Egg Trade in the Ottoman State: Economic Value, Production, Export and Incorporation

The nutritional content and economic value of eggs have made them a critical trade product worldwide. One of the essential human food sources, eggs, became one of the most valuable products of global trade, especially in the 19th and 20th centuries. While egg production in Europe and America increased gradually, the Ottoman Empire became a significant exporter. Eggs are an essential raw material for the food sector and industrial and pharmaceutical sectors. For this reason, many countries have developed various policies to increase egg production and develop their trade. The Ottoman State had great potential for egg production thanks to its vast agricultural lands and deep-rooted tradition of animal husbandry. Regions such as the Black Sea provinces, Sivas, Erzurum, Mamuretülaziz, Hüdavendigar, Aydın and Rumeli were favorable locations for chicken breeding and egg trade. Ottoman eggs were exported mainly to Europe. Small-scale enterprises and peasants generally carried out poultry farming in the Ottoman State. However, larger-scale production areas began to be established with the increasing European demand. In this context, the study above evaluates the emergence, development, commercialization, corporatization, problems encountered, and proposal for solutions to the egg industry in the Ottoman State.