Trabzon’s salmon exports increased by 968% in 5 years

The income from Turkish salmon exports from Trabzon, which started in 2018, increased by 968% in 5 years.

Ahmet Hamdi Gurdogan, Deputy Chairman of the Board of the Eastern Black Sea Exporters Union, said that the export of Turkish salmon raised in cages in the Black Sea from Trabzon started in 2018.

Emphasizing that the export of Turkish salmon, which was 1000 tons at that time, increased 10 times in 5 years and reached 10 thousand 415 tons in the 8 months of 2023, Gurdogan said, “The foreign exchange input obtained in the same period increased by 968% from $6 million 265 thousand 126 dollars to 66 million 910 thousand 71.”

Stating that Trabzon ranks second after Mugla in Turkish salmon exports, Gurdogan said, “Rize is in the third place. Turkish salmon is exported from 19 provinces in our country. 80% of Turkish salmon is grown in cages established in the sea on the borders of Trabzon and Rize.”

Turkish salmon was sold to 11 countries

Noting that Trabzon carries out 28% of exports alone, Gurdogan noted that Turkish salmon is sold to 11 countries from the city.

Gurdogan said that 65% of exports are made to the Russian Federation, followed by Vietnam in the second place and Thailand in the third place.

Explaining the problems experienced in Turkish salmon exports, Gurdogan continued his words as follows:

“Currently, due to the high demand for Turkish salmon from foreign markets, all of the products grown are exported. The exporter has problems in meeting the demand due to the fact that new production areas are not allocated to the exporter according to objective criteria. Appropriate areas in the seas should be allocated to our exporters who have been operating in the sector for years and have production facilities. “

In this context, Gurdogan requested the establishment of a Fisheries Specialized Organized Industrial Zone in Trabzon, where companies that produce both fry and all salmon will produce value-added processed products.

Source: Trthaber / Prepared by Irem Yildiz

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