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

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.