Where lettuce, spinach, leek, cauliflower, and cabbage are grown in Turkey, their regional stories, and their cold-chain sensitivity.
Lettuce, spinach, leek, cauliflower, and cabbage (white and red) come from different botanical families, but they share a common trait: all are cool-season crops with high cold-chain sensitivity. According to FAO data, Turkey ranks 2nd in the world in leek production, behind Indonesia.
Samsun's double leadership: cauliflower and red cabbage
In recent years, Samsun has become Turkey's leading province for open-field cauliflower production — according to the local agriculture directorate, the harvest has reached 60,000 tons (FAO statistics report cauliflower together with broccoli under a combined "cauliflowers and broccoli" heading, so no cauliflower-only world ranking can accurately be stated). The same province also supplies roughly 34% of Turkey's total red cabbage production on its own, a clear position of regional leadership there as well. For white cabbage, Sakarya stands out: an application for geographic-indication status for cabbage native to the province's Kaynarca district has been filed with TÜRKPATENT (Turkey's Patent and Trademark Office), though it has not yet been granted.
Lettuce and spinach: the two most cold-chain-sensitive items
Lettuce and spinach, owing to their high respiration rates, spoil fastest after harvest among this group of vegetables; without rapid post-cut cooling and an uninterrupted cold chain, shelf life shortens quickly — our cold chain guide covers the general discipline behind this. According to FAO data, Turkey is among the world's leading producers of lettuce, and is likewise one of the world's largest producers of spinach.
Quality classification and storage
Most of this product group is classified in line with the relevant UNECE marketing standards: FFV-9 for cabbage, FFV-11 for cauliflower, and FFV-22 for lettuce (and curly-leaved/Batavian endives) — each defining Class I and Class II quality classes. Near-0°C storage is the common denominator across the group, but durability varies widely: cabbage and cauliflower can be stored for months, while lettuce and spinach are far shorter-lived items that need to be consumed within days. For the greenhouse-belt vegetables — tomato, pepper, cucumber, and eggplant — see our Turkish vegetable export guide.
For current harvest and supply status, see our Seasonal Calendar; for full variety and packaging detail, our Products page; and for the export process, our Export page.
Frequently Asked Questions
Where does Turkey rank in world leek production?
According to FAO data, Turkey ranks 2nd in the world in leek production, behind Indonesia.
Which vegetables is Samsun known for?
Samsun has become Turkey's leading province for open-field cauliflower production (roughly 60,000 tons), and it also supplies roughly 34% of Turkey's total red cabbage production on its own.
Why are lettuce and spinach more sensitive to handling than other vegetables in this group?
Their high respiration rates cause them to spoil quickly after harvest; without an uninterrupted cold chain, their shelf life can run out within days, whereas cabbage and cauliflower can be stored for months.
