Great Duo Turkish Delight Turkish Coffee

Transkript

January / 2015 Issue: 01
NATIVE
BAKLAVA,
THE SULTAN
OF SWEETS
Great Duo
Turkish Delight
&
Turkish Coffee
MAP OF THE
DELIGHTLAND
COMPANY LIST
TURKISH
CONFECTIONERY
EXPORTERS’
CURIOUS
FASCINATING
DESSERTS FROM
TURKISH CUISINE
t u r k i s h c o n f e c t i o n e r y. o r g . t r
TURKISH CONFECTIONERY PROMOTION GROUP
FAIR LIST IN 2015
NO
1
FAIR NAME
ISM International Sweets and
Biscuits Fair
DATE OF FAIR
CITY/COUNTRY
01-04 February 2015
Cologne/Germany
2
GULFOOD Manufacturing
08-12 February 2015
Dubai/U.A.E.
3
PRODEXPO
09-13 February 2015
Moscow/Russia
10-12 February 2015
Ashgabat/Turkmenistan
4
Turkmenistan Export
Products Fair
5
Foodex Japan
03-06 March 2015
Tokyo/Japan
6
Expo Comer
11-14 March 2014
Panama/Panama
7
Food & Hotel Indonesia
15 - 18 April 2015
Jakarta/Indonesia
8
Food & Hotel Vietnam
21-23 April 2015
Ho Chi Minh City/Vietnam
9
Sial Canada
28-30 April 2015
Montreal/Canada
10
Sial China
06-08 May 2015
Shanghai/Chinese
11
Hofex 2015
06-09 May 2015
Hong Kong/Hong Kong
12
Seul Food & Hotel
12-15 May 2015
Seoul / South Korea
13
THAIFEX World Of Food Asia
20-24 May 2015
Bangkok/ Tailand
14
Africa’s Big Seven
21-23 June 2015
Johannesburg / S. Africa
15
Sial Brazil
22-25 June 2015
Sao Paulo/Brazil
16
Summer Fancy Food
28-30 June 2015
New York/USA
17
World Food Moscow
14-17 September 2015
Moscow/Russia
18
Anuga
10-14 October 2015
Cologne/Germany
19
Sweets & Snacks Middle East
November 2015
Dubai/U.A.E.
20
Iraq Agro Food
November 2015
Erbil/ Iraq
FROM THE CHAIRMAN
THE SECRET TREASURE OF TURKISH
CONFECTIONERY IS
HIDDEN UNDER ITS SOIL!
Let’s eat sweet, talk sweet...
This is one of the most frequently used proverbs in Turkey: let’s eat
sweet, talk sweet... This is why we always offer our guests candy, in
order to open the gate of a sweet conversation. We celebrate friendships reconstituted after a resentment by eating dessert... Name of
“Ramadan Feast” when children go knock one door after another
to collect candies, turned into “Sugar Feast” and we feel happy to
host our guests with dessert on both feasts. The prize of our bets and
competition is generally a tray of baklava, and both winner and the
defeated get their shares. Nearly every city has its own dessert or
even sweet. In a nutshell, Turkey is a “Land of Dessert”...
This traditional diversity and rich tastes are now reflected into our
product portfolio. Hundreds of different products that are produced
untouched by human hands in our modern plants, are exported to
nearly 200 countries. Our products sweeten billions of mouths all
over the world. It is highly probable to see our industry among the
top 10 of the world confectionary export league in 2023, the 100th
anniversary of our Republic, which is now on the 16th place.
Our producers enter into new markets on one hand, and take firm
steps toward becoming a regional power on the other hand. In
reaching this goal, our most significant assistant will be “DelightLand” concept that we created focusing on globally-known “Turkish
Delight” and its fellow “Turkish Coffee”. France is known with its
perfume, Cuba is known with its cigars, now Turkey will be known
with its confectionary. Our biggest advantage will be our traditional
tastes, product diversity and innovative production power.
Sincerely,
Hidayet Kadiroğlu
Turkish Confectionary Promotion Group
Chairman of the Executive Board
1
FA C T S & F I G U R E S
16
TURKISH SUGAR
AND CHOCOLATE
PRODUCTS SECTOR
th
W O R L D ’S 1 6 T H S U GA R Y
PRODUCT EXPORTER
2000
MORE
THAN
31
MEMBERS
MILLION DOLLARS
TURKISH DELIGHT
EXPORTS
2
turkishconfectionery.org.tr
FA C T S & F I G U R E S
478
MILLION DOLLARS
2,7
190 %
6,4
TOTA L E X P O R T V O L U M E I N 2 0 1 4
E X P O R T S TO M O R E T H A N
BILLION DOLLARS
10
COUNTRIES
2 0 2 3 TA R G E T
BILLION DOLLARS
1
1
8
6
WORLD
RANKINGS
C H O C O L AT E P R O D U C T S
EXPORTS
EXPORT INCREASE IN 2014
C O M PA R E D TO 2 0 1 3
st
I N S U GA R Y P R O D U C T S
E X P O R T S TO M I D D L E
E A ST
st
I N S U GA R C H E W I N G
GUM EXPORTS
st
IN BISCUITS
EXPORTS
st
I N WA F E R
EXPORTS
3
INDEX
06
PROCESS OF
FORMATION
16
HİDAYET
KADİROĞLU:
“WE ARE TAKING
FIRM STEPS
TOWARDS
BECOMING A
REGIONAL
POWER”
20
28
THE
SWEETEST
CONTEST
22
4
CLASSIC
A DELICACY
FIT FOR A
SULTAN
TURKISH
DELIGHT
STRATEGY10
WORKSHOP
WE GATHERED AT
ÇIRAĞAN PALACE
WITH OUR GROUP
MEMBERS FOR
THE OUR BRAND
STRATEGIES
INDEX
40
DELIGHT
SUPERHERO OF
THE HAPPINESS:
CHOCOLATE
MANAGEMENT
CHAIRMAN
Hidayet KADİROĞLU
Turkish Confectionary Promotion Group
JUST IMAGINE
AN ADDICTING,
IRRESISTIBLE,
UPLIFTING,
TEMPTING,
STUNNING TASTE...
50
EDITORIAL DIRECTOR
Zekeriya METE
İstanbul Cereals Pulses Oil Seeds and
Product Exporters’ Chairman and Turkish
Confectionary Promotion Group
Vice Chairman of the Executive Board
EDITORIAL BOARD
Murat ALICILAR
Sübet ÇIÇEK
Erhan SOYTÜRK
Kazım TAYCI
Uğur DURUKAN
Seyyid Yusuf AKAN
Ömer Nazım BOYNUKALIN
Levent ÇAPUTÇU
Aydın KELEŞ
BRAND CONSULTANT
Hakan SENBİR
HOW TO
HALVA:
A COMRADE
IN ARMS WITH
HAPPINESS AND
SADNESS ALIKE
EDITOR IN CHIEF
Burşem EGE
CONTRIBUTORS
Gülay Maria ÇECE
Damla ALAMAN
CONTACT
Tel: +90 212 454 05 00 (pbx)
Fax / Faks: +90 212 454 05 01
[email protected]
www.turkishconfectionery.org.tr
PUBLICATION MANAGEMENT
DIRECTOR
Emin GÖRGÜN
PUBLICATIONS COORDINATOR
Aynur ŞENOL ALTUN
64
CURIOUS
FASCINATING
DESSERTS
FROM TURKISH
CUISINE
EDITORS
Emel MURTEZAOĞLU
Irmak TOLAY
Berna SAN
Evren İREN
ART DIRECTOR
Aziz KOCABAŞ
Tarık ATAN
PHOTO EDITOR
Şeref YILMAZ
ILLUSTRATOR
Kübra ASLAN
60
Kollektif Yayıncılık Reklam Tasarım ve
İçerik Hizm. A.Ş.
Mat-Set Plaza, Yeşilce Mah. Emektar Sok
No: 5 Kat: 4 Kağıthane / İSTANBUL
NATIVE
FLAVOR OF THREE
HUNDRED YEARS;
KAHRAMANMARAŞ
ICE CREAM
PRINTING
Görsel Dizayn Ofset Matbaacılık Tic. Ltd. Şti
Atatürk Bulvarı Deposite İş Merkezi
A5 Blok 4. Kat No: 405 İkitelli OSB
Başakşehir / İstanbul
PUBLICATION TYPE
Corporate Communications Magazine
Local, Periodical Publication
PUBLICATION LANGUAGE
English
CONTACT
[email protected]
www.collective.com.tr
5
DISCOVER THE POTENTIAL
“WE ARE AWARE OF
THE IMPORTANCE OF
AN EXPORT DRIVEN
GROWTH MODEL”
“OUR NEW LOGO REPRESENTS OUR HISTORY,
CULTURE, CORNERSTONES OF OUR CIVILIZATION
AND OUR FUTURE VISION AS A WHOLE.”
D
espite the fact that many
different institutions and establishments had worked on
coming up with some kind of
a “Brand Turkey” in the past,
Minister of Economy Nihat Zeybekci says
that none of them could properly express
our economical power, the potential of our
people and our hundreds of years old history. “Our new logo will avert this confusion
and we will be able to promote our country to our counterparts abroad in a more
effective way” he adds. Underlining that
they were well aware of the importance
of an export driven growth model Minister
Zeybekci explains that their priority targets
at the Ministry were high value added production, increasing export unit price per
kg, decreasing the current account deficit
and attracting more direct foreign investments. He also draws attention to the potential of the country.
There has been painstaking efforts
for the creation of a “Brand Turkey”
in the past 18 months under the coordination of the Ministry of Economy
and Turkish Exporters Union (TEU),
and you have made an impressive effort in this pursuit. How do you think
brand Turkey will contribute in our
exports?
“Turkey: Discover the Potential” logo project is a very significant cooperation be-
6
tween public and private sectors. We
have consulted with business representatives, local and foreign members
of the academia and branding experts, and organized many seminars
and meetings. The outcome of these
rigorous efforts has been the logo
and the slogan which we launched
with a press meeting on September
28, 2014 at the Çırağan Palace with
the participation of President Recep
Tayyip Erdoğan. At the moment we
are in the process of preparing the legal infrastructure of its use. We will be
sharing the developments pertaining
to this issue with the public very soon.
We will be seeing the effects of such
an exemplary branding on our export
figures in the long run, as we continue
to give the same messages over and
over again to our counterparts in our
promotional activities abroad. Certainly there had been other similar endeavors of many different institutions
and establishments in the past and
we are not going to deny their importance and value but some of them
focused on only tourism and others
were merely some cultural symbols.
That being the case we tried to express ourselves with different and
sometimes contradicting symbols
which could not properly express
our economical power, the potential
of our people and our hundreds of
years old history. And this made it very
difficult for us to introduce ourselves
to our counterparts in the way we
wanted to. Our new logo will avert this
confusion and we will be able to promote our country to our counterparts
abroad in a more effective way.
If you take close look at the new logo
you will see the traces of many civilizations that had flourished in Anatolia, the land we live in for centuries.
Within this context our new logo
represents our history, culture, cornerstones of our civilization and our
future vision as a whole.
We have received very positive feedback from both national and international circles after the launching
which was attended by our President.
I have no doubt that we will achieve
our goals in a short time with promo-
“SUSTAINABLE
DEVELOPMENT CAN
BE SUPPORTED BY
HIGH VALUE ADDED
INVESTMENTS RATHER
THAN A CONSUMPTION
DRIVEN GROWTH
MODEL.”
tional activities we are going to organize in the near future, using our new
logo and slogan. As a person who
had been engaged in trade for many
years I can confidently assert that unless your customer knows you and
your product well and trusts you, you
cannot sell anything no matter how
good it may be. Therefore if we can
effectively and coherently present our
history and the values that determine
who we are, we can build healthier relationships with buyers.
Despite regional differences 2014
had been a difficult year for the
global economy. Do you think this
unfavorable economic atmosphere
that hinders growth will change in
2015?
Despite global recession and political turmoil Turkey’s economic performance in 2014 has been very good
and we have created a strong image.
After FED ended its bond purchasing program, European Central Bank
and Bank of Japan began to pursue
quite the opposite policy and started
buying bonds, counterbalancing the
impact of FED’s decision. I believe in
2015 FED will increase interest rates
in a gradual manner over a period of
time. In this respect FED’s impact on
world markets will be limited. Also we
believe that European Central Bank’s
decision of implementing expansionary policies designed to invigorate the
markets will be a positive development for our country.
These upcoming expansionary policies in Europe will increase liquidity
which will have a reassuring effect on
Turkey and other emerging econo-
mies. However it is widely believed
that because of the expansionary policies of the ECB , the recent sharp decline of euro/dollar parity will become
worse and may see a figure around
1.10. If you take into consideration the
fact that half of our exports go to
the Euro zone, this will be a negative
development in terms of our foreign
trade. Of course from Turkey’s perspective the most important recent
development in global markets is the
decline in oil prices. If this low price
trend in oil prices continue in 2015, inflation and interest rates in Turkey will
fall and we expect this to be a positive
contribution in terms of our growth.
On the other hand, because of the expected downward trend in the growth
rates of large economies such as Russia, Japan or China, global growth
expectations had to be revised in the
same way. World Bank had to revise its
latest growth forecast for 2015 from
3.4% to 3% and the IMF from 3.8% to
3.5%. Therefore other than the decline
in oil prices, it would be wrong to expect the current climate in world markets will be in favor of Turkey in 2015.
However against all odds we believe
Turkey’s growth performance will be
much better compared to 2014.
How do you think Turkish economy
will be effected by global issues
like the timing of FED’s interest rate
increase, European economies’
poor performance in terms of desired growth rates, stagnation of
Japanese economy and the downward trend in China’s growth?
When we look at the general trend in
global economy we see regional differences. While European and Japanese economies are facing deflation
Chinese economy fails to deliver desired macroeconomic targets. On the
other hand it would be fair to say that
the US economy is recovering faster
than expected.
Despite this negative outlook, the European Commission foresees that the
growth trend in the EU and Euro zone
economies will continue in 2015 and
2016 although not very strongly. Within
this framework the expected growth
7
rates in 2015 and 2016 respectively
will be 1.5% and 2% for Europe and
1.1% and 1.7% for Euro zone. Moreover
ECB devised a 500 billion Euro bond
purchasing program to combat deflation. When implemented this program
may pull the euro/dollar parity to even
lower levels. This may have some negative effects on our exports. On the
other hand this incentive package will
support the growth of EU economies
which happen to be our most important trade partners and consequently
create an advantage for our exporters. Also thanks to the expansionist
policies they are going to implement,
there will be some fund flow to our
country. As for the US economy, they
are extremely successful in terms of
employment and growth figures. At
the moment their most important issue is the inflation rate which should
be a targeted 2% but stands around
1.3%. At the last FED meeting they
came up with a new discourse with
regard to interest rates increase which
underlines patience rather than the
previous “reasonable time” expression. However taking into account the
global performance of the country
we don’t expect this increase to be a
dramatic one. We believe the interest
rates will be increased gradually, one
bit at a time. To my opinion, if they
prefer to extend the interest rates increase over time, this will be a moderate policy concerning Turkey.
8
“TODAY OUR COUNTRY
IS THE 22ND LARGEST
EXPORTER IN THE
WORLD WITH
APPROXIMATELY 1
PERCENT SHARE IN
WORLD GOODS AND
SERVICES TRADE.
OUR EXPORTS IN 2014
INCREASED BY 3.9
PERCENT COMPARED
TO THE PREVIOUS
YEAR AND REACHED
157.8 BILLION USD
WHILE OUR EXPORTIMPORT RATIO STOOD
AT 65.1 PERCENT.”
Because of the problems in global
economy Turkey is expected to
close 2014 with an approximate
growth rate of 3.3%. Within this
context which issues should Turkey
pay attention to in order to achieve
its 2015 and MTP targets?
