEY 61

SURGE IN EXPORT DEALS AND MAJOR TRADE ALLIANCES AT GULFOOD 2019 REINFORCE DUBAI’S GLOBAL GATEWAY STATUS Real-time success celebrated at mega industry fair with multibillion-dollar onsite orders and huge business potential Dubai, UAE – 4 April 2019: Gulfood 2019, the world’s largest annual food and beverage trade exhibition, ended its 24th run at Dubai World Trade Centre (DWTC) with major alliance breakthroughs and multibillion-dollar export deals reinforcing the emirate’s reputation for specialist industry events that serve as strategic gateways to hugely-lucrative and transformational global markets. The 2019 edition of the show was the largest to date, attracting more than 100,000 visitors from 200-plus countries seeking business opportunities and exploring the latest F&B products and innovation. In line with its constant evolution to deliver an unparalleled experience for exhibitors and visitors, this year’s show incorporated a range of new features under the theme ‘The World of Good. The World of Food’, including the Tastes of the World, which hosted 50 world renowned chefs displaying their skills in 59 cooking demonstrations. Highlighting the show’s ability to bring together the world of food and the abundance of business opportunities during the five-day mega fair, national trade organisations were in hyper celebratory mood as they closed their 62 Food & Ingredients TURKEY April 2019

participation at the 1,000,000 square feet event with bulging order books and even more follow-on potential. Gulfood sets F&B agenda for industry heavyweights With mega F&B trade deals sealed at Gulfood 2019 stretching the length and breadth of the globe, show stalwarts and industry heavyweights emphasised the importance of the Dubai event to their annual F&B plans. Business France, the French government agency that promotes the European country’s exports, hosted a diverse range of French F&B producers across a number of the show’s sectors during its five-day run and hailed the success of the 2019 event. “French companies deem Gulfood as an essential part of their regional and global F&B plans. The show is the perfect opportunity for French decision makers to meet local partners, confirm deals and further expand on the growth of business between France and the various countries of region,” said Marc Cagnard, Managing Director, Business France. Fellow European F&B behemoth Italy also enjoyed a successful outing and identified Gulfood as taking on greater significance for Italian companies annually. Gianpoalo Bruno, Italian Trade Commissioner to the UAE, Oman and Pakistan said, “Gulfood is the world’s largest annual food and beverage trade show and it is an important exhibition for the Italian Trade Agency to promote ‘Made in Italy’ products and ingredients to the Middle East region. This year, we showcased the very best of the Italian agri-food sector and our culinary heritage at The Italian Food Lab. We organised cooking masterclasses with renowned Italian chefs April 2019 Food & Ingredients TURKEY 63

based in Dubai and focused on the health benefits of the Mediterranean Diet and spreading knowledge to a wide audience. “Italy has many talented producers that now offer iconic Italian ingredients such as pasta, pizza, sweets and snacks that meet the requirements of the contemporary culinary trends of gluten free and veganism, and Gulfood was the ideal platform to showcase them. The country exports more than 320 million euros of food and beverage items annually to the UAE, one of Italy’s most important international markets. ITA’s participation in Gulfood has helped strengthen Italian presence in the UAE and across the wider GCC countries and Middle East.” Show success underpins Dubai’s global F&B industry stature Across the five days, Gulfood also facilitated an additional 6,700 individual trade meetings with an average of USD1 million in deals per participating company. The ringing endorsement of the 2019 edition underlines the show’s position as a driver of a booming global F&B industry and key contributor to Dubai’s economic success. “Gulfood has been a resounding success this year, with deals totaling more than USD21 million signed at the Chilean pavilion. This eclipsed the business done at the event last year by over one million dollars. Forecast for business related to the show will reach USD50 million this year,” said Carlos Salas, Trade Commissioner of Chile in Dubai. “Our pavilion partners witnessed unprecedented demand this year. We saw a huge amount of 64 Food & Ingredients TURKEY April 2019

traffic and interest from buyers from around the world enquiring about our fantastic produce, many of whom have signed deals, which will see Chilean produce exported around the globe. We have a long-term strategy to broaden our F&B exports further. We are already in discussion with several exporters from Chile who are keen to join our pavilion at Gulfood 2020, which will allow us to showcase an even greater number of products and ultimately increase the strength of our export business. Some of our exhibitors of dried fruit have said that Gulfood is already the most important trade show of the world.” There was further South American success at Gulfood 2019 with the Brazilian Trade and Investment Promotion Agency (APEX-Brasil) reporting a combined, on-site order intake of USD1.45 billion among its 79 exhibitors with the export bonanza coming mainly from orders for meat, grains and processed foods. Meanwhile, participants in the FOOD Philippines pavilion jointly netted more than USD83.2 million in sales with the Philippines trade agency DTI- April 2019 Food & Ingredients TURKEY 65

