Barberries: exports more than double

August 4, 2021 at 9:29 AM , Der AUDITOR
Play report as audio

TEHRAN. Barberry exports have more than doubled on last year in the first quarter of the Iranian year (21 March - 20 June). Now the situation has, however, changed. Many farmers prefer not to sell.

Turkey is important

Customs data shows that Iran shipped 158,385 kg of dried barberries overeas between 21 March and 20 June, which is 109% up on the 75,862 kg exported in the same period last year. This hike is mainly attributed to the depreciation of the Iranian rial and the vaccination campaigns that are helping many countries to return to more normal situations in times of the pandemic. As foreign exchange rates increased by around 60% on average traders and farmers were encouraged to offer attractively low prices in the international market. Turkey (40.626 kg),

View related articles

Go to the News Overview
Dried Fruit
Jan 8, 2025
AYDIN. After the EU rejected some dried fig shipments due to high aflatoxin levels, associations and ministries are doing everything they can to combat this problem. Exports are still at the same level as last season.
Dried Fruit
Jan 7, 2025
MANISA. In the hope of price increases, farmers are refusing to sell their sultanas at current prices – exporters are observing this with scepticism. This season's exports are well behind those of the previous year.
Dried Fruit
Jan 7, 2025
MALATYA. Although the market remains fairly quiet, the first buyers are starting to stock up on dried apricots for Ramadan. The weather conditions in Malatya are ideal for the apricot trees and exports are continuing at a rapid pace.
Oilseeds
Jan 2, 2025
SEEHEIM/IZMIR. The year 2024 had a lot to offer: new regulations and record prices were the order of the day in many markets, and climatic extremes were noticeable in many areas. Our business partner from the Turkish blue poppy seed and dried fruit market explains how market players have been facing these hurdles and what they expect for the coming year 2025. Read the full interview here.