Although our expectations with regard to global economy was not fully
met, 2014 has been a strong year for
Turkey both economically and politically. Turkish economy grew by 2.8%
in the first 9 months of 2014. In the
past 20 quarters Turkey has achieved
an average growth rate of 5.6%. The
fact that Turkey has managed to continue growing in a time when growth
figures of global economy remain low
is very significant. We believe the positive economic performance we have
achieved so far in 2014 will continue
in 2015 too. The existing medium
term program (MTP) of 2015 – 2017
foresees a growth rate of 4% for 2015.
Our unemployment and inflation
figures are expected to be 9.6% and
6.3% respectively. Although the same
MTP targets a current account deficit/
GDP ratio of 5.7% for 2014, I believe we
might see a lower figure by the end of
the year. The 2015 target for the same
ratio is 5.4%.
On the other hand, during the last
meeting Central Bank decided to
drop interbank interest rates by 50
base points. However we cannot say
that this resolution was satisfactory.
Central Bank may have decreased the
benchmark interest rate however they
have to ensure an adequate decrease
in overnight interest and other areas
too. A 50 base point decrease cannot
be considered a real decrease.
Also the viability of domestic demand
should not be overlooked. As a matter
of fact in an economy where domestic demand is weak, attaining a sustainable and healthy growth performance would be impossible. Hence in
order to achieve a better growth rate
in 2015, domestic demand will have
to find a strong momentum.
Moreover, in order to attain our
above mentioned targets and sustainable growth, we need to engage
in high value added production,
increase export unit price per kg,
decrease the current account deficit and attract more direct foreign
investments. Our ministry continues to work towards attaining these
goals.
Food industry constitutes 18-20
percent of the total production
and 27-28 percent of total consumption expenses in Turkey.
How do you evaluate the significance and contributions of the
sector in Turkey’s economy?
In recent years food sector gained
significant importance in Turkey
especially because of their impact
on inflation. Due to unfavorable
natural phenomena like lack of rain
and frost, our agricultural production slowed down to below average
levels in 2014. As a result, agriculture,
forestry and fishery industries had
to downsize by a serious 4.9 percent
in the third quarter of 2014. However
this year, if nothing out of the ordinary happens in terms of weather
or climate, I believe agricultural production will gain momentum. Consequently I expect food sector to
shape up again and stop creating
pressure on inflation. Of course as
it is the case for every other sector,
food industry has to adopt a production understanding that is more
in favor of efficiency, R&D and innovation. This way the sector will be
able to find new markets to export
and get better shares of the markets
they have already been operating in.
In the first 10 months of 2014
Turkey has set a historical record
(in exports). Our targeted export
volume for 2015 is 173 billion USD.
How do you foresee 2015 in terms
of Turkey’s exports?
2014 has been a year of continued uncertainty and the effects
of the global crisis were still an is-
2014
HAS BEEN A YEAR
OF CONTINUED
UNCERTAINTY AND
THE EFFECTS OF
THE GLOBAL CRISIS
WERE STILL AN ISSUE.
THE FACT THAT
TURKISH ECONOMY
HAS CARRIED ON THE
PATH OF GROWTH AND
EXPORT INCREASE
IS A SIGNIFICANT
ACHIEVEMENT.”
sue. The fact that Turkish economy
has carried on the path of growth
and export increase is a significant
achievement. The steady economic
growth of the past 20 quarters has
continued in 2014 and we have
achieved 2.8 percent growth rate in
the first three quarters of 2014.
Today our country is the 22nd largest exporter in the world with approximately 1 percent share in world
goods and services trade. Our exports in 2014 increased by 3.9 percent compared to the previous year
and reached 157.8 billion USD while
our export-import ratio stood at 65.1
percent.
Declared growth figures indicate
that our exports continue to significantly contribute to growth, in
other words export is the driving
force behind our growth. 2015 is expected to be another difficult year
for world economy. Economic vulnerabilities in developed countries
and instability in our important trade
and investment partner Europe still
continue. We expect the declining
trend in oil prices which began last
year to continue and consequently
oil driven economies like Russia and
Iran to be badly effected in terms of
growth and exports. As an outcome
of a possible tight monetary policy
in the US economy, developing
countries are expected to experience capital outflows.
These factors constitute a risk for
our country’s economy. However
thanks to decisive macroeconomic
policies and reforms Turkish economy has been no longer fragile for
quite a while and therefore I believe
possible uncertainties and negative
developments won’t make an indelible impact on our economy.
That being said, our ministry will be
taking measures to be on the safe
side. In order to achieve our MTP target of 173 billion USD export volume
in 2015 and improve our exports
both quantitatively and qualitatively
we will be decisively implementing
our devised policies, especially the
Turkish Export Strategy 2023 plan.
We are going to compensate the
deficit created by countries with declining oil revenues with our market
diversification strategy. We will continue supporting our exporters with
dynamic, flexible export incentives
that are able to fully respond to today’s competitive environment and
needs.
Turkish Exporters Assembly (TEA)
assumes an important role in export development and creates
value added for Turkish economy. What would you say about
the role and contribution of TEA
and similar sector organizations
in the development of Turkish
economy?
There is no doubt that TEA and similar sector organizations are very important actors in the development
of their respective sectors in many
aspects from production to marketing. Since these institutions know
their sectors very well and have direct contact, they are able to identify
problems very accurately and they
make every effort to resolve these
problems by acting as a guide. As
the Ministry of Economy we believe
developing a powerful dialogue and
cooperation with TEA and similar
9
sector organizations will have significant contributions to our economy.
Therefore we put private sector right
in the center of our policies, strategies, and other sector related activities, and place great importance on
our exporters’ opinions as well as
resolving the problems they bring
forward. Within this framework we
expect such institutions to play an
active role in building and implementing all of our ministry’s policies
and strategies, and especially those
related to their respective sectors.
Within this context TEA is a significant institution since it plays an active role not only in the preparation
process of the 2023 Turkish Export
Strategy but also in the activities
carried out within the scope of this
strategy document to develop a
new export understanding based
on R&D, innovation, branding and
high technology. This institution
organizes many important activities
including innovation weeks, Brand
Turkey events, design competitions
and R&D project markets. Having
other sector organizations push on
their efforts and continue to implement proactive policies with the
same decisiveness as TEA is of vital importance in getting one step
closer to our 2023 targets together.
In order to achieve an average
growth rate of 5 percent and
more in the long run, in which
areas Turkish economy needs to
make progress?
Turkey takes firm steps towards
achieving 2023 targets. It would be
fair to say that exports play a crucial
role in order to attain our targeted
growth rates and other indicators, and
more importantly to attain sustainable and high growth rates. We are
well aware of the importance of an
export driven growth model. Therefore our priority targets at the Ministry
include high value added production,
increasing export unit price per kg,
decreasing the current account deficit and attracting more direct foreign
investments. However exports alone
will not be sufficient to achieve our
10
“THE PRIVATE SECTOR
HAS TO BE AWARE OF
THE IMPORTANCE OF
THE 2023 ECONOMIC
TARGETS FOR OUR
COUNTRY. AS THE
REPRESENTATIVES OF
THE STATE WE DO OUR
BEST TO SUPPORT THE
PRIVATE SECTOR AND
WE ARE DETERMINED
TO DO SO IN THE
COMING YEARS.”
targets. When we take a look at Japan,
world’s third largest economy, and EU
countries where growth performance
is poor we see a deflation problem
caused by lack of domestic demand.
Therefore viability of domestic demand is as important as exports in
terms of growth performance. This
doesn’t necessarily mean a consumption based growth model however
an economy with a weak domestic
demand issue cannot be expected to
perform in a healthy manner.
On the other hand one of the most
important sources of growth is investments. The best way to accomplish sustainable development is to
support high value added investments rather than a consumption
driven model. The decision of cutting interest rates which was taken
at the last Monetary Policy Committee is late and insufficient but nevertheless will have a positive impact
on investments. The Ministry will
continue to support investors with
various incentives.
We also need to make progress in
structural areas like education, high
value added production and transition to advanced technology. The
country as a whole needs to increase
both the time allocated to educational activities and the quality of their
content. We should be able to develop training programs to train qualified personnel. Similarly we should
rapidly incorporate high technology
in our production processes. This
way we will be able to export higher
value added products and attain
higher growth rates in the long run.
Turkey has set very ambitious
targets for 2023. What is the responsibility of private sector in
attaining these targets? Which
competencies should we develop
in order to lend impetus to the realization of these goals?
Private sector has to be aware of the
importance of the 2023 economic
targets for our country in every step
they take. As the representatives of
the state we do our level best to support the private sector and we are determined to do so in the coming years.
In addition, private actors have to improve their own capacities always one
step further. That is to say our companies must be more competent, more
innovative in all areas of the standard
value chain. They need to broaden
their horizons in every step of the
value chain from the very beginning
of the production process to chain
of distribution management, product
marketing, foreign market penetration
and efficient after sales services. Our
expectations from private sector is not
limited to having them produce their
own products under their own trademarks, put them on overseas markets
and take the back seat.
Our companies must think about
how to further diversify their existing product portfolios in line with
global consumer and market trends.
We should be strong enough to be
able to sell diverse product groups
to overseas markets and generate
more value added. This is the only
way our companies and thereby all
of us as a country can develop the
capacity of “creating a global brand”.
“WE ARE EXPECTING
TO ACHIEVE
OUR GOALS IN A
SHORT TIME WITH
PROMOTIONAL
ACTIVITIES WE ARE
GOING TO ORGANIZE
IN THE NEAR FUTURE,
USING OUR NEW LOGO
AND SLOGAN.”
Within this framework as the state
representatives we have built all
the necessary mechanisms to help
private companies to improve their
competency in the best way and we
will continue to do so. We provide
support to all our exporters through
programs intended for every step of
the value chain, particularly with our
TURQUALITY support program and
we continue to encourage especially innovation, design and branding activities. In return private sector will secure a more sustainable
position in global value chains; create global brands to market higher
value added goods and services.
We also expect our private sector to
take greater initiatives and make business with stronger funds. I consider
this issue equally important as value
added production, brand creation
and a sustainable position in global
markets. There is no doubt that SMEs
play a vital role in the economic cycle
and we are pleased to see how they
insert themselves among the ever
spinning wheels of business world
and thrust themselves on. However
in the light of our 2023 targets SMEs
will have to expand their horizons and
push their limits.
If state and public sector join forces
in order to accomplish our targets
set for the centenary anniversary of
the republic I believe we can overcome every single obstacle.
11
“WE WILL CONTINUE
TO TELL THE
POTENTIAL OF TURKEY
TO THE WORLD”
T
urkey has set strong and ambitious targets for 2023. Accordingly, Turkey not only offers the “Turkey, Discover the
Potential” brand to the world,
but also invites the people to discover
potential. Regarding the new Turkey logo,
the Chairman of the Turkish Exporters’
Assembly (TIM) Mehmet Büyükekşi says,
“The new long along with the brand represents the highly competitive Turkish
brands and high value-added products.
It aims to develop and reinforce the perception of Turkish goods abroad in the
long term by transferring its positive image to each brand and product group to
be labeled with this logo.”
What does the new Turkey brand and
logo tell us?
The production quality adventure of Turkish brands that began in the 1980s by taking part in the international competition
lasted at a fast pace until today. Thanks to
this process, Turkish goods have become
more preferable in many sectors of international markets. This perception of Turkish goods is also reinforced by the progress of Turkish brands abroad especially
in recent years as well as their important
achievement such as stores opened in
major shopping centers and market leadership achieved in certain sectors.
Therefore, the new Turkey brand and
logo will be used primarily by Promotion
Groups in all communication activities of
the brands with a capacity to represent
the perception of value-added products
as it aims to create a positive impact in
the long-term.
This logo along with the brand represents
highly competitive Turkish brands and
value-added products. It symbolizes
12
WE HAVE UNVEILED
A NEW LOGO AS
WE BELIEVE THAT
SUCCESSFUL
EXPORT BRANDS
OF TURKEY MUST
WORK BASED ON THE
QUALITY PERCEIVED
BY CONSUMERS
RATHER THAN
MANUFACTURERS.
high-level perception of Turkish goods
to be created in the long term by transferring its positive image to each brand
and product group to be labeled with this
logo. By taking advantage of communication power generated here, it aims to
develop the overall perception of Turkish goods in the future as it will be used
in the advertising and communications
activities carried out abroad by different
promotion groups.
What should be done to use the Turkey brand and logo in an effective
way?
We are still working on the legislation related to this issue together with the Ministry of Economy. Some programs will be
implemented to support and encourage
the use of the logo. From now on we will
work more to improve the perception of
Turkey through this logo and its slogan
rather than the promotion of the logo
itself. We will make the use of the Turkey
07
06
01
05
02
08
03
logo and slogan a common practice in
all economic, sportive and cultural activities of Turkey abroad. We will ensure that
everyone who sees this slogan and logo
in a foreign country understands that the
content is about Turkey. Therefore, we will
encourage all organizations that want to
promote Turkey or its values abroad to
use the logo and slogan.
At the beginning, we were suffering from
lack of harmony in the promotion of Turkey. Now, we aim to create harmony with
the logo and slogan. All public institutions
have also adopted this approach and
continued to work on this issue.
Are there any target countries or regions?
We are preparing a study that targets the
entire world for the perception of Turkey.
Of course, some export markets have
a priority for us. These markets are also
among the target countries identified
by the Ministry of Economics. The Ministry of Tourism also has different target
countries.
Do you have a special strategy or
study for the Turkey brand in 2015?
We are preparing a comprehensive
brand strategy to improve the perception of Turkey. Besides the short-term action plans, we are creating our long-term
strategies that will continue by 2023. Initially, we plan to introduce the logo and
slogan domestically. We will ensure that
our own citizens are acquainted with the
brand. Secondly, we will encourage the
Turks living abroad, namely the Turkish diaspora, to act effectively. In the final stage,
we will tell our story to the world. We will
not only tell our own story but also encourage the foreigners working with us
to tell Turkey. We believe wholeheartedly
that it will contribute to the improvement
of the perception of Turkish goods.
04
BY TAKING ADVANTAGE OF
COMMUNICATION POWER GENERATED
HERE, THE LOGO AIMS TO DEVELOP THE
PERCEPTION OF TURKISH GOODS IN
THE FUTURE AS IT WILL BE USED IN THE
ADVERTISING AND COMMUNICATIONS
ACTIVITIES CARRIED OUT ABROAD BY
DIFFERENT PROMOTION GROUPS.
01 /
GROWTH
03 /
WORLD
05 /
BOTH EASTERN
AND WESTERN
07 /
TOGETHERNESS
02 /
SYNERGY
04 /
MEETING
06 /
INNOVATION
08 /
HARMONY
THE LOGO DESIGNED
BY SAFFRON BRAND
CONSULTANT IS
INSPIRED BY CULTURAL
PATTERNS USED
BY THE TURKS IN
RUGS, CARPETS,
HANDICRAFTS, AND
ARCHITECTURE
THROUGHOUT HISTORY.
HOWEVER, THEY ARE
INTERPRETED IN
A CONTEMPORARY
SENSE IN THE LOGO.
ACCORDINGLY, THE
EIGHT PATTERNS
USED IN THE LOGO
SYMBOLIZE RISE,
SYNERGY, THE WORLD,
MEETING, EAST AND
WEST, INNOVATION,
UNITY AND HARMONY.
13
“OUR GOAL IS TO
ENSURE EXPORT
FIGURES EXCEED
5 BILLION USD
IN 2023”
AS THE SECOND
OLDEST
ASSOCIATION OF
TURKEY, İSTANBUL
CEREALS PULSES
OIL SEEDS AND
PRODUCTS
EXPORTERS’
ASSOCIATION
INCREASED ITS
EXPORTS BY 50
PERCENT IN THE
LAST FIVE YEARS
THANKS TO THE
EFFECTIVE USE
OF LOGISTICAL
ADVANTAGES OF
ITS MEMBERS. “OUR
MEMBERS ARE
AIMING TO EXCEED
2 BILLION USD IN
EXPORTS IN 2015,”
THE CHAIRMAN OF
THE EXPORTERS’
ASSOCIATION,
ZEKERİYA METE
SAYS.