CITEM attributing its delegation’s success largely to its Halal-certified food and beverage selections; dried, tinned and frozen fish; fruit and vegetables; as well as nuts and condiments, with orders coming from more than 1,163 foreign buyers from the Middle East, Africa and beyond. “Once again Gulfood has shown its magnetic attraction as a business booster to Dubai’s globally acknowledged standing as a world-class event host and major re-export hub and its global appeal is self-evident. This year’s show was unprecedented in terms of the diversity of exhibitors and products, the quality of content available and high level of business and networking opportunities,” said Trixie LohMirmand, Senior Vice President, Exhibitions & Events, DWTC. “The extensive levels of trade at Gulfood mirror Dubai’s strategic geographic location for transshipment success and the emirate is now undoubtedly central to a global food trade that is undergoing rapid transformation and development led by dramatically shifting consumer preferences, heightened international regulation and technology adoption.” Homegrown firms celebrate 66 Food & Ingredients TURKEY April 2019

Meanwhile, as DWTC readies to celebrate Gulfood’s silver anniversary showing from February 16-20, 2020, key exhibitors at the 2019 event are busy following up major export leads and alliances sealed at the show. Dubai’s leading food manufacturer Hunter Foods left the show buoyed by a slew of new leads and enquiries which it expects to translate to a major new export boost. “Gulfood is a must for us, it represents 50 per cent growth in export sales for our business,” said Ananya Narayan, Managing Director, Hunter Foods. “We met more than 20 new market leads for us to explore. It’s now up to us to convert these enquiries into new business deals. Our aim is to keep on growing and keep innovating to do Dubai and the UAE proud.” Another leading Middle East name - retail giant T. Choithrams & Sons – is progressing with the Memorandum of Understanding it signed at the show with Future Consumer Limited (FCL), the major Indian Fast-Moving Consumer Goods (FMCG) player. The two food giants have agreed to partner across the UAE, Bahrain and other markets to bring FCL’s portfolio of leading brands to Middle East consumers. April 2019 Food & Ingredients TURKEY 67

Gulfood leads the way with market intelligence “The prospects for all industry segments are tremendously exciting,” said LohMirmand. “The Gulfood Global Industry Outlook Report, compiled by Euromonitor International and launched at Gulfood 2019, serves as an in-depth indicator into soaring worldwide F&B demand and consumption. Rising demand will be driven by expanding, more urbanised populations and although the strongest demand will emanate from Asia, the Middle East and Africa (MEA) region has been identified as an area of ‘high potential’.” The report also forecasts MEA as recording the highest percentage growth for health & wellness packaged food – it’s opportunities all the way across the wider industry landscape. Dubai’s unmatched location and expertise, combined with unprecedented growth of the global F&B industry, has spawned a range of precision-targeted vertical breakout shows under the all-encompassing Gulfood B2B umbrella brand. Additionally, segment-specific show portfolio making a return include Gulfood Manufacturing, SEAFEX and yummex Middle East and a newly tailored event - Private Label & Licensing Middle East (PRIME), which will run simultaneously from October 29-31, 2019. Meanwhile, the 2020 events calendar will feature Gulf- Host and The Speciality Food Festival, taking place from April 6-8, 2020. 68 Food & Ingredients TURKEY April 2019

