Page 1


international food & food technologies magazine

Turks are coming! t a time when hundreds of Turkish food exporters are en route to Cologne for the Anuga Show, Turkey's food industry is strong and promising. The sector has recorded a steady growth in recent years, with the Turkish consumers becoming increasingly demanding, driven by the multitude of choices offered by mass grocery retail outlets. Rising disposable income and changing consumption habits, along with the increase in the number of persons in full-time employment, have all led to an increase in interest with regards to packaged and processed food, such as ready-to-eat meals and frozen food. To sum up: * With its young and growing population, food and beverage consumption and production are both increasing in Turkey. * The Turkish food industry has important export opportunities due to the diverse agricultural products available in the country. * Growth in the tourism sector also benefits consumption in the food and beverage industry. Besides, Turkey's rapid transition from an agricultural society to an industrial society, the agriculture sector has been changing and improving. The sector is becoming more active in production and export. Everyone is set for the 2023 target of $ 4 billion. The pertinent road map is ready: $ 1.9 billion by 2013 and $ 2.9 billion by 2018 before hitting the eventual target of $ 4 billion, which will correspond to a share of 2.10 % out of the sector's world trade figure likely to be $ 192 billion by 2023. To accomplish these major targets, leading exporters of the country attend in leading international fairs. It is Anuga time in the sector and some 235 companies are in Cologne to showcase their competitive products for the world buyers. We wish success to all of them!





Group Chairman

H. Ferruh ISIK

Publisher & Responsible Editor-in-Chief:


Assistant Genaral Manager

Ahmet K›z›l (

Editorial Consultants

Prof. Dr. Assoc. Prof.

Ismail KAYA Mehmet Ali OZBUDUN Ibrahim KUPELI

Advertisement Coordinator

Emir Omer OCAL (

Advertisement Managers

Omer Faruk GORUN ( Talha ELITEZ (



Communications Manager

Ebru PEKEL (


Ismail GURBUZ (

Artwork Consultant Desing&Graphics


Chief Accountant

Mustafa AKTAS (


‹smail OZCELIK (

HEAD OFFICE ‹hlas Medya Plaza 20 Ekim Cd. 34197 Yenibosna ISTANBUL / TURKEY Tel: +90.212 454 25 00 Pbx Fax: +90.212 454 25 98

LIAISON OFFICE Buttim Plaza D. Blok Kat:4 No:1267 Osmangazi BURSA / TURKEY Tel: +90.224 211 44 50-51 Fax: +90.224 211 44 81

PRINTED BY IHLAS GAZETECILIK A.S. Merkez Mahallesi 29 Ekim Caddesi Ihlas Plaza No:11 A/41 Yenibosna–Bahçelievler/ ISTANBUL Tel: 0212 454 30 00


A n u g a Fo o d F a ir o p e n s


Ha la l m o v e m e c e r t ific a t e s g a inn t a n d e d m o m e n tu m a t C N R Ex p o


stry , u d in d o o f h is Tu r k er a w o r ld s u p p li

6 8 Tu r k is h fr u it ju ic e a n d co

n c e n tra te s


Tu rk e y 's o liv e o il, a M e d ite rr a n e a n tr e a su re …

ts r o p p u s t c je o r sa ” p r u B n i g i r O “ 4 r ld 2 o 1 w e h t n i s d n Bu r s a b r a


152 Bla c k t e a , s u Tu r k is h h o l t a n o f s p it a l it y

Tu rk e y is a m o n g th e m o st le a d in g n a tio n a l e x h ib ito rs a t th e fa ir

or the 32nd time, Anuga will impressively demonstrate its importance as the leading international platform for the global food and beverage industry. This year 6,777 exhibitors from 98 countries will be presenting their products and services from 5 to 9 October 2013 in Cologne. The trade fair will occupy the entire exhibition center - a gross exhibition space of 284,000 m2. EU Commissioner G端nther H. Oettinger and Dr. Werner Hoyer, President of the European Investment Bank, are expected to attend the opening ceremony.


With 6,777 exhibitors, a figure that surpasses the total for 2011, Anuga will once again provide purchasers from the trade and buyers from the food service and catering market with a broadly based and multifaceted information and ordering platform. In addition to major marketleading companies, numerous midsized and small suppliers will be taking part.


The suppliers will come from 98 countries, and the proportion of exhibitors from abroad will be 88 per cent. The largest contingents will be coming from Italy (1,043 exhibitors), Spain (447), the People's Republic of China (409), France (255), Turkey (239), Greece (221), the Netherlands (212), Belgium (189), the USA (189) and Thailand (161). Large numbers of participants will also be sent by Poland, the UK and Austria. This year there will be a modest increase in the number of group participations from Turkey, Poland and the USA.

p r o f ile

A n u g a Food Fa ir o p e n s



eld at CNR Expo Center, Istanbul, September 5-8, WorldFood Istanbul is the largest and most successful food and packaging exhibition in

e ve n t s

W orld Food Ista n b u l, a huge su c c e ss!

Turkey, featuring over 300 exhibitors every year. It brings together local and international producers and brands. The event provides the exhibitors with an invaluable platform to share their products

and to develop and increase their business on a big space as 25,000 sqm. WorldFood Istanbul hosted buyer delegations from all over the world. The event has proven an effective route to


market for many companies and offers a tempting opportunity to meet large numbers of targeted visitors in a short space of time. WorldFood is the main and most important food exhibition in Turkey

and is the key meeting platform for the food sector. It showcases all the new brands and latest innovations within the food industry. The event has a strong strategic location and excellent business

potential internationally. WorldFood Istanbul links the Mediterranean, Middle East, Balkans, CIS countries and Russian markets. Powerful brands from the national


and international market take part to showcase their products and brands. Turkey is a self-sufficient country in the food and agricultural industries; however,

there is a great import volume, too. The country has a population of 76,805,524 (ranked 17th in the world). Domestic food prices are high in many items and the

country is currently importing 20% more food than this time last year. There is particular demand for energy drinks, health food and ready meals as more women are going out to work. There are very few domestic suppliers of these products, opening up huge opportunities for international companies. The local exhibitors also had great offerings. The fair has become a truly success for the sector.


e ve n t s

Ha la l m ov e m e n t a n d c e rtific a te s g a in e d m om e n tu m a t CNR Ex p o

Ex h ib itin g a w id e ra n g e of p rod u c ts from food to c osm e tic s, from m e d ic a ls to re a d y -m a d e d re ssin g s, Ista n b u l Ha la l Ex p o Fa ir w a s h e ld a n d w a s op e n e d b y De p u ty Prim e M in iste r Bu le n t A rin c w h o sa id , “Ha la l is g a in in g m o m e n tu m in Tu rk e y lik e in M a la y sia .”



rganized by Sine Fairs and CNR Expo Fairs cooperation, and supported by Gimdes, the association of food

inspection and certification, the fair is playing a key role in the popularity of halal topics and applications in the country. Cem Senel, CEO of CNR holding said that 20 thousands of professionals visited the

fair that was participated by about 200 brands and companies. Dr. Huseyin Kamil Buyukozer, chairman of Gimdes, said, “We got the fruits of our thirty years of efforts, the certification market is expanding.”

Deputy Prime Minister Bulent Arinc said in his opening speech that this movement should be started already in a country that has a population of 75 million, most of whom are Muslims. By emphasizing the importance of certification of halal, he said, “A test center was established in Bursa for the automotive industry, and this saved us about 1 billion in the country. It shows the importance of certification. Islamic Cooperation Organization that has currently 57 member countries is not sufficient in this regard. Gimdes and similar organizations should be supported. Halal sector will contribute to the exports and employment in the country. Since we sell our products not only in western but also in eastern, middle East, Asia and the USA, halal certificates will play great part in future developments.” About 20 thousands professionals visited the fair where about 200 brands exhibited their halal goods and procedures. The halal market is composed of about 2 billion people in the world. Iran and Indonesia have participated in the event with national pavilions, besides others coming from Malaysia, Holland, China and South Korea. Dr. Buyukozer of Gimdes said, “Malaysians were the pioneer in this movement. We learned halal standards from them. However we have developed our own standards. We started a new trend in Turkey. There are about 5 thousand halal certified products in Turkey. Brands and companies from South Korea and Russia even get certificates from Turkish organizations. We got 14 percent in total potential in the sector. When supported by governments we provide halal products for 2 billion Muslims in the world.” The fair has been held for the forth time in Istanbul between 5 to 8 September 2013 at CNR Expo venue. Several conferences and professional meeting were organized in the fair, and products, business opportunities, problems and successful applications were discussed. 16

fo c u s

Tu rkish food in d u stry , a w orld su p p lie r

W ith its y ou n g a n d g row in g p op u la tion , food a n d b e v e ra g e c on su m p tion a n d p ro d u c tio n a re b o th in c re a sin g in Tu rk e y .

ue to the climatic and ecological conditions that are naturally granted, Turkey has the means to dominate world trade in many traditional agricultural products.


Together with hazelnuts, sultanas, dried apricots and dried figs which are traditional agricultural export products, Turkey dominates the world markets both in terms of production and exports. Cereals, pulses, cut flowers and fisheries are also of significant importance for Turkish agricultural export. Also, Turkey's vast agricultural potential, offers an extensive range of fruits such as grapes, figs, olives, apricots, sour cherries and strawberries and vegetables such as potatoes, tomatoes, leeks, peppers and onions which can be preserved by different methods and presented in a variety of ways. 18

Th e Tu rk ish fo o d in d u stry h a s im p o rta n t e x p o rt o p p o rtu n itie s d u e to th e d iv e rse a g ric u ltu ra l p ro d u c ts a v a ila b le in th e c o u n try . Be in g a d e v e lo p in g c o u n try , th e GDP p e r c a p ita is e x p e c te d to in c re a se in c o m in g y e a rs, w h ic h w ill a lso h a v e th e e ffe c t o f in c re a sin g c o n su m e r sp e n d in g . Turkey's food industry has registered a steady growth in recent years, with the Turkish consumers becoming increasingly demanding, driven by the multitude of choices offered by mass grocery retail outlets. Rising disposable income and changing consumption patterns, along with the increase in the number of females in full-time employment, have all led to an increase in interest as regards packaged and processed food, such as ready-to-eat meals and frozen food.


As the sector is getting more sophisticated, Turkey is becoming one of the largest markets for baked goods with its bread an important element of the Turkish diet - leading to some of the highest rates of per capita consumption in the world. On the other hand, subsector dairy products including milk, yoghurt, cheese, kefir and ayran (a drink made of yoghurt and water) form an integral part of the traditional Turkish diet. Traditionally, artesian, unpackaged products have dominated the Turkish dairy market, holding back widespread growth but also posing a potential to the investors.

The food, beverage and tobacco industry also has the highest share in household consumption in Turkey, with 27 percent in 2010. The strengths of the industry include the size of the market in relation to the country's young population, a dynamic private sector economy, substantial tourism income and a favorable climate. The food and beverage industry contributes to Turkey's exports as well, achieving USD 6.7 billion --accounting for around 6 percent of the total exports in 2010.


Turkey's food, beverage and tobacco industry has been one of the most attractive areas for foreign investors. It has attracted tremendous amount of foreign direct investment (FDI), attracting around USD 4 billion over the past ten years, as it offers lucrative investment opportunities to global investors. The geographical location of Turkey presents the country a very advantageous situation in international trade. Turkey's proximity to Europe, the Middle East and North Africa, Central Asia provides an easy access to large markets through the Black Sea to the North, the Aegean Sea to the West and the Mediterranean Sea to the south. 24


Processed Fruits and Vegetables Dried fruits and edible nuts, tomato paste and other tomato products, canned fruits and vegetables, frozen fruits and vegetables, dehydrated vegetables and fruit juice are regarded as the most important sectors under this heading. These sectors include items making up the majority of Turkey's total export revenues both from agriculture and agroindustry.


The products of the dried fruits and edible nuts sector, which are very important for the Turkish economy, are hazelnuts, raisins, dried figs and dried apricots. These products are regarded as traditional agricultural export products of Turkey. Especially, hazelnut, raisins, dried figs and dried apricots have been the products representing Turkish production and quality for years. With them Turkey dominates the world markets: Turkey is the number one producer and exporter of hazelnuts, dried apricots and figs in the world. Hazelnuts, rich in unsaturated fats, apricots rich in vitamin A and many minerals and raisins having blood-making property are supplied to health conscious consumers around the world.

W e h a v e re c e n tly in te rv ie w e d Ism a il Ha k k i Yilm a z, C h a irm a n o f th e Bo a rd o f Ha sTa v u k . Ex c e rp ts:


How long has HasTavuk been operating in the poultry sector? What are the major milestones of the Company? Well, HasTavuk has been operating in Turkish poultry sector since 1972. Embarking on its activities with chicken feed dealership, HasTavuk initiated its efforts on chick breeding in Bursa province in 1982. This investment was followed by another investments in Sivrihisar and Afyon in 2003.


HasTavuk has also launched its Bal覺kesir Susurluk White Meat Integrated facilities as of June 2013. Covering an area of 1.815.000 square meters, HasTavuk has been operating in the poultry sector with its 950 personnel, by focusing on producing diverse range of layer-and broiler hatching eggs, day-old chicks, meat chickens layer pullets and feed in an integrated manner. The Company has turned out to be the largest breeding firm which is able to

p r o f ile

Ha sTa v u k p lu g g e d in to p rog re ss

export to various countries. Being able to meet 70% of the demand of domestic market in Turkey, HasTavuk is the owner of Europe's largest hatchery with its incubation capacity. - What particular areas of the poultry sector are you involved in? Has Tavuk operates in every stage of poultry from stalling eggs to bait production. The company has management

centers in Bursa and Sivrihisar district of Eskisehir where it also has bait production plants and hatcheries. -Could you mention about hygienerelated practices of HasTavuk? HasTavuk, being uncompromising in terms of its hygiene chain with modern disinfection, air-handling and ventilation systems, has always been keen on quality, hygiene, productivity, consumer satisfaction

and environment-friendly products. The Company puts emphasis on a healthy chick breeding family.The products are efficiently transported to the final consumer thorough strictly monitored cold storage. HasTavuk products have barcodes which indicates the slaughtering date, the farming unit of the chicken, the feed content, and the origin of the feed. This system is called as four-stage hygiene chain.


The chickens are brought to the slaughterhouse; their final check is performed by public veterinarians and inhouse veterinarians. Upon approval of the veterinarians, the chickens are conveyed to the slaughtering unit and the slaughtering process begins. The system is monitored by 7/24 operating cameras.


-Could you brief us on your halal slaughtering processes of HasTavuk? HasTavuk puts emphasis on strictly monitored hand cutting and the related Islamic practices within the entire process of slaughtering. Sa h in A y d e m ir, Ge n e ra l M a n a g e r of Ha sTa v u k

-Could you mention about your production capacity? In terms of full capacity, HasTavuk is able to handle 200,000 chicken slaughtering daily. -What about your export performance? HasTavuk, operating in its sector for 42 years, being the largest chick breeding company of Turkey, has been exporting to 22 countries. The Company sells 70% of its total production in the domestic market, while exporting the remaining 30 % to the foreign markets.

-How do you evaluate Turkey's position as far as the poultry sector is concerned? Turkey, being advantageous due to its proximity to the target markets, has turned out to be renowned for its poultry exports. About two years ago, Turkey was exporting poultry products to the 20 countries. The Country has been exporting to 55 countries including China, Japan, Togo, Ghana, S. Arabia, Libya, Jordan and Egypt. The poultry exports of the country totaled 680 million dollars in 2011, while it was 370 million dollars in 2010. As for the future export

figures of the sector, 1.5 billion dollars for 2014 and 2 billion dollars for 2015 are estimated. -As for the epidemic diseases, what are the major preventive measures taken by you? Well, our sector has faced a serious test when “Avian Influenza� dominated the agenda of Turkey. However, the poultry sector of the country has been able to overcome this crisis. Besides, Turkey was selected as a success story as far as its preventive measures related to the disease are concerned.


Ism a il Ha k k i Yilm a z (le ft), C h a irm a n o f th e Bo a rd o f Ha sTa v u k w ith N e ja t Se ze r, Du p u ty C h a irm a n o f th e Bo a rd

It should be noted that that the sector is monitored by the Turkish Ministry of Agriculture in order to eliminate the risks of the epidemic diseases. - As known, you have a lovely comic character Civcime, could you mentioned about that? The story of our magazine Civcime is vey interesting indeed. As for the character Civcime, it was designed by one of our workers; its name was suggested by one of our managers.