14
C
an you tell us more
about İstanbul Cereals
Pulses Oil Seeds and
Products Exporters’
Association along with
its contribution in export figures?
İstanbul Cereals, Pulses, Oil Seeds and
Products Exporters’ Association was
founded in 1940, and it is the second
oldest association of Turkey.
The export of İstanbul Cereals, Pulses,
Oil Seeds and Products Exporters’ Association is 6.7 billion USD in total exports of Turkey. As Istanbul Exporters’
Association, the export was 1.92 billion
USD in 2014. The portion of 1.34 billion
USD, corresponding to 50.6 percent of
Turkey’s total sugar product exports of
2.65 billion USD, is manufactured by the
members of Istanbul Exporters’ Association. The Association that exports to
more than 180 countries worldwide has
increased its exports by 50 percent in
the last five years. The members of the
Association aim to exceed 2 billion USD’
worth of exports in 2015 by using their
logistic advantage in the best way.
Turkish national participation carried out
by Istanbul Exporters’ Association at Internationale Süsswaren Messe (ISM – the
International Sweets and Biscuits Fair)
held every year in Cologne / Germany,
Prodexpo (the International Food, Beverages and Food Raw Materials Fair ) and
World Food Moscow (the International
Food and Beverage Fair) held every
year in Moscow / Russian Federation,
and GULFOOD (the International Food
and Hotel Equipment Exhibition) held in
Dubai / UAE as the National participation
Organization as well as Bilateral Meetings simultaneously held for three years
as Turkish national participation in a specific area of activity may be mentioned
among the most important events of the
Association. Turkish national participation at Sweets & Snacks Expo (the International Biscuit, Chocolate and Confectionery Exhibition) held in Chicago / USA
was also carried out by our Association.
What is the export target of the
Association?
Our country comes to the forefront due
to its geographic location, history, language, religion, cultural unity, sensitivity
in producing halal products as well as its
ties with neighboring Muslim countries
in the region. Thanks to their cuttingedge technology along with young and
dynamic structure, our members have
proven the power they have in export
by their growth performance achieved
in export in recent years. Our goal, as an
Association, is to get a better place in the
industry and to ensure exports exceed 5
billion USD in 2023.
Can you tell us briefly about UR-GE
program? What have you done in
terms of activity under the scope of
UR-GE program?
UR-GE is a program initiated by the
Ministry of Economy within the framework of “the Communiqué No. 2010/8
on International Competitiveness Improvement”. The starting point of UR-GE
project can be summarized as encouraging the development of export strategies through plans and programs to
be made with a common vision of our
firms under coordination of a cooperation agency. In 2014, the Cereals UR-GE
Project Group consisting of the companies of sugar and sugar product manufacturers organized trade delegations
simultaneously with the exhibitions held
in Thailand, the Philippines and Moscow,
100
IN THE COMPETITION
AMONG MORE THAN
100 GROUPS, WE
ACHIEVED A GREAT
SYNERGY BY LETTING
FOOD ENGINEERS
AND INDUSTRIAL/
PRODUCT DESIGNERS
PARTICIPATE UNDER
THE SAME CATEGORY.
respectively. Thanks to these delegations, the firms had the opportunity to
promote their products in new markets
and, accordingly, began to export to
those countries that the delegations
went. Currently, there are two new URGE project which continues under auspices of our Association.
You broke new ground in the industry
with Turkey’s 1st National Industrial
Food Design Competition. What is
the purpose of this competition?
The first National Industrial Food Design
Competition was organized in September 2014 under the sponsorship of Turkish Confectionery Promotion Group. In
the competition among more than 100
groups, we achieved a great synergy
by letting food engineers and industrial/
product designers participate under the
same category. Providing competitive
solutions in the export of industrial food
products, improving the competitiveness
of the industry, creating advantageous
opportunities and solutions to the industrial problems, emphasizing the importance of design for the industry, acting as
a platform in the emergence of designs
with export potential and, most importantly, contributing to the university-industry cooperation by bringing together
the food companies of Turkey and young,
dynamic designer candidates interested
in the industry are some of the main objectives of this competition.
15
Q&A
HIDAYET KADIROĞLU:
“WE ARE TAKING
FIRM STEPS TOWARDS
BECOMING A
REGIONAL POWER”
F
ollowing their establishment in
2012 Turkish Confectionary Promotion Group has been working
hard to achieve their 2023 target of
10 billion USD export volume. “With
80 percent local raw material production input our sector holds the key to
resolving the issue of current deficit”
says Hidayet Kadiroğlu, the president
of the Turkish Confectionary Promotion Group.
How do you position Turkey in the
larger picture of world confectionary industry? What are Turkey’s
popular products and advantages
in the sector?
We are in the process of positioning
Turkey as a land of sweets and confectionery with a newly coined concept
called “DelightLand”. Sugary products
category enjoys a significant market
appeal in Turkey. This position is getting
even stronger thanks to diverse dessert
and sweet varieties of traditional cuisines of Turkey, the country’s sugary
products production capacity and the
aptness and tendency of the business
world towards this sector. In addition,
the historical recognition, popularity
and appreciation of “Turkish Delight” in
the world constitutes the base of this
market appeal. For that matter, by center-piecing Turkish Delight, the concept
of “Delight” proposes a pretty strong
argument for sugary products as it is
regarded as an overarching concept
that reminds of feelings like satisfaction, self indulgence, fun, sparing time
16
“ALMOST ALL OF OUR
CITIES AND PROVINCES
HAVE THEIR SPECIAL
DESSERTS AND
EVEN CONFITURES.
SUCH DIVERSITY
STEMS FROM OUR
TRADITIONS AND IT
IS REFLECTED IN OUR
MODERN PRODUCT
PORTFOLIO.”
for oneself and relaxation to the consumer. This is a concept intrinsic to the
very wording of “Turkish Delight”. To
cut a long story short we regard “Delight” as an all encompassing expression for sugary products. With DelightLand concept we want to establish a
perception of Turkey as the first place
that comes to mind when talking about
confectionary in a way that is similar to
the relationship between cigars and
Cuba. Within this framework product
diversity and abundance of flavors are
the two most important advantages of
Turkey. Almost all of our cities and provinces have their special desserts and
even confitures. Such diversity stems
from our traditions and it is reflected
in our modern product portfolio. Today
our industry is active in almost every aspect of confectionary production and
markets all over the world. Therefore
the market positioning we describe as
2,7
Q&A
“OUR EXPORTS WITHIN
THE FRAMEWORK
OF THE PROMOTION
GROUP REACHED
NEARLY 2.5 BILLION
USD IN 2013. WE HAVE
MANAGED TO RAISE
THIS FIGURE TO
2.7 BILLION BY THE
END OF 2014. WE ARE
EXPECTING TO GROW 20
PERCENT EVERY YEAR
IN ORDER TO ACHIEVE
OUR 2023 TARGET OF 10
BILLION USD.”
‘DelightLand’ not only has its roots in the
past but also corresponds to today’s reality. While preserving our rich heritage
of product diversity, in the forthcoming
period we can also focus on alternative
products. In recent years we have seen
an upwards trend in bakery products
while confectionary has already been
on the rise. We set an ambitious target
for the coming years therefore almost
all product categories will have to grow.
How was 2014 in terms of sugary
products industry? Can you evaluate your 2015 targets?
In 2014, the exports of Turkish sugary
products sector went to nearly 200
countries most of them being either
our neighbors or nearby countries.
Thanks to the solid investments we
made in the past few years our sector
continues to take firm steps towards
becoming a regional power. Despite
the instabilities and conflicts in the
south and the north, our sector has
been able to achieve a growth rate
that is three times the overall growth
“WITH
DELIGHTLAND
CONCEPT WE WANT
TO ESTABLISH A
PERCEPTION OF
TURKEY AS THE FIRST
PLACE THAT COMES
TO MIND WHEN
TALKING ABOUT
CONFECTIONARY.”
rate of Turkish economy. Our exports
within the framework of the Promotion
Group reached nearly 2.5 billion USD
in 2013. We have managed to raise this
figure to 2.7 billion by the end of 2014.
We are expecting to grow 20 percent
every year in order to achieve our 2023
target of 10 billion USD. For that matter
we will grow by at least 20 percent in
2015. Let me remind you that this rate
is the minimum we expect… Depending on the performance of the sector,
an even higher growth rate won’t be a
surprise for us; we do expect this.
Which potential markets do you target?
Our priority targets, which are also the
main export targets of Turkey in general, are neighboring and nearby coun-
17
Q&A
IN ADDITION TO PARTICIPATING
IN THE WORLD’S LARGEST
TRADE FAIRS LIKE ISM, SIAL AND
GULFOOD, WE HAVE RECENTLY
EXPANDED TO RELATIVELY
NEW MARKETS SUCH AS SOUTH
AMERICA.
tries. While working on strengthening
and establishing our position in these
markets we are also pursuing new ones.
United States of America, South American countries, Far East and Africa are
among our potential priority targets.
We have been working on projects pertaining to these markets in recent years.
To your opinion, in the coming period which product categories has
the potential to grow and to be exported the most?
“THE MARKET
POSITIONING
WE DESCRIBE AS
‘DELIGHTLAND’
NOT ONLY HAS
ITS ROOTS IN THE
PAST BUT ALSO
CORRESPONDS TO
TODAY’S REALITY.”
Asian countries where the population
is relatively young we expect a steady
increase in demand. The rising trend
will continue in the newly emerging
African market. Jelly products will continue to be popular in the Americas
and especially in the United States.
Can you tell us about the activities
of Turkish Confectionary Promotion Group and how it was established?
Turkish Confectionary Promotion
Cakes, jelly beans, sweet biscuits and
chocolates stand out. Different continents and countries will have different demands. Countries with older
populations will naturally show little
interest in sugary products whereas in
18
SKY Ocak Reklam yeni olcu.ai
Group was established in 2012 with
the participation of six Exporter Associations in the sector. Our aim is to
introduce Turkish confectionery, chocolate and biscuits industry to world
markets in the most effective way
and support branding. After completing our infrastructure setup in a very
short time we have organized various
activities such as international trade
fair participations and promotional
activities, all designed to achieve our
2023 target of 10 billion USD export
volume. In addition to participating in
the world’s largest trade fairs like ISM,
SIAL and GULFOOD, we have recently
expanded to relatively new markets
such as South America. We have
worked on strengthening the image of
“Turkish confectionary” in almost every
continent. We will continue our efforts
while at the same time updating and
improving our methods. However we
want to restructure all our activities
within the framework of a strategic vision and mission statement. Our first
step towards this was the workshop
on December 20, 2014 which brought
together branding and marketing experts and sector representatives. We
are in the process of preparing a strategy document on world-wide promotion efforts based on the outcome of
this one-day workshop. We are also
planning to share the outcomes with
our stakeholders. Our target is very
clear: By underlining Turkey as the
best source of sugary products Turkish Confectionary Promotion Group
aims to raise awareness of Turkish sugary products in strategic markets and
ensure their preference especially by
activating B2B channels.
1
7.Oca.2015
15:12
Q&A
C
M
Y
CM
MY
CY
CMY
K
Turkey aims to become one of the
10 largest economies in the world
by 2023. Can you describe the role
Turkish sugary products sector will
play in achieving this target?
As the confectionary sector we rank
16th in the league of confectionary
exporting countries. When we achieve
our target of 10 billion USD export volume, Turkey’s ranking in this particular
league will consequently improve and
we will be among the top 10. This will
naturally carry Turkish economy to be-
2,7
WITH A CURRENT
EXPORT VOLUME OF
2.7 BILLION USD OUR
CONFECTIONARY
PRODUCTS ARE
ENJOYED BY BILLIONS
OF PEOPLE AND
THEY APPEAL TO THE
PREFERENCES OF
THE PEOPLE OF THE
WORLD.
ing one of the 10 largest economies
in the world. If every industry does
its best to achieve a top 10 position
in their own leagues, Turkey will automatically become one of the 10 largest economies. For this reason it may
be a good idea to launch a motivation
campaign and encourage every sector to push the top 10 barrier by using
this as a motivational index. On the
other hand, confectionary sector creates value added for all other exporting industries. With a current export
volume of 2.7 billion USD our confectionary products and especially Turkish Delight varieties are enjoyed by billions of people and they appeal to the
preferences of the people of the world.
Therefore the increase in our exports
indirectly contributes Turkey’s image
and has a positive impact on other
sectors too. Finally, with 80 percent local raw material production input our
sector holds the key to resolving the
issue of current deficit.
19
AGENDA
THE SWEETEST CONTEST
FOOD ENGINEERS
AND INDUSTRIAL
DESIGNERS MET UP
AT THE CONTEST
HELD BY ISTANBUL
EXPORTERS’
ASSOCIATIONS.
Istanbul Cereals, Pulses, Oil Seeds and
Products Exporters’ Union took action
to smooth the way for young designers.
Union organized the 1st National Industrial
Food Design and Confectionary R&D Project Market with the support from Ministry
of Economy, Industrial Designers Society
Agency, Turkey Exporters Assembly (TIM)
and Scientific and Technological Research
Council of Turkey (TÜBİTAK). The subject
of both contests that were held with the
aim of designing industrial foods, attracting the required interest for R&D activities,
bringing in the young designers in these
fields to Turkey, was the traditional Turkish
desserts. 1st National Industrial Food Design Contest was held under “Undergraduate Students Category” and “Professionals
Category”. The only category at the R&D
Project Market was the “General Participation Category”.
55 thousand Turkish Lira prize for the
winner
The winner was rewarded with 55 thousand Turkish Liras, 30 thousand Turkish Liras
20
AGENDA
was given for the runner-up, and 15 thousand
Turkish Liras for the third place at the Industrial
Food Design Contest Under the “Professionals”
category. Under the Student category, the winner was granted 20 thousand Turkish Liras, 10
thousand Turkish Liras for the runner-up, and
5 thousand Turkish Liras for the third place.
At the Confectionary R&D Project Market,
the prize was 30 thousand Turkish Liras for
the winner, 15 thousand Turkish Liras for the
runner-up, and 7 thousand 500 Turkish Liras
for the third place.
Design education abroad
In addition to the monetary awards, for the
Industrial Food Design Contest the industrial
designer of the winner group under the undergraduate students category was given the
opportunity to study at the design schools abroad for 2 years. On the other hand, food designers of the group got the chance to attend
in two training programs offered by TÜBİTAK
MAM Food Institute in 2015 free of charge.
Two Italian designers on the jury
The 11-person jury including two acknowledged Italian industrial designers gave the
prize to the projects of six groups by implementing a two-stage elimination system.
While the contribution of the idea into the real
sector and the sustainability of this effect, ecofriendliness and health-friendliness as well as
eligibility for the mass production were among
the important factors for the evaluation of the
projects, the creativity and authenticity of the
idea were the foremost factors in the evaluation process.
Winner of the
professionals
category
Winner
of the
students
category
21
AGENDA
WE MET WITH THE REPRESENTATIVES OF
THE INDUSTRY AT STRATEGY10 WORKSHOP
WE ORGANIZED
THE 2015 BRAND
STRATEGIES MEETING
OF OUR TURKISH
CONFECTIONARY
PROMOTION
GROUP WITH THE
PARTICIPATION
OF BRAND
REPRESENTATIVES THAT
WENT FROM STRENGTH
TO STRENGTH ON
INTERNATIONAL SCALE.
We gathered at Çırağan Palace on
20 December 2014 Saturday with our
group members for the Brand Strategies of our Turkish Confectionary
Promotion Group in 2015. We performed our workshop in two parts. In
the morning, we listened to the managers of the brands who achieved
great marketing operations abroad.
