Quinces Production by Country 2025
Quinces dominate ancient fruit cultivation with Turkey leading at 192,000 tonnes in 2023, projected to reach 194,000 tonnes by 2025. Global production totaled 687,000 tonnes in 2023, down 1.9% from 2022, spanning 37 countries concentrated in temperate regions. China produces 112,000 tonnes, Uzbekistan contributes 96,000 tonnes, and Iran adds 90,000 tonnes. This golden, aromatic fruit—apple's ancient cousin—cannot be eaten raw due to astringent tannins but transforms into fragrant jams, jellies, and pastes when cooked. Quinces provide vitamin C, fiber, and antioxidants, prized in Mediterranean, Middle Eastern, and Central Asian cuisines for distinctive floral aroma and honey-like sweetness after cooking.
Turkey produces 192,000 tonnes in 2023, accounting for 28% of global output, concentrated in Aegean and Marmara regions where Mediterranean climate suits cultivation. Turkish quinces, primarily large golden varieties, serve domestic consumption in ayva tatlısı (quince dessert), marmalade, and traditional medicine. Production grew from 176,000 tonnes in 2018, reflecting renewed interest in traditional fruits. Turkey exports quince paste and preserves to Europe and Middle East. However, production faces challenges from fire blight disease, codling moth, and labor-intensive harvesting. Modern orchards adopt improved varieties and integrated pest management, though many traditional backyard trees remain productive for decades. China produces 112,000 tonnes, primarily in Xinjiang and northern provinces, serving domestic consumption in traditional medicine and preserves. Uzbekistan contributes 96,000 tonnes with steady growth, Iran adds 90,000 tonnes, and Azerbaijan produces 43,000 tonnes. These regions maintain ancient quince cultivation traditions—the fruit features in Persian cuisine, Central Asian preserves, and traditional remedies. Morocco produces 44,000 tonnes (high volatility), Algeria 11,000 tonnes. Middle Eastern quinces often smaller and more aromatic than European varieties. The fruit's cultural significance spans wedding traditions, medicinal uses, and culinary heritage. Production remains largely traditional with minimal mechanization. Argentina produces 30,000 tonnes, primarily for dulce de membrillo (quince paste) popular across Latin America. Serbia contributes 11,000 tonnes, Russia 7,800 tonnes, and Ukraine 5,500 tonnes. Albania produces 5,100 tonnes, Uruguay 4,800 tonnes. European quinces emphasize processing into jams, jellies, and liqueurs. South American production focuses on membrillo—thick, sweet paste served with cheese. New Zealand (1,400 tonnes), Chile (533 tonnes), and South Africa (392 tonnes) maintain boutique production for specialty markets. These regions balance traditional cultivation with modern processing, creating value-added products for domestic and export markets. Quinces provide vitamin C (15mg/100g), fiber, antioxidants, and pectin at 57 calories per 100g. Raw quinces are inedible—astringent tannins make them mouth-puckeringly bitter. Cooking transforms them magically: tannins break down, natural sugars concentrate, and distinctive floral aroma emerges. High pectin content makes quinces perfect for jams and jellies that set naturally. Culinary uses span Turkish ayva tatlısı, Spanish membrillo (quince paste with cheese), Persian khoresh-e beh (quince stew), and European quince jelly. The fruit's aroma—described as pineapple meets apple meets rose—perfumes entire rooms. Processing creates quince liqueurs, chutneys, and traditional medicines for digestive issues. Quinces thrive in temperate climates with cold winters (chill hours 100-500) and hot summers. Trees tolerate poor soils, drought, and temperatures to -25°C once established. Growing season 150-180 days from flowering to harvest. Trees produce fruit 3-4 years after planting, reaching full production at 8-10 years, living 50+ years. Harvest occurs October-November when fruits turn golden yellow. Major diseases include fire blight (devastating bacterial disease), leaf spot, and fruit rot. Pests include codling moth, aphids, and fruit flies. Hand-harvesting required as fruits bruise easily. Climate change brings irregular flowering and increased disease pressure. Breeding programs develop fire blight-resistant varieties. Quince prices fluctuate $1-3/kg for fresh fruit, $5-15/kg for processed products (jams, paste). International trade minimal—most production consumed domestically or regionally. Turkey and Argentina export quince paste and preserves. Specialty markets in Europe and North America seek organic quinces and artisanal products. The fruit's limited fresh market appeal (requires cooking) restricts commercial expansion. However, gourmet food trends drive interest in traditional preserves and heritage fruits. Climate change affects flowering synchronization