34 Sa h in A y d e m ir, Ge n e ra l M a n a g e r of Ha sTa v u k

The magazine, registered as title and logo displays the news items and the activities of Hastavuk. - Do you participate in the international fairs? The international fairs are the major platforms in which we display our technology, quality, and palate taste. For this reason, we have always a keen eye on both domestic and international fairs not only as a regular participant but also a visitor.

p r o f ile

Ta ste orig in a tin g from fe rtile soil of A e g e a n

Th e w o rld fa v o rite fig s p ro d u c e d b y Ta ris Fig Un ion a re so u g h t a fte r in e v e ry c o u n try . He a lth y , ta sty , fu ll o f e n e rg y a n d v e ry n u tritio u s‌

stablished in 1915 Taris Figs Agricultural Sales Cooperatives Union has been purchasing dried figs from 5,000 member fig farmers through 14 cooperatives in Turkey and has been exporting worldwide best quality Turkish dried figs in various packages. Taris is one of the largest fig exporters on the world and is the only fig cooperative in Turkey. Taris Fig Union has storage and production capacity of 12,000 tons of figs on a total area of 60,000 m2 in AydÄąn, Turkey.



Mrs. Banu Er, Assistant General Manager of Taris Fig Union stated, the Taris Fig Union makes domestic sale to all regions of Turkey and exports to over 30 countries worldwide under the assurance of TS EN ISO 22000:2005 Food Safety Quality System, ISO 9001:2000 Quality Management System, Helal, Kosher and BRC Certificates. Taris Fig Union with Turkish dried figs, fig paste, diced figs, dried apricots presents the consumers the healthy and energy sources packed in attractive ways and progressively widens its product range with new products like Turkish fig delight, chocolate coated fig

paste and stuffed figs in order to satisfy the taste of its consumers. Fig's importance in human health The developments in modern science have proven the fact that fig has an enormous nutrient value as well as extraordinary flavor and taste. First of all, fig, among all fruits and vegetables, is the one which has the most fiber. Roughage affects digestive system positively, causes cholesterol to be removed without getting mixed with blood and prevents beforehand some cancer types from becoming active. Only five dried figs are enough for the whole fiber need of body.


M rs.Ba n u Er , A ssista n t Ge n e ra l M a n a g e r o f Ta ris Fig Un io n

According to the research of scientist, dried fig has left other fruits behind in terms of rich phenol combination it has regarding antioxidant. On the other hand, fig also intensively includes Omega-3 and Omega-6 fat acids and fitosterol, which are not made by the body and have to be taken outside. Fat acids have indispensable importance in order that brain and nervous system function healthily and fitosterol, on the other hand, helps cholesterol, which is dangerous for cardiovascular health, to be removed out of the body without getting mixed with blood.


Fig is also the richest fruit in mineral. 40 gr figs are enough for 7% of daily potassium need and 6% of daily iron need. A bowl of fig provides calcium which is the same as the calcium amount of a bowl of milk provides. Fig includes protein, carbohydrate, phosphorus, calcium, iron, sodium, potassium, magnesium and it is also rich in vitamins A, B1, B2, B3, B6, C and folic acid. Fig makes digestion easy, helps renewal of cells and prevents cancer development by means of benzaldehit it contains.

Operating in the powder food sector in both domestic and foreign markets with its experience carried from past to present, Soyyigit Group will show up at Anuga International Food Fair in October.



p r o f ile

Ke n t Borin g e r to b e a t ANUGA a g a in !

As being one of the largest food fairs all over the world held biennially, Anuga (Cologne - Germany) opens its doors to thousands of visitors again this year. Soyyigit Group has prepared to welcome its visitors to its stand in Anuga 2013with its new different tastes in Kent Boringer branded powder food product range.

According to an official of Soyyigit has prepared excellent surprises for the professional visitors. Soyyigit Group has consistently modernized its facilities, increased capacity and made investments in technology parks over the years. Today

Soyyigit Group continues its operations at its modern facilities established on a covered area of 30,000 m2 where employing 450 employees who are all experts in their fields. Having a respectful and successful past of more than half century the company is now active in 120 countries and 4 continents.


p r o f ile

Ba n v it o ffe rs a ston ish in g ta ste s

W ith its 4 5 y e a rs o f e x p e rie n c e a n d e x p e rtise , Ba n v it, o n e o f Tu rk e y 's le a d in g fo o d p ro d u c e rs, h a s in tro d u c e d th e ta ste o f Tu rk ish c h ic k e n to its c o n su m e rs in Du b a i‌


anvit, the leading company of Turkey's poultry sector and one of the most outstanding brands of the food sector was established in 1968. The company which has started its operations as a feed producer, got engaged


in the production of chicken, turkey, further processed and ready-to-eat meat products in time. Banvit also included the red meat products into its product range in 2005. The company, which started to invest in Romania in 1999, operates in the poultry sector there, as well.

Banvit maintains itschicken production activities with incubation facility, feed factory and breeding coops in the said country. The company which is highly experienced in the international markets, is selling chicken, turkey and red meat products to more than 30 countries today. Due to the geographical proximity, it accelerates its operations with Middle East, Gulf countries and Arabian Peninsula day by day with the aid of the company it established under the name of ME FZE in Dubai.

The leading brand in its sector…

Pure tastes offered by Banvit…

Banvit ranks 58th in the list called “Turkey's Top 500 Industrial Enterprises” and released by Istanbul Chamber of Industry in 2012. According to the research results announced in July by Brand Finance which is the international brand valuation consultancy, Banvit ranks 34th in the list called “Turkey's 100 Most Valuable Brands”. Besides, it also ranked 2nd among the candidates of “Turkey's Super Brands” which was announced in 2012 by Superbrands Turkey, which is biennially held in 87 countries, as a result of the user votes and jury evaluation. According to the officials of the company, Banvit's market share in the poultry sector of Turkey corresponds to 12%. The company operates with the production facilities in Bandirma, Izmir, Eskisehir, Elazig as well as in Romania, and sales and marketing company in Dubai. Banvit carries out the sales of 18 different frozen products in total, including whole chicken, chicken parts and further processed products in Dubai.

The target group of Banvit consists of the consumers who would like to try various innovative tastes, and have healthy and practical as well as delicious products for dining. Due to the increasing demand of customers for the food prepared with natural ingredients lately, Banvit also started to work on pure products. It stepped up the R&D research conducted on how it can prepare pure products without changing the traditional taste of the company products, and how it can ensure the continuity of this production. At the end of a 2-year process, Banvit offered its pure tastes to its consumers in 2012. The coating material made of wheat flour and starch, egg, dried milk, seasoning mix, and also commonly used kitchen ingredients such as sweet paprika, turmeric, celery, parsley are used for the pure products of Banvit.


Quality Assurance Applications The most important success of Banvit, which has broken many new grounds in the sector, was to start selling fresh chicken and chicken by-products after they are cleaned and packed in 1985. Banvit has a “traceable” production process, which covers all processes starting from breeding to grocery stores. Banvit which also has a Halal Food Certification by Turkish Standards Institution (TSE) meticulously maintains its quality assurance operations including all processes in the production of chicken, turkey, red meat and ready products. Thanks to such operations, it was entitled to Hazard Analysis and Critical Control Point (HACCP), ISO 9001 and ISO 14001 certificates as well. Banvit is the first company to obtain ISO 14001 “Environmental System Certificate” in Turkey's poultry sector, which is owned by just a few companies included in the EU food sector. Banvit embraces the principle of “from farm to the grocery store” for its quality assurance applications. The purpose of the company is to be able to manufacture


food products and offer them to its consumers under the reliable, healthy and hygienic conditions. Accordingly, the critical points in all processes are determined, taken under control and continuously monitored. Furthermore, ISO 22000:2005 Food Safety Management System which covers HAACP system and contains new standards set in order to ensure world-wide reliable food supply has been applied in Banvit facilities since 2007. Due to the necessarily high production standards, Banvit obtained the BRC Food Standard Certificate presented by British Retail Consortium in 2011. Finally, the company included the OHSAS 18001:2007 Occupational Health and Safety Certification, which is one the important certifications, in its quality assurance application in 2013.

p r o f ile

Erg ıd a , a n e x p e rt in food

M a in p rod u c ts of th e c om p a n y a re m ille fe u ille d ou g h , p ie v a rie tie s, ty p e s o f p izza , p o ta to e s, ra v io li, fish , a ll k in d s o f v e g e ta b le s a n d fru its in th e fo o d in d u stry a n d m a n y o th e rs in d iffe re n t in d u strie s.

ounded in 1997 Ergıda is one of the most serious frozen food factories of Turkey. It is a member of the Ermetal Group of Companies and has nearly 1700 employees. The company is active in manufacturing of office furniture, automotive, mold and plastic sectors in addition to the food sector.


The most fundamental characteristic of the company is to be a company having a flexible production structure and spirit of R&D. Ergıda has been providing service in all areas of the frozen food. “We are ready to do all kinds of the experiment works concerning the desired products outside of our standard floury products. Moreover, we can handle all kinds of vegetables.


Our company which also supplies frozen french fries and apple sliced potatoes, has all kinds of packaging possibilities,” says an official of the company. “Our company responding from the packaging of markettype products (small) to all until industrial packaging (big), can also produce with

your brand such as manufactured with own brand products. Our company is the supplier of some worldwide companies such as McDonald's, Unilever, Knorr, Metro, Real, Carrefour Dia, etc. The main products are the mille feuille dough, pie varieties, types of pizza, potatoes, ravioli, fish, all kinds of vegetables and fruits. Moreover, we also have dried ravioli and noodles differently from the frozen food.”

p r o f ile

Ka fka s c on tin u e s to g row w ith n e w p rod u c ts

Th e fo u n d e r o f Ka fk a s, la te A li Sa k ir Ta tv e re n , fo r th e first tim e 5 0 y e a rs a g o o ffe re d h is k n o w le d g e a n d e x p e rie n c e in th e fie ld o f sw e e ts to th e re sid e n ts o f Bu rsa b y b rin g in g c h e stn u t c a n d ie s to Bu rsa , w h ic h w a s k n o w n a s th e ta ste o f th e M e d ite rra n e a n a n d Eu ro p e a n c o u n trie s.


li Sakir Tatveren paved the path for Kafkas to be a well-known brand today in the fields of sweets and chestnut candy production by being rigorous and producing high quality products in his business which he started out as a small scale. The secret of this


taste, transformed from being produced by traditional ways passed on from generation to generation in the family to an industrial scale production. Kafkas won the trust of its clients by its production in modern facilities in accordance with hygiene and quality standards. Knowing the importance of having modern

facilities, to use modern technology and to have the products available everywhere for successful branding, Kafkas built in 19999 a 6500m2 closed and 10.000m2 open space modern facilities. In those facilities state of the art technology is applied in every stage of production from the acceptance of the raw materials to producing the final product.

Kafkas has 12 stores in Bursa. In addition to that, they run their national marketing with their branches in the form of shop or corner stores in the central regions in Turkey with their more than 90 sale points. Kafkas has the capacity to work with over 3000 tons raw chestnuts in a year and %20 of its production is exported. With France being the leading country in exports, USA, Greece, UK, Saudi Arabia, UAE, Poland, Thailand and Japan follow France's lead. Kafkas continues its success for many in years in the chestnut candy and chestnut products field and grows by adding new products and different tastes. Kafkas - Gourmet Line Dark chocolate-coated tried fruits with almond, date, dried plums, dried apricots Kafkas wanted to develop a spectacular taste by choosing our country's high quality and rich in food value dried apricots, the dried plums of the Mediterranean that are dried with special techniques and the highest quality dates from the Middle East. Kafkas prepared them by placing chocolate covered almonds in them, adding high quantities of cacao and covering them with its delicious chocolate and packaging them with special barrier packages to maintain



their freshness in order to make the product irrevocable with its special and natural taste. Kafkas - New Generation Karyoka Dark chocolate coated chestnut confectionery filled hazelnut cream, caramel sauce, hazelnut cream with cocoa Kafkas produced Karyoka in order for it to serve as an alternative taste and mixed together the mashed chesnuts with hazelnut cream with cocoa, caramel sauce and hazelnut cream as the filling and covered it in delicious dark chocolate and offered it to the taste enthusiasts. Kafkas - Kestanella Chestnut dessert with milk and milk&caramel This new milk based dessert is developed by the R&D Department at Kafkas working rigorously and carefully and is rich in basic food ingredients for necessary and balanced healthy diet. Special and natural product, Chestnutella with the milk and eggs in it is rich food values and will be the favorite

among children Kafkas - Croan With almonds, hazelnuts, pistachios, peanuts and sesame Fruits such as walnuts, almonds, pistachios, peanuts and hazelnuts are known as nuts are rich in fatty acids, fiber, vitamins, bioactive fenolics, minerals and antioxidant features and they are often defined as the healthy foods with these capabilities. Kafkas, holding the high quality standards as a primary goal and caring about those who are careful about their health offers its crocan series with almonds, hazelnuts, pistachios, peanuts and sesame since 2011. Kafkas - Gourmet Line - Milc Chocolate Caramelized hazelnuts, pistachios and almonds With the gourmet line series with their specially prepared rich milk chocolate and special honey syrup as well as caramelized hazelnuts, pistachios and almonds, you will go on a journey into the pure and magical world of chocolate you will never forget.

Kafkas - New Generation Karyoka New generation Karyokas, offered as alternative taste choices with their mashed chestnuts, sauces and creams, their special formula pastes and unforgettable bakery products and with their delicious taste and magnificent looks has taken their place in all Kafkas shops and sale point a short while ago. Kafkas - New Generation Karyoka

The filling is made from new chestnut paste, coconut sauce and hazelnut cacao cream and they are covered in walnuts and dark chocolate. Kafkas - New Generation Karyoka Pistachio and chestnut paste A spectacular taste is developed by placing layers of chestnut paste and pistachio paste and covering them in delicious chocolate. Kafkas - New Generation Karyoka Chestnut coconuts New chestnut paste and almond paste is layered on top of another, and they are covered in delicious chocolate.

Kafkas - New Generation Karyoka Chestnut coconuts New chestnut paste and coconut sauce is layered on top of another, and they are covered in delicious chocolate. Kafkas - Bambaska Wafer cakes (peanuts) With the cacao cream and fresh peanuts spread in between the layers of wafers, Kafkas is getting ready to open a BAMBASKA door into the world of wafers. Kafkas - Gourmet Line - Turkish Delight Plain, rose, hazelnut, pistachios, dark chocolate covered hazelnut and pistachios

Kafkas with the goal of carrying its 80 year experience in sweets and chocolate into the Turkish delight field, among with its plain, pistachios, hazelnut and rose Turkish delights, will soon offer rich in cacao and covered in delicious chocolate Turkish delights. Kafkas - Bitter Almond Cookies with Hazelnuts Bitter almond cookies with hazelnuts that became a traditional taste are offered to the taste of consumers since 201O in special barrier packages in order to maintain their freshness.

CHESTNUT MARSHALL CAKE New chestnut paste, sponge cake, hazelnut cacao cream and pistachios are placed layer by layer and covered in delicious chocolate to provide this new series of karyokas. Kafkas - New Generation Karyoka Caramelized tarts with chestnuts Tarts are prepared with chestnuts and caramelized sauces and by covering them in dark chocolate. Kafkas - New Generation Karyoka Chestnut coconut walnut pralines

Aroma on the way to be a world brand! Fre sh , q u a lity , h e a lth y , d e lic io u s a n d in n o v a tiv e ‌ A ro m a h a s a ll p o sitiv e fe a tu re s o f fru it ju ic e s a n d c o n c e n tra te s‌

roma soft drinks are preferred in many countries since 1974. The company started to export its healthy, fresh and delicious fruit juices and since then Aroma increased its export volume. Progressing on the way to become a world brand, Aroma has been exporting fruit juice and nectar, various concentrates and purees, carbonated beverages, and natural spring water.



