Public Health and Food Safety in the Ottoman Empire: The Case of Marseille Flour

Abstract

In the 19th century, the Ottoman Empire was unable to feed its population through grain production alone. As a result, they had to import wheat and flour from countries such as Russia, Romania, France, and the United States. However, not all imported flours met the standards to which Ottoman society was accustomed. Especially between 1880 and 1900, the flour imported from France, classified as Marseille Flour, was subject to many bans and restrictions due to insufficient gluten content and endangering public health. The Ottoman Empire subjected flour that threatened public health to a detailed analysis process to maintain standards and protect the health of the people. The Ottoman Government, striving to conduct this process as transparently as possible, not only maintained analysis laboratories that met European standards but also allowed foreign embassy officials to witness the analyses. As a result of these analyses, they did not hesitate to stop and ban the import of any flour that could potentially harm public health. This study focuses on how the public health issue that arose was resolved by examining the reasons for the importation of Marseille Flour in light of Ottoman archival sources. The study examines the analysis processes, the basis of the banning decisions, and the measures taken by the Ottoman Empire to protect public health.