Parsley is produced on an area of approximately 40 thousand decares in Hatay and is a vital part of Turkish cuisine

게시됨 2020년 12월 25일

Tridge 요약

Due to the pandemic, parsley production in Hatay, Turkey, which usually covers around 40 thousand decares and is essential for Turkish cuisine, has come to a halt as there is no demand for exports. This impact has been particularly felt in the regions of Arsuz, Reyhanlı, and Samandağ, where parsley is intensively cultivated. Mehmet Coşkun, a trader who began parsley trade in the 1990s and started exporting to Russia in 2000, has highlighted the current lack of demand as a significant issue for the industry.

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원본 콘텐츠

Parsley, which is produced on an area of approximately 40 thousand decares in Hatay and is among the indispensable flavors of Turkish cuisine, cannot be exported due to the corona virus. Hatay, where products such as red pepper, chard, plum, persimmon and lettuce are grown, has an important place in parsley production. Parsley, which is grown intensively in Arsuz and Reyhanlı districts, especially Samandağ, is harvested for 4 seasons. Trader Mehmet Coşkun ...

출처: Kamu3