Turkish dried fruits – better than the best! Turkey is one of the unique countries produces and exports other kinds of in the world for agricultural production and the Turkey’s matchless supe- dried apples, dried pears, dried mul- dried fruits such as prunes, currants, riority with respect to agricultural production allows her to produce many berries, dried peaches etc. agricultural products. Except for some Dried Fruits, Nutrition and tropical products, almost every kind of Health agricultural product can be produced on a large scale in Turkey. Turkish Ministry of Economy provides accurate information about all industries. Following information about the Turkish dried fruits has been compiled from the Ministry’s sources. 70 Food & Ingredients TURKEY April 2019 Dried fruits are one of Turkey’s major agricultural sectors and Turkey is the most important country in the world with respect to both the production and export of dried fruits. Turkish dried fruits production and exports are extremely high and dominate world markets. Among the dried fruits produced in Turkey, raisins (sultanas), dried apricots and dried figs have the lion’s share. Because of their major importance for agricultural exports, they are regarded as traditional Turkish agricultural export items. Turkey also Grapes, figs and apricots are miracles from the standpoint of their composition and have been accepted as sacred fruits throughout history. Dried fruits are called nature’s candy and they are one of the most nutritious foods in the world. They are cholesterol free, rich in vitamins and minerals, and totally fat free. Dried fruits are a good source of fiber and rich in antioxidants. Dried fruits are invaluable for human health and provide consumers many advantages with respect to nourishment. Dried fruits, with many of the major vitamins and minerals in their composition, are

found to be useful in many functions of the human body. Consumption Forms of Dried Fruits Dried fruits are widely used in the food sector as well as being consumed as a snack. Some consumption forms of dried fruits are as follows: Raisins (Sultanas) Raisins are an indispensable ingredient in breads, cakes, cookies, pies, tarts and different pastries in the bakery sector. They are an excellent addition to a wide range of candies, puddings and other wonderful confectioneries. Dried Apricots Dried apricots are mostly consumed directly as a snack after being graded and may be mixed with other fruits. It is also used in bakery products, in the production of chocolate and candies, and as an ingredient in the preparation of some special sweets, like paste. Dried Figs Dried figs are consumed in international cuisines in many different forms including in pies, puddings, cakes, bread or other bakery products after being stewed or cooked; In jams, marmalades or in many sugar and confectionery products as a delicious ingredient. PRODUCTION Raisins (Sultanas) Turkey has 1200 different types of fresh grapes and has been among the five major producers of grapes throughout the world with an annual average production of about 4 million tons. Among these varieties, seedless “Yuvarlak and Sultani” are the main varieties used for raisins. Seedless raisins are grown especially in the Aegean Region of Turkey, which is blessed with some of the most fertile land in the world, plenty of sunshine and April 2019 Food & Ingredients TURKEY 71

abundant water supplies. The original name of the famous seedless Turkish raisins, “Sultana, Sultanna, Sultanine”, comes from the fact that they were served at the Ottoman Sultans’ magnificent tables during the times of the Ottoman Empire. About 60% of the total production in this region is seedless. Depending on foreign demand, the tendency in Turkey is towards more production without reducing quality. This has been realized by both increasing viticulture areas throughout the country and utilizing modern viticulture techniques to increase the yield. Raisin production in Turkey totaled 300 thousand tons in 2016, and with this figure, Turkey accounts for nearly 22% of total world raisin production. Dried Apricots Turkey is at the top of the fresh and dried apricot producing countries with approximately 730 thousand tons of fresh and 110 thousand tons of dried apricot production in 2016. Turkey alone meets nearly 20% of the fresh apricot production and nearly 62% of the dried apricot production in the world. Apricot cultivation, which is spread across most of the agricultural regions of Turkey, finds its best environment in the Central Eastern Anatolian Region where nearly half of the crops are produced. Due to the ecology of the province, apricots from Malatya have gained economic value in the form of dried apricots for years. Almost all of the fresh crop in this district is subject to the drying process and nearly 90-95% of the dried apricots produced, is exported. The most important varieties, according to the quantity produced, are “HA- CIHALILOGLU”, “SOGANCI”, “KA- BAASI” and “CATALOGLU”. Dried Figs Although dried fig production may fluctuate between 45-60 thousand tons according to annual climatic conditions, Turkey ranks as the world’s largest supplier of fresh and dried figs. Turkey realizes 24% of the world’s fresh fig production and nearly half of the world’s dried fig production. Although different types of fig varieties are grown throughout Turkey, the “Sari lop” variety with its large size, sweet, fleshy, light colored character and soft skin is the main variety for dried figs. This variety, which is preferred by most of the world’s countries for its quality, is produced only in the river basins of the Menderes Rivers in the Aegean Region. Fig production is realized principally in Aydin and Izmir provinces over a large area and generally is a family run business, as it requires human labor in the field when collecting the figs from trees, selecting, sorting, screening and further processing the figs into different forms. After processing, figs acquire export names such as “layer”, “protoben”, “pulled”, “lerida”, “locum”, “garland”, “macaroni”, “baglama”, “cukulata”, and “umbrella” based on their shapes. Drying improves both storage life and the food value of the fig. Fresh figs contain 80% water and 12% sugar, however, when dried, the sugar content rises to 50%. Turkish dried fruits are grown under natural conditions, harvested and 72 Food & Ingredients TURKEY April 2019

