Oya Narin, who stated that it is possible to achieve the success achieved in coastal tourism in the field of thermal tourism, said, “We are 1st in Europe and 4th in the world in terms of geothermal resources; and 3rd in the world in terms of spa applications. However, we are not yet at the desired level in terms of converting this wealth into tourism income. This potential we have can enable us to get a much larger share of global wellness tourism.”

Oya Narin, President of the Turkish Tourism Investors Association (TTYD), spoke at the session titled Thermal Tourism at the International Geothermal Investment Summit held in Ürgüp on May 2025, 9, within the scope of the International Geothermal Investment Summit (IGIS 2025). In the panel moderated by JEMYAD President Ömer Tosun; Oya Narin, Relaix Chateaux Network Development Manager Giulia Devietti Goggia, and MRP Hotels Partner Mustafa Özdemir were the speakers. Oya Narin, who drew attention to the potential of Türkiye in the field of thermal tourism in the panel, pointed out that it has not yet reached a sufficient level in terms of transforming this wealth into economic value.

“Türkiye is not getting enough share from wellness tourism”

Underlining that Türkiye has the capacity to take a much larger share in global wellness tourism with its thermal potential, Oya Narin said:

“Türkiye has become one of the world’s top five destinations with its success in coastal tourism. We are also ranked 1st in Europe and 4th in the world in terms of geothermal resources; and 3rd in the world in terms of spa applications. Our annual income from thermal tourism is around 700 million dollars.

According to the Global Wellness Economy Report 2024 data; The total size of the global wellness economy reached 2023 trillion dollars in 6,3, 830 billion dollars of which came from wellness tourism and 63 billion dollars from thermal tourism. 2023-2028 Between 10,2 and 9,2, wellness tourism is expected to grow by XNUMX% and thermal tourism by XNUMX% annually.

While the US is the leader in wellness tourism with over $300 billion in revenue, Turkey ranks 8,7th with a volume of $16 billion. Germany generates 50% of the thermal revenues in Europe, while Turkey, which has much greater potential, should get its fair share of this market.

“We Must Successfully Realize the Facility Development Initiative in Thermal Tourism”

As of 2023, there is a total capacity of 33.500 thermal beds in Türkiye. With the addition of 2024 new facilities in 9 and 2025 new facilities in 15, a total bed capacity of 7.500 will be reached. This area offers a great investment opportunity.

“An Investment Model Specific to Türkiye Should Be Designed”

In 2024, a total of 2,4 million guests were hosted in thermal facilities, and these visits reached 4,7 million overnight stays. 656 thousand foreign visitors spent 1,2 million overnight stays. At this point, the German model should be examined and an investment model specific to our country that includes Türkiye's cultural and geographical advantages should be designed.

“Investment and Financial Support are Required to Become a Global Center of Attraction”

Stating that Türkiye’s geothermal resources are mainly concentrated in the Aegean Region, but spread to many regions, especially Central Anatolia, Narin concluded his words by saying, “Especially the 4th, 5th and 6th incentive regions offer great opportunities with both their resource potential and natural and cultural values. Investment and financing support are very important in order to become a global center of attraction; in order for Türkiye to become a global center of attraction in thermal health tourism, it is of great importance that investments in this area are implemented in a healthy and sustainable manner. In this direction, financing models need to be diversified and support mechanisms for investors need to be strengthened.”

Source: HORECA TREND and Turkish Tourism Investors Association (TTYD)

PLAT Association, which leads the development of the private label products sector, which strengthens its place in the Turkish economy every passing year, continues its work with its vision and projects that carry the sector forward. Within the scope of the 11th Ordinary General Assembly Meeting of PLAT Association, information regarding the activities and financial structure of the previous period was shared with the members, while the strategies and targets of the new period were also announced. At the Elective General Assembly Meeting, it was decided to continue with the current Board of Directors under the Chairmanship of M. İmer Özer.