Then, we carried out common sense
workshop under the management
22
of İnfoloji staff with the leadership of
Prof. Dr. İbrahim Kırcova in the afternoon section.
Contrary to the general order implemented in common sense meetings, we first listened to the brand
managers that achieved great marketing operations abroad and esteemed academicians in the morning.
Respectively the guest speakers were
Arzum CEO Murat Kolbaşı, Market-
ing Türkiye Executive Editor Günseli
Özen Ocakoğlu, Kale Group America,
Europe, Russia, Far-East Marketing
Vice President İhsan Karagöz, Karpat
Agency President Karpat Polat, Euromonitor Global Market Research
Specialist Middle East, Northern Africa, Turkey Regional Consultant Fulya
Berksoy, Marketing and Sales Consultant Dr. Hakan Tetik, Turkish Airlines
Advertising Manager Serdar Ekrem
AGENDA
Şirin, Dekatlon Interactive Marketing
and Social Media Agency Founding Partner and Foreign Marketing
Director Vadi Efe, Arçelik Marketing
Manager Metin Aşçıoğlu, Istanbul
Economic Research Association
Prof. Dr. Mehmet Hüseyin Bilgin and
METU Head of Business Administration Department Prof. Cengiz Yılmaz.
Our guests shared their experiences
about “Cross-border Marketing”.
Getting the inspiration from the
morning sessions, we carried out
common sense workshop under
the management of İnfoloji with the
leadership of Prof. Dr. İbrahim Kırçova
and discussed the future marketing and branding strategies of our
Group (TCPG). Six groups that were
formed within the scope of our common sense workshop completed
the industrial needs, targets for 2023
year, tactics and strategies required
to achieve the targets with a study
of one hour. Selected group leaders
presented their projects after an hour.
They thanked to our industry
members, esteemed academicians
and well-known names of the marketing world at our extensive workshop
that took place early in the morning
till the evening.
23
AGENDA
TCPG MADE THE EUROPE FINAL AT SIAL PARIS
This time, Turkish Confectionary Promotion Group participated in SIAL Paris Fair which
is one of the biggest and the most important
food fairs of Europe and the World. 150 thousand food industry professionals of which 63
percent are outside France, visited the fair held
between 19 and 23 October at the organization,
which is the center of the European food industry. Turkey took part at the organization that was
held on Paris Nord Villepinte fairground, with approximately 227 company booths in five different halls. Halls in which Turkish products were
exhibited, attracted great interest at the fair
where 265 Turkish companies including 38 independent companies attended. Turkish Confectionery Promotion Group took its place in 5A
hall which received the biggest attention. At the
fair where 160 thousand professional visitors
from 200 different countries attended, products offered by Turkish Confectionery Promotion Group are among the focuses of interest
of the organization thanks to the introductory
booklets and “photo booth” activity organized
on the booth. Republic of Turkey Paris Ambassador Hakkı Akil, Chief Commercial Counsellor
Müge Varol Ilıcak, Commercial Counsellor Cem
Topbaş and Chairman of Istanbul Chamber of
Commerce İbrahim Çağlar Visited Turkish Confectionery Promotion Group booth, and stated
that they would provide any kind of support in
order for the Turkish companies to be more active in French and neighbor countries’ markets.
TCPG WAS THE CENTER OF ATTENTION
AT THE INNOVATION WEEK
Organized by Turkish Exporters Assembly’s (TEA) on December 4-6, 2014 at Istanbul Congress Center, Turkish Innovation
Week attracted a lot of attention.
The event brought together
people of all ages and backgrounds who are interested in
innovation, creating the perfect
setting for universities, industrialists, designers, students and
project owners to interact with
each other. The event was inaugurated by TEA President Mehmet Büyükekşi and visited by
Prime Minister Ahmet Davutoğlu
24
and Minister of Economy Nihat
Zeybekci on the second day.
President Recep Tayyip Erdoğan
personally handed over the
awards of the top three companies in five different categories in
the field of innovation. The infostand of Turkish Confectionary
Promotion Group (TCPG) at the
event was a center of attention
and visited by many event participants including the Minister
of Economy Zeybekci. Visitors
were informed about the activities of TCPG and the sector in
general.
AGENDA
SUGAR BEET AS
SOURCE OF
SUGAR IN TURKEY
Turkey ranks high on
the list of sugar beet
production in the
world.
SUGAR BEET IS THE
RAW MATERIAL OF THE
DELICIOUS DESSERTS
SPREADING TO THE
WORLD FROM TURKEY,
AND IT IS GROWN IN
KONYA AND THE
SURROUNDING
AREA WHERE
THE FERTILE
PLAINS ARE
LOCATED.
For centuries, people squeezed
the juice from different fruits containing high sugar such as dates, grapes,
apples, and pears with the intention of
using it as sugar. They sometimes met
their sugar needs by boiling the juice
they got from these fruits to make thick
syrup. This usage became a tradition all
over the world by the time they found
refined sugar.
Although many plants contain sugar
or sucrose, there are only two plants
containing the required amount of sugar that can be obtained economically:
Sugar cane and sugar beet. Sugar, which
is one of the mankind’s most important
foods for centuries, was produced only
from sugar canes until the end of the
18th century. Sugar beet agriculture and
sugar production from sugar beets began in the 19th century. Today, cane accounts for 74% of sugar produced; 26%
is made from sugar beets. The main reason behind low production rates of sugar beets despite its high sugar content
in the roots is that sugar made from sugar beets is more expensive compared
to the production from canes. Nevertheless, sugar production from sugar beets
has continued in many countries due to
economic contribution it provides to the
sugar industry as well as other agricultural and social reasons by taking various
measures. Importantly, Turkey is one of
those countries. Turkey ranks high on the
list of sugar beet production in the world.
Indeed, this is the secret behind the taste
of the world-famous deserts of Turkey
where sugar beet is always used as the
main ingredient for sugar.
Importance of the Use of Sugar Beets
In recent years, there is another source of sugar that people have begun
to use increasingly: starch-based sugar.
It is made from the chemical treatment
of the raw materials containing starch,
such as corn, wheat, and potato. There
are huge discussions on its harmful effects to human health, but the evidence
is not yet concrete due to lack of factual findings and research data on that
damage. Starch-based sugar that cannot be consumed directly is produced
mostly to be used in the sugary product
industry. Medical authorities also cannot
come to a common conclusion on the
fattening effects of products containing
starch-based sugar.
25
AGENDA
“SAFRANBOLU DELIGHT” IS REGISTERED
Certification of geographical indication
registration was received for the delight
produced in Karabük’s Safranbolu district
which is on the UNESCO World Cultural
Heritage List.
International Trademark and Patent Consultant Huriye Özener said that they had
recently received the registration certificate for Safranbolu delight. Stating that
they received the geographical indication
for the delight with the application to Turkish Patent Institute (TPE), Özener further
said: “Safranbolu delight is a product with
historical and cultural values. Previously,
applications for Gaziantep baklava, Aydın
fig, Afyon sausage and Malatya apricot
were made to the European Commission.
Of these, application for Gaziantep baklava was completed and other applications
are currently under review. Necessary
works are being performed related to the
applications to European Commission.
With this certificate, in order to prevent
the imitations of Safranbolu delight and
to add value to branding procedure, necessary inspections will be carried out in
the shortest time.” Emphasizing that the
TCPG LANDING IN MIDDLE EAST
To sustain its progress of the
leadership position in the confectionary export field in Middle East region, TCPG participated in Sweets &
Snacks Middle East Fair held in United
Arab Emirates, Dubai between 9 and
11 November 2014. 15 thousand pro-
TCPG COLORS IN SEOUL
Group was in Seoul, the capital of South
Korea, under the scope of its operations
being performed to set Turkish confectionary market even closer to South Korean
market. Food Week Korea Fair that was
held between 12 and 15 November 2014,
hosted more than 100 thousand visitors
including 141 participating companies
from 30 different countries and around
one thousand local companies. Turkish
Confectionery Promotion Group booth
attracted great interest at the fair, and visited by Republic of Turkey Commercial
Counsellor several times, who also showed close interest to South Korean visitors. Visitors were provided with detailed
information on the Turkish confectionary
industry and were handed out catalogues
during the fair. Traditional sweets such as
delight and baklava were also served to
the visitors.
26
fessionals from 90 countries visited
the fair that hosted 620 companies
from confectionary and pastry industry. In addition to the participation by
Turkey with 20 companies under the
national participation organization,
Northern African countries as well as
registration process took longer time due
to the detailed study and research, Özener mentioned that Safranbolu delight
does not cause burn feeling in the throat
thanks to its consistency and appearance, and it also differs from its rivals with its
taste and flavor as well as not sticking to
teeth and palate.
countries such as Saudi Arabia, Qatar,
India showed great interest to the fair.
Demand to dragée and hard candies
was at remarkable levels in addition
to the interest shown to traditional
Turkish sweets such as delight and
baklava.
RUSSIAN MARKET WAITS FOR
TURKISH CONFECTIONERY
One of the most important trade fairs of
Food and Beverages industry at the region, the
23rd World Food Moscow (WFM) 2014 was
organized in Moscow
between September 15
and 18, 2014. TCPG participated in the fair with
the main aim of contributing in the development of sugary products
sector in a neighboring
country. During their visit
to TCPG stand, Commercial Counselors Ali
Toptan, Halit Oral Akbay
and Şamil Acartürk from
Turkey’s Moscow Em-
bassy told that they were
open to giving all kinds of
support to Turkish companies to be more active
in Russian and neighboring markets. The fair has
attracted a large number
of visitors most of whom
were presented various
product samples at the
TCPG stand, including
“mesir” paste samples
and an information brochure on the health benefits of “mesir”. Very appealing to Russian taste,
this product has been an
instant success at the fair
while promoting Turkish
delicacies in Russia became one of our primary
sector targets.
AGENDA
YILDIZ HOLDING TOOK OVER BRITISH
BISCUIT FIRM UNITED BISCUIT
Yıldız Holding took over United Biscuits,
one of the biggest biscuit companies of
United Kingdom. It is reported that British
company which is the owner of McVitie’s,
Jaffa Cakes and Penguin brands, was
sold for 2 billion pounds (near 3 billion
dollars).
Yıldız Holding took over United Biscuits,
the sixth biggest biscuit producer of the
world. After this transaction, it became
the third biggest biscuit company of the
world.
According to the written statement
by Yıldız Holding, having incorporated
Godiva - one of the important chocolate brands of the world - and DeMet’s
- a long-established confectionary company of the USA - into its body, Yıldız Holding took its biggest step towards globalization with United Biscuits. Although the
takeover cost was not announced, it is
reported that the value of the agreement
is about 2 billion pounds. This amount
means the biggest takeover by a Turkish
company on international scale. HSBC
and Ünlü&Co companies mediated Yıldız Holding during the takeover process
of United Biscuits which was owned by
Blackstone and PAI private equity funds.
Deloitte provided financial advisory service, and Linklaters and YükselKarkınKüçük
companies provided legal counselling
services for Yıldız Holding during this process. Yıldız Holding is planning to implement its independent management
model at United Biscuits, which is also
Murat Ülker
implemented in Godiva and has given
successful results.
Growth in new markets
Yıldız Holding will get the opportunity
to increase its market share in European countries such as France, Belgium
and Netherlands as well as African countries and India, in addition to United
Kingdom market where United Biscuits
holds the leadership flag. On the other
hand, United Biscuits will get the chance
to grow in Turkish, Middle Eastern, Northern America, China, Japan and other
countries where Yıldız Holding is active.
Both companies will also combine their
R&D and new product development experience as well as know-how, thereby
strengthening their competition advantage.
Starting out with Ülker Pötibör in 1944 just
four years before United Biscuits, in its
70th year Yıldız Holding became the third
biggest biscuit producer of the world
with this takeover. Speaking about the
takeover, Yıldız Holding Chairman of the
Executive Board Murat Ülker said: “Behind
this journey that started with producing
only 200 kilograms biscuit per year at
the workplace in Nohutçu Han, lies the
philosophy of my father and uncle: “What
underlies the success is working relentlessly, being honest and making highquality production.” This philosophy not
only made us the brand of Turkey in 70
years, but it also enabled us to globalize”.
Stating that Yıldız Holding is always focused on what it does best, and that they
UB rise in the new markets influenced
takeover
Being 3 times bigger than its closest competitor with a market share over 26 percent in United Kingdom market, United
Biscuits have made a significant move
in exports and entry into new markets
during the recent years. The company
that was making only 5 percent of its sales from the markets outside the United
Kingdom and Northern Europe five years
ago, succeeded to gain 15 percent of its
sales revenue from new markets at the
end of 2013. Saudi Arabia, India, Nigeria
and Australia are among the biggest markets of the company outside the United
Kingdom and Northern Europe. Among
the foreign markets, Africa, Middle East
and China stand out as the regions with
the highest growth potential.
do not deviate from this strategy in their
growth policies, Mr. Ülker further said:
“Our main area of activity is food. All of
our investments were made in line with
being a leader in this field. Godiva and
DeMet’s has been the two important investments that we made with the same
strategy. United Biscuits was also a good
opportunity at this point. So, we wanted
to utilize this opportunity. I think that a
takeover at that size is not only a gain for
Yıldız Holding, but also for our country.
Likewise, I believe United Biscuits will also
benefit from this shareholder change. Because, Yıldız Holding is at a stronger position in markets where the company is less
strong, and we also have the industrial
know-how advantage in some products.”
27
CLASSIC
ER OF
MAST
28
CLASSIC
A DELICACY FIT FOR A SULTAN
Turkish
TRADITIONAL
TURKISH DELIGHT
HAS BEEN A FEAST
FOR THE PALATE FOR
CENTURIES.
Delight
S
ometimes a token of love in
a stylish box held between
shaky and excited hands
when asking for a girl’s hand
in marriage and sometimes
the reason of the innocent smile of a
child who was given Turkish Delight in
an embroidered handkerchief on an
Eid day… The essential treat of friendly
conversations and the perfect partner
of coffee, Turkish Delight has been a
feast for the palate for three centuries.
If you go out and ask anyone on the
street what was the most delicious
treat made of water, sugar and starch,
the answer you will get will be “Turkish
Delight” most of the time. Enriched
with fruit flavors, spices or nuts, Turkish Delight is one of the oldest sweets
in the world.
The Turkish word for it is “Lokum”,
which was derived from the Arabic
expression “rahat-ul hulkum” meaning “relieving the sore throat”. There
are many stories about its origins. Literature tells us that the history of Turkish Delight dates back to the Sasanian
Empire, one of the most important
civilizations in history, which ruled over
Persia. Rumor has it that the predecessor of Turkish Delight was an authentic Sasanian treat called “abhisa”.
This delicious treat was later called “rahat-ul hulkum” which transformed into
“lati lokum” and “rahat lokum” and finally ended up simply as “lokum”. Nevertheless according to many written
sources there are enough evidence
29
CLASSIC
that Turkish Delight has been produced
and consumed in Anatolia since 15th
century.
According to another story, in 17th
century, Ottoman Sultan Abdulhamid
I had organized a competition among
confectioners to come up with a softer
sweet than hard candy. The winning
contestant was Ali Muhiddin Hacı Bekir
who prepared bite sized soft sweets by
mixing water, sugar, corn flour, lemon
cream, tartar and rose water, and coated them with icing sugar. He was appointed as the chief confectioner of the
palace as the creator of a confiture that
eventually enjoyed a unique place in our
culinary culture and even left its mark on
the traditions of the society.
The first people to taste this delicious
treat which will have identified with Ottomans and later with Turks, were the
members of the Sultan’s court and the
privileged. However its reputation has
eventually surged beyond the palace
walls and spread among the commoners. Although this type of confiture has
been known since the 15th century, it
took nearly 200 years for larger crowds
within the territories of the Ottoman
Empire to appreciate its taste. Thanks
to its unique taste Turkish Delight continues to be a sensation even in the 21st
century. The first mass production of
Turkish delight dates back to 1777. For
this first batch they used honey, molasses and flour.
