As the world’s leading flour exporter, Turkey must do more than preserve product quality—it must adopt a shared vision, strategic foresight, and a comprehensive transformation to stay ahead. In an exclusive interview with BBM Magazine, TUSAF Chairman Mehmet Mesut Çakmak presents a renewed roadmap for the Turkish flour industry, stressing the urgency of boosting exports with domestically grown wheat, transferring hard-earned expertise to younger generations, and accelerating the sector’s twin transition—digitalization and sustainability. “Leadership in exports is hard-won, but preserving it demands even greater sacrifice, agility, and innovation,” Çakmak asserts, as he addresses the industry’s most pressing issues—from rising global competition and climate-related risks to export strategies and production planning.

The newly elected Chairman of the Turkish Flour Industrialists’ Federation (TUSAF), Mehmet Mesut Çakmak, brings decades of experience and a unifying vision to the forefront, as Turkey faces the complex challenges of maintaining its global leadership in flour exports. Amid intensifying international competition, the mounting impacts of climate change, and the sector’s ongoing structural transformation, Çakmak’s leadership stands out for its inclusivity and clarity of purpose.

Chairman of the Turkish Flour Industrialists Federation (TUSAF) Mehmet Mesut Çakmak

“In our industry, we don’t say ‘I’—we say ‘we.’ And when we act together, there is no challenge we cannot overcome,” Çakmak emphasizes, summarizing the collective approach he champions. In this exclusive interview with BBM Magazine, Çakmak lays out a clear roadmap for the 2025–2028 period under his TUSAF leadership: forming working groups to directly address field-level issues, serving as a voice to policymakers, protecting Turkey’s top position in global flour exports, and helping the sector adapt to new realities such as digital transformation, climate challenges, and evolving logistics demands.   

Çakmak touches on several critical issues—from rising competitive pressure from Russia and Egypt in international flour markets and unfair taxation in Iraq, to emerging trade opportunities in Syria and the need for water-conscious production planning. “Becoming the world leader in flour exports wasn’t easy—but preserving that leadership requires even greater sacrifice, flexibility, and innovation,” Çakmak states. He issues a clear call to action for the industry to embrace the long-standing aspiration of exporting flour made with domestically grown wheat, to transfer valuable experience to younger generations, and to adopt the ‘twin transformation’ of digitalization and green transition for sustainable production.

Mr. Chairman, first of all, congratulations on your new role. As a respected veteran in the industry, your election as TUSAF president during such a challenging period is seen as a great opportunity for the sector. What will be your primary objectives in this difficult time? How do you plan to shape the Federation’s roadmap for the new term?

Thank you very much for your kind words. I would also like to express my sincere gratitude to all the previous presidents who have served before me. I view leadership roles in professional associations as a relay race. As one of the founding members of our federation, which has been active since 2004, I am honored to now take on this responsibility. With the support of my colleagues on the Board of Directors, I am confident that we will be able to overcome any challenge during the 2025–2028 term by drawing on our collective knowledge and experience.

As the industrial backbone of our country’s food supply, we maintain constant dialogue with both our members and sector stakeholders, as well as with public institutions and decision-makers involved in agricultural production. From the very first day of taking office, we established dedicated working groups under the leadership of our vice presidents and board members to closely monitor sectoral problems and potential threats. We systematically report our findings and communicate them directly to the relevant authorities.

In this new term, we are committed to listening to every single flour producer—from the smallest mill to the largest player—and I want to underline that we will not hesitate to step up and take responsibility to ensure the sector grows stronger and more resilient.

Turkey has long held the position of the world’s leading flour exporter. However, in recent years, countries like Egypt and Russia have gained ground in certain markets. How do you assess this development? What strategies should Turkey pursue to reclaim its competitive edge?

