Turkey boasts one of the world’s highest per capita bread-consumption figures. Bread is the staple food for Turks, who consume it at breakfast, lunch and dinner. Rising health awareness and changing lifestyles have supported a shift to protein-based diets in major cities, but Ekmek – the traditional soft white bread – continues to account for 90% of the bread market. The production of bread, fresh pastry goods and cakes and the manufacture of grain mill products are the most fragmented segments of the Turkish food market. There are some 35,000 operating bakeries, of which just 1% are industrial bakeries, which account for 9% of the market. Consumers prefer their bread fresh, purchased from bread kiosks, little stores and publicly-owned bakeries.

01 EXECUTIVE SUMMARY 

02 SECTOR IN FOCUS 

03 COMPETITIVE LANDSCAPE 

04 COMPANIES IN FOCUS 

05 REGULATORY ENVIRONMENT 

06 DAIRY PRODUCTS 

07 MEAT PRODUCTS 

08 BAKERY AND BREAD PRODUCTS 

09 BEVERAGES