Turkey Chickpeas Market Overview, 2030

Turkey stands among the top ten chickpea-producing countries globally, growing nearly all Kabuli-type chickpeas across dry, rain-fed zones. The primary cultivation areas include Ankara, Yozgat, Konya, Karaman, Mersin, and Şanlıurfa, which have low humidity and semi-arid climates well-suited for chickpea farming. Kabuli chickpeas are grown mostly under spring sowing systems and harvested between June and August, depending on regional conditions. The crop’s resilience to low moisture and modest fertilizer needs has helped it gain priority in dryland agriculture strategies supported by the Turkish Ministry of Agriculture and Forestry. Chickpeas are deeply embedded in traditional Turkish cuisine and regularly used in dishes like nohutlu pilav (chickpeas with rice), nohut yemeği (chickpea stew), hummus, and leblebi (roasted chickpeas). Consumption peaks during Ramadan and warmer months when cold legume salads and traditional stews see higher demand. The Turkish Grain Board (Toprak Mahsulleri Ofisi - TMO) plays a regulatory role, intervening in procurement and releasing stock during high inflation or short supply periods to stabilize market prices. Chickpea prices are also tracked and influenced by the Turkish Statistical Institute (TÜİK) and national commodity exchanges. Domestic processors, exporters, and retail packagers are required to meet certifications such as TSE (Turkish Standards Institute), ISO 22000 for food safety, TURKAK-accredited lab testing for exports, and Halal compliance for Middle Eastern and Islamic markets. Turkey exports both raw and processed chickpeas, leveraging its geographic advantage as a bridge between European and Middle Eastern buyers. Over the last decade, the country has maintained stable annual production between 400,000 and 550,000 metric tons, with fluctuations due to rainfall variability. While domestic demand has remained steady, exports have grown steadily, particularly to neighboring Iraq and EU countries.

According to the research report ""Turkey Chickpeas Market Overview, 2030,"" published by Bonafide Research, the Turkey Chickpeas market is anticipated to grow at more than 2.02% CAGR from 2025 to 2030. Chickpea cultivation in Turkey covers between 500,000 to 600,000 hectares annually, depending on seasonal rainfall and government subsidies. According to TÜİK (Turkish Statistical Institute), the harvested area in 2023 reached around 520,000 hectares, with national average yields hovering between 900 to 1,200 kilograms per hectare. Drought-resistant varieties such as Azkan, Gökçe, Seçkin, and Menemen have helped stabilize yield levels in central and southeastern Anatolia. The Turkish government provides direct income support, certified seed aid, and fuel-fertilizer subsidies under the National Agricultural Supports Scheme to chickpea growers. Average farmgate prices for chickpeas ranged from TRY 18 to TRY 25 per kilogram in 2023, influenced by domestic inflation, lira depreciation, and global commodity trends. Wholesale prices in commodity markets such as Polatlı Commodity Exchange and Mersin rise seasonally post-harvest and fall during imports or TMO stock releases. Processors and exporters usually purchase chickpeas from local producers or wholesale dealers and store them in licensed warehousing systems under TÜRİB (Turkish Electronic Commodity Market). Cleaning, grading, polishing, roasting, and packaging operations take place in cities like Mersin, Gaziantep, and Konya where food processing infrastructure is developed. Turkish chickpeas are distributed both through traditional wholesale channels and modern retail via supermarket chains like Migros and Şok and B2B trade for institutional buyers. Mersin serves as a key export port due to its proximity to production areas and Middle Eastern routes.

Turkey mainly produces and exports Kabuli chickpeas, which account for nearly 95% of its total chickpea output. Desi chickpeas are extremely limited and primarily imported or re-exported for niche demand, particularly for diaspora communities or specific contract buyers. The country’s native Kabuli varieties like Azkan, Gökçe, and Seçkin are known for their large size, light cream color, and thin seed coat, aligning with global market demand. These Turkish Kabuli types typically range in calibers from 7mm to 10mm, with the 9mm and above categories fetching premium export prices in destinations such as Italy, Pakistan, and the UAE. TMO (Turkish Grain Board) classifies Kabuli chickpeas based on size and visual appearance, and high-caliber lots often move through the Mersin, Gaziantep, and İzmir trading clusters. The growing demand for roasted chickpeas or ""leblebi"" in domestic markets like Afyonkarahisar further supports Kabuli cultivation, as processors prefer large, uniform kernels with good expansion ratio and roasting texture. While Desi chickpeas are not widely cultivated in Turkey due to limited local demand and unsuitable processing infrastructure, they are occasionally sourced from India and Australia and reprocessed in Turkey for flour milling or feed applications. The absence of large-scale Desi-type production has led Turkish breeding programs to focus almost exclusively on drought-tolerant, disease-resistant Kabuli lines with enhanced seed uniformity, particularly suitable for rainfed central Anatolian regions like Yozgat and Konya. Turkish exporters differentiate Kabuli shipments by grade Extra, Standard, and Commercial each priced and packaged differently for retail, bulk, or industrial end-use. Though Desi remains minimal in Turkey's market composition, its occasional presence in specialized ethnic retail segments or industrial blending does contribute to trade flows when pricing favors imports.

