The sauce of Italian spaghetti is made of dried Turkish tomatoes

Published 2021년 9월 7일

Tridge summary

In Konya, Turkey, a significant agricultural activity is underway to produce sun-dried tomatoes for export to Italy, a product essential for Italian cuisine, particularly pasta sauces. Around 400 seasonal workers are involved in the process, which takes place on 400 decares of land in the Ereğli district, owned by the Ereğli Bereket Agriculture Company. The drying process involves 60,000 tons of fresh tomatoes from Adana and Konya, with 6,000 tons of sun-dried tomatoes being exported over a five-day period. This business has been successful for the farmers, as it adds more value to the tomatoes compared to fresh tomatoes. The drying process, which requires dedication and hard work despite challenging weather conditions, is crucial for the production of sun-dried tomatoes, with the product being stored in cold warehouses before being packaged and shipped abroad.

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Original content

Sun-dried tomatoes in Konya are exported to Italy, which is famous for its pasta. The tomato drying process, which coincides with the hottest days of the year, is carried out with 400 seasonal workers in the exhibition, which is applied on 400 decares of land belonging to the company in the Ereğli district of Konya. For the tomato drying process, which starts with the first lights of the day and lasts until the last moments of the evening, 60 thousand tons of fresh tomatoes produced in Adana and Konya are brought to the area by trucks. With the effect of hot weather, 6,000 tons of sun-dried tomatoes, obtained after the drying process that lasted for five days, depart from Izmir Port and enter the Italian cuisine, famous for its spaghetti, to make pasta sauce. "The drying process saves the farmer" İbrahim İlaslan, owner of Ereğli Bereket Agriculture Company, told Anadolu Agency (AA) that the added value of dried tomatoes is higher than fresh tomatoes. Expressing that they gave ...

Source: Sondakika