THE GLOBAL WINDOW OF TURKISH FOOD AND AGRICULTURE The Global Window of Turkish Food and Agriculture Sector
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Press release…
In the fertile lands of Akhisar district of Manisa province, there is the excitement of the harvest festival every week this season. Green olive harvest has started in Akhisar, the first production centre that comes to mind when it comes to table olives and olive oil in Turkey. Meeting 75 percent of Turkey’s green table olive yield and 30 percent of the black olive yield with its 14 million olive trees, Akhisar is ready to meet the intense international demands with the highest quality products of the region.
In Akhisar, which is one of the most important regions in the production of olives and olive oil, a real health guide from the past to the future, the ‘Domat’ variety, which is unique to the region, attracts attention with its size and taste and differentiates with flavourful fillings such as pepper, lemon and garlic, stands out.
In addition, the harvest of the ‘Uslu’ olive variety, which connoisseurs cannot give up with its easy separation and exquisiteness, has also started.
Akhisar Commodity Exchange Chairperson Alper Alhat said that consumers are becoming more conscious and added, “The use of olive oil should be increased for healthy and long-lived generations. The state should support the olive producer. Both the producer and the consumer should be satisfied. Because if there is no producer, there is no consumer and if there is no consumer, there is no producer.
Pointing out that they wrote a success story with the producers in Akhisar in line with this goal, Alhat said, “We produce the best quality olives. We aim to continue and even double this success every year.”
