Turkey's food market is a dynamic and thriving industry that offers a multitude of opportunities for businesses and entrepreneurs. Situated at the crossroads of Europe, Asia, and Africa, Turkey occupies a strategic geographic position forming its rich and diverse food landscape. The Turkish food market encompasses a wide range of segments, including halal food, dairy products, meat and poultry, grains, processed foods, and beverages. From traditional Turkish cuisine to international flavors, the market caters to diverse tastes and preferences.
The size and growth of Turkey's food market are remarkable. With a population of over 80 million people, Turkey offers a large consumer base that is increasingly demanding a variety of high-quality food products. The market has witnessed steady growth over the years, driven by factors such as rising disposable incomes, urbanization, and changing lifestyles.
In recent years, the Turkish government has actively supported the food sector through various initiatives and incentives. Turkey has signed free trade agreements and customs union with the European Union, which facilitates its trade and market access for food businesses.
However, entering Turkish food market requires an understanding of the local culture, regulations, and consumer behavior. Food safety and labeling regulations, as well as compliance with Turkish standards and international equivalents, are crucial for enterprises. To help remove these barriers, ChemLinked invited Ms Tutku Şen and Ms Ayşe Anaeli from CBE Law to share their valuable insights and practical knowledge about Turkish food regulation and the key points to enter the market.
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