Every summer, tomato fields in southeastern Turkey become drying areas for thousands of fresh tomatoes destined for food markets in Europe and other parts of the world. In the Karacadağ area of Diyarbakır province, farmers and seasonal workers process the crop using a traditional sun-drying method.
The process starts with harvesting tomatoes from large fields. Workers collect the ripe fruit, cut them in half with knives, and add salt before laying the tomatoes out to dry under the summer sun. In some areas, thyme is also used during the process. With temperatures often exceeding 40°C, the tomatoes are dried naturally rather than in covered industrial facilities.
Seasonal workers arrive in the area in mid-summer to take part in the harvest and processing. Many live in temporary tents close to the fields and spend the season working with the tomato crop. For some workers, this seasonal activity is their main source of income.
"Sometimes it is hot, but we have to work because we need the income. Everyone has their own financial circumstances," one seasonal worker said.
Once the tomatoes have been dried, they are taken to factories for further processing before being exported. Accordin...