TURKISH DELIGHT HAS ALSO INSPIRED A
NUMBER OF PERFUME BRANDS WHICH CAME
UP WITH FRAGRANCES THEY CLAIM TO
RESEMBLE TURKISH DELIGHT AND USED IT IN
THEIR NAMES.
30
Turkish Delight’s journey to Europe
At the beginning this delicious treat
was known to and enjoyed by the
people of Anatolia only. How it was
first introduced to Europe is in fact a
very interesting story. A British traveler
who was curious about Ottomans and
set off to explore the empire realized
that people often ate a special kind of
sweet after meals and especially after coffee. Curious about its taste, the
traveler tried some and fell in love with
it. So he brought some back home
and introduced it as “Turkish Delight”.
This is how the European adventure of
Turkish Delight began in 18th century.
Earlier varieties of Turkish Delight were
made of honey, molasses and flour
CLASSIC
however after the Ottomans began
using refined sugar and starch in 17th
century, not only the ingredients but
also the taste of Turkish Delight has
changed.
Thanks to many unsung confectioners throughout history who wanted to
make a difference, today we can enjoy
dozens of Turkish Delight varieties including plain, rose, hazelnut, pistachio,
walnut, almond, coconut, orange, rose
petal, strawberry, lemon, cream, mint,
vanilla, saffron and ginger flavors. Along
with long established historical confectioners like Hacı Bekir, Hafız Mustafa and
Cemilzade hundreds of confectioners
make dozens of Turkish Delight varieties in diverse colors and flavors across
Turkey and especially in touristic centers
like İstanbul, Ankara, İzmir, Afyon, Safranbolu, Konya, Bursa, Balıkesir, Antalya,
Denizli and Samsun.
How to tell a good quality Turkish Delight?
• Good quality Turkish Delight has to
retain its initial form. In other words it
should not look different from familiar, traditional varieties.
• It should retain flexibility
• There should be no cracks on the
surface
• It should look translucent when divided in half
• The surface should bounce back
when you poke it with your finger
• It should feel soft and slippery in the
mouth
• The icing sugar coating should be
dry; in other words a good quality
Turkish Delight “should not ingest the
icing sugar” as professionals would
say.
How to keep Turkish Delight fresh
Store them away from direct sunlight,
humidity or heat. It is recommended
not to keep them in a warm place but
they should not be stored in the refrigerator also. Room temperature is ideal.
Also make sure to keep them away from
anything odorous. Turkish Delight hardens in cold temperatures however if you
place them in room temperature again it
regains its elasticity in no time.
1777
THE FIRST MASS
PRODUCTION OF
TURKISH DELIGHT
DATES BACK TO 1777.
FOR THIS FIRST BATCH
THEY USED HONEY,
MOLASSES AND FLOUR.
A ritual classic…
It was only natural for a society that
came up with the idiom “let’s eat sweet
and talk sweet” at one point in time, to
incorporate such a unique delicacy in
their daily lives and even in their traditions. Having been a palace specialty
and appealed to the enjoyment of sultans for centuries, Turkish Delight eventually took its place in our daily rituals
sometimes as a companion and sometimes as the headliner.
It has been served in special silver or
copper containers called “lokumluk”
at affiance ceremonies or as a treat to
complement a cup of coffee, the essential ingredient of friendly conversations. It has been the reason behind the
innocent smile on a child’s face when
given a handful of Turkish Delight in an
embroidered handkerchief after going
from door to door and asking for treats
and money on an Eid morning.
It has even assumed roles that normally
cannot be expected from any sweet
treat. For instance during circumcision
ceremonies, frightened boys are traditionally given Turkish Delight as a fake
anesthetic to distract them. And it has
been celebrated in many folk songs including the “Katibim” (My Beloved Clerk):
“I found a handkerchief on my way to
31
CLASSIC
Üsküdar (Scutari) / I filled the handkerchief with Turkish Delight/ I was looking
for my beloved clerk when I found him
right beside me…”
Turkish Delight for sore throats
In the past Turkish Delight was used as a
remedy for sore throat, kidney diseases,
wounds and boils. Today this practice still
continues in some parts of Anatolia.
Football’s Turkish Delight:
Arda Turan
On the course of its long adventure
from 17th century to date Turkish Delight
has become so popular that people began describing things that they find perfect or likeable with the idiom “just like
Turkish Delight”. Having been a popular
theme in various art forms, Turkish Delight also found access to the world of
sports with a recent UEFA video entitled
“Goals in 60 Seconds: Turkish Delight”
which features the impressive goals
of well known Turkish players like Arda
Turan in European cups.
E WITH
E
F
F
O
C
H
S
I
K
R
U
T
T
TURKISH DELIGH
and foamy
A cup of strong
the best comTurkish coffee is
ish Delight.
rk
plement of Tu
coffee in the
To cook Turkish
some coffee
proper way add
in cold water
and a little sugar
until the cofll
and stir very we
rated into
po
or
inc
fee is fully
the pot over
water. Then place
it cook withlow heat and let
it begins to
n
out stirring. Whe
ke the pot
ta
s
ge
ed
boil at the
ith the help
way from heat. W
oop the foam
of a teaspoon sc
and distribce
from the surfa
e cups. Then
ute between coffe
the stove
place the pot on
heat and
e
again, turn on th
When it
il.
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a
let it come to
on the sides
begins to bubble
turn off the
again immediately
ur it into
po
heat and quickly
ight.
he
a
m
coffee cups fro
32
Inspiring art
As the most popular confiture in our history Turkish Delight has been mentioned
in many songs, movies and novels and
even made headlines in the world’s most
prominent newspapers. Turkish Delight’s
INGREDIENTS:
ld water
1 coffee cup of co
eshly
1 teaspoon of (fr
e
ffe
co
)
ed
nd
grou
r
Granulated suga
CLASSIC
latest show up in the world scene was
in 2008 when famous US pop star Madonna sang “I’ve got Turkish Delight baby
and so much more…” in her song “Candy
Shop” from her latest release “Hard Candy” and made everyone wonder what
Turkish Delight was.
However it was a movie called “The
Chronicles of Narnia” that really boosted Turkish Delight sales and popularity in Europe in the recent past. In “The
Chronicles of Narnia: The Lion, the Witch
and the Wardrobe” the witch frequently
offered Turkish Delight to Edmund in order to win him over. The movie has been
such a success that one of Britain’s largest supermarket chains Tesco & Saisbury
had witnessed an abrupt 200 percent
increase in Turkish Delight sales. This was
how Turkish Delight made the headlines
in The Independent.
In fact the partnership of art and Turkish Delight in Britain has a long history. It
was first mentioned in Charles Dickens’
“The Mystery of Edwin Drood” and later
found a place for itself many times in
British literature.
One of the favorite treats of world leaders
such as Napoleon and Winston Churchill,
Turkish Delight had also been Picasso’s
personal remedy to boost concentration.
THE PERFECT PARTNER OF TURKISH COFFEE,
COLORFUL TURKISH DELIGHT VARIETIES BEGAN
THEIR MOUTH WATERING JOURNEY AS A PALACE
SPECIALTY. TODAY THEY CONTINUE TO MAKE
HEADLINES IN THE WORLD’S MOST PROMINENT
NEWSPAPERS AND THEY ARE MENTIONED IN
MANY SONGS, MOVIES AND NOVELS.
Same taste, different names
The same Turkish Delight which was
brought to Europe by a British traveler
in 18th century has assumed diverse
names around the world over time. It is
called “alqum” in Arabic speaking coun-
tries such as Libya, Tunisia and Saudi
Arabia, “rahat lokum” in Bosnia, “loukoumi” in Greece, “Cyprus delight” in Cyprus, “rahat” in Romania, “Turkish Delight”
or “lokum” in the US and North America,
and “Manjar Turco”. “Delícia Turca”.
HACIBEKIR CONFECTIONARY PARTICIPATED IN VIENNA WORLD FAIR FOR
THE FIRST TIME IN 1873 AND WAS AWARDED WITH A SILVER MEDAL. HAVING
REALIZED HOW WESTERN COUNTRIES MAKE USE OF BRAND NAMES AT THE
FAIR, HACIBEKIR LATER BECAME THE FIRST OTTOMAN BRAND.
33
MASTERS OF DELIGHTLAND
THE PLACE WHERE
THE HISTORY OF
TURKISH DELIGHT
BEGAN
KNOWN AS THE “LIVING MUSEUM” TODAY, HACIBEKIR’S
BAHÇEKAPI STORE WELCOMES EVERYONE WHO
WANTS TO BREATHE IN THE HISTORICAL FRAGRANCE
OF TURKISH DELIGHT AND WITNESS THE UNIQUE AND
ADVENTUROUS FLAVORS PRODUCED BY A CENTURIES
OLD ARTISAN TRADITION.
T
he place where Turkish Delight began its journey around
the world, the place known
as the “living museum” today
is Hacıbekir Confectionary’s
Bahçekapı Store with a history dating
back to 1777. Established by confectioner Hacı Bekir Efendi 238 years ago at
34
the vicinity of the main arteries of trade
such as Sultanhamam, Egyptian Market, Fish Market and Tahtakale as well
as the Bab-ı Ali, the center of Ottoman
bureaucracy , the museum-shop today
welcomes Turkish Delight aficionados
coming from all over the world.
Having successfully created a unique
delicacy and a world heritage in a tiny
shop Hacıbekir Confectionary transforms artisanship into an art form. Hacıbekir Confectionary Factory Manager Ali
Sayver and Chef Seyfi Yılmaz who prepares Turkish Delight varieties for more
than 50 years tell us everything about
the long journey of Turkish Delight.
Can you tell us about Turkish Delight and the “Living Museum”?
Ali Sayver: This is the place where
Turkish Delight, a legendary delicacy
recognized in five continents was
created. Bekir Efendi came from
Kastamonu’s Araç district to İstanbul
in 1777 and began making candies
and Turkish Delight varieties in this
very shop. In those early days Turkish
Delight used to be made with honey,
molasses, water as binder and flour
for texture. After the discovery starch
by German scientist Kirchhoff in 1811
flour was replaced with starch and
with the coming of European refined
sugar cone to the Ottoman Empire,
honey and molasses were replaced
with sugar grounded in mortars. This
was how Turkish Delight, an essential
part of confectionary culture which
still cannot be imitated came into
being. Over the course of time Turkish Delight production has been
diversified by adding various flavors
like lemon, gum mastic or orange. In
addition to being the place where
everything began, the “Living Museum” stands out as the birthplace
of the trademark Hacıbekir which is
among the 100 oldest brands in the
world. Our journey began in 1777 and
continues for 238 years without interruption. And we have every intention
to carry on the same way.
A lot of companies in the world
produce Turkish Delight varieties. However this specific shop is
known as the “Living Museum of
Turkish Delight”. Can you tell us
why?
Ali Sayver: We do what we know the
best and refrain from sailing to unchartered territories. I believe this is
the main reason behind our success.
238 years… It is easier said than done.
This is an extremely rare occasion in
the whole world never mind Turkey.
We will continue to produce Turkish
Delight with the same understanding; we want to be known as the living museum of Turkish Delight with
the same principles and understanding, without compromising quality
for many years to come.
238
“OUR JOURNEY
BEGAN IN 1777 AND
CONTINUES FOR 238
YEARS WITHOUT
INTERRUPTION.
WE HAVE EVERY
INTENTION TO CARRY
ON THE SAME WAY.”
How many Turkish Delight varieties are sold in this shop and which
ones are the most popular?
Ali Sayver: At the moment we offer 38
different Turkish Delight varieties and
more than 15 hard candy flavors to
the enjoyment of our customers coming from all over the world including
Asia, Europe, America and Australia.
In addition to plain, rose, gum mastic,
hazelnut, pistachio, walnut, almond,
coconut and cream varieties we also
offer fruit (cherry, strawberry, orange, apricot, lemon) spice (cinnamon,
ginger, cloves) and combined (lemon
and rose, lemon and mint, lemon and
ginger) flavors. Recent additions to our
product range include coffee, mint,
date, blueberry, Antep pistachio and
pomegranate flavors. We also produce chocolate coated varieties. However the all time favorite has always
been the double baked pistachio. On
the other hand we are constantly working on how to improve ourselves and
widen our product range.
Our annual Turkish Delight and candy
production amounts up to 400 - 500
tons. Of course this figure varies depending on the season and special
occasions. Especially in tourist season
our shop is flocked by tourists since
Turkish Delight is the number one souvenir to buy from Turkey.
Where do your ingredients come
from?
Ali Sayver: We buy all our ingredients
from suppliers in the domestic market.
ISO standards requires us to work with
suppliers of a certain quality. Therefore we are constantly searching for
best alternatives. For example Antep
pistachios come from their namesake
city Gaziantep because, thanks to the
region’s warm climate and fertile soil,
the best Antep pistachios with thin
skin and rich oil content are grown
there.
For rose flavored varieties we prefer
the rose petals coming from Isparta, a city that meets two thirds of the
world’s total annual rose oil demand
and considered the motherland of
roses. As for sugar, we prefer to work
with sugar producers in Konya, a region where the world’s best quality sugar
beets grow thanks to its fair climate.
Our walnuts come from Central Anatolia since the ecology, climate and
terrain in this region is ideal for growing thin shelled walnuts that come
35
out of the shell in one piece. As for
almonds we prefer Southeastern Anatolia region.
Which cities are more competitive
in terms of Turkish Delight production?
Ali Sayver: Istanbul ranks first in terms
of the total amount produced and also
there are more production facilities
than any other city. Safranbolu, Afyon,
Konya, İzmir and Bursa also stand out.
Why do you think Bahçekapı was
preferred as the location of a Turkish Delight shop in the firstplace?
Ali Sayver: The most important reason
why Hacı Bekir preferred to open his
shop in Bahçekapı was its proximity
to Bab-ı Ali or the office of the grand
vizier (prime minister). Moreover in
those days the Grand Bazaar was the
heart and soul of the trade between
Istanbul and the rest of Anatolia. The
fact that Eminönü and Karaköy trade
ports were also located nearby and
thus it was easier to buy raw materials,
had also been decisive. Furthermore,
since this area was densely populated
36
“WE ARE THE BEST
COMPANION OF
PEOPLE IN THEIR
HAPPIEST DAYS. THINK
ABOUT IT; TURKISH
DELIGHT IS THE
STAR OF AFFIANCE
CEREMONIES, IT
IS ALSO THE STAR
OF CIRCUMCISION
CEREMONIES, WE
OFFER TURKISH
DELIGHT TO OUR
LOVED ONES AT EID
VISITS AND IT IS
SERVED TOGETHER
WITH A CUP OF
COFFEE DURING DEEP
CONVERSATIONS.”
due to all of the above reasons, buyer
turnover was very high. This location
is also one of the reasons why Turkish
Delight could spread across the world
since this was and still is an area where
people of every race, nationality and
faith come for either business or leisure purposes. Those who come here
have the chance to taste this delicacy
and bring some back home for their
loved ones to enjoy. And this contributes in the worldwide popularity of
Turkish Delight. This was the case back
then and it still is today.
Mr. Seyfi, this is your 61st year as a
Turkish Delight chef. As a living monument of Turkish Delight history,
can you tell us how did you take on
this profession and what does it
mean for you?
Seyfi Yılmaz: I came from Kastamonu
to İstanbul in 1944 and began working
at Hacıbekir in 1951. I learned how to
make Turkish Delight here and I have
never thought of taking on another
profession. Because we are the best
companion of people in their happiest
days. Think about it; Turkish Delight is
little starch as binder. In addition we
can use fruit aromas, spices, or hazelnuts, walnuts, almonds, cream and so
on for flavor. When I first began this
profession technology was not as
advanced as today so there were no
machines to help us in the preparation process. We needed manpower.
