We can say that macaroni production in Turkey is at the same age of the Republic. The entrance of macaroni and semolina industry, which are of the first food sectors of Turkey, to the country, was in 1922. With the first macaroni factory established in Ýzmir, industry type production started. Before this date, macaroni production in the Anatolia was restricted with the homemade vermicelli. With the increasing urbanization and establishment of macaroni installations, the ready macaroni consumption has increased in the course of time.

Another reason of the rapid increase of macaroni installations in Turkey is that it has the characteristics for growing durum wheat, which is the main substance of production. Durum wheat is mainly produced in Southeast and Interior Anatolia. For this reason, the macaroni producing factories in Turkey densely mainly located in these areas.

The production that was made as small-scaled establishments till 1950, began to tend to industrialization after 1959. Production has increased in modern factories, where "Nuhun Ankara Makarnasi" also took place. In 1990, the production of 295 thousand tons reached to 350 thousand tons as from 1999. Total capacity has exceeded 750 thousand tons. The factory having the greatest installed capacity and market share is the Nuhun Ankara Makarnasi.

Turkey is in the second place after Italy in the world macaroni export according to the statistics of 1998. Italy exported 1.329 tons macaroni in 1997 and Turkey exported 120 tons (ITC data 1998). These figures indicate that export must be encouraged in Turkey to become the leader.