Turkey sees rise in egg, yogurt and ayran production amid mixed milk output

Turkey’s statistical office (TÜİK) reported that in April 2026 egg production increased 18.9% year‑on‑year, while chicken meat output rose 0.5% and the number of slaughtered chickens fell slightly. Commercial milk collection by dairy farms grew 1.3% to 994,137 tonnes, and overall drinking‑milk output was up 7.9% YoY.

During the January‑April period, production of ayran, kefir and yogurt reached record levels. Ayran and kefir output climbed to 338,512 tonnes, a 49% increase over the previous five‑year average, and yogurt production hit 470,828 tonnes, a 30% rise. Cheese and yogurt volumes also rose, while butter and clarified butter fell.

These figures illustrate a shift in Turkey’s dairy and poultry sectors, with growth in liquid and cultured dairy products contrasting with a modest decline in butter production.