Turkey has been the world’s top flour exporter for the past 12 years. Although trade restrictions introduced in June 2024—set to be phased out gradually by March 2025—led to a decline in exports of up to 40%, the market has slowly begun to stabilize following the easing of these measures. Despite these unfavorable conditions, I firmly believe that Turkey will still close this year as the global leader in flour exports.

It is true that both Russia and Egypt have made significant inroads into markets traditionally dominated by Turkish flour. Russia is leveraging its raw material advantage to expand its market share, having exported over 1 million tons of flour in 2024. Meanwhile, Egypt is gaining ground in Africa by capitalizing on its tax and labor cost advantages.

As Turkish flour industrialists, we are striving to retain our markets by maintaining our high quality and accepting narrower profit margins when necessary. At the same time, we are actively working to open up new export markets to ensure long-term growth and resilience.

There is intense competition, particularly in Middle Eastern and African markets. What changes are needed in Turkey’s export strategy for these regions?

Competition exists in every corner of the world. As Turkish flour industrialists, we are committed to maintaining our presence in these strategic markets. To that end, we are taking all necessary measures—leveraging our strengths in quality and logistics—to remain competitive and ensure we do not lose our foothold.

How have geopolitical developments, conflicts, and trade restrictions in neighboring countries affected Turkey’s flour exports? In your search for alternative markets, which regions are you focusing on? What is the current status in critical markets like Iraq and Syria?

Thanks to years of experience and perseverance, we have maintained a strong presence in neighboring markets—especially Iraq and Syria. However, due to disputes between Iraq’s central government and the Kurdistan Regional Government, we are currently facing an unjustified surcharge of $120 per ton on flour exports to Iraq. We also observe that some companies based in Iraq are taking advantage of tax-free raw material procurement, which puts Turkish millers at a disadvantage. These conditions have caused some loss of momentum for us. Nevertheless, Iraq remains one of our most important markets, and our greatest asset there is the quality of our flour.

As for Syria, we have continued limited exports even throughout the years of conflict. However, following the change of government in December 2024, Turkish flour exporters have gained a more active foothold in the market. We expect our market share in Syria to grow significantly over the course of this year.

In recent years, some countries have shifted from importing flour to importing wheat and building their own milling capacity. How is this trend affecting Turkey’s flour exports, and how should the industry respond?

The global flour market has its natural boundaries. It is only expected that some countries, as part of their development efforts, invest in milling equipment and establish their own facilities. We anticipate that countries making such progress will increasingly claim a share of the international flour market through their newly built plants.

We take pride in seeing that some of our fellow Turkish industrialists are also investing in such regions. While countries that previously imported flour from us are now building their own production infrastructure, Turkish flour continues to distinguish itself through its superior quality—remaining a preferred choice in international markets.

Globally, especially in developed markets, demand is rising for specialty flours such as whole grain, gluten-free, and organic. Is the Turkish flour industry adapting quickly enough to these niche markets? What are your plans in this area?

Turkish millers are known for producing some of the finest and highest-quality flour in the world. In response to the growing interest in specialty flours like whole grain, gluten-free, and organic, several companies in our sector have already initiated R&D efforts and begun to explore these niche segments. I am confident that the Turkish flour industry is well positioned to meet—and successfully respond to—these evolving market demands, both now and in the future.

What do you see as the most critical developments and trends that will shape global flour trade over the next 5 to 10 years? Where can Turkey position itself within this new balance?

In the next 5 to 10 years, two major challenges will reshape the global flour trade—challenges that will impact not only our industry, but also the entire production ecosystem and logistics networks. The first is water scarcity and drought. These issues will confront us in the near term, and we must begin to deeply analyze their implications and adapt our production models accordingly. Both globally and in Turkey, agricultural policies are evolving. Countries are now placing water at the center of their production planning. As we talk about food security, water security is becoming one of the most pressing issues we face.

The second major challenge is the ongoing regional conflicts—particularly in the Middle East—driven by political instability. In this context, it is crucial to remember that food supply chains must remain insulated from political tensions, and that access to food is a fundamental right for all.