Aroma has made important contributions to the fruit juice market with its innovations since it was established. The mixed fruit nectar with 9 multivitamins, 100% fruit juices sweetened by apple juice are the innovative products which were produced by Aroma for the first time and introduced to the consumers in the last years. Targeting to become a world name Aroma has also increased its volume of exports in last years. The following are among the countries that Aroma exports to: Germany, France, United Kingdom, Holland, Spain, Belgium, Norway, Poland, Denmark, Austria, Switzerland, Sweden, the USA, Australia, The Turkish Republic of Northern Cyprus, China, Georgia, Bulgaria, Malta, Canada, Mongolia and Cote d'lvoire, Jordan, Libya, Benin, Turkmenistan, Ghana, Kenya, Burkina Faso, Iraq, Israel,

Mexico, Italy, Dubai and East Turkestan. Participating in major international food fairs such as Sial and Anuga, Aroma exhibits at domestic Food Products and Technologies Fair and takes part in World Juice Organization. From the beginning until now, Aroma has always made quality, reliable, healthy and delicious features its first priority. This main principle of the company made it a respectful and recognized company in Turkey and in the world. AROMA Bursa Fruit Juices and Food Industry Inc., was established in 1968 in Gursu district of Bursa, Turkey, on an area of 75,000 m_. In 1991, the company, which had been set up by a group of partners, took over the Duruk Group, after gaining a majority interest in it. With the onset of the investments that

were started in 1991, the amount of fruits processed has been increased day by day and an annual increase from 20,000 tons to 125,000 tons was achieved thereby making Aroma one of the leading fruit juice manufacturing and filling facilities in the country. AROMA produces fruit juices, natural spring water and carbonated drinks, has a wide product range. The company produces finished and semi-finished products (fruit concentrate and puree) at integrated plants in Bursa. The company markets its products under the brand names of Aroma, MeyĂśz, Aroma Tropical, Aroma Carbonated Drinks, Aroma Lemonade and Aroma Ă–mer Duruk Naturel Spring Water. Aroma has established its presence in the water market since 2004 with Aroma



Ömer Duruk Natural Spring Water Brand. AROMA Ömer Duruk Natural Spring Water Facility was built in 2004 on an area of 50,000 m2 occupying a covered area of 10,000 m2. The natural spring water is obtained from a spring that is on Uludag Mountain located at a height of 2020 meters. The filling of water at this facility is carried out in compliance with the international standards under completely hygienic conditions by using fully automated machinery. Aroma Ömer Duruk Natural Spring Water has high mineral content and low rate of sodium and it is a natural spring water that is tasty and easy on the taste buds. Aroma, with its unchanging policy of quality from past to present, and healthy, trusted, delicious products, and its traditional yet innovative approach, continues to provide services in the country and abroad as a firm that continues to grow and develop from day to day. The factory established on a 75.000 m2 area in Gürsu district of Bursa is a facility integrated with semi-finished (concentrated fruit and fruit mash) and finished product processing lines. Fruits and vegetables processed on semi-finished product lines are apple, peach, apricot, sour cherry, strawberry, raspberry, pomegranate, cornelian cherry, rosehip, pear, carrot, tomato, black carrot. Facility with a 125.000

tons of total annual fruit processing capacity; has daily processing capacity of 750 tons of apple, 400 tons of sour cherry, 400 tons of peach or apricot. For peach and apricot qualified as pulp products, it has that can do filling of mash and concentrated into packages with different volumes aseptically. In aseptic mash tanking unit with a capacity of 3.120 tons, there are 66 pieces of 30 tons tanks and 57 pieces of 20 tons tanks. Besides for storage of concentrated fruit juice, there is a fullautomation cooled tanking unit of 4500 tons available. In the factory, a 1000cc glass bottle filling line, a 200 cc glass bottle filling line, a 200 cc fizzy bottle filling line and a cardboard box filing line are available. At these filling lines daily 120.000 liters of 1000cc glass, 72,000 liters of 200 cc glass, 35.000 liters of 200 cc fizzy glass and 450.000 liters of cardboard box filling can be accomplished. At the unit on which cardboard box filling is performed, there are 3 pieces of filling machines available. Out of these filling machines; 1 piece for 1000ml base -slim, 2 pieces for 200ml base-slim production. Product types are; Fruit Juices: 100% apple juice, 100% pomegranate-apple juice, 100% grape juice, 100% peach-apple juice, 100% apricotapple juice, 100% sour cherry-apple juice, 100% tomato juice.

Fruit Nectars: Sour cherry nectar, mixed fruit nectar (with multivitamins), peach nectar, apricot nectar, mixed fruit nectar, orange nectar. Fruit Drinks: Sour cherry drink, peach drink, apricot drink, mixed fruit drink. Carbonated Drinks; Raspberry flavored carbonated drink, tangerine carbonated drink Aroma Bursa Derekizik Natural Spring Water Facility The Aroma Ömer Duruk Natural Spring Water Facility of Aroma Fruit Juices and Foodstuff Industry Inc. started production in 2004 in its factory located on the skirts of the Mount Uludag. The facility was built on a piece of land measuring 50,000 m2, inside which a covered structure of 10,000 m2 was erected. The filling up of 0,5 lt., 1,5 lt., 5 lt. and 8 lt. pet bottles and 19 lt polycarbonates realized with the natural spring water from a spring on the Mount Uludag, 2020m high up. Aroma Ömer Duruk Natural Spring water appeals to the consumers with its high quality taste and drinking ease. This special product of Aroma is bottled using fullautomatic machinery, whereby absolute hygiene and international standards are followed.

arhan Food is a recognized supplier of chocolatebased products and dried and preserved fruits with a successful history. Gokay Barut of Barhan food company answered the questions of Food Turkey's special issue for Anuga Food Fair. Excerpts follow:

B 56

Who is Barhan Food company? It has been active for 25 years in Hasanaga, Bursa, in the production of processed food and chocolate, mainly as a supplier for a number of private brands, that were sold both domestically and in export markets.

p r o f ile

Ba rh a n Food , sw e e t a n d sw e e te n in g

What are in your product portfolio? We have two separate factories and production lines; one for chocolate-based products the other one is for dried or preserved fruits. From time to time, we produce innovative products by combining the ability of these two facilities.

What is the position of your chocolate products in the market? What are your expectations for these products? We open our factory and R&D kitchen to our customers for developing new varieties they may be interested in. Thanks to this

flexible approach, we can offer our customers what they want to have. There are many other kinds and brands of creamy chocolate products in the world. We depend on our quality to compete with them. Our products that are sold under Sokomigo, Migonella and other private


brand names, all liked by consumers. Our traditional premium fruit preserves are also demanded both in Turkey and in abroad. They even become a brand in Japan. The quality of our products are strictly controlled in conformity of the quality certificates we have, including ISO 9000 and ISO 22999 and BRC that we were given last year. We can produce 6 thousand tons of fruit preserves and 20 thousand tons of chocolate products. How are your exports? In 2008 we have organized a team for foreign trade. In the first year, we reached to 30 countries and developed cooperation depending on our experience in production processes. Many of the contracts are active. Our sales are increasing to Japan, Far Eastern, Middle Eastern countries, in the USA and to other countries in Africa and in Europe. About 70 percent of our production is exported to more than 60 countries.


What are your plans for the future? We have a young, efficient and transparent team who maintain high level of customer relationship in all stages of the manufacturing process. Customers are

invited to visit our plants, exchange their views about new products and possibilities, thus a certain level of loyalty has been obtained. We aim to develop our businesses further in innovative products by offering new tastes to the consumers in the world. We try to facilitate and speed up all the processes in the future.

Any other comments? It was thought that every success has its secrets. Our secret is our transparency. Thanks to this, we can produce more variety by combining our experiences in the factory with changing demands of the markets. These are important.

B Kurex Foods Co. Ltd., popularly referred to as KUREX FOODS, has become one of the leading food and beverage manufacturers in Turkey. With special focus on production of stock cubes and seasonings, soups, instant beverage hot and cold drinks of Kurex Foods, the products are specially designed to meet today's demands locally and in different regions of the world.


Established in 2011 and presently located in Istanbul, Kurex Foods Ltd. produces a wide range of products under its in house brands namely DELISH and FRUPPO.

p r o f ile

Ku re x Food s: q u a lity first p riority !

“We dedicate ourselves to bring the highest quality, excellence and consistency to our valued consumers,” says an official of the company. “Our management team has successfully blended the market

knowledge and experience into its manufacturing and export capability. With high spirited and commitment from the execution of great teamwork, Kurex Foods has progressed rapidly in a short span of

period in managing a widespread export networks in S. America, Caribbean Islands, Asia, Africa and Middle East countries. “Our key objective 'To make the finest quality food and beverage available to


consumer' has been our endeavor to constantly strive to bring more innovative packaging, while taking utmost care of hygiene and maintaining the value, taste and flavor uniquely Kurex Foods. With achievement and adoption in the certification of ISO 9001:2000 and HACCP, HALAL, we promise that every pack of Kurex Foods products come with our quality assurance and satisfaction is guaranteed.


Positive attitude, innovative marketing strategies and strong retail support with visually attractive creative product designs has been our formula to maintain the good relationship between Kurex Foods and our customer in consistently improving our manufacturing process and products. We pledge ourselves to preserve the highest level of quality, great taste with supreme flavors in our products and provide excellent value.�

ounded in year 1920, KAVUKCU GROUP is one of the leading wheat flour and pasta producers, exporters, and grain traders of Turkey. Ulas G›da AS and Dosta G›da AS are the members of Kavukcu Group. Strategically located in the Marmara region of Turkey, our milling facilities have the most efficient access to the wheat growing areas, motor and railways, and to the major Sea Ports; Tekirdag and Istanbul Ports. Our headquarters are in Luleburgaz Turkey near Istanbul. We have regional distributors and agents in a number of countries.



p r o f ile

In w h e a t flo u r a n d p a sta , it is Ka v u kc u Grou p

The main wheat flour export markets of Ulas are Africa, South-East Asia, Indian Sub-Continent, and the Middle East. With total capacity of its 3 factories, Ulas can produce 1500 mts wheat flour a day. Ranging from Panama to East Timor, Ulas is exporting 500 containers a month to more than 50 different countries. Their success in the international markets is the result of studying and understanding the local needs, achieving the highest possible economies of scale and by doing so offering the highest quality products with the most competitive prices.


“In parallel to our export oriented business model, Ulas Gida A.S. is also a significant wheat flour and wheat bran supplier to the Turkish market. More than 400 bakeries, 200 wholesalers, 50 retail stores, 50 feed mills and a significant number of biscuit, catering, and dietary factories are among our regular customers,” says an official of Ulas. “In addition to our milling operations, we are also one of the major wheat importers and distributors of Turkey facilitating four warehouses with a total storage capacity of 60,000mts at the major sea ports of Turkey in the Black Sea and the Marmara Sea coasts. In parallel to our wheat import operations we also originate local wheat varieties and supply to other Turkish millers.” Although, Ulas Gida A.S. itself has started its activities in 1999, it is solely owned and controlled by the Kavukcu Group which also has stakes in a number of other flour mills and pasta factories in Turkey since early 1920s. Ulas Gida A.S. is certified with ISO22000, ISO9001, HACCP, SNI(INDONESIAN STANDARTS INSTITUTE), KOSHER, AND HALAL certifications.


p r o f ile

Tu rkish fru it ju ic e a nd c on c e n tra te s

Th e a n n u a l fre sh fru it p ro d u c tio n in Tu rk e y is m o re th a n 1 8 m illio n to n s, w h ic h a c c o u n ts fo r a n im p o rta n t p a rt o f w o rld p ro d u c tio n . he fruit juice and concentrate industry has become one of the progressive agroindustry sectors in Turkey. This export-oriented industry has flourished rapidly due to the modern production units, new investments and strong support of abundant fresh fruit production. Fruit juices of various types (concentrated, mixed, sweetened etc.) are very popular primarily because of their nutrient content. The products of this sector are also good alternatives to carbonated beverages. The species processed into fruit juice and concentrates are apples, pears, apricots, peaches, oranges, tangerines, grapefruits, lemons, sour cherries, strawberries, pomegranates and grapes.



Turkey is one of the most fortunate countries in the world, being endowed with a wide range of ecological conditions. Therefore, many species of fruits and vegetables, ranging from a few tropical, many subtropical and almost all temperate zone species are produced in Turkey. The cultivation is performed widely along the Mediterranean and Aegean coasts of Turkey throughout the year. The annual fresh fruit production in Turkey is more than 18 million tons, which accounts for an important part of world production. Grapes, apples, oranges, peaches, pears, soft citrus, figs, apricots, cherries, plums, quinces, strawberries, rose hips and pomegranates are the most outstanding species, which are valuable sources of nutrients besides their pleasant taste.

Over the past three decades there has been a structural change in the pattern of world fruit consumption. The share of processed fruit consumption has increased because of the improved uniform quality, year round availability and increased convenience of processed forms, while fresh consumption has declined. Among various processed forms, fruit juices have always been one of the most popular forms of processed fruits in the world and many people feel that breakfasts are incomplete without fruit juice since they constitute important place in the diet. The Turkish fruit juice industry started its production in the late 1960s and has flourished rapidly thanks to modern production units, new investments and the advantage of abundant fresh fruit production. There are more than 40 brands of about 35 producer companies, some of which have both fruit processing and bottling lines while some others only deal with either fruit processing or the bottling of fruit juices. The fruit species that are processed into fruit juice in Turkey are apples, sour cherries, apricots, peaches, oranges, grapes, mandarin, grapefruits, lemons, quinces, strawberries and pomegranates. Apple juice concentrate is the main production item and sour cherry juice is

the second major product in the sector. Almost all of the fruits that are used as raw material in the fruit juice industry are obtained from domestic production. EXPORTS The availability of large quantities of fruit allowed the establishment of exportoriented, sophisticated and efficient fruit juice plants in Turkey. Exports of fruit juices and concentrates started with a symbolic quantity of 6 tons in 1970, and after that showed a rapid and steady increase, reaching approximately 103 thousand tons in 2012. Generally, apple, citrus (mainly orange) and pomegranate juice concentrates are produced for exporting. In addition to them, sour cherry juice and some fruit nectars, mainly peach and apricot, are produced for the domestic market and some are exported as well.


Apple juice was the most important export item in 2012. It accounted for almost 80 million US dollars in 2012. Other fruit and vegetable juices, including sour cherry, peach, apricot, pear and some tropical fruit juices, were the second major item with a significant share in the same year. Among citrus juices, orange juice was the major export product with an export value of 4,6 million USD in 2012. Mixed fruit juices (e.g. pear and apple juice mixtures) were another important export product with an export value of almost 10 million US dollars in 2012. Although having relatively insignificant shares in exports, other fruit juices such as grape juice, tomato juice, lemon juice, and grapefruit juice are promising items for export. The Netherlands and Germany constituted %35 of Turkish fruit juices and concentrates exports in 2012. The United Kingdom, the USA and Italy were among the key export markets in 2012.



p r o f ile

A lh a tog lu in v e sts m o re to c op e w ith fu tu re c a p a c ity in c re a se s

ustafa Alhat, one of the partners of Alhatoglu, one of the most important olive oil producers of Turkey, said that they designed their plants, which was started to be built in Akhisar, Manisa, in 2009 and being operational 2 years ago, according to increased product capacity. The young industrialist also stated that they reached 6 thousand/hour bottling capacity with their new machinery investments.


Pointing out that by foreseeing production increase by 2020 they realized investments capable to bottle and brand, Alhat said that they increased their capacity with new investments. Complaining about the unstable nature of the domestic market Alhat said they didn't concentrate on the domestic market but on international market. He stressed that they focused on different markets abroad. Alhat outlined the vision of Alhatoglu Company: If oil trees yield to oils and if it can be converted to olive oil, this has to be marketed in a way. If they are not marketed properly, they will stay in the warehouse. If the product stays at formers' possession, their price will drop down dramatically. There are very few firms to foresee this and increase their capacities. We are a company investing with the idea 'The future will come some day'. We utilize an export-drive program because the instable structure in the domestic market leads the way to unfair competition. We increased our export products and our exports. Our export to the USA is in on an increasing trend. We have opened to different markets, too. We are hopeful for the China and Indian markets for the next season because of the contacts we have established.


