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Hasan Kuzuoğlu: We have a strong demand of anchovy from European market

Anchovies found buyers in 20 countries in the first half of the year…

Anchovies, which are also exported from Türkiye as processed products, found their way onto dining tables in 20 countries during the first six months of the year.

TRABZON…

July 2026…

According to a compilation by an Anatolian Agency (AA) correspondent based on data from the Eastern Black Sea Exporters’ Association (DKİB), the country’s anchovy exports, which stood at 7,393,680 dollars in value terms between January and June 2025, rose by 21 percent in the same period this year to reach 8,967,744 dollars.

Anchovy exports, which stood at 1,718 tonnes in the first half of last year, rose by 73 percent to 2,966 tonnes in the same period this year.

During the January–June period this year, the highest demand for anchovies came from Belgium, France and Ukraine. Anchovies worth 2,242,520 dollars were exported to Belgium, 2,050,383 dollars to France and 1,555,768 dollars to Ukraine.

Unlike the same period last year, anchovies were also sold to Australia, Portugal and Qatar.

“Strong demand has had a positive impact on export figures”

Hasan Kuzuoğlu, Chairman of the DKİB Fisheries Sector Committee, told an AA correspondent that a significant spike had been achieved in anchovy exports in the first half of the year, both in terms of volume and value.

Noting that Turkish anchovies continue to attract interest in international markets, Kuzuoğlu said: “We achieved exports of nearly 3,000 tonnes in the first six months of the year. Compared to the same period last year, a 73 percent spike in volume and a 21 percent spike in value present a encouraging picture for our sector. In particular, the strong demand from the European market has had a positive impact on export figures.”

Pointing out that Belgium, France and Ukraine are among the most important markets, he added, “The resumption of exports to Australia, Portugal and Qatar is also significant in terms of market diversification.”

About İsmail Uğural

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