dried under controlled conditions. They are graded, stored and packaged and packed in hygienic conditions following the strict rules of internationally accepted quality control systems. Regarding the safety of production, before being processed in the factories dried fruits are subject only to scientific and international treatments. In Turkey, organic farming, which started in 1985, has shown a tremendous progress and the dried fruits sector was the pioneer. Dried fruits still hold an important share among organic agricultural products and today 45% of the organic farmers are in the dried fruit business. Nearly 15% of dried apricots, more than 5% of raisins and around 20% of dried figs are produced by organic methods. The demand for organic fruits comes primarily from abroad (especially the EU and other western countries) and organic production is increasing in Turkey based on the demand of both domestic and foreign markets. EXPORTS Dried fruits are among Turkey’s traditional agricultural export products. Turkey is the most important dried fruit exporter in the world. In terms of quantity nearly 25% of world dried fruit exports come from Turkey. The export figures of dried fruits both in terms of quantity and value, generally has shown an upward trend annually. April 2019 Food & Ingredients TURKEY 73

Turkey exports dried fruits to the five continents of the world and to 133 countries. Nearly 65% of the exports are directed to European Union Countries. 45% of exports were directed to 4 countries, namely UK, Germany, France and the USA in 2016. Apart from the EU countries; the USA, Australia, Canada and Brazil are the other important destinations for Turkish dried fruits. Turkish dried figs are the favorite items for Christmas in the Christian world. Also, they are keenly sought after by Muslims especially during Ramadan as well as during the periods of traditional American and Jewish holidays. It is expected that, as their nutritional and medicinal value is understood, Turkish dried fruit exports will hopefully increase further in the future. Before exportation, dried fruits go through sophisticated laser sorters to avoid any foreign elements. Table picking is performed by skilled quality control technicians depending on buyers’ specifications. Strict standards are applied to ensure each box of dried fruits is free of mold, pests and other imperfections. Thus, Turkish dried fruits, today, are known for supreme quality and utmost cleanliness in international markets. Today, most of the dried fruits exporter companies have been awarded the ISO and HACCP system certificates. In addition, the province of Izmir, located on the Aegean region, is the main export area for Turkish dried fruits, in which the largest dried fruit processing and exporting companies in Turkey have been established. 74 Food & Ingredients TURKEY April 2019

Food processing machinery in Turkey Turkey is the largest producer and exporter of agricultural products in the Near East and North Africa. Exports of agricultural commodities and food products in 2015 accounted to 16,3 billion Dollars and 11.7% of Turkey’s total export earnings. Turkish Ministry of Economy provides the most accurate information about the industry. The following article was compiled from the Ministry’s sources. 76 Food & Ingredients TURKEY April 2019

Bread being the staple food of Turkey, cereals are of great importance in Turkish agriculture. In addition, Turkey has an important place among the major pulse producing countries and has the means of dominating the world trade. Turkish edible nuts and dried fruit production is quite high and dominates the world markets. Turkey’s vast agricultural potential offers an extensive range of fruits and vegetables which are preserved in a variety of ways. Rapidly growing sectors of Turkey’s agro industry are frozen/ canned and dried fruit and vegetable industry. Utilizing the advantages of its agricultural potential, Turkey has an important place among other countries regarding the quantity and quality of its vegetable oil, especially olive oil, production. With the technological advances and increased investments realized in the last years, the milling and pastry, the sugar confectionary, chocolate and cacao products, pasta and biscuits, fishery products, poultry, drinking water, alcoholic beverages are regarded as promising sectors for Turkish agro industry. The above mentioned strong agricultural potential and Turkey’s food industry, changing lifestyles and tastes due to increased industrialization and April 2019 Food & Ingredients TURKEY 77