We used to mix all the ingredients in
large caldrons and stir for long hours
over medium heat. This alone was
very time and energy consuming. The
more the ingredients the longer we
had to cook. Since nuts and other
additions need more time to cook
we had to stir and stir for even longer
hours. However mixtures with fruit
aromas took a relatively shorter time.
Whereas today we use machines to
shorten the process. Other than that
the taste and texture is exactly the
same. The only difference is the use of
machines in cooking.
the star of affiance ceremonies, it is
also the star of circumcision ceremonies, we offer Turkish Delight to our loved ones at Eid visits and it is served
together with a cup of coffee during
deep conversations. Also Turkish Delight is the first thing tourists think of
buying from our country to take home
as a gift for their loved ones. In other
words Turkish Delight is the favorite
treat of our happiest moments. And
I am very glad that I’m producing something that witnesses people’s happiness. Who knows in which country,
in whose house the Turkish Delight me
and my friends make ends up, adding
zest to their lives. This alone is a very
nice feeling. I am sure such professions can be rarely found around the
world and I feel very lucky to be able to
produce something that is enjoyed by
people and witness their happy days.
Can you tell us about the preparation of Turkish Delight? Are there
any differences between how it was
produced in the past and today?
Seyfi Yılmaz: The basic ingredients of
Turkish Delight are sugar, water and a
Although there are many Turkish
Delight producers in the market today, this is the place people call the
museum of Turkish Delight. Why?
Seyfi Yılmaz: We use the authentic recipe; in other words our basic ingredients never change. And we have never
used cheap ingredients. Because we
know that you need to use only good
quality ingredients to make good quality Turkish Delight. We buy our ingredients from the best local suppliers.
Since we are the oldest Turkish Delight
producer and our products are high
quality people call us the living museum. For us producing bad quality Turkish Delight is an insult to who we are.
What are the essentials of a good
quality Turkish Delight?
Seyfi Yılmaz: The ingredients have a
direct impact on the quality of the end
product. Sugar and starch should be
best quality, they should be cooked at
the right temperature for just the right
amount of time. Moreover additions
like hazelnuts, pistachios, walnuts and
almonds should also be of best quality
and most important of all the amount
of such additional ingredients have a
direct effect on whether the end product will be perfect or not.
WITNESSING
HISTORY…
When it was first established,
the Living Museum was a tiny
candy shop with a single stove
at the back. With additions
and extensions over time it
transformed into the shop you
see today which has been the
sanctuary of Turkish Delight
for 3 centuries. The shop was
renovated in 1989 by certified
engineer Doğan Şahin who
remained faithful to its authentic
characteristics. Today the shop
is registered and taken under
protection by the Cultural and
Natural Heritage Protection
Board as the country’s oldest
confectionary shop. The marble
columns at the two sides of
the entrance and two bronze
collars on each column, and the
ironwork “marquise” canopy
which stretches out over the shop
window were conserved in their
original condition.
At the rear of the shop, the original stove area and surround used
by Haci Bekir was carefully restored, as was the roof chimney
pot. In their work on the counter
area, shelving and the flower-decorated grille work on the ceiling
the restorers remained faithful
to the view of the shop in Prezioso’s painting ‘The Confectioner’
and have left us with a three-dimensional representation of this
painting.
37
MAP OF DELIGHTLAND
Sinop
Prenses
tatlısı
İstanbul
Akide
Şekeri
Kocaeli
Pişmaniye
Bursa
Kestane
Şekeri
Manisa
Mesir
Macunu
Konya
Sugar Beet
İzmir
Lokma
Safranbolu
Lokum
Aydın
Kabak
Tatlısı
Burdur
Ceviz
Ezmesi
Uşak
Kırmızı
Helva
Isparta
Güllü
Lokum
Eskişehir
Met
Helvası
THE SECRET TREASURE OF TURKISH
CONFECTIONERY IS HIDDEN UNDER ITS SOIL!
Rize
Pepeçura
Trabzon
Laz Böreği
Giresun
Hazelnut
Erzurum
Demir
Tatlısı
Kırşehir
Ahi
Tatlısı
Gaziantep
Antep Pistachio
Maraş
Ice Cream
Adana
Bıcı bıcı
Hatay
Künefe
Şanlıurfa
Wheat
Gaziantep
Baklava
Mardin
Badem
Şekeri
DELIGHT
E
H
T
F
RO O
E
H
R
E
SUP
:
S
S
E
N
I
P
P
A
H
E
T
A
L
CO
O
H
C
JUST IMAGINE
AN ADDICTING,
IRRESISTIBLE,
UPLIFTING, TEMPTING,
STUNNING TASTE... NO
MATTER WHATEVER
IS TOLD, EVEN WORDS
CANNOT DESCRIBE
THE CHOCOLATE.
NOTHING CAN HELP
UNDERSTAND THE
CHOCOLATE, BUT
TASTING IT - NO NEED
TO MENTION ABOUT
BITTER, MILKY, MINT,
HAZELNUT, PEANUT
CHOCOLATE AND MANY
MORE OF IT...
40
DELIGHT
41
DELIGHT
CHOCOLATE:
4000 YEARS OLD
MAGIC SUBSTANCE
S
o, you feel excited even just
mentioning about it, but did
you know that the history
of this magical substance
dates back to about 4000
years? Or that the cacao was used as a
currency in Mayan and Aztec cultures?
There are very few nutrients as rich and
as interesting as cacao and chocolate.
Just like coffee, we inherited the cacao bean from civilizations that were
found in Latin America before Christopher Columbus. When Spanish sailor
Hernán Cortés exported cacao to Europe for the first time and learnt how to
make chocolate drinks, it aroused great
interest: divine for some, against religion for others. Invention of the cacao
press by Dutch Coenraad Van Houten
in 1828 both encouraged the manufacturers in food industry for the prepara-
tion of “modern” and solid chocolate,
and provided them the necessary
equipment. Despite ongoing debates
among historians on the first producer
of the solid chocolate, English Fry family claims that they marketed the first
chocolate bar. Although only elites
had consumed chocolate in Europe
for many years after the introduction
of chocolate into Europe, with the Industrial Revolution chocolate transformed into sensational products all
over the world. Cacao and chocolate
still continues to give mystery, luxury
and pleasure. In fact chocolate plays its
role as an essential substance and the
superhero of the happiness in special
days. Waiting to make someone happy
in fancy boxes wrapped with colorful
ribbons, this ravishing flavor enshrined
itself in everyone’s heart.
1200 – 1500
Cacao is an
important part of the
Aztec culture used
for religious and
tranding purposes.
1502
Columbs is the first
Explorer to come in
contact with cacao
in Nicaragua.
250-900 BC
Mayan people
establish cacao
plantations.
1528
Cortes establishes a New World
cacao plantation for trading
purposes. He takes the beans back
to Spain with him along with the
chocolate drink recipe.
1500-400 BC
First recorded use of
cacao bean – Olmac
Indians.
1497
John Cabot lands
on what is now
Canada’s Atlantic
coast and claims it
for England.
42
1519
Cortes arrives in
Central America.
He sees Montezuma
drinking “Xocolatl”,
the earliest known
“Hot Chocolate”
and realizes its great
value.
1671
Pralines are
invented when
an accident
occurs that combinaed pecans,
chocolate and
burnt sugar.
Chocolate in Turkey
Italian adventurer Gemelli Careri
known as the first person who travelled across Europe by public transportation vehicles, also stopped by Ottoman Empire lands and introduced
chocolate to Turks. Hot chocolate that
he served to his friends in Izmir in 1693,
is the first known chocolate experience in Anatolia. Turkish people met
with the chocolate as a drink in the Ottoman period. Imported from abroad
in tablet forms, chocolate became
one of the favorite drinks at the palace
and around it. Tasted by only very limited groups for longer years just as in
Europe, this taste came to be known
after being served as hot chocolate at
the luxurious hotels and cafés in Pera.
1909 was a historic year for Turkish people, because Nestlé chocolates opened
1534
Jacques Carier lands
an Gaspe Bay in Quebbee and claims it for
France.
1753
Cocoa is given its
official botanical name
by Swedish scientist
Carl Von Linne. “Theobroma Cacao”.
1732
Table mill for grinding
chocolate more affordable and production
easier.
1828
Dutchman Coenradd
van Houten invents
the first chocolate
press to extract cocoa
butter from chocolate
and develops cocoa
powder. He invents
more mixable
“dutched” cocoa.
1855
Charles Rogers is
born.
1836
First railway
opens in Canada.
1758
First elected
Canadian
Parliament.
1830
“Eating Chocolate”, the
first real chocolate bar is
intented by J.S. Fry and
Sons of England.
DELIGHT
CHOCOLATE TYPES
%35
BITTER CHOCOLATE
CONTAINS MORE THAN
35 PERCENT CACAO
PASTE. AMOUNT OF
INGREDIENTS DEPENDS
ON WHERE THE
CHOCOLATE IS TO BE
USED. SUGAR MUST NOT
BE ADDED SO MUCH
THAT SUPPRESSES THE
CHOCOLATE FLAVOR.
1879
Rudolph Lindt of Switzerland invents the conching
machine, producting the
smoothest chocolate yet.
this was the first reliable
melting chocolate.
1868
French confectioner Etienne
Guittard opens
chocolate shop in
San Francisco.
1885
Charles Rogers
moves to Victoria,
opens Green
Grocer and
Confectionary
business.
Despite being flavored with hundreds of different tastes and forms,
basically there are 6 types of chocolate. If you are fond of quality and
different tastes, you had better learn
about different chocolate types.
Bitter chocolate: It contains more
than 35 percent cacao paste.
Amount of ingredients depends
on where the chocolate is to be
used. Sugar must not be added so
much that suppresses the chocolate flavor.
Milk chocolate: It contains minimum 25 percent cacao paste and 14
percent milk powder. Presence of
milk in it makes this type of chocolates excessively sensitive to heat, it
easily burns and becomes ragged.
Therefore it is hard to use it in the
kitchen. It is easily shaped, as it is
soft. It is used as ornament due to
this feature.
White chocolate: While many people think that it does not contain
chocolate due to its color, white
chocolate is made of cacao butter,
milk powder and sugar. Its taste is
1927
Charles Rogers passes
away.
1885
The Last Spike is
driven in the Sea
to Central Canada
Railway.
1891
Rogers moves chocolate
company to Government
Street in invents Victoria
Creams.
1888
Charles Rogers
marries Canadian
Leah Morrison.
1903
As a real estate
investment, Charles
buys land and put
sup a building at
913 Government
Street in Victoria.
1952
Leah Rogers passes
away, having given
all od her Money to
charity.
proportional to the quality of the
cacao butter. The amount of the cacao butter varies between 20 and
45 percent.
Cover / Couverture Chocolate: Couverture which is a type of chocolate
used for covering, is mostly used
for chocolate chips and praline
production in the pastry. It differs
from normal chocolate with its high
amount of cacao butter. The types
include bitter cover, white chocolate and milk chocolate. Its fluidity
may be high or low based on the intensity of the cacao butter.
Filled chocolate: Outside is milk,
bitter or white chocolate, and the
inside part includes fluid filling material. Solid and bitter, two different
textures give a different taste experience when put into mouth.
Praline: It is a snack-size chocolate
with a minimum 25 percent of the
total product weight made of bitter chocolate, milk chocolate, extra
milk chocolate, combination, mixture of white chocolates or any of
these, or filled chocolate.
1975
Government
Street location
is registered as a
Heritage Building
in Victoria.
1985
Rogers’ Chocolates
remains Canadian
owned.
1991
Historic Sites
and Monuments
Board of Canada
commemorated
the building at 913
Government Street as
a National Heritage
Site.
2010
Rogers’ Chocolates
celebrates its 125th
anniversary as
Canada’s First and
Finest Chocolate
Company!
1967
Canada’s 100th Birthday.
1982
Charter of Rights and
Freedoms comes into effect.
1917
Rogers moves shop to 913
Government Street where
Rogers’ Chocolates remains
today.
1995
Rogers starts selling
Chocolates on te web
in addition to the 7
existing stores.
1989
Original chocolate
kitchen is removed from
913 Government House
to a 20,000 square foot
chocolate factory.
43
DELIGHT
TURKEY IS COMPETING
WITH THE WORLD IN
CHOCOLATE FIELD
WHICH TURNED INTO A
BRANCH OF INDUSTRY.
in Istanbul Karaköy its first office. It was
put up for sale in Turkey. Then, in 1927
the manufacturing section moved into
Turkey, and the first chocolate plant of
the country was established in Istanbul
Feriköy. Starting with 500 kilograms
daily production capacity, the plant
made Turkish people meet and love
the chocolate. After Turkish people met
the foreign chocolate, small workshops
started to be established in our country. They left their places to plants after
1950. Chocolate became widespread
during the Second World War, and
turned into an industry branch in the
1980’s; Turkey is now competing with
the world in chocolate field.
Turkish hazelnut: The best companion of the chocolate
Hazelnut, which is known for about
five thousand years, provides great
benefit to the humanity with its fruit,
wood and many more. With its densely
located hazelnut gardens on the Black
Sea shores, Turkey is at a privileged
location compared to other hazelnut producing countries of the world
thanks to its high quality hazelnut. Our
country is the biggest hazelnut pro-
ducer with 75 percent share of the
world hazelnut production. It also continues to take the lead in export rates.
Turkish hazelnut which is well-known all
over the world, is used in delicious products by leading chocolate producers of
the world for many years. Large portion
of the exported hazelnut - 91 percent - is
purchased by European countries and
80 percent of it is used in confectionary
and chocolate industry. Germany, Italy,
France, Austria, Canada, Belgium and
Switzerland are among the countries
that comprise the biggest amount of
hazelnut sales from Turkey.
BENEFITS OF BITTER CHOCOLATE:
All benefits of the chocolate come
from cacao powder ingredient. Of
all chocolate types, bitter chocolate
contains the highest amount of cacao powder.
Due to these beneficial effects of cacao, great benefits of bitter chocolate
have been found in many researches
that were conducted in time. Here
are some of them;
• People with no health related
problems for chocolate consumption can prefer bitter chocolates
with high amount of cacao, not
more than 30-40 grams daily.
• The most important benefit of the
44
bitter chocolate is the observed
fact that it reduces the blood pressure level of the people that eat
some amount of chocolate daily.
• Eating bitter chocolate regularly
prevents cardiovascular diseases.
It prevents bad cholesterol and
minimizes the risk of cardiovascular diseases.
• Antioxidants are the primary factors that protect body against
aging. Bitter chocolate which
contains antioxidant and has high
amount of cacao protects against
aging, and minimizes the risk of
cancer.
• Two grams of bitter chocolate
contain very healthy nutrients
such as fiber, iron, magnesium,
copper and manganese.
• When you eat a little amount of
chocolate you also get 1.4 grams
of protein.
• Consuming some amount of bitter
chocolate daily prevents the formation of stress hormones in the body,
and makes your skin look better.
• A substance named “flavine” in
the bitter chocolate protects skin
from harmful sun beams, and
makes the skin look bright and
healthy.
DELIGHT
IMPORTANT DETAILS
ABOUT CHOCOLATE:
IDEAL CACAO
AMOUNT FOR BITTER
CHOCOLATE IS 70-72
PERCENT.
GOOD CHOCOLATE
LEAVES ITS MAIN
FLAVOR ON THE PALATE
AFTER A FEW SECONDS.
CHOCOLATE MUST BE
STORED IN PLACES
WITH TEMPERATURES
BETWEEN 18-20
DEGREES.
ORIGINATED FROM
“XOCALATI” WORD IN
AZTEC LANGUAGE,
WHICH MEANS “BITTER
DRINK”, CHOCOLATE
WAS USED AS A DRINK
FOR MANY YEARS IN
THE HISTORY AND HAD
NO RELATION WITH
SUGAR AT ALL.
CONTRARY TO COMMON
BELIEF MAYANS WERE
THE FIRST PEOPLE
THAT DISCOVERED
CHOCOLATE, NOT THE
SWISS. HOWEVER, THE
SWISS GAVE THE SHAPE
AND THE TASTE AS
KNOWN TODAY.