In the special session held after the completion of the General Assembly, NielsenIQ presented a general assessment of the retail market covering the end of 2024 and the first months of 2025. The meeting was extremely productive, with participants having the opportunity to gain important insights into industry data.

As Plat, We Adopt the Understanding of 'Competition' 

At the General Assembly Meeting, the management shared their work to date and their future goals. PLAT Association President M. İmer Özer“As PLAT, we will continue to act with an understanding that encompasses all stakeholders in the sector, as we have done so far. We evaluate all components as a whole, from manufacturers to suppliers, raw material providers to logistics companies. We believe that we will move our sector forward with an understanding of ‘competition’ rather than competition. We will continue to grow together by learning, developing in the new period,” he said.

Giving a thank you speech on behalf of the new Board of Directors, PLAT Association Vice President Hakan Hatiboğlu He said: “We have accomplished important works with the support and trust of our valued members. We will work with all our might to carry our sector even further by acting with the same sense of responsibility in the new period. We sincerely thank all our members who contributed, added value and accompanied us on our journey.”

Source: HORECA TREND and PLAT Association

The representative of the new generation of unionism in our country Turkish Food Industry Employers' Union (TÜGİS), World Health Week Within the scope of the study, important warnings were made about foods that carry the risk of salmonella. TÜGİS Scientific Board In the statement made through, it was stated that bacteria can cause serious infections and food poisoning and the preventive effect of hygiene rules was emphasized.

“Access to safe food is a fundamental right for everyone and we are working with all our might to protect this right.” he's TÜGİS Board Chairman Kaan Sidar, “As TÜGİS, we continue our scientific data-based information activities against the risks posed by hazards such as Salmonella. World Health Week We aim to convey these studies to wider audiences on this occasion. We continue to cooperate with all our stakeholders to maintain hygiene and quality standards in the chain extending from producers to consumers; TÜGİS Scientific Board “We share the measures that need to be taken with our citizens,” he said.

Chicken Should Not Be Washed, Be Careful About Contact with Animals!

Salmonella infections are especially dangerous for children, the elderly and those with weak immune systems. This bacteria, which can cause diarrhea, fever and abdominal pain, can easily spread under inappropriate food preparation conditions. Raw eggs, raw chicken, turkey, red meat, seafood, raw vegetables and fruits and unpasteurized milk and dairy products are among the foods where it is frequently found.

Making evaluations on the subject TÜGİS Scientific Board Member Prof. Dr. Nevzat Artık, He said: “There is a possibility of Salmonella contamination in meals prepared on surfaces that come into contact with meat, in foods that have not been kept in accordance with the rules of storage and heating. Moreover, the danger is not limited to food alone; this risk can also arise in case of contact with certain animals. For example, contact with animals such as turtles, snakes, lizards, birds and chicks is among the ways of transmission. In addition, contact with surfaces contaminated with animal fur, feathers, scales or feces also poses a risk in terms of transmission.

Restaurant Orders Also Pose Risk

The most basic precaution that can be taken against the danger of Salmonella is hygiene. Chicken meat should not be washed, and when eggs are touched by hand, hands should be cleaned with plenty of cold water.. It may be possible to reduce the risk by following the rules of cold chain and hot storage. Unfortunately, just taking precautions at home is not enough to protect yourself from the risk. In today's world where eating out is becoming increasingly common, foods eaten in restaurants, ordered home, and not produced under appropriate conditions may also carry the risk of Salmonella.

Easy to Digest Foods Should Be Preferred

It also lists what to do in case of bacterial contamination. Now, “The first and most important step is to replace the fluids and electrolytes lost due to diarrhea. It is very important for adults to consume plenty of water. Children should consume rehydration drinks under the supervision of a doctor. During this process, easy-to-digest foods should be preferred; especially foods such as bananas, rice, applesauce and toast are good options,” he said.

Source: HORECA TREND and Turkish Food Industry Employers' Union (TÜGİS)