Turkey's chickpeas market heavily focuses on the whole dried form, which dominates both domestic consumption and exports. Whole chickpeas, especially the Kabuli variety, are widely used in Turkish households for traditional dishes like nohut yemeği and hummus, and are also processed into roasted snacks known as leblebi, with major production hubs located in Afyonkarahisar and Çorum. According to TÜİK (Turkish Statistical Institute), nearly 80–85% of chickpeas produced are sold in whole form, either for direct culinary use or industrial processing. Chickpea flour, locally called nohut unu, is a smaller but steadily growing segment used in gluten-free baking, soups, and food formulations, especially in regions such as Istanbul and Izmir where health-focused food outlets and bakeries are pushing product diversification. However, its share remains limited due to lack of strong traditional demand compared to India or North African countries. Canned chickpeas are mostly consumed in urban households for convenience, with domestic food brands like Tamek, Tat, and Dardanel offering shelf-stable canned products across major retail chains such as Migros and CarrefourSA. Turkish canned chickpeas are also exported to the EU and GCC countries, with processing centers located in the Marmara and Central Anatolia regions. The demand for canned chickpeas increased briefly during the COVID-19 pandemic but stabilized post-2021. Split chickpeas or chana dal are not a common form in Turkish cuisine and are usually imported in processed form from India or Australia. Their availability is restricted to ethnic stores or online B2C platforms catering to Indian or Pakistani communities. Major Turkish processors and exporters maintain strong quality control in whole and canned formats, adhering to EU food safety norms and ISO standards. Packaging of whole chickpeas varies from 1 kg retail packs to 25 kg industrial sacks for bulk supply.

Turkey’s chickpeas market is primarily driven by the food and beverage sector, which absorbs over 95% of the country’s total chickpeas consumption according to TÜİK data and insights from the Ministry of Agriculture and Forestry. Chickpeas are used in multiple forms whole, flour, canned, and roasted for a variety of food products including pilafs, stews, soups, hummus, falafel, and traditional snacks. Roasted chickpeas or leblebi are one of the most iconic Turkish snacks and are produced mainly in Çorum, Afyon, and Uşak provinces, contributing significantly to local economies. Chickpeas are also a staple in Turkish military and school meal programs, supported through government procurement schemes. The bakery and processed food sector increasingly incorporates chickpea flour in gluten-free and plant-based product ranges, especially in metropolitan markets like Istanbul and Ankara. Vegan food producers are experimenting with aquafaba from canned chickpeas for egg substitutes, although the scale remains niche. In the animal feed segment, chickpeas hold negligible relevance due to their higher cost and primary value in human consumption, instead, other pulses and cereals like barley and wheat bran dominate the feed space. Some experimental feed trials have been conducted using split or damaged chickpeas, particularly in poultry and aquaculture sectors, but commercial-scale use is extremely limited. The others segment includes pharmaceutical, cosmetic, and nutraceutical applications, such as the use of chickpea protein in protein bars and supplements, though adoption in these industries remains low and largely confined to export-oriented niche players. The Turkish food processing industry prioritizes chickpeas for traditional and ready-to-eat segments over feed or industrial applications. High protein content (18–22%), good digestibility, and cultural significance make chickpeas a strategic crop for food security programs. Government-backed initiatives under the National Pulses Development Plan focus solely on food applications, and subsidies are linked with food-oriented usage patterns, not feed diversification.

The B2B supply chain involves a network of wholesalers, exporters, and processors operating mainly from key agricultural hubs such as Konya, Mersin, and Gaziantep, which serve as primary centers for chickpea aggregation and quality grading. These players procure chickpeas directly from farmers or through regional commodity markets and cooperatives. Processors and exporters package chickpeas in bulk quantities, often 25 to 50 kg sacks, which are shipped domestically or exported to markets across Europe, the Middle East, and North Africa. Industrial buyers include food manufacturers who use chickpeas for canned goods, flour production, snacks, and ready-to-eat meals. In domestic retail, chickpeas are distributed through modern supermarkets such as Migros, CarrefourSA, and Şok, as well as through traditional open-air bazaars and neighborhood grocers that remain popular for pulse purchases in rural and urban areas alike. Pack sizes for retail range from small 500 g and 1 kg bags for household consumption to larger 5 kg packs aimed at bulk buyers. E-commerce platforms like Trendyol and Hepsiburada have grown in importance, offering packaged chickpeas, canned pulses, and chickpea-based products with delivery across major cities. The B2C segment increasingly favors branded, quality-assured chickpeas with certifications like TSE (Turkish Standards Institute) and organic labels, driven by rising consumer awareness about food safety and nutrition. Seasonal promotions often coincide with Ramadan and Eid festivities, boosting retail sales in both urban centers and smaller towns. Additionally, institutional buyers such as catering services, restaurants, and food processing companies participate actively in B2B channels, securing large volumes for their operations. Logistics infrastructure, including refrigerated warehousing and efficient road transport, supports timely distribution across Turkey’s diverse regions, linking chickpea producers with end-users effectively. Show more