Turkey's Per Capita Red Meat Consumption Drops Below 10 Kilograms Annually

The consumption of red meat in Turkey is gradually decreasing. The annual per capita consumption has fallen below 10 kilograms, while this figure remains above 30 kilograms in countries like the USA, Spain, and the UK. Experts indicate that this change could have serious implications for public health.

According to reports, in Turkey, the per capita red meat consumption was approximately 12 kilograms in 2019, but it declined to below 10 kilograms starting in 2020. Compared to consumption rates in OECD countries, Turkey is lagging significantly. Rising meat prices and decreasing purchasing power are cited as major reasons for this decline. Additionally, drought and rising feed costs are contributing to the increase in prices.

Dr. Ayça Kaya, an internal medicine specialist, emphasizes the importance of the amino acids, B12, and iron found in red meat for health. Dr. Kaya states that a healthy individual should consume at least two portions of meat per week. It is highlighted that insufficient meat consumption can lead to muscle loss, and therefore the body requires meat to obtain necessary vitamins.

Dr. Kaya also notes that in situations where meat consumption is reduced for economic reasons, there is an increase in carbohydrate consumption. Moreover, she underscores that this situation could lead to weight issues such as obesity. According to the WHO, a healthy diet should include a balanced intake of carbohydrates, proteins, vegetables, and fruits.

Concerns are rising over the decline in meat production. ETBİR President Ahmet Yücesan predicts that Turkey may need to import meat over the next 10 years. Turkey, which sought to solve the meat crisis that began in 2010 through imports, spent $10.7 billion during this period, bringing in 337,000 tons of meat through the import of 6.5 million cattle and 3.2 million sheep. It is estimated that red meat production, projected at 1.83 million tons in 2023, is expected to drop to 1.73 million tons in 2024.

These developments are viewed as concerning regarding the sustainability and security of red meat production.