What is the annual production capacity of the Turkish flour industry? How much of that capacity is directed toward exports? What insights have you gained from your recent regional analysis? Were there any surprising findings?

The long-term average of Turkey’s installed annual flour production capacity is approximately 30 million tons. However, the sector currently operates at about 50–60% of that capacity. In fact, data from the past two years shows that production has fallen nearly 25% below the historical average.

At TUSAF, we have launched a nationwide data initiative in collaboration with our eight regional associations and their leadership teams. Our aim is to develop a comprehensive database for the Turkish flour industry. The results will be compiled into a formal report and shared with industry stakeholders and relevant institutions in the coming months. I would like to extend my sincere thanks to all the regional association presidents and general secretaries for their valuable contributions to this effort.

Turkey is nearing the end of its wheat harvest following a dry season. What are your observations? Have expectations been met in terms of quality and yield? How do you assess the impact of climate conditions?

First and foremost, I wish the 2025 harvest season to bring prosperity to our country, our farmers, our industry, and all stakeholders. Unfortunately, we expect this year’s harvest to close with a 25% to 30% decline compared to the previous season. Based on reports from our regional associations, there currently appear to be no significant issues regarding wheat quality. However, as TUSAF, we are planning to conduct a joint study with the Ministry of Agriculture and Forestry and the Turkish Grain Board (TMO) to further assess the implications of reduced yields. That said, I do not foresee any disruption in wheat supply. With existing reserves and TMO’s stocks, I believe we will be able to meet domestic demand. Should the need arise, imports will remain an option.

What kind of production planning is needed to ensure sustainable wheat supply in Turkey? In recent years, the increase in durum wheat production has eliminated the pasta industry’s dependence on imports. From the flour industry’s perspective, what kind of system is needed to ensure both global competitiveness and domestic sourcing?

At TUSAF, our biggest dream is to remain the world’s top flour exporter—using our own domestically grown wheat. But there are several key issues that must be addressed to make that dream a reality.

First, we need to ensure the availability of raw materials at prices that are competitive with international markets. Currently, there is a 35% to 40% price gap between domestic and international prices for bread wheat, which puts significant pressure on exporters. The second issue is quality. While the quality of Turkish wheat is steadily improving, it is still not at a consistently adequate level for all industrial users. 

The situation is notably different when it comes to durum wheat. The quality of domestically grown durum wheat is now on par with imported varieties. As a result, the pasta industry in Turkey currently has no need to rely on imports, which we consider a positive example of successful production planning.

How do the TMO purchase prices and intervention policies affect flour millers and exporters? What are the industry’s expectations in this regard?

The minimum purchase prices announced by TMO in early June appear to have struck a balance between the interests of both farmers and industrial producers. Given the lower harvest and the fact that many companies are operating with reduced inventories this year, we expect millers to increase their direct purchases from farmers. In doing so, they will not only support producers but also help ease the burden on TMO’s procurement operations.  

In recent years, concepts such as artificial intelligence, digitalization, automation, and sustainability have become increasingly prominent in the flour industry. How well is the Turkish flour sector adapting to this transformation? What challenges and opportunities are emerging during this process?

Many companies in our sector have already adopted digitalization, automation, and touch-free production systems. I sincerely thank all my fellow industrialists who have taken steps in this direction. Those who fail to keep pace with the times are destined to fall behind. They disappear. Fortunately, many of our colleagues are conducting the necessary R&D to elevate their production standards even further.

We also observe that a growing number of flour mills are investing in efforts to reduce their carbon footprint and embrace green transformation. Although there are some challenges along the way, I firmly believe that our industry will overcome these hurdles and successfully navigate this transition.

It is especially encouraging to see increased investment in renewable energy sources across the milling sector as part of the broader “twin transformation” toward digital and green innovation. These developments not only strengthen the future of our industry but also raise critical awareness around the sustainability of agriculture and food systems.