It is very important that the fixed price option should always be open for brandy products and industrialist should not be affected negatively from temporary product quantity and low quality caused by drought and periodicity if the farmers will not be squeezed by the increased harvest because of the extra trees planted with the incentives of Ministry of Agriculture. Otherwise, the companies will be affected negatively and lose markets and it will be more difficult to gain them back once they are lost.� In fact, Alhatoglu was established in 1942 in Akhisar and has been in the olive oil business for the last three generations. The company was reformed as an LLC in 1998 by Mustafa and Alper Alhat. Alhatoglu olives are collected from over 50,000 trees and processed for olive oil and are packed in the state of art olive oil production facilities owned by Alhatoglu. Alhatoglu olive oils can be produced from various varieties such as Domat, Gemlik, Edremit and Uslu. Alhatolgu produces all types of olive oils such as extra virgin, virgin, pure, refined and pomace. Alhatoglu currently exports its products to Russia, United States of America, Kazakhstan, Israel, Brazil, Mongolia, and Belarus among others. Alhatoglu also has boutique products such as Kidsolio, which is the only olive oil specifically produced for babies and kids.




urkey, one of the few countries in the world with most favorable climate conditions for hazelnut production, produces and exports 75% of the world

total and its quality is evident by everybody. Turkey's hazelnut production areas in the vicinity of 700 thousand hectares and annual production amount of inshell hazelnut varies from 600 thousand tons to 800 thousand depending on weather

p r o f ile

Tu rke y b re a ks re c ord in h a ze ln u t e x p orts

conditions. According to Mr. Dursun Oguz Gursoy, Chairman of the Board of Black Sea Hazelnut and Products Exporters' Union, Turkey realized a record in hazelnut exports with 301,193 tons of hazelnut kernels and 602,386 tons of shelled

hazelnuts in the 2012-13 season thereby motivating itself to manage its major target set for 2023 with 350 thousand tons of hazelnut kernels export. Having most modern integrated processing plants of the world, members of Giresunbased Black Sea Hazelnut and Products Exporters' Union (, which was founded in 1940, realize 70% of Turkey's total hazelnut exports.


The list of our members which exported hazelnuts over 1 million USD can be reached at bers.xls to see the breakdown of their exports by varieties. Dursun Oguz Gursoy said, “Our members have the most modern integrated processing plants and they can deliver all kinds of buyer specifications on time at any conditions.�

M r. Du rsu n Og u z Gu rsoy , Ch a irm a n of th e Boa rd of Bla c k Se a Ha ze ln u t a n d Pro d u c ts Ex p o rte rs' Un io n


“We mainly export to EU countries. 7475% of our total hazelnut exports are going to these countries. I should highlight the fact that the efforts done by Hazelnut Promotion Group are efficient because the share of European countries decreased down from 80% to 74-75% which marks that hazelnuts have been promoted in other country groups as well.�


p r o f ile

Se y id og lu , in trod u c e s Otto m a n Sw e e ts to Briton s Im ita tin g m o th e rs th e c o m p a n y p ro d u c e s lig h t sw e e tie s fo r a n d e x p o rts to 1 5 c o u n trie s

eyidoglu, a traditional sweet producer started to produce excellent sweeties, including summer halvah, gullac and other cake alternatives made of walnut, almond, fruity flavor besides low calorie and fruit enriched preserves. While pointing out the decline of sales, Mehmet Goksu, general manager of Seyidoglu, says, “We try to have them consumed more sweet by increasing rate of fruits up to 45 percent in preserves and reducing the amount of sugar in our products. Enriched by fruits and walnuts the halva market is expected to rise. We produce our preserve upon the recipes of our foremothers without compromising on the traditional tastes. We made them love our traditional preserves and halvahs in English market. Annually about 2 million dollars worth of Seyidoglu products are sold in the leading supermarkets.


80 M e h m e t GO KSU

“Recently we started to deliver for Russia and Jordanian markets, and increased our value added, R&D backed innovative product that we supplied in 15 countries. We reinvigorate the market for traditional Ottoman preserves by producing newer kinds. The preserve we developed from dried fig has been ranked at second place after sour cherry preserve. Our fig based preserves are served to customers in restaurants in Libya, Algeria, Jordan and other countries. For youth we developed rich fruit essence and lesser calorie halva varieties. For kids we use Pepee character to make them love tahin, a special food made of sesame seeds, and grape molasses. Thanks to this special mascot, our sales increased 30 percent.” “We also produce for other brands besides Seyidoglu brand in our factory in Hadimkoy, Istanbul, including Sultanbaci, Seysu and Cokomiss. Our daily capacity for halva was 150 kg. in the 1990's. Now we are able to process 25 tons halva, 20 tons tahin, 40 tons preserve and 10 tons of hazelnut cream. We decided to increase our capacity even more. On our 2 thousandsqm-land we are constructing a factory where we will produce 400 varieties of products, adding 50 new products to our existing line. Number of employee will reach 500 from 400. We aimed to get the leadership in Turkey; we are already number one in Istanbul preserve market. Our turnover will reach TL 45 million from 40 million with this new investment.”


professional in white meat, egg, olive oil and related products Keskinoglu is a company who makes every effort to offer the healthiest and most consistent product offerings to its customers. It is also a successful company. We conducted an exclusive interview with Keskin Keskinoglu, Member of the Board and Chairman of Marketing Group. Full text of the interview follows:



Could you brief us about your company with important milestones? Celebrating its 50th anniversary this year, our company has always brought firsts and novelties to the market. Along with these, we are the company which brought many technologies to Turkey. We used the air cooling system, which whole Europe uses, in chick meat for the first time. With this system, the shelf life of the chicks extended to 11 days. Besides, the water ratio in the cooled chicks was reduced to zero and we offered water-free chicks to our customers. Currently, we made an investment worth 20 million TL at the end of 2012 in the latest technology used in

the world in order to preserve the nutrition value of our frozen products and offer our customers healthier products and we started to use continuous quick freezing system. The products, which used to be quick frozen in 12 hours, are now quick frozen in 6 hours. Thus, the product's nutritional value is preserved at a higher degree as well as its shelf life becomes longer. As a result, during the last 10 years our company achieved a growth rate of over 1000 percent. At the end of 70's, many companies were non-existent in poultry sector. During those days our chicken capacity had reached 70 thousand. First we founded a feed factory. In 1980's, we got the Turkey distributorship of German breeder chicken company, Lohman. We started to satisfy 50 percent of Turkey's breeder chicken need along with our need with the help of this distributorship; this was an important step which has an important role in our growth. In 1994, we decided to enter viol business. Our founding a viol factory increased our endorsement. Right now we are the biggest viol manufacturer in Turkey. We started to slaughter 15 thousand chickens by entering the broiler

p r o f ile

Ke skin og lu a lw a y s c a re s for h u m a n h e a lth

business and founding a broiler slaughterhouse. We increased number of slaughters, which used to be 15 thousand in 1998, to daily 50 thousand in 1999. These developments occurring in our facilities used to automatically increase the endorsement and number of employees. We increased our endorsement, which used to be 9 million TL in 1998, to 19 million TL in 1999. Later, in 2003, we went beyond the threshold of 100 million TL and made an endorsement worth 118 million TL. In 2005, we started manufacturing Ravika brand olive oil, soap and olive. In 2007, we took our place in health sector by starting to manufacture Sanikes brand paper based consumable materials. In 2008, we started to be the choice of Turkey's leading food manufacturers with the technology we use in FEM Logistics, which we founded with an investment worth 15 million TL in total. In 2010, we entered a different sector with our first Tavvuk Restaurant, which we started in Manisa Akhisar with an investment worth 2,5 million TL. This year we went beyond the threshold of 500 million TL with an endorsement we made worth 588 million TL. We realized many investments in 2012 when we made an endorsement worth 891 million TL. We launched continuous

tunnel quick freezing facility, which reduces the quick freezing time by 60 percent, with a capacity of 13,5 tons and chicken meat cold storage depot with a capacity of 10 thousand tons with an investment worth 20 million TL. We used full automatic systems with the latest technology in pasteurized egg facility worth 10 million TL which we started manufacturing concurrently with this investment. In addition, we increased our capacity by 30 percent with our new slaughterhouse which we started with an investment worth 18 million TL and increased our annually slaughter to 170 thousand tons during the past months. What does your product range include? What would you say about your quality and capacity? As Keskinoglu, currently we have 277 production facilities based on 1 million 800 thousand-m2 land. In our facilities we manufacture chick meat, further processed chick meat and deli products, egg, pastuerized egg, viol (eggcup), layer chicken, pullet, broiler chick, organic fertilizer, olive oil and paper based health consumption materials. With the technology we use in FEM Logistics, which we founded with TL 15 million TL investment in 2008, we started to be the choice of Turkey's leading food manufacturers. We serve more than

150 companies with 450 vehicles found in our Fem Logistics fleet. When you take a look at the big manufacturers in Turkish white meat sector, most of them have advance-fixing certificate which can export to EU. We, as Keskinoglu, are the first and only company which exports cooked chick meat products, which are ready made products to Singapore market which has extremely high criteria and only a few countries can export. Firstly, livestock production is not a job that can be remotely controlled; people must take care of the business. It should be paid special attention to offer the highest quality and natural products to the customers by following the technologic advancements closely. In our sector, R&D, preserving the food security and establishing a connection of confidence are very important. We, as Keskinoglu, we have worked for these goals for 50 years; we have a consistent growth performance especially during the last 20 years. There is no end point in improving your company but I guess I can tell that we went beyond very important thresholds in 20 years. What about your exports? How do you promote your products abroad? What would you say about your export figures,


current markets and target markets? As Keskinoglu, right now we have extensive exports of processed chick meat, egg and olive oil. We export to 75 countries which Azerbaijan, Albania, Bosnia and Herzegovina, the United Arab Emirates, Bahrain, Denmark, Guinea, Georgia, Hong Kong, Iraq, Israel, Sweden, Cyprus, Kuwait, Malaysia, Kosovo, Saudi Arabia, Uzbekistan, Tajikistan, Greece and Yemen are among. Last year we made an export worth 88 million dollar. We are targeting to increase this number by 30 percent reaching 115 million dollar this year. Along with these, with our olive oil brand Ravika, I can say that we are covering 18 percent of packaged olive oil exports made from Turkey. How do you act with regards to innovations, changes and developments? Do you have a product development service? We, as Keskinoglu, are a company which reacts very fast in accordance with the changes and the improvements in the world. As for offering novelty to the market, we are far beyond our sector. It is always very important to offer variety and new tastes to customers. We have more than 150 products only in chick meat range. Compared to 10 years ago, the consumption habits have changed;


especially the readymade products which are cooked chick meat are consumed more. The consumer demand food which can be offered at the table in a shorter period of time. For this reason, R&D is very important. I can say that we offer 5 new products every year on average to our customers. Are there problems in your sector and do you have solution suggestions for them? As for the level the chick meat and egg production reached during the last 25 years, the increase in consumption concurrently with the production quality make our sector look to future with confidence. Turkey is targeting to increase its chick meat production, which was 1 million 707 thousand tons in 2012, to nearly 3 million tons in 2023. The poultry meat consumption is expected to be 30 kg per person in the same date. Studies are still being conducted in order to raise the exports to 1 billion 250 million dollar in 2023. It is expected that the egg consumption per person will rise from 180 to 250 in 2023. Despite these developments and expectations in our sector, the rising production costs due to the high price of feed raw materials and low incentive fees are the primary obstacles in front of the sector. In case these obstacles are removed, I can say that

Ke sk in Ke sk in o g lu , M e m b e r o f th e Bo a rd a n d C h a irm a n o f M a rk e tin g Gro u p

Turkish chick meat companies can have the opportunity to compete with Brazil and the U.S.A. which have the biggest share in the market. Do you have any plans or targets for the short term? As a company, our goal is to make an endorsement worth 2 billion TL and raise the exports to 300 million dollar level in 2023, our republic's 100th anniversary. In 2023, which will be our company's 60th anniversary, I believe that we will be among the first 50 companies in ISO Report ranking.



CT D覺s Ticaret A.S (ACT Foreign Trade Inc.) was established in 1997 and continues its business facilities with headquarters based in

Istanbul and branches in Izmir Aegean Free Zone and Bursa Gemlik Free Zone. The company took over the TUSAN brand in 2010, continues to export to Middle East, Africa, Europe and United States markets as the sole owner of Tusan trademark. The

p r o f ile

Tu sa n , a re lia b le b ra n d in in te rn a tion a l m a rke t

leading product of the TUSAN brand is tomato paste. The export of our company has dramatically increased with TUSAN brand. By its quality and brand awareness, Tusan is one of the market pioneers in 30 years, especially in the Middle East market.

Tusan tomato paste sales have continued for many years in wholesale and catering. Now, as a result of last two years project, the product is available at retail points on the shelves in many countries. The new projects are still ongoing for the availability at the nearest retail point of the final consumers. The company continues to expand its product portfolio with canned and ready to eat types, like vine leaves in jars and vacuum-packed, stuffed vine leaves in various packages, olives, ketchup and mayonnaise. And five new products have an ongoing R&D and market research, will be served to customers' appreciation in the first quarter of 2014. Company's Deputy General Manager Mr. Levent Girgin emphasized an important point during our interview and said, “To protect the taste accepted by our valuable customers and the market share we gained, we are paying high attention to register and follow up Tusan trademark in our current and target markets like Africa, Middle East, Europe and Turkic Republics. In between 2011 - 2013, as the sole owner of Tusan brand we managed to collect Tusan trademark registrations in Turkmenistan and United Arab Emirates after following up a legal claim. Our goal is to serve the TUSAN quality, reliability and taste continuing since 30 years; with the most competitive prices and best service to our valuable customers, while maintaining to increase our market share.�


s known, WorldFood Istanbul is the largest food and packaging exhibition in Turkey, featuring over 300 exhibitors every year. It brings together local and international



producers and brands. The event provides the exhibitors with an invaluable platform to share their products and to develop and increase their business on 25.000 sqm. The 2013 event attracted a large number of visitors as usual. Turkey's first olive oil brand Kristal Olive Oil participated in

p r o f ile

Krista l Oliv e Oil e x c e ls in q u a lity a n d e x p e rtise

Worldfood Istanbul and aroused great interest as usual. Many years ago, in 1938 when Kristal started operating in the most important Mediterranean city, Izmir, it had the prominent feature: that of being the very first producer of Riviera type olive oil in Turkey.

Christopher Dologh, General Manager of Kristal Olive Oil pointed out: “We participated in WorldFood Istanbul and displayed our quality products coupled with quality packaging, based on 75 years of experience. Our competent staff apply the fundamental rule of "high quality products", which has a great role in spreading the habit of consuming olive oil, considered to be excellent health wise. This is now a rooted habit that has been going on for years and established by the Kristal products that have been used trustfully for several generations.” Mr. Dologh added: “As it is today shall also be tomorrow, we will keep using modern technology along with the tradition. We decided to continue this principle of being "a company offering high quality products" through continuous research, innovation and investment for the future.”


Kristal is the first olive oil company that exported olive oil with its own brand and packaging from Turkey. And it is exporting to more than 25 countries with its own brand. He noted: �The conscientious belief of being a leader company in our sector, will always live in us as we bear the pride of being the very first company which presented high quality in packed products. The Kristal trademarks shall be a bridge extending from the past to the future.�


ge Gıda is a respectful company producing fresh, healthy, tasty and natural products. Solena is the brand name of this important trademark. The success of Solena in Turkey and international markets is a good example for building up a prestigious brand image. Food Turkey Magazine conducted an exclusive interview with Bursem Ege, Brand Manager of Solena. Following is the full text of the interesting conversation: Could you brief us about your company with important milestones? Ege Gıda first opened its doors in Aydın, with the production of olives and olive oil in 1995. In the last 17 years, Ege Gıda and "Solena" have become a recognized and trusted company and brand in the Balkan countries, especially in Romania. In January of 2012, through adding new product lines, Ege Gıda started to progress its business, with a goal of introducing their products to the domestic market. Aiming to supply their consumers with the modern interpretations of Aydın's regional vegetable desserts, the company pasteurized traditional desserts in glass jars and cans, enabling them to maintain their freshness for as long as 12 months. As a company favoring the demands of their customers, Ege Gıda aims to follow the contemporary trend of meeting consumer needs directly. Currently, the company has an online sales channel and delivers its products to each and every corner of Turkey in the fastest way possible.



Bu rse m Eg e , Bra n d M a n a g e r o f So le n a

p r o f ile

Sole n a Oliv e Oil, a w on d e r of n a tu re !

