Dried tomatoes on Japanese tables

 

In 2013, the Aegean Exporters Association exported about 17 500 tonnes of dried tomatoes and this figure has been increasing to almost reach 20 000 tonnes in 2015. For the first 7 months of 2016, net export is already reaching around 11 000 tonnes.

 

These tomatoes are produced and dried naturally with added salt or sulfur in the sunshine of Manisa region, staggered on white canvases by cutting them in half. They remain so for 5-6 days and then are sent to exporters to be sent to Europe, the US or Japan.

 

According to the President of the Chamber of Agriculture, it takes between 16 and 17 kilos for a kilo of dried tomatoes using sulfur and between 13 and 14 kilos for the same kilo using salt. This year a good harvest was obtained.