HOW TO EAT CHOCOLATE?
PAY ATTENTION NOT TO EAT MORE
THAN 4-5 TYPES OF CHOCOLATE AT THE
SAME TIME. OTHERWISE TASTE BUDS
ARE OVERLOADED AND THE PLEASURE
GOES OFF.
IF YOU ARE EATING CHOCOLATE BALLS
OR CHOCOLATE BARS, YOU SHOULD START
EATING FROM SLIGHTLY TASTY PART
GRADUALLY PASSING TO MORE INTENSE
FLAVORS.
YOU SHOULD DEFINITELY TAKE A SIP
OF WATER AND CLEAN YOUR MOUTH
BEFORE TRYING DIFFERENT TYPES OF
CHOCOLATE.
GENERALLY, CHOCOLATE MUST BE EATEN
BEFORE MEALS. IF EATEN AFTER THE
MEAL, THE FLAVORS IN YOUR MOUTH
GETS MIXED AND YOU CANNOT FEEL THE
UNIQUE TASTE OF CHOCOLATE.
45
“YOU CANNOT
SAY NO TO REAL
CHOCOLATE
ONCE YOU
TASTE IT”
YÜKSEL AYAN WHO
TODAY WORKS AS
A DIRECTOR OF
INVESTMENTS AT
PELIT IS ACTUALLY
A CHOCOLATE
MASTER. BEING IN
THIS SECTOR SINCE
HIS CHILDHOOD,
AYAN TOLD US
EVERYTHING WE
NEED TO KNOW
ABOUT REAL
CHOCOLATE
FROM ITS PLACE
IN TURKEY TO
THE TRICKS OF
PRODUCTION.
46
P
elit was founded in 1957 at
Tepebaşı with a boutique
bakery concept, and then
continued to serve its valued customers through new
branches opened in eminent places
of Istanbul. The firm started chocolate
production in 1993. Today, it has also
installed the classical and industrial
layer cake line besides chocolate production in a closed production area of
100,000 m2. Moreover, the firm has a
chocolate museum established in its
factory. As a chocolate master who
began to work in this field since the
establishment of the factory and got
training on chocolate production in
Germany and Switzerland, Yüksel Ayan
states that the quality and freshness
of the ingredients is the most important factor for good quality chocolate.
Those who taste it cannot say no to
the real chocolate because “there are
several ways to understand good quality chocolate, but your mouth is the
largest laboratory. If you have already
tasted the real chocolate, you instantly
understand its quality when you put it
in your mouth,” he says.
IN CHOCOLATE
MAKING, THE HIGH
QUALITY OF COCOA
MASS AND COCOA
BUTTER IS THE
FIRST POINT TO
GIVE IMPORTANCE
AS A RAW MATERIAL.
TEMPERING PROCESS
IS ALSO IMPORTANT AS
CHOCOLATE SHOULD
BE WELL-TEMPERED.
IT SHOULD BE
COOLED TO A CERTAIN
TEMPERATURE
BEFORE MOLDING
ACCORDING TO
SPECIFIC STANDARDS.
The taste of chocolate is so unique
that makes everybody smile and gives happiness even if only its name
is heard. Dou you feel the same while
making chocolate?
Chocolate making is fun and delightfully
amusing. There is a distinct pleasure in
smelling its scent and feeling its texture
while creating this miracle flavor from
a combination of ingredients you have.
The positive energy and feeling that chocolate gives you when you eat it surround you even during its making.
What are the important points in chocolate making? Is it possible to share
with us?
Raw materials put into a mixer are grinded in two and five cylinder grinding
machines. Then, they are conched for
about 10 to 24 hours in a conche. Conching is for a unique mixing and kneading.
Through these machines sharp and acidic flavors and odors originated from the
raw materials are removed, and its good
taste gets trapped in the chocolate. Moreover, these processes cause the surface of the chocolate to appear smooth
as it is an important step in chocolate
47
making. After the conching process is
complete, the chocolate mass is stored
in tanks to rest. The final process called
“tempering” is to cool the chocolate to
remain in a fluid consistency. Tempering
process is vital to assure a perfectly smooth texture.
What is the most important stage to
pay attention?
For sure, the raw materials are the first
point to be emphasized as high-quality
cocoa mass and cocoa butter are of
particular importance. The use of cocoa
butter is inevitable for real chocolate. It
should be well-tempered and cooled to
a certain temperature before molding
according to specific standards. Otherwise, we may face may problems arising
from sticking in the mold.
How do we figure out the good quality chocolate?
Good quality chocolate can be understood through our senses. It should begin
to melt very fast once it enters your mouth. If it doesn’t melt and leaves a waxy
layer in your mouth, it indicates that the
chocolate you eat is not in fact real chocolate and made from vegetable oils in
place of cocoa butter as they have a
higher melting point. In other words, it
is fake or compound chocolate. The real
chocolate should be glossy in a visible
way and have good snap (the sound a
48
high quality chocolate bar makes when
you break it in two). You should get the
smell of chocolate, and it should begin
to melt after a while when you hold it.
You can understand the real chocolate
through your five senses, but most importantly, by your mouth. You can understand the quality of the chocolate as
soon as you put it in your mouth, namely
your lab, if you have already tasted the
real chocolate.
How to store the chocolate?
Stored properly at room temperature
between 18 to 22 degrees without refrigerating, real chocolate can last for a
year. “Blooming” effect can occur if it is
stored improperly at high or low temperatures. It is caused by crystallization of
cocoa butter. Although it does not lose
its nutritional value, it’s appears completely different. It is recommended to eat
your chocolate without delay while it is
still fresh.
What do you pay attention to while
providing the ingredients used in
chocolate making? Are there specific areas that you prefer while buying
these ingredients?
We import special raw materials to use
after blending according to our own formula. We are fortunate to live in such a
rich country in terms of dried fruits, parturkishconfectionery.org.tr
YOU CAN UNDERSTAND
ITS QUALITY AS SOON
AS YOU PUT A PIECE OF
CHOCOLATE IN YOUR
MOUTH IF YOU HAVE
ALREADY TASTED THE
REAL CHOCOLATE.
ticularly nuts, peanuts, almonds and walnuts. 65 percent of nuts are produced in
our country. We buy nuts from Giresun
and peanuts from Gaziantep. We use
almonds especially produced in our country. They are provided from Aydın and
Southeast part of the country. Likewise,
we prefer domestic products for walnuts.
You have a unique museum which is a
first in Turkey. How did this idea to create
a chocolate museum emerge?
The owner of our company, Selahattin
Ayan is not only a chocolate master but
also a master pastry chef. Besides production, he is very interested in art and
regards chocolate and pastry as an art.
To establish such a museum is the idea
of Mr. Selahattin Ayan. The main motive
is to increase children’s interest in chocolate by showing them an exemplary
factory as well as the artistic works made
from chocolate. Our guests from abroad also show interest in our museum like
the people in Turkey.
A CHOCOLATE
MUSEUM IN TURKEY
A wonderful world has been designed in the closed production
area of 25.000 m2 of Pelit patisseries located in Esenyurt, for
both children and those childlike chocolate lovers. Visitors
of all ages, particularly children,
are fascinated by the museum.
The plant, where the most advanced technologies are used,
has turned into a place to visit
designed according to surveys
and children’s wishes. Here, the
works of art such as chocolate fountain, Chocolate Village
where you feel like a fairytale
world and miraculous world
of pastry are all exhibited for
children.
In the Chocolate Museum, you
can see amazing sculptures
made of chocolate from Mustafa Kemal Atatürk, Noah’s Ark,
Einstein, Asik Veysel and Zeki
Müren busts to Blue Mosque,
Basilica Cistern, Maiden’s Tower
along with many others.
There is also a zoo outside of
the factory building where the
population is growing every
day. Here, the children have the
chance to be able to hand feed
the animals they see for the first
time in their lives.
49
HOW TO
50
HALVA
:
A COMRADE IN ARMS
HOW TO
WITH HAPPINESS
AND SADNESS ALIKE
WHEN THE
DOCUMENTS
RECITING THE
NAMES OF THE MEALS
BELONGING TO THE
CUISINE OF THE
OTTOMAN EMPIRE,
GOING BACK 600
YEARS, IS CONSIDERED;
THE DESSERTS WIN
HANDS DOWN IN
TERMS OF VARIETY.
HALVA IS RANKED
AMONG THE FIRST
FEW OF ALL DESSERTS.
51
HOW TO
M
atbah Restaurant continues to keep the unforgettable tastes of
Turkish and Ottoman
cuisine alive in an area
adjacent to Haghia Sophia, the heart of
Ottoman Empire for centuries. The Chef
of this restaurant, which excels in offering the tastes and ambiance of the palace cuisine, is Kadir Yılmaz.
Kadir Yılmaz, who started out in this profession in the year 1990 in a restaurant,
reached the turning point in his career in
1994 as he was appointed the Sous-chef
of Asitane Restaurant established by the
late Rasim Özdemir, a gourmet in tastes
in the period concerned, after having
met him. After being appointed as the
Chef following the retirement of Rasim
Özdemir, Kadir Yılmaz presently continues to perform his profession as the Executive Chef of Matbah Restaurant.
Kadir Yılmaz, with whom we had a pleasant chat on the desserts of TurkishOttoman cuisine, says only 20 varieties
are presently being offered from among
150 that were popular in the past. He
says; “When we look at the 16th century,
especially the different varieties of Halva
seems to have gained great popularity in the Middle Eastern Geography, to
such an extent that the Sultan ordered
a house of halvah to be established.
People have always enjoyed the taste
of Halva regardless of whether they are
sad or happy. The emergence of this
tradition can be traced back to the 12th
century. For dessert recipes we use the
books written by authors such as Süheyl
Ünver, Marianne Yerasimos, Arif Bilgin,
Özge Samancı and Artun Ünsal, who researched and revealed the tastes of the
Ottoman cuisine.”
Executive Chef Kadir Yılmaz is quite
pained with regards to the lack of recognition the Turkish-Ottoman cuisine
receives abroad. He emphasizes that
Turkish cuisine does not only consist
of kebabs and doner and says that the
tourists are very pleasantly surprised
when they taste meals from palace
cuisine after taking a tour of the palace
itself. Kadir Yılmaz, who also elaborated
on the variety of the menus, continues
as follows; “We prepare special menus
for special days; something special
52
DIFFERENT TYPES
OF HALVA CARRY
GREAT IMPORTANCE,
PARTICULARLY
IN MIDDLE EAST
GEOGRAPHY. WE DO NOT
WANT TO BE SEPARATED
FROM THE SWEET TASTE
OF HALVA REGARDLESS
OF WHETHER WE ARE
HAPPY OR SAD. THE
EMERGENCE OF THIS
TRADITION CAN BE
TRACED BACK TO THE
12TH CENTURY.
Helva-i Hakaniye,
in other words
Halva of Sultans
Halva is one of the most important
sweets in Ottoman Palace cuisine.
To such an extent that the chefs
preparing the sweets had their own
organization called ‘Helvahane
Ocağı’. “Helva-i Hakaniye” in other
words the Halva of Sultans that was
especially prepared during the reign
of Fatih the Conqueror found its
place in the palace cuisine from the
recipes of the general public. There
is also “Suleiman the Magnificent”
Halva that was a type of Halva made
especially for the occasion of the
circumcision of Princes Beyazıt and
Cihangir.
HOW TO
for Valentine’s day, Celebratory Week
for the Dervishes, Commemoration
of Fatih the Conqueror, etc. On these
special days we prepare menus that
define the significance of the day. To
give an example, we prepare a menu
that includes the favorites of Fatih the
Conqueror in the week commemorating his reign. Additionally, we also
have separate menus for summer
and winter.” Kadir Yılmaz emphasizes
that the sweets occupied a significant
part of Ottoman Palace cuisine and
adds that the preparation of halvas
gives him the greatest enjoyment as
he shares the secrets to the delightful
Helva-i Hakaniye from the 16th century. The Chef explains that “Suleiman
the Magnificent” is a type of Halva that
was made especially for the occasion
of the circumcision of Princes Beyazıt
and Cihangir and that they add extra
sugar and pomegranate to make it suitable for today’s palate. He adds; “Before
adding a specific item to the menu we
prepare it at several different occasions
to test the taste on our customers. A
new item is only added to the menu
after it is favored by our customers. Regardless of how well a meal is cooked,
the ambiance in which the meal is offered also plays an important role. Serving the meals in copper dishes is reminiscent of the Ottoman palace cuisine.”
INGREDIENTS
For 10 People
• 1 package of margarine
• 150 g butter
• 250 g wheat flour
• 100 g crushed almonds peeled and
oven roasted
• 1 pomegranate • 150 g honey
• Cinnamon
PREPARATION
What gives that
specific taste to
Helva-i Hakaniye
• The additive free butter that smells
of pure milk
• Pure honey that is a product of
the pastures of Turkey with their
unique flora and magnificent nature
• Cinnamon and almonds that are
essential ingredients of Ottoman
cuisine
• Wheat flour that captures the full
taste
• Pomegranate, referred to as the
fruit of heavens in holy books
First of all we prepare the syrup in
a pan. We use 1 liter milk and 500 g
sugar for the syrup. After mixing these
two ingredients, we let them simmer
on low heat. In a separate pan, we melt
the margarine and add 250 g of flour
to the melted margarine. After cooking
this mixture for about 15 minutes we
add the butter and continue cooking
until the flour takes on a hue similar
to golden yellow. In addition to the
color, the smell the cooking flour emits
is a good indicator of its state of readiness. After the flour mixture is done
satisfactorily we add the almonds. In
the steps of the almonds, we also pour
the syrup that we cooked in a separate
pan. To prevent caking of the mixture
when mixed with the syrup, we stir
the mixture quite vigorously. This is
followed by the addition of honey. To
add a slightly savory flavor, we also add
the pomegranate. In approximately 25
minutes this sweet dish becomes ready
to be served. We move the Halva on a
serving plate and smooth out the top
with the help of a spatula. We let Halva
stand and cool down for 30 minutes
before being served. Following this
process we use two tablespoons to
give an oval shape to Halva before
it is placed on the serving plate. We
decorate the top of the dessert that
is moved on to the serving plate with
cinnamon, little bit of mint and pomegranate pieces. We drizzle some honey
on the Halva to achieve a glossier look.
53
HOW TO
BAKLAVA:
FROM THE
COOKERY OF
TOPKAPI PALACE
TO THE WORLD
THE FLAVOR SECRET
OF BAKLAVA, ONE OF
THE MOST DELICIOUS
DESSERTS IN TURKISH
CUISINE, IS ITS
INGREDIENTS. STARCH
COMES FROM ANTEP
REGION, BUTTER
COMES FROM URFA AND
WALNUTS FROM TOKAT
WHILE THE VAST AND
FERTILE KONYA PLAIN
PROVIDES THE BEST
BUCKWHEAT FOR FLOUR
AND SUGAR BEETS FOR
SYRUP…
54
HOW TO
“THE QUALITY
STANDARDS ARE
WRITTEN IN THE
CHEF’S BRAIN”
55
HOW TO
B
ack in the 1400s the chief cooks
of the Kuşhane (dessert) kitchen
of Topkapı Palace used to come
up with a different dessert recipe
every day to please the sultan. Nadir Güllüoğlu, both the owner and the chef of
Karaköy Güllüoğlu for the past 45 years, says
that the recipe of the baklava we eat today was
based on the original recipe developed in palace kitchens. The story of Karaköy Güllüoğlu
begins in 1820 in Gaziantep and continues in
İstanbul after Nadir Güllüoğlu’s father came to
the city in 1949 and opened a shop in Karaköy,
very close to Topkapı Palace. Still based in
Karaköy, the company proudly exports this 600
years old delicacy that comes from Topkapı Palace’s Kuşhane kitchens to the rest of the world
as they did when they first moved from Gaziantep to Karaköy. The average daily production
of the company is around 2 tons and this figure
may rise up to 3 tones depending on the season.