Proud and honored to serve you %100 natural products, we wish you a healthy life enabled through healthy products. What does your product range include? Solena brand consists of three main product groups; olive, olive oil and dessert. Dessert group composed of seven types of products; · Pumpkin Dessert · Green Walnut Dessert · Fig Dessert with Walnut · Beetroot Dessert · Crispy Pumpkin Dessert · Quince Dessert · Bitter Orange Dessert What would you say about your quality and capacity? Solena is a boutique firm. We are not producing the products that every people must have. Solena's products are gathered in the season and keep the taste as it just picked off. No additive and preservative stuff used and presented in glass jars. Our products do not include any stuffs that threaten people's health. We give much care about presenting best products to our customers. They are being presented by using very pure and rude products. The amount of pumpkin and walnut grow in our country is evident. So, we are able to meet to the demands of our customers. Our company and products have the necessary documentations. What about your exports? How do you promote your products abroad?

What would you say about your export figures, current markets and target markets? The biggest advantage of our products is to be pasteurized and having 12 months of shelf life. These facilities make it easier for Solena to open to the world and also they can easily be transported. We produce desserts made from vegetables and fruits that everybody knows. Flavors that come from the ground are dished up by Solena. Our brand is promoting the delights of Turkish cuisine to foreigners who do not know anything about it. Also for Turks lives abroad that misses Turkish delight our products are available. And for the Turks lives abroad we take their favorite desserts to their gates.

Everybody are looking for new products and tastes in the world. So I believe that our brand will find a place in the market and make itself pleasant. Delicatessen, market, restaurant and hotels are potential customers of us. Our products are available in various packaging materials for retail and wholesale sales. Our products has already begun intercontinental journey. How do you act with regards to innovations, changes and developments? Do you have a product development service? I would like to launch Solena as modern take on the traditional desserts of Turkey. Because Solena follows trends and asks to the consumers what they want then answer for the claims. In recent years, most of the people live like eating fast food. Most of the time people just want


to fill their stomachs and eat quickly whatever on their plates not to think about healthy or not. For this reason, we have produced small sized packaging jars for easy consumption. People are so busy in everyday life. We thought that rather than go to the store online shopping would be so comfortable for them. We aimed to make shopping available for all people by providing our products both in markets and online. We keep renewing ourselves. Are there problems in your sector and do you have solution suggestions for them? Problems are everywhere and never ending. There are some other competitor companies that produce from the some kind of our products, but some of them are making the production under bed conditions not using good materials and also using additive stuffs. By doing so, they are lowering market price and make you look like an expensive brand. We are aiming to present the best products at the minimum cost of its worth. All the companies need to be supervised more often and eliminate the unfair competition. Do you have any plans or targets for the short term? I want to change the perception of desserts not sold in glass jars. It should not be forgotten that the healthiest packaging is a glass jar. My biggest goal is to get into all the houses and place in the tables with Solena desserts. I have been succeeded when especially housewives prefer Solena desserts instead of whisking the cake immediately. Targets never end. I hope that one day there will be at least one point of Solena sale in all over the world.


Is there anything that you would like especially to mention? Health comes first. As I mentioned above we are proud and honored to serve you %100 natural products. I wish you a healthy life enabled through healthy products.

p r o f ile

Ma rm a ra b irlik, la rg e st oliv e p rod u c e r of th e w orld ased in Western city of Bursa, Turkey's Marmarabirlik is the biggest olive producer establishment that takes place amongst the biggest 500 industrial establishments in Turkey and serving to hundreds of thousands of domestic and foreign consumers with its 30,000 registered olive cultivators. The officials of Marmarabirlik say that its management staff takes power from the producer, from its qualified personnel who consists of 600 people and from its affiliate cooperatives and processing plants.



Marmarabirlik is established on a total area of 500 thousand square meters with a closed area of 150 thousand square meters, and has storage and fermentation capacity of 70,400 tones of table olives, and 5,000 tones of olive oil storage capacity. It is a very important industrial establishment providing added value for the Turkish economy with an olive packing capacity of approximately 150 ton/day and olive oil production and filling of 220 ton/day in a hygienic place in its modern plants.

Th e org a n iza tion h a s a n o liv e p a c k in g c a p a c ity o f a p p ro x im a te ly 1 5 0 ton / d a y a n d oliv e oil p ro d u c tio n a n d fillin g of 220 ton / d a y in a h y g ie n ic p la c e in its m o d e rn p la n ts

Marmarabirlik purchases and processes approximately 40-45% of the edible black olive cultivated in the region and serves its products to whole country with 54 dealers in 76 cities. The organization exports to 43 countries all over the world. Its main markets are Germany, The Netherland, France, Belgium, Austria, Denmark, England, Switzerland, Norway, USA, Canada, Australia, Russia, Saudi Arabia, Azerbaijan and more. The specialized product portfolio of Marmarabirlik includes; * Black Olives (in vacuum, tin, glass and plastic con. And bulk) * Green Olive (in tin, glass, pet bucket) * Olive Oil (in tin, glass, plastic bottle and bulk) * Olive Paste (in tin and glass) The cooperatives of Marmarabirlik in

Gemlik, Mudanya, Erdek, Orhangazi, Iznik, Edincik, Murefte and Marmara Island receive harvested table olives from groves of the producers in these regions; following a selection process, high quality olives immediately undergo processing in its own facilities with 220 tons of processing capacity per day. Marmarabirlik produces the best quality extra virgin olive oil because; * Best quality olives are harvested by hand. * Delivered to the company daily. * Extracted by most modern machines * Extraction degree is maximum 30째 * Marmarabirlik proudly has international quality certificates such as ISO 9000 (Quality Management System Certificate) and ISO 22000 (Food Safety Management System Certificate).


stablished in 2007, Olive and Olive Oil Promotion Committee aims to promote Turkey's harvest of 170 million trees in world markets. The committee also aims to build a Turkish Olive and Olive Oil brand image in the world besides its activities to promote the consumption and production of olive



products in domestic market. It also tries to increase the product varieties and expand distribution channels by applying sustainable pricing schemes. What are the products the committee covers and how large they production volumes? With recent additions, total inventory of olive trees has reached to 180 million.

p r o f ile

In trod u c in g th e Prom otion Com m itte e of Oliv e a n d Oliv e Oil

This year, it is expected that about 215 thousand tons of olive oil and 400 thousand tons of olive to be produced. What is your branding strategy? Target is to reach 3.8 billion dollars of exports of packaged and branded products by the year 2023. To realize this, certain regulations should be put into force and the incentives provided by government should be maintained in the future. How do you evaluate companies' branding efforts in Turkey? This season about 20 thousand tons of packaged olive oil was exported, this figure is more than total exports of 2011/2012 season. More harvest are needed to increase these more.

What are your markets that the committee targeted? Main targets are, the USA, Canada, Japan, Australia, Russia, South Korea, India, England, Rumania, China and recently Brasil and Tayland were added. What is the outlook of olive and olive oil production and exports in the world? The following table summarizes the latest figures reflecting the general outlook. What is Turkey's position? In 2011/2012 season, Turkish exports of olive oil was 19.4 thousand tons worth of 65 million dollars. By 30.06.2013, our olive oil exports have increased 482 percent in volume and 427 percent in value and exports has reached to about 70 thousand tons and earnings reached to 217 million dollars. Olive exports also has showed an increase during the same period and now it reached to 60 thousand tons and earnings to 101 million dollars. The following table summarizes this:


Which fairs does the committee participate in the world? In the first half of the year we have been in International Food and Drink Exhibition 2013 held in UK and Feira Apas 2013 in Brazil. In the second half of the year the committee will participate in fairs in four different countries, among them are, Anuga Fair (5-9 Oct.), in Cologne, the largest food fair in the world, Beijing Food and Technologies Fair (13-15 Nov.), Erbil Food and Technologies Fair (18-21 Nov.) in Iraq. Lastly, the committee will be in the First Thailand Turkish Products Fair, organized by Istanbul Chamber of Commerce, between 28 Nov. - 1 Dec. in Thailand, that also is a gate for regional markets, including Malaysia, Cambodia, Vietnam and Indonesia.

What kinds of activities the committee participates in, out of fair organizations? In 2013, the committee sent olive culinary Ahmet Ertur to Olive Japan 2013 international accolade of olive oil, held in April in Tokyo, organized by the olive oil sommelier association as a juror. In November, a VIP buying group from Brazil will be hosted in Turkey. A sectorial trade committee visit may be planned to any target countries. In domestic markets, several retail shows have been realized since 2011 in major malls in several retails including Paladium, Istinye Park in Istanbul, Park Plaza in Bursa, Panora and Cepa in Ankara, Terra City in Antalya, Espark in Eskisehir. Similar activities are planned in Trabzon, Erzurum, Diyarbakir and Kayseri in 2014.

Me tin Ă–LKEN


O liv e o il‌ a w o n d e r o f n a tu re !

he magnificent oil tree with its healing properties and eternal powers was sent to mankind by the creator. Olive tree is blessed; so olive and olive oil are the most beautiful presents granted to humanity. If the blessed olive tree is processed correctly, it becomes a source of health for our bodies. It is on this basis that XI.XI. (11.11) Infinity Gourmet extra virgin olive oil came into being.



XI.XI. Infinity Gourmet, produced for real olive oil addicts XI.XI (11.11) infinity gourmet is one of the superior cold press olive oil kinds produced by table olives in Turkey. It is made by the 50-300 year-old olive trees from places in Mudanya-Kumyaka districts in Turkey's Marmara region where the richest and the most quality olives are grown with regards to edible olives. Mudanya table olive is a special kind of olive that is rich in oil, thin shelled, bearing small seeds and a ravishing exquisiteness. The cold press olive oil produced by these olives contains olive's all aroma and flavor within itself. The olive oils which are gently handpicked one by one are immediately brought to the rendering plant on the same day and

produced by cold press method without a moment's delay. Now therefore, the healthiest and the most appetizing olive oil comes to existence. XI.XI (11.11) infinity gourmet is produced for real olive oil addicts in a limited number. This cold press unique olive oil is bottled directly. There is no mechanical separation or filtration process. That's why organoleptic qualities as well as antioxidant and vitamin levels of this superior olive oil (dry- cold pressed) are preserved. And also, they are * exclusively produced. * high- end gourmet products * 100% naturally produced * made by hand-picked olives. * uniquely produced * niche products Having worked in marketing for many years with the experience and knowledge of strategic communication, marketing projects and trademark, Aslihan Yildirim and Nazligul Unal sisters successfully institutionalized the family business, built brand and introduced three precious products into the market. Knowing the difficulty in finding healthy and natural food in today's world where

p r o f ile

XI.XI In fin ity Go u rm e t, n a tu ra l oliv e o il...

healthy diet, philosophy of returning to the nature and nostalgia are of high importance, Aslihan and Nazligul have renovated the available family mill and put it into operation after six years of study as Communication, Consulting, Promotion, Food, Export & Import Limited Company. The olive oil mill was originally set up in 1930, then in 2003, the company name and profile were changed in institutional way. The communication & consulting ltd. focuses exclusively on the artisanal production of olive oil and is located in western part of Turkey, North Aegean (near Mudanya). This region has a rich history in the cultivation of olives. All olive oil products are produced in accordance with relevant food safety and environmental legislation. Being one of the first companies in Turkey is plays a pioneering role in the traditional stone press, and high quality cold press olive oils. The company has two separate olive oil products with their corresponding brand names:

“XI.XI. (11.11) Infinity Gourmet / extra virgin olive oil” natural cold pressed “X.X. (10.10) Integrity cold-pressed extra virgin” olive oil The market share of the 'gourmet' olive oil niche represents 14% of the total gourmet olive oil market in Turkey, According to officials of the company new export markets are soon opening up in Hungary, Singapore, France and UK, due to high demand.

Brand and Packaging: “XI.XI. (11.11) Infinity Gourmet / extra virgin olive oil” 500 ml and 250ml glass bottles “X.X. (10.10) Integrity cold-pressed extra virgin” olive oil 1L, 5L and 10 L cans On request, various packaging sizes and materials are available…


p r o f ile

Tu rke y 's o liv e oil, a M e d ite rra n e a n tre a su re ‌ Tre a su re d sin c e a n c ie n t tim e s fo r th e ir e x c e lle n t n u tritio n a l q u a lity , oliv e s a n d oliv e oil h a v e a lw a y s b e e n e sse n tia l c om p on e n t of th e d ie t in m a n y M e d ite rra n e a n c iv iliza tio n s.



eing a very important ingredient enhancing flavor and texture for the meals Turkish olive oil is recommended to the household kitchens of the world. Olive oil, besides its

delicious taste, is highly recommended by doctors for people suffering from high cholesterol. Production and export quantities are strictly dependent on the olive production as the olive production, which may change from year to year.

As a versatile ingredient, olive oil has been used not only as a flavor enhancer in various dishes, but also as a medicine for healing wounds, as fuel for lamps and as cosmetics for the hair and skin in different cultures. Considered sacred, it has been the symbol of peace and richness connecting three continents in one soul. Although the olive tree is native to the eastern Mediterranean basin, it gradually spread westwards beyond Turkey into Europe due to its increased importance as a source of edible oil. Having the longest coastline on the Mediterranean Sea, Turkey has been one of the major producers of olives among Mediterranean countries. Thus, olive oil traditions and dishes have been the pride of Turkish cuisine since the time of the Ottomans. Likewise, table olives have been a staple at every Turkish breakfast, generally beside a slice of bread and traditional white cheese. Today, Turkey supplies the olives and olive oil of Mediterranean cuisine all over the world. Healthy and nutritional… Olives and olive oil are appreciated not only for their nutritional quality but also for their health benefits. Among edible oils, olive oil is the only one that can be produced by physical methods from a fresh fruit and can be consumed immediately after pressing the olive, like fruit juice.

Likewise, a complex process, other than treatment with either dry salt or brine, is not required to produce table olives. Namely, olive oil and table olives are pure, natural, healthy products that require minimal processing. Today, olive oil is increasingly present on the food scene as the healthiest alternative to other edible oils. Some studies indicate that olive oil helps to reduce the levels of LDL (low-density lipoprotein), known as “bad cholesterol”, due to its higher percentage of monounsaturated fatty acids content (oleic acid: 61-83%) than any other type of edible oil. Although cholesterol is necessary for many bodily functions, excess LDL levels cause deposits of cholesterol in the tissue cells of the body leading to clogged arteries, restricted blood flow, high blood pressure, heart disease, and strokes. Researches also suggest that monounsaturated fatty acids in olive oil help to either increase or maintain the levels of HDL (high-density lipoproteins), known as “good cholesterol”, that carry excess cholesterol to the liver to be eliminated from the body. This is in contrast to other edible oils that contain high percentages of polyunsaturated fatty acids because they also reduce good cholesterol while lowering total and bad cholesterol. Therefore, it is thought that olive oil improves the functioning of the circulatory

and cardiovascular system by reducing the levels of LDL and maintaining the levels of HDL and guards against arterial blockage. Olive oil is rich in natural anti-oxidants such as vitamin E, which help to eliminate free radicals from the body. Some studies confirm the excellent effects of olive oil on bone growth, brain development and digestion. It helps to reduce the incidence of breast cancer and cell aging. It has been proved that olive oil activates bile secretion and stimulates pancreatic lipase. In addition, its emollient effect protects against ulcers, and reduces the risk of gallstones. It improves triglyceride activity and increases the rate of fat absorption. In addition to providing nutrients to the skin, this divine elixir protects and softens the face and body, maintaining a young, healthy and beautiful appearance. PRODUCTION Olives grow best in warm temperatures, and cannot tolerate extreme climatic conditions. The Mediterranean region, owing to its mild climate, contains 98% of the olive harvest and 95% of the olive oil production in the world. Harvesting and processing of olives are carried out between November and March. About 70% of the olives produced in Turkey are pressed for oil and the rest are reserved for table olives.


