Turkey is currently one of the most important producers
of pasta in the world. Turkish brands that are engaged in exporting their
products to numerous countries throughout the world are steadily increasing the
volume of goods exported with each year that passes. Turkey is currently ranked
as the second largest exporter of pasta in the world after Italy. When the quota
imposed by the European Union is lifted, Turkey’s chances of being ranked first
seems highly probable.
Turkish pasta is preferred throughout the world for the
numerous advantages it offers. Turkish pasta which is produced from the highest
quality of durum wheat is differentiated from the many types of pasta produced
throughout the world in terms of taste and nutritional values. Turkish pasta,
with the unforgettable taste that it leaves on palates, is among the
indispensable ingredients of world cuisine.
Various pasta producers throughout the world import the
semolina that is used in pasta production. Unlike these countries, Turkey
produces its own semolina. This causes the cost of durum wheat used in
production to decrease and paves the way for producing higher quality products
at more affordable prices.
Another advantage that Turkey offers is undoubtedly logistics
and the country’s suitable geopolitical location that speeds up transportation.
Turkey, as a country that connects the continents of Europe, Asia and Africa
together with the shortest route, has the advantage of being able to export to
every region in the world at relatively low costs.
Durum Wheat Production
Turkey is one of the most important producers of durum
wheat; the raw material of pasta and semolina; in the world and is also
considered to be one of the gene centers for the plant. Turkey accounts for 8%
of the world’s total durum wheat production. Turkey cultivates one of the
finest types of durum wheat in the world due to the country’s advantages
related to its geographical features. Durum wheat directly affects the taste
and quality of pasta and is one of the major factors that differentiate Turkish
pasta from pasta produced elsewhere.
Before pasta is produced, durum wheat must be
transformed into semolina. Before the durum wheat to be used in pasta
production is transformed into semolina, its physical structure must be made
suitable for milling.
Production Technologies
Pasta factories in Turkey continuously increase their
investments in technology and technological production techniques. Production
technologies utilized in factories within Turkey currently conform to the
highest global standards. Turkish pasta is produced in computer aided, modern,
integrated facilities following the careful planning of every stage of
production and in order to supply the world’s healthiest, highest quality pasta
to tables around the world.