Pasta

Min. Purc. Amt. 21 Tons

Size 1x20 ft

Shipping to All Countries

Location Turkey

The foundations of the pasta business, one of the most critical sectors of the Turkish food industry, were set during the Republic’s first period. In 1922, the manufacture of pasta, which had previously been consumed as a handmade “noodle,” was industrialized. While small-scale pasta production continued until the 1950s, large-scale plants only began to emerge during this time. Turkey’s pasta plant count and manufacturing capacity increased after the 1960s. Small facilities were displaced by big capacity factories employing new technology in the 1970s. Today, Turkish Goods holds approximately 25 percent of Turkey’s pasta exports. Due to the quality and taste of pasta, it is met with worldwide demand. Turkish Goods continues to be the leader of the sector in the production and export of pasta and to make its name known globally.

World pasta production is steadily increasing. The fact that wheat is a staple grain and the qualities of pasta, such as its high nutritional content, simplicity of preparation, low cost, and ability to be kept for a long time, is the major causes for the growth. Pasta production increased from 9.3 million tons in 2001 to 10 million 446 thousand tons in 2003 and around 13.5 million tons in 2013. Pasta production increased from 9.3 million tons in 2001 to 10 million 446 thousand tons in 2003 and approximately 13.5 million tons in 2013.

Pasta industry in Turkey developed from 33 thousand tons/year in 1962 to 100 thousand tons/year in the 1970s with the construction of big plants, to 250 thousand tons/year in 1980, and to 530 thousand tons/year in 1993 with the expansion of old facilities as well as the construction of new ones.

Turkey is one of the world’s major pasta producers, having an installed capacity of approximately 1 million 300 tons as of 2010. However, according to the businesses’ recent plant and technological developments, this capacity is expected to rise to 1 million 700 tons in the following years. Southeastern Anatolia, Central Anatolia, and Western Anatolia produce wheat, which makes pasta. As a result, the majority of the pasta industry in Turkey is located in these areas. While the Southeastern Region takes first place with 35 percent, with the highest contribution from Gaziantep, Central Anatolia (40 percent) with the highest contribution from Ankara, and Western Europe (25 percent) with the highest contribution from Izmir, these regions are followed by Central Anatolia (40 percent) with the highest contribution from Ankara and Western Europe (25 percent) with the highest contribution from Izmir.

In Turkey, all pasta companies produce the semolina necessary for their manufacturing in-house. However, this is a method that European and American companies do not extensively use. It offers Turkish producers benefits such as cheap cost, uniformity, research and development, and excellent quality.

Pasta Consumption

Even though pasta production in Turkey has increased over the years, it has changed in recent years due to local and international demand changes. The yield of hard wheat is the most critical element impacting output, and as a result, production growth slows in years when the product is low. The pasta industry in Turkey is steadily increasing to meet the most significant demands every year.