urbanization, the increase in family income, and the decrease in available time for preparing meals have all resulted in a strong food processing sector. Accordingly, a large food processing sector has accelerated the development of the food processing machinery and equipment industry in Turkey. At present, the Turkish food processing machinery and equipment industry is the most modern in the Middle East, North Africa, Balkans, Baltic and Central Asia. The Turkish food processing machinery industry produces every kind of machinery and equipment required for food processing industry and most parts and accessories. Flour and grain mill machinery, bakery and pasta making machinery, bakery ovens, industrial machinery for food and drink preparation, machinery for extraction/ preparation of fats and oils, machinery for cleaning/ sorting/grading seeds and grains, cacao and confectionery machinery, presses and crushers for wine, fruit juice and beverages, pasteurizers and sterilizers, machinery for sugar manufacture, meat and poultry processing machinery, milking machinery, dairy machinery, machinery for the preparation of fruits and vegetables, cream separators and brewery machinery are the main food processing machinery and equipments in Turkey. The majority of food processing machinery and equipment manufacturers in Turkey range from small to medium sized companies mainly located in Istanbul, Konya, Ankara, Izmir and Gaziantep. The line of products manufactured by these companies varies substantially from highly automated equipment to manual and basic models. Moreover, food processing machinery manufacturers are increasingly focusing on research & development activities in an attempt to comply with the demand for more sophisticated machinery and greater flexibility. 78 Food & Ingredients TURKEY April 2019

The Turkish food processing manufacturers/exporters follow European and international standards and norms. Companies exporting to the European Union affix the “CE Mark” under the “New Approach” Directives. The obligation to affix the “CE Mark” started in the Turkish domestic market in 2002. High engineering skills, product flexibility, continuous product development and adaptation, and efficient after-sales-services enable Turkey to export Turkish made food processing and packaging machinery and equipment all over the world at an increasing rate. The food processing machinery and equipment industry has particular importance for Turkey due to its promising export potential. In this field, manufacturing firms were producing mainly for the domestic market until 1990. After 1990, the sector has also directed its attention to foreign markets. Table 2: Exports of Turkish Food Processing Industry by Countries (US$ 1,000) Recent developments in the demand for packaged food have resulted in a large food packaging sector and a considerable demand for packaging machinery. At present the Turkish packaging machinery sector meets domestic demand and has a remarkable capacity for exports. Exports April 2019 Food & Ingredients TURKEY 79

The production and export of hazelnuts has a long history. 80 Food & Ingredients TURKEY April 2019

Natural products play a central role in the Turkish economy. The climatically conveniently located country with its distinct seasons makes it possible to grow a large number of fruits and nuts. In particular, the cultivation of hazelnuts has a decisive influence on agriculture in certain provinces and regions. April 2019 Food & Ingredients TURKEY 81

Hazelnut production in Turkey has a long history: Hazelnut bushes have been planted, cultivated and harvested here for around 600 years. Today, the area under cultivation is around 700,000 hectares nationwide. Every year, between 600,000 and 700,000 tonnes are harvested, of which at least a good third is exported. Around four million people live directly or indirectly from the cultivation of hazelnuts. The world’s largest producer of hazelnuts The main cultivation area lies between the 40th and 41st degree of latitude as well as the 37th and 42nd degree of longitude, the regional focuses are almost exclusively in the Black Sea - where hazelnuts were first cultivated in the history of mankind. Today, Turkey grows its nuts in 33 provinces, most of them in Sakarya, Giresun, Düzce, Samsun and Trabzon. The variety of varieties is also very diverse: the 16 traditionally cultivated varieties are gradually being joined by others, not least on the initiative of the hazelnut research institute in Giresun. However, the focus is on the varieties Tomboul and Sivri. This makes Turkey the world’s largest producer and exporter of hazelnuts. More than 60 companies are active in exports, more than 200 companies process the nuts locally. Turkey exports its hazelnuts to almost 100 countries; Germany and the EU are among its most important customers. Around 85 percent of total exports go to the EU, almost half of which are delivered to Germany alone. The value of the exported nuts amounted to USD 437.6 million (EUR 352,6 million). In the financial year 2016/2017, Turkey exported a total of more than 235,000 tons of nuts. 82 Food & Ingredients TURKEY April 2019

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