and fruit set. Labor-intensive processing limits industrial scale-up. Retail trends favor ready-to-use quince products and heritage fruit varieties. Organic quinces fetch premiums but face disease management challenges. Global quince production projected to stabilize around 700,000 tonnes through 2030, with quality emphasis over quantity expansion. Heritage fruit movements revive interest in traditional varieties and uses. Gourmet food trends position quince preserves as artisanal products. Climate-adapted varieties help cope with irregular weather. Processing innovations create convenient quince products for modern consumers. However, quinces remain niche fruit—cooking requirement limits mass market appeal. The fruit's distinctive aroma, high pectin content, and cultural significance ensure continued cultivation, though production will likely remain concentrated in traditional regions where quince heritage runs deep in this ancient fruit's modern artisanal renaissance.🏆 Turkey's Golden Fruit Heritage
Quinces Production by Country 2025
1
193,772
2
111,670
3
94,595
4
90,449
5
47,896
6
42,752
7
29,528
8
10,647
9
9,913
10
8,049
11
5,898
12
5,140
13
4,997
14
4,129
15
3,466
16
3,390
17
3,196
18
3,100
19
2,994
20
2,974
21
2,211
22
2,048
23
1,780
24
1,738
25
1,571
26
1,479
27
1,373
28
698
29
668
30
551
31
458
32
367
33
150
34
130
35
46
36
45
37
34
🌍 Central Asian and Middle Eastern Production
🌎 European and South American Cultivation
🍐 Aromatic Transformation Fruit
🌱 Hardy Cultivation
📊 Niche Markets
🔮 Heritage Fruit Revival
Quinces Production by Country 2025
#
1
176,479
180,542
189,251
192,012
197,503
192,237
193,772
2
110,883
112,719
111,248
111,617
111,861
111,576
111,670
3
76,865
84,937
96,242
97,536
90,871
95,654
94,595
4
92,767
89,209
90,459
90,812
90,160
90,477
90,449
5
59,444
39,601
57,700
54,641
50,688
43,523
47,896
6
32,290
39,279
39,365
42,065
42,943
42,912
42,752
7
29,349
29,594
29,308
29,370
29,491
29,613
29,528
8
12,318
11,074
11,120
10,428
10,865
10,603
10,647
9
11,693
12,746
11,748
8,538
8,853
11,099
9,913
10
6,600
7,000
7,300
7,900
8,500
7,838
8,049
11
7,390
6,745
5,780
6,980
5,790
5,530
5,898
12
4,633
4,844
5,064
5,001
5,330
5,082
5,140
13
4,455
4,287
4,031
5,523
5,042
4,759
4,997
14
4,233
4,078
4,041
4,199
4,106
4,115
4,129
15
4,851
6,214
6,176
3,679
3,370
3,438
3,466
16
1,435
1,129
1,419
1,030
6,361
2,552
3,390
17
2,300
2,552
2,330
3,030
3,530
3,063
3,196
18
5,217
5,144
5,866
5,547
3,294
2,004
3,100
19
3,262
2,499
2,905
2,757
2,634
3,305
2,994
20
2,865
2,787
3,344
2,679
3,047
3,049
2,974
21
2,138
2,246
2,213
2,199
2,219
2,210
2,211
22
2,269
1,566
1,571
2,463
2,059
1,875
2,048
23
1,000
1,400
1,600
2,000
2,600
1,200
1,780
24
1,739
1,930
1,820
1,750
1,724
1,742
1,738
25
1,515
1,547
1,565
1,566
1,570
1,573
1,571
26
1,573
1,422
1,617
1,556
1,502
1,434
1,479
27
1,364
1,389
1,364
1,373
1,376
1,371
1,373
28
695
694
703
697
698
699
698
29
694
631
685
672
670
666
668
30
508
520
531
562
574
533
551
31
521
530
556
440
433
481
458
32
194
182
87
208
431
392
367
33
145
152
150
149
151
150
150
34
128
131
128
128
130
131
130
35
45
44
44
43
46
48
46
36
79
63
48
19
22
68
45
37
0
24
27
35
35
34
34
Frequently Asked Questions
Which country produces the most quinces in the world?
Turkey is the world's largest quince producer with 192,237 tonnes in 2023, accounting for 28% of global production. Production concentrates in Aegean and Marmara regions where Mediterranean climate suits cultivation. Turkish quinces serve domestic consumption in ayva tatlısı (quince dessert), marmalade, and traditional medicine. Turkey exports quince paste and preserves to Europe and Middle East. China ranks second with 111,576 tonnes, followed by Uzbekistan at 95,654 tonnes and Iran at 90,477 tonnes.
Why can't you eat quinces raw like apples?
Quinces contain high levels of astringent tannins making them inedibly bitter and mouth-puckeringly harsh when raw—they'll make your mouth feel like sandpaper! However, cooking performs magical transformation: heat breaks down tannins, concentrates natural sugars, and releases distinctive floral aroma (pineapple meets apple meets rose). The fruit's high pectin content creates natural gel when cooked, perfect for jams and jellies. This cooking requirement makes quinces unique among pome fruits. Ancient Greeks and Romans knew this secret, always cooking quinces into honey-sweetened preserves. Modern uses span Turkish desserts, Spanish membrillo (quince paste with cheese), and European jellies—all requiring cooking to unlock quince's golden, aromatic potential!
Data Disclaimer: Projected data (future years) are estimates based on mathematical models. Actual values may differ. Learn about our methodology →
Sources
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Updated: 13.11.2025https://www.fao.org/faostat/en/#data/QCL
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