In Turkey, olive oil production has undergone remarkable developments since the eighties and more and more olive oil plants have either started to produce virgin olive oil or increased their production capacity. Now, Turkey has the capacity to supply more than 300 thousand tons of olive oil per year owing to its large-scale plants with modern bottling lines. Table olives are also produced in modern plants equipped with advanced technology, which enables them to comply with the standards of hygienic packaging. High quality production of table olives is done in retail packs such as cans, glass jars and/or vacuum packed bags. There are compulsory export standards for table olives and olive oil in Turkey. Thus, production in all plants conforms to the standards of the Turkish Standards Institute (TSE), which are also consistent with the international standards. Olive oil is classified as “extra virgin”, “virgin”, “refined” and “riviera” (a blend of virgin and refined olive oil that is called


“olive oil” in international standards) based on the means of production as well as the physical properties and organoleptic characteristics of the product. Due to the preferences of consumers who are less familiar with the natural taste of olive oil, some are also produced with added flavorings such as garlic, onion, nutmeg, fresh thyme, basil or bay leaves. In international standards, table olives are classified as “green olives”, “olives turning color” and “black olives”. They are commercially produced in the forms of “stoned”, “stuffed” (with pimento, capers, etc), “halved”, “sliced”, “paste” as well as “whole” olives. It is quite common in Turkey to start the day by having a rich breakfast including this nutritious food, which contains abundant calcium, iron and vitamin A. There are few countries in the world which have a consumption pattern of olives close to Turkey but according to one's palate, olives can also be used in the preparation of various dishes. Olives are

put in pizzas, salads and cooked dishes as an ingredient and/or eaten as an appetizer usually to accompany a drink. EXPORTS Being a net exporter of olive oil, Turkey supplies the variety of olive oil to a wide range of countries including major producer countries that either consume or re-export Turkish olive oil. Turkish olive oil is demanded from every part of the world and there are more than hundred countries that have experienced the excellent taste and fragrance of Turkish olive oil such as the EU, the USA, Saudi Arabia, Japan, South Korea, Philippines, Australia, South African Republic, and the Russian Federation. Although organic production still occupies a small proportion of the total area and output of olives, Turkey's organic olive and olive oil exports are also rising in parallel with the healthier consumption trends in the world.

EXPORTS Being a net exporter of olive oil, Turkey supplies the variety of olive oil to a wide range of countries including major producer countries that either consume or re-export Turkish olive oil. Turkish olive oil is demanded from every part of the world and there are more than hundred countries that have experienced the excellent taste and fragrance of Turkish olive oil such as the EU, the USA, Saudi Arabia, Japan, South Korea, Philippines, Australia, South African Republic, and the Russian Federation. Although organic production still occupies a small proportion of the total area and output of olives, Turkey's organic olive and olive oil exports are also rising in parallel with the healthier consumption trends in the world.


live oil history is dating back to about 6000 years ago in Anatolia. Olive, as native plant of the Mediterranean Basin, is produced “regionally” but consumed “globally. While the year-by year enhanced consumption of olive oil in the developed countries as well as the others such as Russia, China, India, increased the globally demand for olive oil.



Unfortunately olive oil is one of the most frequently adulterated food products in the world. Many olive oil scams involve straightforward mixing of low-grade vegetable oils, flavored and colored with plant extracts. These cases are the reason for an unfair competition particularly on pricing. According to the UC Davis Olive Center study in 2010 and 2011 that most imported extra virgin olive oil does not meet IOC sensory standards in USA.

p r o f ile

Oliv e p ie r ® , n a tu ra l ta ste of Ae g e a n !

Olive oil's taste and aroma are a direct result of the soil, climate conditions, type of tree, quality of olives as well as olive extraction techniques and subsequent storage conditions. Therefore it is difficult to keep consistent certain level of high quality standards for agro products such as olive oil. In order to add a remarkable value to your business through olive oil brands, one must consider the above arguments.

Olivepier is a natural and organic extra virgin and virgin olive oil company in Turkey. “ olivepier “ team is one of the most experienced teams in natural and organic olive oil business in Turkey who have implemented firsts both national and international projects. “ olivepier “, which is an established brand in Turkish market, mainly focused in natural, and organic extra virgin olive oil production, sales, and marketing, and is also market leader of organic extra virgin olive oil segment in Turkey according to Nielsen Report. The

brand is being sold throughout the national and international grocery supermarket retail chains in Turkey, Germany, China and USA. All of the processes at ” olivepier “, from production to storage, product sustainability to cost effectiveness, packaging to waste management, employee training to customer satisfaction are monitored and certified by internationally accredited world-class certification assurance companies. “ olivepier “ has earned A+, the highest BRC certificate. In addition to that the brand also has USDA Organic,

ICEA, ICEA JAS, European Union, Kosher, and Helal certificates. The facility of olivepier has 20,000 sqm and houses a state of the art laboratory, an automated and a pressurized stainless steel storage park, and efficient and precise world class filling lines along with 15,000-tons/year capacities. “ olivepier “ Laboratory is one of the 26 Chemical Testing Laboratories in the world, recognized by International Olive Oil Council. “olivepier” Is a registered trademark of “zeytiniskelesi”.


It is in a dark tinted glass bottle Light is one of olive oil's greatest enemies. With this in mind the company packed “ olivepier ” olive oil in dark tinted glass bottles protecting and preserving freshness, color and antioxidant characteristics. A taste of the Aegean The northern region of Aegean, Turkey, is home to world's best olive oil, simply because olive trees grow best under the conditions, ensure the natural constitution of the olive is not spoiled. “Olivepier “ Is obtained from unmatched Aegean olives, is a first cold pressed Extra Virgin olive oil, a rich source of Vitamin E, and remain fresh and delicious year round because the advanced bottle that protects the olive oil from exposure to light and contact with oxygen, making every bottle of olive oil taste like the day it was pressed. State-of-the-art production technology enables the brand to keep consistent high product quality as an agro-product for its consumers. Organic Extra Virgin Olive Oil Only olives grooving far from industrial and highway pollution, free of pesticides and chemical fertilizers and harvested using human, not mechanical, labor earn the distinguished title of being organic. It is recommended that this purest form of olive oil to families with babies as it is a source of nourishment closest to mother's milk. Organic olive oil is also ideal for adults with highly discerning taste and value for their health. Extra Virgin Olive Oil Flawless olive oil with low acidity (0.8%) is a rich source of vitamin E. In a dark tinted glass bottle preventing exposure to sunlight and contact with oxygen. Ideal for all dishes, breakfasts, salads and sauces!


Virgin Olive Oil It is a clear and pure olive oil with a maximum acidity of 2.0% with full vitamin content and rich aroma. It is an ideal choice for cold and warm dishes as well as wholesome, delicious and light fried vegetables.

p r o f ile

Drou g h t in Sp a in p u sh e s Tu rkish o liv e oil e x p orts u p !

Tu rk e y 's o liv e o il e x p o rts h a v e re a c h e d $ 3 3 3 m illio n in e ig h t m o n th s.

urkey increased its olive and olive oil exports by 172% in the first eight months of the year thanks to drought in Spain, Turkish Agricultural Chambers Union (TZOB) President Semsi Bayraktar said. He also advised that Turkey needed to build up brands if it wanted to maintain this success.



“Our olive oil sector, which has entered new markets and raised its exports by two-digit percentages to several countries, because of the drought in Spain should seek ways to remain in these markets permanently,� Bayraktar stressed. According to data announced by the Turkish Exporters' Assembly (TIM) Turkey, the fourth largest olive oil producer, jumped its exports to $333 million from $122.2 million between January and August representing 172 percent increase.



The olive oil season began on Nov. 1, 2012, and Bayraktar said the nine-month results supported the prediction that the exports would surpass $400 million by Oct. 31, 2013, when the season ends. Spain's olive oil production was adversely affected by the country's struggle with poor crop yields, which dropped to around one-third, paving the way for Turkish exporters to multiply their sales to countries such as Italy, Austria, the U.S. and New Zealand.

However, Bayraktar said only 30 percent of Turkish olive oils were branded which supported the popularity and credibility of the Turkish goods in these new markets. “We still sell 70 percent of our products without known brands. We have to constantly provide goods in newly penetrated markets. We could face the same thing that Spain is going through today. But countries like Spain and Italy can buy our unbranded olive oil, case it and sell like their their own product,� he said.


p r o f ile

Tu rkish Pou ltry Prom otion Grou p le a d s th e se c tor to th e w o rld

“In 2 0 1 2 sa m p le s w e re ta k e n fro m 1 5 ,2 0 0 sh e lv e s a n d w e re su b je c te d to h e a lth c o n tro l. Th e re w a sn 't a little b it o f n e g a tiv e a n d h a rm fu l fa c to r.�

Food Turkey conducted an exclusive interview with Mr. Sahin Aydemir, Chairman of the Board of Directors of Turkish Poultry Promotion Group. Full text of the interview follows:

B 120

Which animal promotions do you assume? We, as Turkish Poultry Promotion Group, promote chickens, turkeys, ducks and their all kinds of products worldwide and to

carry them to international markets. Could you furnish us with information about the capacity and quality of the Turkish poultry sector? Where do we stand with regards to these two issues? Turkey is one of the luckiest countries about these issues because the Turkish poultry industry is one of the developing sectors and it has latest technologies and know-how. Right now, we are very competitive as far as technology, human force, infrastructural facilities, etc. in the

world. I can comfortably pronounce that the Turkish white meat consumers and the ones that buy from Turkey, consume the healthiest white meat and eggs of the world. Can you give us some capacity figures? Turkey's egg production reached 14-15 billion/year. Our white meat production is 1.8 million tons. We have a great place in domestic and international market with this capacity.

Under what conditions the Turkish white meat is produced? Are modern integrated facilities majority in number? You have to produce your products with the healthiest and the best way possible in order to survive in today's harsh competition. Consumers are very conscious in our time. They don't buy every product from every supplier. They buy only from the ones that they trust. Turkey has become a reliable source with many integrated plants. There are no small and uncontrollable establishments. The competition in the sector has made this realized. There is a strict control in Turkey by the ministry. In 2012 samples were taken from 15,200 shelves and were subjected to health control. There wasn't a little bit of negative and harmful factor. This can be seen on the webpage of the Ministry of Agriculture.

M r. Sa h in A y d e m ir, Ch a irm a n of th e Boa rd of Dire c tors of Tu rkish Pou ltry Prom otion Grou p .

Could you furnish us with the information about dry-defeathering technique? Is this technique more advantageous for the consumer than others? This is a technique discovered after many important researches for hygiene and human health. Last few years witnessed a lot of researches at this regard in the world. Finally a company discovered that the chickens could be defeathered by means of air just two years ago. This system exists only at 3-4 companies in 3-4 countries. But this method will develop fast and will be widespread soon. With this technique we can get more hygiene and healthy and cleaner chicken. The system makes one-third amount of electric saving and two-thirds water saving, too. This means it is more environmentally friendly, too. Have the Turkish producers prepared themselves and completed their certifications with regard to Halal Food segment? We are an Islamic country. The importance placed by of our nation is very high. So, all of our establishments have their certifications and they operate according to this important rule.


Can you talk about our white meat exports? Turkey's white meat and egg exports are always in an increasing trend. We couldn't export our products to even neighboring countries until recently. One of the reasons for this was Turkey didn't have market researches because the companies were usually small sized establishments. Only some companies would do this conveniently and successfully. With the establishment of Poultry Promotion Group, the power of the sector was reflected to the general level and an export boom was experienced. In 2012 our sector realized an export volume of over 900 million dollars and it is expected that we will reach to 1.2 billion dollars in 2013. We revised our 2013 target from 1 billion to 1.2 and our major target is 5 billion dollars for the year 2023.


There is a huge increasing trend in the consuming habit in Turkey. 9-11 kg consuming rate per head reached to 19 kg in our time. Number of eggs jumped up to 170. This shows that protein consuming of emerging countries is increasing. This, in fact, shows both, the development level of our country and our people tend to consume healthier animal protein. The animal protein resources are very important especially for the health of children. We are very close to the level of Europe's average in white meat consumption but we are still short in egg consumption because Europe's average is 220-250. To catch them in white meat, all we need is only 1-2 kg per head. Their average amount is 21 kg.

Can you furnish us about your members and the benefits you offer them? The organizational structure of Poultry Products Promotion Group is constituted with the participation of companies belong to exporters unions which are under TIM (Turkish Exporters Assembly), which is under the roof of Ministry of Economy. So, all of the exporters are natural members of our organization. The organization is managed by a board which comes from among exporters. We provide right information to our members about the domestic and international market. We promote the nature and level of the Turkish poultry sector to world markets. We promote our quality with sectorial information. We associate with joint commission members in the EU region. We have similar operations worldwide.

How do you promote the Turkish poultry sector worldwide? Can you mention your activities in abroad? We have various activities for promotion in abroad. First, we conduct R&D studies. That is, we make market researches. We compare our market with world markets. We evaluate the cases of our competitors. This is our first step. Then we determine target markets. We conduct detailed market researches in targeted markets and we participate in the fairs in those markets. We attended fairs in 17 countries this year. We also make efforts to straight up things with countries which our people face problems in documents, etc. We made activities to open up doors with China, Japan, Saudi Arabia and Malaysia this year. As you know, a joint protocol was signed with China about exports of agricultural products. We will start selling directly to China where we would sell only indirectly until now. Providing right information is our most important task. We made important works in different countries in Europe, in Libya and some other countries of Africa, in Asia, etc.

We are in the center of the world markets. This market represents 32 billion dollars in white meat and 6 billion of eggs. We are second in the world egg exports and seventh in white meat. We consider that we have just entered the world liege in this sector. Despite our young organization we have managed a long way in such a short time. We are the leader sector in Turkey in export increase rate for last three years. I believe that Turkey will reach the level it deserves in the coming years. We are currently exporting to 55 countries and our target is to increase this number to 70-100. We have a respectful place in the world poultry industry. The healthiest white meat and eggs are consumed in Turkey. You are participating in Anuga Fair. What kind of activity are you planning in this fair? Do you have any suggestions for the professionals who will visit this fair? We will be at that fair as we were many times before. They should visit our stand where they will witness the developments happen in Turkey. Our board directors and experts will be there to promote the level

of Turkish poultry sector to the world media and traders. Are there problems in the sector and do you have solutions for them? There have always been problems in the sector and there will always be. I believe that the solutions come from the sector partners. We should act altogether as the saying reads, “united we stand, divided we fall�. We should always be in cooperation and uniting forces to get the best result for the favor of everybody. Is there anything you would especially like to add? We live, and should be living, for our children, for the next generations. If we really care for our children we should never miss eggs from the breakfast table of our children because the values in the egg are as valuable as love. These are the basic nutrition values for them. White meat is very impartant, healthy and inevitable in our lives. If we want to invest for our future we should consume healthy animal protein which is exactly the definition of Turkish poultry.


p r o f ile

“Orig in Bu rsa � p roje c t su p p orts Bu rsa b ra n d s in th e w orld

Un d e r th e fra m e w ork of Eu rop e a n Un ion Fisc a l Su p p ort Prog ra m , a p roje c t o f Bu rsa Go v e rn o rsh ip w a s a c c e p te d to su p p o rt th e rm a l, h isto ric a l a n d c u ltu re to u rism p o te n tia l o f Bu rsa p ro v in c e .

Bu rsa De p u ty Gov e rn or a n d Pe rm a n e n t EU Re p re se n ta tiv e Ah m e t Ha m d i Usta , UYMSIB Ch a irm a n Dr. Sa lih Ca li, BSTO Me m b e r Cu n e y t Se n e r, a n d BEBKA Se c re ta ry Ge n e ra l Ta m e r De g irm e n c i



The project was introduced in a press conference held in Bursa with the participation of deputy governor of Bursa

and provincial representative in the EU program Ahmet Hamdi Usta, president of Uludag fruit exporters union Dr. Salih Cali, Cuneyt Sener, member of Bursa chamber of industry and trade, Tamer Degirmenci,

general secretary of Bebka, Bursa Eskisehir, Bilecik Development Agency, the supporting body for the project. Costing about 200 thousand TL the project covers a time span of seven months.

Deputy Governor Usta said, “Origin Bursa project will support branding activities of local products and other assets of the province in both national and international markets. It aims to develop an awareness of about two thousand businesses, sellers and producers who produce value originating from Bursa.

Bu rsa De p u ty Gov e rn or a n d Pe rm a n e n t EU Re p re se n ta tiv e Ah m e t Ha m d i Usta


In the framework of the project a gastronomy festival will also be held. In the festival, local produces and producers will compete and an international summit of chefs will be convened.�


Bu rsa De p u ty Gov e rn or a n d Pe rm a n e n t EU Re p re se n ta tiv e Ah m e t Ha m d i Usta ou tlin e d Bu rsa Orig in a te d Good s Proje c t to th e p re ss m e m b e rs.