At this point, I believe we must swiftly move from R&D to production-oriented innovation (P&D). And this transition must be driven through close cooperation between the public and private sectors.

Like the flour industry, Turkey’s milling machinery sector also has a strong and competitive structure. How do you view this sector, and how does the Federation benefit from cooperation in this area?

I take great pride in the achievements of Turkey’s milling machinery manufacturing industry. We, the flour and machinery sectors, are like interlocking gears within the same locomotive. As is well known, Turkey ranks first in global flour exports and second in milling machinery exports. These accomplishments are the result of a collaborative ecosystem shaped by both supply and demand—and together, we are making a lasting global impact.

We regularly come together with machinery manufacturers at fairs and congresses, where we engage in open and respectful dialogue to address challenges and exchange ideas. We also work closely with them to ensure that the specific needs of the flour milling industry are clearly understood and met. This partnership is vital to maintaining our global competitiveness and advancing innovation across the entire value chain.

How attractive is the flour milling industry to younger generations? How would you describe the flour miller of the future? What skills and qualities will be most important in the coming years?

In Turkey, leadership in the flour milling sector is often passed down from father to son. We currently see first-, second-, and even third-generation millers working side by side. This continuity highlights the growing responsibility placed on younger generations. I have no doubt that the new generation will be well-educated, knowledgeable, and equipped for the challenges ahead.

As senior industry members, we are committed to passing on our experience and supporting young professionals. We are working together on key areas such as R&D, innovation, and branding to address sectoral challenges and build a stronger, more competitive future.

By adopting innovative production models that boost both efficiency and quality, we are also creating opportunities for younger people to become part of the value chain. This is especially important in addressing one of the biggest challenges in agriculture today: employment. Attracting youth to a traditional sector like milling—or agriculture in general—requires a bold new vision, and we are determined to lead that transformation.

As a federation, do you have a goal to transform the ‘Turkish Flour’ label into a globally recognized standard of quality? What kind of efforts are you undertaking in this direction?

As a federation, together with our Board of Directors, we are actively working with government authorities to support and empower our stakeholders across the industry. In order to strengthen our future vision, we aim to provide our members with structured training in areas such as R&D, information technologies, and branding—guided by the insights of academic experts. Our ultimate goal is to develop the next generation of industry leaders while ensuring our sector remains dynamic and forward-looking.

As a respected figure in the industry and affectionately known as “Brother Mesut” to many, what advice would you offer to young entrepreneurs and millers to strengthen the sector’s long-term competitiveness?

As “Brother Mesut” in the sector, my advice to young people is simple: pursue a solid education, stay curious, and always strive to excel at what you do. The greatest secret to success in this business is honesty. If you are honest—with yourself, your family, and your stakeholders—you will create value and achieve great things.

We must always replace “I” with “we.” When we act as a collective, there is no challenge we cannot overcome. It’s not enough for just one region or one company to succeed—we should strive for the success of the entire industry, supporting one another to elevate Turkish flour milling as a whole.

Finally, is there any message you would particularly like to share with the industry?

Thank you very much for giving me this opportunity. I firmly believe that by fostering mutual respect and solidarity among all stakeholders in our industry—and by working harder and contributing more—we will succeed in raising our flag to the highest point.

I also view sectoral events where we gather with stakeholders as highly valuable and productive. In this regard, our post-harvest industry evaluation meeting, organized annually under the umbrella of TUSAF by our regional associations, will be held this year under the theme “Post-Harvest Outlook & Future Projections” from October 2–5, 2025, in Gaziantep. The event will be co-hosted by the Çukurova Flour Industrialists’ Association (ÇUSD) and the Southeastern Flour Industrialists’ Association (GUSAD). It will be an honor to welcome all our colleagues and partners to this important gathering in our ancient and vibrant city, where we will not only explore the sector’s direction but also experience Gaziantep’s rich history and unforgettable flavors.