In the Aegean Region, 80% of the olive production is processed for oil and 20% for edible. The marketing percentage of these products is approximately 78 percent. The remaining portion is allocated for domestic consumption.
However, the case is to the contrary in the Marmara region, which is an area of transition between the Black Sea and the Mediterranean: 90% for edible and 10% for oil. While 40 percent of the total edible olive production of Turkey is achieved in this region, cured black olive is emphasised in the processing of edible olive.
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Turkish olive and olive oil in numbers |
160 million olive trees,
1.6 million tons of olive production in “on years”
200.000 metric tons olive oil production in “on years”
400.000 metric tons table olive production in “on years”
400.000 Turkish families work in olive and olive oil production
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Organic olive and olive oil from Anatolia |
In recent years, interest in organic crops has been gradually increasing due to global warming and health reasons. Growing the olive trees using organic fertilisers by not with chemical fertilisers further enhances the quality of the olive and olive oil products. Thus, it may be insured to atract more demand for its taste and its high nutritional value in both the domestic and international markets. The organic of “bio” olive growing efforts which the Agricultural Combat Institution at Bornova, Izmir has started in Kemalpasa speed up the efforts to that effect.
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