Bu rsa De p u ty Gov e rn or a n d Pe rm a n e n t EU Re p re se n ta tiv e Ah m e t Ha m d i Usta ou tlin e d Bu rsa Orig in a te d Good s Proje c t to th e p re ss m e m b e rs.

By emphasizing on the importance of Bursa as a local brand source, deputy governor Usta said, “Another project, namely, educational platform for local producers, was also accepted by the agency in the innovation transfer category that has a budget of 400 thousand Euro for two years.�


p r o f ile

Tw o of Su n a r Prod u c ts a w a rd e d b y In te rn a tion a l Ta ste & Q u a lity In stitu te

He a d q u a rte re d in Bru sse ls, In te rn a tion a l Ta ste & Q u a lity In stitu te p re se n te d its a n n u a l a w a rd th is y e a r to Ca ke M a rg a rin e a n d Su n a r Corn Oil p rod u c ts o f Su n a r Gro u p o n 1 4 th A p ril fo llo w in g th e te stin g ta ste b y m a ste r c h e fs o f le a d in g a sso c ia tio n s.


Nominees for the award have been blind tested by a group of 120 chefs and 12 beverages experts by their production conditions, tastes, aromas, first impressions and their packages. Huseyin Nuri Comu, CEO of Sunar Group expressed his satisfaction and proud about the award and said, “We are the first company awarded in Turkey. Now we have another motivation to deliver our products to the customers in more than 70 countries. Sunar's name means more than a company name for me; it is also my mother's name. Our products all reflect all symbolic aspects of a caring mother, with their nice packages, mouthful tastes, being halal, natural and healthy. Since from the beginning our motto was, 'do not sell any product that you can safely put on your own table.' I want to dedicate this award to all our mothers.�



Mevlut Nacar, marketing manager of the company, said that it took seven months to complete the application process in cooperation with all other departments. “It was a professional team work. The award will certainly add more value to our brand both in domestic and in export markets. We try to improve our performance before we go into competition with our rivals. As a result of this understanding our company has won many other award including golden package award, trusted brand award, FAO medallion, and others.” Products that were given more than 70 points over hundred passed the tests. Sunar Group now can use the Institute's logo on their packages for three years.


Who is The International Taste & Quality Institute - iTQi iTQi is the leading independent Chef- and Sommelier- based organization dedicated to testing and promoting superior tasting food and drink from around the world. Judges are selected within the 14 most prestigious European culinary and sommeliers associations such as the Maîtres Cuisiniers of France and Belgium, Academy of Culinary Arts, Hellenic Chefs' Association, Académie Culinaire of France, Verband der Köche Deutschlands, Jeunes Restaurateurs d'Europe, the Federación de Asociaciones de Cocineros of Spain, Federerazione dei Cuochi Italiana, Portuguese Chefs Association, Årets Kock of Sweden, Euro-Toques and the Association de la Sommellerie Internationale (ASI).

The Superior Taste Award is a unique international recognition based upon the blind judgment of Chefs and Sommeliers who are opinion leaders and experts in taste. It offers powerful marketing tools to differentiate food products and beverages: * Detailed results of the tastings with comments and suggestions made by the judges * A convincing and independent argument for business negotiations (B2B) * A clearly differentiating message against competition (B2C) * International media coverage of the Awards Hundreds of small and large companies from more than 100 countries already benefit from the Superior Taste Award.


p r o f ile

M a tli Fo o d Co.: Ha lf a Ce n tu ry in A g rib u sin e ss

A su p p lie r o f fe e d s M a tli Fo o d C o m p a n y ru n s fo r b e in g a m a jo r p ro te in su p p lie r in Tu rk e y ,� sa y s, O m e r M a tli, fo u n d e r o f th e c o m p a n y

usiness life of Omer Matli started as an onion traded in Karacabey in 1965. He then began to livestock trade and than dairy operations. Rise trade was the next stop for Mr. Matli and built a riseprocessing factory in 1980 when he started to produce feeds for livestock inventory around Bursa province. The company then moved into poultry business in 2010. Employing about 550 people in production and having about 400 sales agents, the company has business relations with about two thousand companies and realized about 400 million TL turnover in 2012. Feed is major product of the company and accounts for about three forth of the total sales.



The company has facilities in other parts of the country in Konya, Corlu, Turguzlu and Samson producing 1.12 million tons of feed. In the factories variety of feeds depending on the orders of customers are produced. The company targets to produce 2 million tons of feed and become a national supplier of livestock feeds. Matli company has been producing eggs since 2010 and selling them under Burdan brand. At the facilities in Canbaz, home village of the founder Matli, out 500 million eggs are produced annually. Target for the year 2020 is 2 billion eggs per annum. Burdan brand eggs are basically produced by poultry that have been fed with harvested crops.

Some of the eggs are exported to Iran and Turkmenistan, Iraq, Oman and Azerbaijan. Matli company is now developing expansion projects to produce meat from poultry and livestock. The company emphasizes on research and development and has protocols with Uludag University. Activities have been carried out at the research and production center of the company and training farm where about 110 sheep and 525 livestock are fed and 6 tons of milk is produced daily. The company established an animal husbandry academy at the beginning of 2013. The academy published news and information related to the farming issues at its site. O ze r M A TLI


p r o f ile

Pric e s d ow n in w h e a t, c h ic kp e a a n d rise m a rke ts, bea ns m a y be h ig h e r th is se a son

“2 0 1 3 w a s a b o u n tifu l se a so n fo r w h e a t h a rv e sts in th e w o rld , te n y e a r's re c o rd is e x p e c te d in Tu rk e y , w h o h a s a n e x p o rt p o te n tia l to th e w o rld m a rk e ts in c ro p s,” sa y s M e h m e t Re is, C h a irm a n o f Re is Fo o d C o m p a n y . “A g ric u ltu ra l e x p o rts c o n trib u te to th e d e fic it o f fo re ig n tra d e .”

his year Turkey has become self-sufficient in wheat harvests, experts say. Increasing usage of improved seeds and enlargement of arid land and state incentives provided to the agricultural businesses has yield its results, and harvest records are broken in many kinds of crops.


According to the information given by Reis Company, a leading player in the industry, growing figures of harvests lead prices for wheat down and for some other crops. And even price of rice is expected to go down 20 percent in September. Price of red lentils is stable, however, sufficient amount was harvested while it was down 20 percent this year. 134

Due to the reduction in the land allotted to crop agriculture, and limited yields of the harvest, and drought in some areas, bean and chickpea harvests are expected to be low this year compared to last year's. Early harvests of chickpea have lowered the prices by 10 percent. In August beans begin to come to the market and prices seem to be higher than the year before. Green lentils production harvested in Turkey, meets only one forth of the total demand. Lentil imports will continue again. Read bean also be imported this year. Mehmet Reis is optimistic about the potential of agricultural products in Turkey. In line with growth in the usage of quality seeds, and other incentives and developments in agriculture industry, Turkey may become a net exporter of crops. He says, “According to a report of OECD, food harvests are going down in the world. This is a dangerous trend for the feeding of world population. More land are needed. Turkey has some advantages in this regard. Arable land can be expanded up to serious levels. More can be done in agriculture to increase yield and production volumes in many products. 80 percent of agricultural exports are produced by small farmers. For only 20 percent of the exports depends on foreign inputs. Agricultural exports are important tools for closing the foreign trade gap of the company. Agriculture exports may easily be reached up to 20 billion dollars from its present level of 16 billion in a couple of years.�

M e h m e t Re is, C h a irm a n o f th e Bo a rd o f Re is




amidiye is a respectful name in spring water industry in the world. Located in Istanbul and established by Sultan

p r o f ile

Ha m id iy e Sp rin g W a te r, risin g p rid e o f Tu rk e y , e x p o rt le a d e r in th e se c tor

Abdulhamid II, Hamidiye has a long and respectful history. Continuing its traditional line with modern equipment since 1902, Hamidiye Spring Water Inc. has the first spring water plants

of Turkey and has been continuing its activities at world standards. Continuously developing since its first day, Hamidiye Spring Water has always invested in quality to assure offering quality and healthy drinking water.


Never compensating on quality about the raw materials from pet bottle to label, from carton boxes to folia, wooden palettes and stretch materials, Hamidiye spare no efforts to offer the best spring water to its consumers. Since 2005 the company is in an effort to export more of its products and it accomplished to end up with 45 countries coming from 1 before that time. Developing and progressing more every year Hamidiye now is determined to make the name a world brand.


Although it is a state-owned company, it realized 18% of Turkey's total exports in its field in 2012 and become the market leader. He takes the pride of becoming the largest exporter in the last three years among around 40 water-exporting companies. Hamidiye Spring Water Inc. offers its healthy and quality products to all parts of Istanbul, 20 Turkish cities and 45 foreign countries.


alal and Healthy Products Fair was recently held in Istanbul. The organization was supported by GIMDES (Association for the inspection and certification of food and supplies) and WHC



(World Halal Council) as well. Apart from this, WorldFood, being the largest food and packaging exhibition in Turkey, featuring over 300 exhibitors every year, has brought together local and international producers and brands. During the two events, FELDA IFFCO

p r o f ile

FELDA IFFCO a ttra c ts g re a t in te re st a t Ha la l a n d He a lth y Prod u c ts Fa ir a n d W orld Food Fa ir

Turkey aroused great interest from all visitors and participants at the two Fairs, which have proven an effective route to the markets for many companies. FELDA IFFCO has also undertaken the palatine sponsorship of Halal and Healthy Products Fair with its major brands such as Sunny, Filza,Iffco and Alfa.

FELDA IFFCO Turkey is a joint venture of two worldwide-recognized group of companies, covering an area of 23500 square meters in the Organized Industrial Zone, located in Izmir, Turkey. The Company has been dedicated to manufacturing and marketing of diverse range of edible liquid oils (sunflower oil, corn oil), margarine and shortening used for food service, catering and industrial purposes including products such as frying oil, cooking oil, vegetable ghee, special ghee for sweets with or without flavor, special shortenings for different types of cookies, cakes, biscuits, chocolates, chocolate coatings, creams which are some of them to name. FELDA IFFCO Turkey has: - BRC Global Food Safety System -TS-EN-ISO 9001: Quality Management System -TS-EN-ISO 22000: Food Safety Management System -TSE FSSC 22000 ISO/TS 22002-1: Food Safety System -TSE Halal System Certificate -Gimdes Halal System Certificate -K Kosher Certificate -U Kosher Certificate -TSE 17025 Producer Accredited Laboratory FILZA has turned out to be one of the remarkable brands of FELDA IFFCO Turkey. FILZA has a wide product range of edible liquid oils, shortening and margarine. FILZA products are produced through a facility involving latest technologies and highest standards of quality in aim of sustaining and developing satisfaction and preference of the consumers all around the world. FILZA has penetrated into the major markets such as the Middle Eastern, the Far Eastern and Balkan countries, Africa and the USA.


he Pasta, Bulgur, Pulses and Vegetable Oils Promotion Group (MBTG) was established the approval of Undersecretariat for Ministry of Economy on April 4th in 2012 upon the decisions made at the general conventions of 6 exporters unions and with the assent of Turkey's Exporters' Assembly.



p r o f ile

Tu rk ish Pa sta , Bu lg u r, Pu lse s a n d Ve g e ta b le Oil Pro m o tio n Grou p , a n e ffic ie n t p ow e r b e h in d th e se c tor

Secretariat services of MBTG are handled by Southeastern Anatolia Exporters' Unions (GAIB). The Promotion Group is consisted of Board Members of Exporters' Unions. MBTG has 11 members 6 of whom are from GAIB. The Group is headed by Ahmet Tiryakioglu and Deputy Chairman is Sahin Batalli. There is a Business Committee comprised of academicians and experienced businessmen to study and report the issues which will be put on the agenda of the Business Committee. In close cooperation with manufacturer associations to get better results from its operations, MBTG gets the ideas and suggestions of associations such as Turkey Pasta Industrialists' Association, Bulgur Industrialists' Association and Vegetable Oil Industrialists' Association.


The Promotion Group also cooperates with universities in and out of Turkey and Turkey's commercial attachĂŠs. The 2102 export volume of the products represented by the Group became 1.9 billion dollars exceeding 9% the figure of previous year.

The Promotion Group deals with promoting Turkish brands of pasta, bulgur, pulses and vegetable oils to the four corners of the world. MBTG's main goal is to accelerate and expand its promotional activities and in turn, increase the global demand for Turkish branded products.

144 (Le ft to rig h t); Food a n d Ag ric u ltu re Min iste r Me h d i Eke r, MBTG Ch a irm a n Ah m e t Tiry a kiog lu , MBTG Vic e Ch a irm a n Sa h in Ba ta lli, Form e r Pre sid e n t of Ista n b u l Ch a m b e r of Com m e rc e Mu ra t Ya lc in ta s

(Le ft to rig h t); MBTG Vic e Ch a irm a n Sa h in Ba ta lli, Food a n d Ag ric u ltu re Min iste r Me h d i Eke r, MBTG Ch a irm a n Ah m e t Tiry a kiog lu , MBTG Boa rd Me m b e r Ab d u rra h m a n Av c i

Having set forth with the aims of enhancing brand image and increasing brand value of Turkish branded products, the MBTG continues to add to the activities that it has recently begun to undertake with each passing day. The MBTG, with its natural, properly produced and processed products is making a contribution to the proper and healthy nourishment of the world population while helping global awareness in this regard. The mission of the Promotion Group is to bring the Turkish pasta, bulgur, pulses and vegetable oil trade to a highly competitive position throughout the world. Transforming Turkish products into global brands and increasing the export of Turkish brands and making a positive contribution to the Turkish economy. Expanding global market channels. Strengthening its position in the existing and future markets. Contribution to global awareness with regards to proper and healthy nourishment.


ne ws

Ca y ku r se e ks n e w b re e d s for Tu rkish te a

Tu rk e y 's le a d in g p ro d u c e r o f Tu rk ish te a , C a y k u r, sta rte d a p ro je c t fo r th e re n ov a tion of te a fie ld s a n d th e d e v e lop m e n t of orig in a l g e n e sou rc e s fo r th e re g io n . A g ro u p o f sta ff, h e a d e d b y Im d a t Su tlu o g lu , v isite d th e w o rld 's m a jo r re se a rc h in stitu te s in J a p a n a n d C h in a .

Sa sa k i Te a C o m p a n y , th e m o st p o p u la r te a p ro d u c e r a n d m a rk e te r o f J a p a n , w a s v isite d a n d th e ir p ro d u c tio n lin e a n d sa le s d e p a rtm e n t w e re stu d ie d in d e ta il.


T Visitin g Ka ke g a w a M a y or in J a p a n , Ge n e ra l M a n a g e r Su tlu og lu d isc u sse d th e p ossib ilitie s a b o u t w h a t c o u ld b e d o n e fo r th e te a se c to rs o f th e tw o c o u n trie s a n d th e p o ssib ilitie s o f c o o p e ra tio n in d e ta il.

he group visited Kanaya and Shizuoka Tea Research Institutes in Japan, and Tea Plantation Research and Development Institute in Hangzhou, China.

General Manager Imdat Sutluoglu said about the visit they made recently: “Our search for the best tea kind suitable to the geographic conditions and the characteristic of the regional soil is going on. These countries that we visited have started to renovate their plantations long before us and they also seek new varieties continuously. Our visit was highly fruitful for us in regard of getting information about the recent findings and developments. We saw tea kinds that were sold at four thousand dollars in Japan, which was produced in very special tea gardens, where the humidity and temperature kept under strict controls. Producers are spent all their time in the gardens and spend enormous time and energy to upgrade the quality of tea they produce.� The team also visited some machinery producers used in tea production in South Korea, Japan and China and was informed about the new machinery and equipment that Caykur planned to buy for its new packaging factories for green and black tea.


p r o f ile

Ça y ku r m e a n s Tu rk ish te a !

Ç a y k u r p ro d u c e s 4 % o f th e w o rld to ta l te a c o n su m p tio n . Be in g h e a lth y a n d q u a lity , Tu rk ish te a is v e ry m u c h e n jo y a b le a n d p le a su ra b le …

Turkish tea is as famous as Turkish coffee, which is a well-known style in the world. Turkish tea, however, is consumed much more than coffee in the country. Usually, the host never asks if the guest wants it or not. Instead, they directly offer tea as it is an inevitable offering to please the guest.

