We value your life
The rules of healthy nutrition have never changed: an adequate amount of quality protein and sufficient fresh fruits and vegetables. And we know where you should get that quality protein – Turkey, with its magnificent surroundings and developed industry.
Vegetarians might not like to hear this, but a significant portion of the human diet should consist of protein, and the most efficient and low-calorie way of acquiring this protein is from animal products. These include most of the food products originating from animals, such as red meat and poultry, eggs, seafood, honey and other dairy goods. The most vital aspect of eating animal products is food safety, and labelling is of utmost importance. There are many reasons to add Turkey to your list of reliable suppliers.
From meat to milk and honey
First and foremost, Turkey still has one of the richest habitats for fauna and flora in the world. The country safely produces nearly all kinds of animal products, from bovine and ovine breeding to poultry husbandry, from fishing and fish farming to honey production.
There are 14 million bovine cattle and 41.5 million sheep and goats in Turkey as of the end of 2015. A certain percentage of these animals are bred in modern integrated plants, and the rest in pastures with natural methods. There is gradual year-onyear growth in milk production. The volume of milk production was 18.6 million tonnes last year. Turkey is also one of the world’s leading honey producers. Just last year production increased 4 per cent to reach 107,000 tonnes. In fact, honey and clotted cream are always present at traditional Turkish breakfasts.
Turkey is a production centre and a brand on its own in the region in terms of poultry farming. Production is performed in the most natural and appropriate conditions possible, and most plant facilities hold the “free range” label. There are 214 million broiler hens and 99 million egg layers.
Seafood production is another area in which Turkey is famous, not only in the region but all over the world. It’s possible that the tuna used for making your sushi in Japan, or the sea bass you enjoy in Spain, are bred in Turkey. Turkey is located on a peninsula rich with fresh water sources, and fishing is common both in the seas around the country, and on the lakes and rivers. (An interesting note: It is only women who fish at the Gölyazı Lake in Bursa.) The fish farms of global standards around the Aegean and Mediterranean shores have great production potential. Turkey is almost unrivalled in sea bass, sea bream, and blue fin tuna farming, and exports to every corner of the world from Europe to Japan.
And even though not consumed locally, Turkey is a significant producer and exporter of other products that appeal to world cuisines, such as escargot, frogs’ legs and chicken feet.
Doner kebab: this needs no introduction. When in Turkey, eat doner kebab in its home, and don’t forget to have the traditional Turkish drink, ayran, with it.
Cağ kebab: made with goat or lamb meat seasoned with garlic, this dish is special to the city of Erzurum in Eastern Turkey, but you can still find some tasty çağ kebab in Istanbul.
Horse mackerel: one of the most consumed types of fish in Turkey, this can be easily found year-round. Frying is the preferred method of cooking.
Sucuk: this is a spicy sausage that’s an essential ingredient of Turkish breakfasts. It’s most commonly grilled or cooked with eggs.
Turbot: this fish is one of Turkey’s most valuable types of seafood. February and May are the best months to find turbot in Istanbul; we recommend you try it grilled.
Afyon clotted cream: you’ll definitely pass through Afyon on the way to Antalya from Istanbul. Unless you’re on a diet, the local clotted cream of water buffalo milk is something you must taste.
Kars gruyere: this prize-winning cheese from the Eastern Turkish city of Kars has a sharp taste.
Tunceli honey: although beekeeping is done all over Turkey, Tunceli has a particular fame in apiculture. You must taste this honey, which is produced in completely natural surroundings.