Elazığ tomato harvest reaches 40,000 tons for export

In the Alatarla village of Elazığ, Turkey, a large-scale tomato harvest is underway across 4,000 decares of land. Approximately 800 workers, including both local and seasonal laborers, are participating in the collection and processing of the crop.

Following the harvest, the tomatoes are manually sliced in half, salted, and left to dry under the sun for six days. This traditional method is preferred over machinery to prevent yield loss. The expected yield for this season is 40,000 tons.

Once dried, the tomatoes are used for various products, including sauces and breakfast items. The harvest serves both the domestic market in Eastern and Southeastern Anatolia and international markets. Major export destinations include the United States, France, the United Kingdom, and Germany, providing a significant contribution to the local and national economy.