B 148

There are some private producers in Turkey but state-owned Çaykur is the major one representing the industry in Turkey. It has a worldwide reputation in production and marketing a great deal of the world consumption. We conducted an exclusive interview with the manager of Çaykur. He gave very striking answers you may find interesting about the Turkish tea. Enjoy reading:

What are the outstanding features of Turkish tea? Tea cultivation is carried over a 300,000hectare area in 30 countries in the world and a total of 75,851 hectares in five provinces of Turkey (Rize 49,780 hectares, Trabzon 15,514 hectares, Artvin 8,575 hectares, Giresun 1,970 hectares and Ordu 11,4 hectares.). Turkey has also the largest tea farming area in the world that receives snowfall. Turkey is seventh in the world in the field of agriculture, fifth in the amount of production and fourth in the amount of consumption. What are the outstanding features of Çaykur tea from other Turkish teas? Çaykur means “Turkish tea.” We blend all the outstanding features of Turkish tea and offer them to our consumers. The Turkish tea, Çaykur, is the only tea covered by snow but is still protected from the negative effects of weather and insects. This is why we are successful and we are proud to supply 4% of the world's tea production. Can all Çaykur's production be used? What are the levels of domestic consumption and export? Çaykur made TL1.5 billion in revenue in 2012. It aims to expand its markets and

Im d a t Su tlu o g lu , Ge n e ra l M a n a g e r o f C a y k u r


develop new markets domestically and internationally with ice tea and new products in the coming year. Çaykur's growth target for 2013 is 10%. Through marketing Turkish tea internationally in the best possible way, Çaykur exported 3,000 tons in 2012. In this context, and giving the utmost importance to international trade fairs, Çaykur participated in 19 fairs in 2012, in the first 6 months of 2013, participated in eight fairs in three continents and accelerated dealership


negotiations. Currently exporting to 35 countries, Çaykur aims to export 50,000 tons to 100 countries by 2023. There are innovations and trends in every sector. Are there such things in the tea sector too? Healthy nutrition is the trend in Turkey and in the world. Therefore, we carry out work to spread organic farming as a new mode of production. At the moment, organic tea farming has reached 10,000

hectares throughout the world. In Rize, a 2,750-hectare area has been converted for organic farming. Our goal is to farm an 80,000-hectare area organically by 2023. We are also expanding our product range and have added ice tea to our product range and realized sales of 20 million units a month in Turkey. How many types of tea does Çaykur produce? Çaykur is the single buyer of more than

half the tea produced in Turkey. Of 1.2 million tons of total production, Çaykur buys 650,000 tons and the private sector buys 550,000 tons. Çaykur production has four main categories: black tea (bulk tea, teabag and glass bag), green tea (bulk tea glass bag), organic tea (teabag and bulk tea), and ice tea (500ml bergamot, peach and lemon).

eastern provinces. To tackle this, we have researched ways to produce new teas that suit the taste of people in those provinces. Tea has a great place in Turkish culture and traditions. Have you ever tried to introduce that culture to other nations?

In overseas trade fairs, we serve our tea in the traditional Turkish tea drinking way and try to promote it as much as we can. Other than that, we have many projects to promote Turkish tea culture abroad. We will present Turkish tea culture much more effectively in the coming period.

How do you respond to imported teas in Turkey? Is there a problem with it? There is no problem with it. Three to four tons of tea is imported into Turkey but this amount has little impact on consumption of Turkish tea. Are there any challenges in the sector? One challenge that the sector faces is smuggled tea. The consumption of smuggled tea is high especially in the


p r o f ile

Bla c k te a , su lta n o f Tu rk ish h osp ita lity

Tu rk ish p e o p le a re fa m o u s fo r th e ir h o sp ita lity a n d it is v e ry c o m m o n to se rv e te a to g u e sts in Tu rk e y . M o re th a n 2 0 0 .0 0 0 to n s o f b la c k te a is c o n su m e d in Tu rk e y e v e ry y e a r.



ea is a healthy drink. As the second most consumed beverage in the world after water, tea is known as a relaxing, pleasing drink.

It has also gained importance as a nutritional substance because it contains flavonoids, caffeine, many elements and major vitamins. Tea is high in flavonoids. Black tea contains two types of flavonoid called “theaflavins”

and “thearubigens”. These flavonoids appear to be beneficial to health. Tea has greater antioxidant power than many plants and flavonoids may act as antioxidants.

Scientific studies have shown that tea has many positive effects on the human body. In these tests, tea preparations have repeatedly been found to reduce tumor formation for cancers of the skin, lung, oral cavity, esophagus, stomach, small intestine, colon, liver, pancreas, and prostate. The antioxidant activity of tea is often reported as the mechanism behind these results.

vessels. This means that arteries have a better capacity for expansion and contraction as needed, and will be less prone to developing the plaques and lesions associated with heart disease. Tea also has importance with respect to dental health. Dental cavities are caused by a combination oral bacteria, sugars, and acids. Tea consumption can help to reduce cavities through several mechanisms:

Consumption of tea is generally associated with a lower risk of heart disease and may reduce the risk of heart attack and stroke. It has been speculated that the antioxidant activity of flavonoids may be at least partly responsible as the mechanism for this protection.

* The tea plant naturally contains fluoride in its leaves which makes tooth enamel stronger and more resistant to acids. * Tea helps to prevent bacteria from sticking to the tooth surface. * Tea helps to decrease the acid production of oral bacteria. * Tea decreases the activity of the oral enzyme amylase, which is responsible for breaking down starch into sugar in the mouth.

Antioxidants may also help to decrease the risk of atherosclerosis by preventing lipid oxidation in the blood, making the lipids less likely to stick to artery walls. Tea consumption also appears to improve the function of the lining of the blood


Since it contains major elements and vitamins, tea is also good for patients suffering from hypertension. It is generally agreed that, for most people, moderate caffeine consumption is harmless. Many people find that caffeine boosts mental clarity and alertness in a pleasing way. People also obtain wonderful results if they add tea to their bath. First of all, the skin will become nicely tanned. This is then followed by tea's rejuvenating effects. TURKISH TEA IS HEALTHIER BECAUSE: * There are no agricultural pesticides in Turkish tea. * As tea growers do not use pesticides, Turkish tea is natural and healthy. * There are no additives or chemicals. * No additives or chemicals are used in either tea gardens or in the production process. * Turkish tea does not contain much caffeine.


THE PRODUCTION OF TEA IN TURKEY Tea production in Turkey was initiated in the early years of the Republic and carried out in a microclimate along the Eastern Coast of the Black Sea Region. After successful results had been obtained, the region extending from Arakli to the Republic of Georgia was allocated to tea agriculture. In this region Rize, Ordu, Giresun, Trabzon and Artvin are the provinces in which tea is produced. Turkey takes its place on the upper limit of tea ecologies. Tea is one of the most important sources of revenue for the inhabitants of this region. In Turkey, the possibility of tea cultivation was determined in 1917 around Rize province and cultivation was first started by a law in 1924. In the same year the Tea Research Institute was established. Afterwards, research studies began to be conducted and tea cultivation began on a commercial base. In 1947, the first plant for processing green tea leaves was opened in Rize.

In order to supply better service parallel to growth in this sector, an economic enterprise, ÇAY-KUR (General Directorate of Tea Enterprises) was established in 1971 and was fully authorized as a state monopoly in the tea business. In 1984, with the abolishment of the monopoly in the tea sector, private enterprises were also given the rights of procurement, processing and marketing. Although the tea business in Turkey is a relatively new activity compared with the other producer countries, tea cultivation and the industry have shown very important improvement in a short time. While the production of dried tea was below 25 000 tons in 1950's, this figure reached significant quantities in recent years. Today, Turkey holds a significant place among the world's largest producer countries with a share of more than 5%. According to the FAO statistics, Turkey ranks fifth in world production of tea after China, India, Kenya and Sri Lanka.

Dried Tea Production in Turkey (Quantity, Tons) Years Quantity 2005 217,540 2006 201,866 2007 206,160 2008 198,046 2009 198,601 2010 235,000 2011 221,600 Source: FAO The state company Çaykur has a production capacity of 6.600 tone/day. The company has 47 factories. The rest of the production is conducted by the private sector, which has about 230 tea processing factories and a production capacity of 8.746 tone/day. The total production capacity is about 15.506 tone/day. In the production process, the processing methods of Orthodox, CTC and Rotervane are used in Turkey. Tea gardens in Turkey were established from seeds. Cultural precautions such as maintenance, pruning, fertilization and harvesting are carried out in conformity with scientific techniques in order to obtain a fresh tea product conforming to the production of top quality dried tea. Today, tea is one of the national drinks of the Turkish people along with ayran, sahlep, boza and Turkish coffee. Turkish people drink a great deal of tea all day long especially at breakfast and in the evening. Turkish people are famous for their hospitality and it is very common to serve tea to guests in Turkey. More than 200,000 tons of black tea is consumed in Turkey every year. Standardization As a result of establishing fertile, quality plantations; the application of modern, appropriate cultivation methods on the plantations by growers and the improvements achieved in the manufacturing industry, Turkish tea is produced in compliance with international standards. TS 4600 Turkish Black Tea Standard, which is almost in conformity with the ISO 3720, is applied in the production and marketing of black tea in Turkey. For black tea exports, ISO 3720 is applied.


EXPORT At the start of tea cultivation in Turkey, the primary goal was only to meet the domestic demand. However, until 1963 tea production was insufficient and the gap between production and demand was met by imports. Afterwards, besides meeting domestic demand, tea exports also started. As a consequence of policies implemented in exports, Turkish tea exports have reached significant levels in some years. Tea is exported from Turkey both in bulk and in consumer packages. 25% of total Turkish tea exports were in packaged form and 75% were in bulk. In Turkey, apart from traditional tea, tea bags are also produced, consumed and exported. In recent years, tea bags have started to be very common. The main destinations of Turkish tea are the European Union countries, the USA and Northern Cyprus Turkish Republic. Among the EU countries, Belgium, the Netherlands, Germany, France and the United Kingdom are the most important markets. Turkish Tea Exports (Quantity, Tons; Value, 1 000 US $) Years Quantity Value Years Quantity Value 2005 5,758 6,989 2006 2,673 5,613 2007 3,330 7,570 2008 3,191 11,232 2009 1,808 7,754 2010 2,191 9,163 2011 2,242 10,367 2012 2,918 12,200 Source: Turkish Statistical Institute


To make Turkish black tea you will need two kettles in different sizes: a big and a small one. The big kettle must be made of metal and the small one can be made of metal or ceramic.

First, fill the big kettle with water and place it on the stove. Then, put the small kettle on top of the big kettle. Put black tea into the small kettle (the measure of black tea is a dessert spoon for each person). While the water is boiling in the big kettle, the second small kettle will also be warmed. Please notice that the small kettle contains only black tea and it does not contain water. After the water has boiled, you should put this water in the small kettle where you have the black tea (The measure of the water depends on the number of persons who will drink the tea). Now you must wait 15 minutes more or less; this is necessary so that the tea can steep. You will see that after 15 minutes the tea stays in the bottom of the kettle; this means the tea can be served. In Turkey black tea is not generally served in mugs but in special glass cups as a Turkish tradition. There are two types of tea to be served: the strong, dark tea "Koyu çay” and the light tea "açık çay". When serving the strong

black tea you must fill two thirds of the glass with tea from the second kettle and add boiling water to fill the rest of the glass. As the tea is strong the color of this tea is dark brown. When serving the light black tea you must fill one third of the glass with tea from the second kettle and add boiling water to fill the rest of the glass. As the tea is light, the color is light brown. Add sugar, as you like. SOURCE: TURKISH MINISTRY OF ECONOMY

p r o f ile

Tu rkish Se a food Prom otion Com m itte e , a n in flu e n tia l org a n iza tion to p rom o te a h u g e p ote n tia l!

Bo rd e re d b y th re e se a s Tu rk e y h a s g re a t p o te n tia l fo r se a fo o d p ro d u c tio n n ot on ly from se a -c a tc h b u t a lso from th e a q u a c u ltu re of re g ion a l A e g e a n a n d M e d ite rra n e a n sp e c ie s a lon g th e w e ste rn a n d sou th w e ste rn c oa stlin e s

urkish Seafood Promotion Committee was established upon the request from the sector in the leadership of the Ministry of Economics in 2008 and consists of members with the participation of the directors from the Board of Directors of the Aegean, Istanbul and Mediterranean Seafood and Animal Products Exporters' Association. The Committee intends increasing exports and consumption, finding new markets and increasing our share in such markets. Secretarial services of the Seafood Products Promotion Committee are implemented by the General Secretariat of the Aegean Exporters' Associations.


The Sea provides a nutritious and tasty source of food for many creatures as well as being the habitat for a wide range of aquatic life.



seas Turkey has great potential for seafood production not only from sea-catch but also from the aquaculture of regional Aegean and Mediterranean species along the western and southwestern coastlines. Freshwater farming is also practiced in almost all regions of Turkey. Sea catch accounts for almost 500,000 tons of annual output from Turkish coastlines. The annual production of aquaculture in 1986 was only 3,000 tons. Today this production figure has exceeded 212,000 tons, the majority of which is exported to more than 75 countries. The capacity for sustainable production, species diversity, EU standard processing and production techniques and geographical proximity to target markets is the essential advantage that generates significant market shares in foreign markets. Since 2008 there has been a strong trend in the consolidation of large-scale companies with mergers and acquisitions

taking place in the Turkish aquaculture sector. The number of vertically integrated groups operating their own hatcheries, fish feed plants, growing farms, and processing and packaging facilities is increasing year by year. Modern technology is utilized throughout the country at 25 hatcheries and over 300 plants. More than one thousand kilometers of shoreline along the Aegean and Mediterranean coasts combines a favorable climate and warm sea that generates the unique habitat for the prized European sea bass and Gilthead sea bream. Aquaculture production of other Mediterranean species like Common Sea Bream, Sheep head sea bream, Common Dentex, Meagre, Brown Meagre, White grouper, Shi drum, White Sea bream, Redbanded sea bream is also implemented in Turkey. As an essence of Japanese Cuisine, blue fin tuna is an important product in Turkish seafood exports.

The Turkish aquaculture sector has been rapidly growing with more investments since 1990. The number of inland and sea growing farms has risen to approximately 2000. The contemporary Turkish seafood sector is giving utmost importance to Hygiene, Quality, Research & Development and the Environment. The R&D for developing the aquaculture of new species is regarded as one of the prospective trends in the industry. The seafood sector is monitored at all stages. Internationally accredited laboratories check each and every product before they are exported to the markets. Inland fresh water aquaculture farming is also a huge production potential in Turkey. Rainbow trout are brought from Anatolian rivers and lakes that are fed by the crystal clear winter snow of the Anatolian Plateau and the Eastern Highlands. In total 70,000 tons of aquaculture fish is produced in Turkey annually. Rainbow trout from Turkey is common on the plate of European Cuisines. Smoked trout in particular is highly regarded by Northern European markets. The Turkish seafood industry has achieved significant investments in its processing field which enable the sector to meet modern consumer needs and trends. Processing facilities are certified by GLOBALGAP, BRC and IFS. Cleaned, filleted, IQF frozen, smoked and marinated aquaculture varieties offer practical, ready to cook and quick to serve recipes that target convenience in our hectic modern life. In addition to fish, clams, mussels, shrimp, octopus, frog legs, and snails are also popular export items. Diversified promotion activities are implemented in order to increase the national and international demand for



seafood consumption, which is considered an essential aspect of healthy nutrition. Domestic and international exhibitions extend the bridge to new markets and facilitate feedback and know how exchange within the industry. Turkish cuisine is renowned as one of the world's best. It is considered one of the three major cuisines of the world because of the various recipes, use of natural ingredients, flavors and tastes, which appeal to all palates. Seafood recipes constitute an important part of contemporary Turkish Cuisine. Mediterranean Cuisine, which has become trendy in recent years, has been adopted as an Anatolian lifestyle for thousands of years. The experienced Turkish seafood sector, with its rich aquatic resources, highly experienced hands on human labor force and technical competence strives to be an important player in the worldwide aquaculture industry which has been characterized as the fastest growing food industry in recent years.

Food Turkey September-October 2013  

Food Turkey Magazine September-October 2013