Nadir Güllüoğlu believes that the secret of their
success was to combine traditional techniques
with scientific methods. Underlining the fact that
a team of expert laboratory assistants, food and
INGREDIENTS:
this without ripping the dough is
to sprinkle just the right amount of
starch during the rolling process. It
should be neither too much nor too
little; we often use 200 g starch for
a middle sized tray. Then we place
11 sheets of very thin dough on top
of each other, spread a generous
amount of filling, fold the layers two
times and cut in long slices. We continue the same until our tray is full.
Then we smooth the edges with the
help of a straight knife. Then we cut
bite sized diamond shaped pieces
using a special knife handmade in
Urfa. This final slicing is done by a
cook specialized in baklava slicing
who uses a unique wrist motion to
cut fast and accurately. Finally we
pour 250 g melted Urfa butter over
our dessert.
For the dough:
• 1 kg flour
• 3 eggs
• 10 g salt
• Drinking water
For the filling:
• 1 kg coarsely grounded walnuts
• Zest of 5 oranges (grated)
• 20 g cinnamon
• 5 g cardamom
• 5 g turmeric
• 5 g ginger
For buttering
• 250 g unsalted butter
For the syrup
• 1 kg sugar
• 300 g water
• 1 teaspoon of lemon juice
Cooking
Cook for 30 minutes
in a 165˚C oven.
56
PREPARATION
We mix 1 kg flour, three eggs, 10 g
salt and water and knead well to get
a firm dough. After resting the dough
for one hour we divide it into three
fist sized pieces and roll them as thin
as an onion peel. The secret of doing
After the buttering we cook our dessert for 30 minutes in a 165˚C oven.
When cooked we pour lukewarm
syrup over the still hot dessert. Here
is another trick of the trade: Baklava
needs make up too. In order to give
a shiny look to a candied baklava we
apply a special finish called “the rain
breeze”.
HOW TO
agricultural engineers has been working
at their production facilities, he adds: “I
have always believed that those who do
their jobs with their hands are workers,
those who also use their minds are masters and those who invest their hearts
and souls too are artisans. Our profession requires harmony; like the harmony
of the rattle of the knife, the patter of the
rolling pin, the rustle of the baklava, the
clang of the marble…It is an art form and
performed in awe. We are masters with
an artisan spirit. Our greatest reward is a
sincere “God bless your hands!”
According to Nadir Güllüoğlu, every
stage of the cooking process requires
utmost attention, from the stiffness of
the mortar to the temperature of the
butter, the oven heat and the consistency of the syrup. “The quality standards
are written in the chef’s brain” he says.
Karaköy Güllüoğlu began with only five
varieties but today they produce a hundred different baklava flavors. They also
produce for people with diabetes and
celiac disease and a special Vitamin C
baklava for winter months.
Secrets of Winter
Baklava
• The dough won’t be good if the
pastry chef does not add his
love.
• The ingredients of the Winter
Baklava filling must be freshly
grounded. Ginger, cardamom,
cinnamon, turmeric; we ground
them daily.
• The secret of good baklava lies
in the origins of its ingredients.
Starch comes from Antep
region, butter comes from Urfa
and walnuts from Tokat while
the vast and fertile Konya plain
provides the best buckwheat for
flour and sugar beets for syrup…
And the thick skinned oranges
come from Mersin.
• The most important
characteristic of the dessert is
the syrup. Every dessert needs
a different cooking temperature
and syrup consistency
depending on the weather and
the wind.
• The special cutting knife which
helps the dessert soak in the
syrup is handmade in Urfa.
Rituals of
eating Baklava
• One should hear a swishing sound
when sticking in the fork
• The syrup must be thick enough not to
drip
• One should enjoy the smell
before eating
• The slice should be eaten upside down
with the bottom part touching the palate
• It should be chewed only 5 times
FROM THE STIFFNESS
OF THE MORTAR TO
THE TEMPERATURE
OF THE BUTTER, THE
OVEN HEAT AND THE
CONSISTENCY OF THE
SYRUP, EVERY STAGE
OF THE COOKING
PROCESS REQUIRES
UTMOST ATTENTION.
“Winter baklava” with orange, cloves,
ginger and cinnamon
For the first time in the world Karaköy
Güllüoğlu combined Vitamin C rich
oranges with traditional therapeutic
spices in a very special baklava variety
aimed for winter months. The “Winter
Baklava” is the product of the painstaking R&D efforts of Karaköy Güllüoğlu’s
food engineers and it is made with
meticulously selected best local ingredients in addition to orange, cloves, cinnamon and ginger.
An instant health booster
According to Karaköy Güllüoğlu Chairman of the Board Nadir Güllüoğlu the
ingredients of the Winter Baklava, especially orange, cloves, cinnamon and
ginger have huge health benefits. Talking about their newest product he says:
“Spices have been used as medicine
as well as seasoning for a very long
time. We combined these spices with
another health booster, orange, and
came up with the Winter Baklava for our
customers who seek alternatives to the
traditional baklava. So far we are happy
with the feedback.”
57
N AT I V E
BAKLAVA, THE
SULTAN OF SWEETS
WALNUT, ANTEP PISTACHIO, ALMOND OR HAZELNUT ARE
PLACED BETWEEN THE THIN DOUGH; AND SORBET ON TOP…
THIS DELICIOUS SWEET IS OF COURSE BAKLAVA… LET US
TAKE A JOURNEY TO THE PAST OF THIS CERTIFIED TURKISH
DESSERT AND HOW IT IS IDENTIFIED WITH GAZİANTEP.
B
aklava has been a part of
the culinary tradition of
many nations and claimed
by many others. As the development history of Bak-
58
lava has not been recorded, even
though this subject is uncertain, it
is generally recognized as a sweet
with its roots in Turkish Central Asia.
When the fact that these regions
once constituted the Ottoman geography is taken into consideration,
it is also possible to characterize
baklava as an Ottoman dessert. Baklava, which is established to have
N AT I V E
taken its spectacular and graceful
shape of today from the Topkapi
Palace of the Ottoman era, was certified as a “Turkish Sweet” on the 8
August 2013 by the EU Commission.
Baklava during the Ottomans
The earliest Ottoman record regarding Baklava is found in the Cuisine
Book of the Topkapi Palace from
Fatih’s reign. According to this record, baklava was cooked in the
palace in 1473. Based on the information from the records, it is understood that baklava was consumed
mostly in the palace, in mansions,
at feasts, and festivities in the Ottoman Empire; the endeavor to please
those fussy, wealthy persons and
dignitaries brought an end to baklava’s being a simple pastry product
and turned it into a culinary product
that required mastery and finesse.
It is known that chefs with mastery
in making baklava were preferred in
palaces and mansions, and great importance was attached to the dough
being extremely thin. Baklava, the
Sultan of desserts, also became the
dessert of the Sultans, and found
its place within the customs of the
state. The “Baklava Regiment” tradition that started at the end of the
17th century or 18th century is the
most important example of this. During the Suleiman the Magnificent
period, it had become a tradition to
serve stew meat, rice, and saffron
and rice dessert to soldiers going on
a military campaign. After a certain
time as campaigns became less frequent, this tradition was abandoned.
Instead, as service pay was being
distributed to soldiers on a quarterly
basis, holding a banquet as a compliment of the Sultan and baklava treat
in the middle of the month of Ramadan became the new tradition. A big
tray of baklava would be prepared for
each ten soldiers, and would be set
in front of the palace cuisine. After
the Chief of Armors, took the first tray
in the name of the Sultan, who was
the top Janissary, each tray would be
taken by two soldiers in an orderly
manner. The commanders of each
200
THIS SWEET
TRADITION THAT
STARTED IN
PALACES, HAS BEEN
CONTINUING IN
GAZİANTEP FOR MORE
THAN 200 YEARS
troop at the front, and those carrying
the baklava trays behind, would leave
from the gates that would be opened
and walk towards the barracks. During that period, while the people of Istanbul would hit the streets to watch
the Baklava Regiment, they would
also cheer the Sultan and the military.
This tradition, which made baklava a
symbol of the Ottoman Reign, was
discontinued with the abolishment
of the Guild of Janissaries.
Gaziantep, Homeland of Baklava
This sweet tradition, which started in
the palace, continues for more than
200 years in Gaziantep, and the city
is known as the first address of baklava. You encounter a baklava shop
virtually at every hundred yards
while walking down the avenues of
the city. The tray after tray of gold
color baklavas displayed in the display windows of these shops; virtually give one as much thrill as jewels
in a jewelry store. It is not possible to
find this taste anywhere else. They
prepare its sorbet and dough even
by calculating the humidity in the
air… Well, why is the best address of
baklava Gaziantep, where did this
skill come from?
The reason why they know how to
make baklava this good is due to
this sweet having been made in the
city since the 1800s. Everybody is
on the same page with regards to
the baklava masters of the city having learnt to make this dessert from
masters of Aleppo… While some
sources state that Gullu Celebi of
Antep went to Aleppo to learn how
to make baklava, others state that
the master from Aleppo arrived in
Antep by chance and taught it to the
to-be-masters here.
Regardless of which one of these
theories is correct, one thing is certain; obviously the masters of Gaziantep must have learnt their job so
well that they have been making and
continue to make the tastiest baklavas for many years. This is because
when baklava is mentioned, they are
well aware that many details such as
how thin the dough should be, the
quality of the pistachio that gives
flavor to baklava, and things such
as which flour to use when making
the baklava to what type of thin rolling pin needs to be used to roll the
dough have made this dessert synonymous with the name of Antep.
THE SECRET
BEHIND THE
FLAVOR OF
BAKLAVA
• DOUGH THAT IS SPREAD
THINNER THAN A SHEET
OF PAPER
• BUTTER WITH THE
SCENT OF MILK COMING
FROM COWS GRAZED IN
THE PLATEAU CLIMATE
• FRESH ANTEP
PISTACHIO, BLACK
SEA HAZELNUT, AND
CRUSHED WALNUT
GROWN IN CENTRAL
ANATOLIA
• SORBET PREPARED TO
ITS STANDARD
• WOOD OVEN, THE
ABSOLUTE MUST
59
N AT I V E
Kahramanmaras
Ice Cream
FLAVOR OF THREE HUNDRED YEARS;
THE HEROIC CITY OF TURKEY, KAHRAMANMARAŞ, IS ALSO A
WORLD BRAND WITH ITS BEATEN ICE CREAM THAT IS ALSO
UNIQUE IN TURKEY. TODAY, THE BEATEN ICE CREAM OF
KAHRAMANMARAŞ IS AN INTERNATIONAL FLAVOR THAT IS
PRODUCED IN 50 DIFFERENT FLAVORS AND DISTRIBUTED
BOTH DOMESTICALLY AND INTERNATIONALLY.
T
oday there are two cities in the
world whose names are synonymous with ice cream: one
is Rome, and the other is Kahramanmaras. Rome ice cream
has been known and consumed in many
countries for many years and is being
imitated in several countries. Whereas
it is not possible to imitate the famous
Maras ice cream of Turkey, which is consumed especially in European and Middle Eastern countries. In the high slopes
of legendary Ahir Mountain, which surrounds Kahramanmaras like the garden
of Eden, the unique milk of goats that
feed on flowers specific to the region
such as thyme, astralagus, jacinth, and
meadow saffron, and the combination
of the miraculous sahlep obtained from
the tuberous roots of wild orchid flowers
that grow in abundance gives a flavor,
aroma, and texture to Maras ice cream
that is impossible to imitate.
Whereas the story of ice cream, produced in Rome for the first time during
the Roman Empire era, is as follows: Ice
cream is a distinct offset of “Karsambac
(ice slush)” named dessert type that is
made with molasses and fruit nectar
blended with the snow brought from the
mountains in the Ottoman era. Landlord
Osman from Maras, who sold wild orchids (sahlep) to Ottoman palaces and
60
mansions, one day, buried the remaining sahlep with sugar and milk blend
into the snow after sales were done for
the day. When he looked the next day,
the change in the texture of sahlep attracted his attention. He witnessed that
the milk, sugar, and sahlep blend had
become dense and stretched like gum.
He was the first to taste and recognize
that this was a distinct flavor. Upon
many people in his environment tasting
and liking this newly found delight, the
“Karsambac with Sahlep” was born, and
recognized as Maras ice cream after
three generations.
The craft of ice cream
Ice cream was first sold in Kahramanmaras as home-street ice cream. When
sahlep started to be used in ice cream
manufacturing, the home-street ice
cream business in time turned into store
ice cream sales faced with the growing demand. There was a substantial inturkishconfectionery.org.tr
crease in the number of stores that sold
ice cream. Nonetheless ice cream peddlers continued their existence until the
early 1960s, albeit in diminishing numbers.
The ice cream peddlers, with their colorful personalities, provided for consumption the ice cream they prepared in
primitive conditions at home with goat
milk, and sugar blocks coming from
Aleppo in the beginning in pots on their
shoulders, then in ice cream carts with
phrases unique to them. The first ice
cream peddler of Kahramanmaras on
the other hand is the famous Kel (Bald)
Ali, who was an apprentice to Haci Mehmet Usta (Master). Kel Ali, who opened
the first ice cream shop in Kahramanmaras, also trained the first generation of
ice cream masters of Kahramanmaras.
The first dessert and ice cream shop in
the modern sense in Kahramanmaras
was opened at the Municipality Market
under the name of “Ferah” in 1956 by
Seyfettin and Faik (Inalbars) brothers,
who were renowned ice cream masters
at the time. Afterwards ice cream started
to be sent to other provinces in thermos
bottle in early 70s. One of the persons
that had a considerable influence in this
sector in Kahramanmaras is Ugrak Kemal,
who had learnt the trade while working
with his father. Kemal Usta was a pioneer
in the development of pastry shops in
Kahramanmaras and the recognition of
Maras ice cream by personally manufac-
50
TODAY, THE BEATEN
ICE CREAM OF
KAHRAMANMARAŞ IS
AN INTERNATIONAL
FLAVOR THAT IS PRODUCED IN 50 DIFFERENT FLAVORS AND
DISTRIBUTED BOTH
DOMESTICALLY AND
INTERNATIONALLY.
N AT I V E
turing his famous ice cream outside the
city, and especially in Istanbul and Ankara.
Kahramanmaras beaten ice cream,
which is known worldwide thanks to the
determination and contribution of local
companies, is a distinct flavor sought after by different nations with its ice cream
branches that have opened in many
countries. Today, the promotion by local
firms of the city and the ice cream continues in many countries from Japan to
the USA, and from Australia to Dubai.
THE IMPORTANCE
OF GOAT MILK IN
ICE CREAM
The distinction in the taste of
Maras ice cream stems from
the natural nutritional sources used. Its special secret is
hidden in the aromas of rich
plant and flower species of
Ahir Mountain slopes found
in the milk of goats grazed in
that region. Moreover, with
the addition of sahlep, a miracle of nature, a unique exquisite flavor is obtained that is
unmatched in the world. The
goat milk is the indispensable
main ingredient of Maras ice
cream due to the fact that it
freezes easily, contains a high
level of dry matter content
(average 13.3 % in goat milk
while 12.5% in cow milk), and
aroma. Moreover goat milk
is a rich nutrient in vitamins
and minerals. The reason for
its pure whiteness is the high
vitamin A content, which is
even more than breast milk.
61
DU
C
ER
LIG
OH
UT
S
TASTE OF
ANATOLIAN
LAND: HALVA
SOMETIMES IT SHARES OUR HAPPINESS AND SOMETIMES
OUR GRIEF... HALVA IS ONE OF THE IRREPLACEABLE TASTES
OF ANATOLIAN CUISINE CULTURE FOR CENTURIES; IT
MEANS MORE THAN A DESSERT THAT FLAVORS OUR
MOUTHS.
H
alva has always had an important place in Anatolian
social life. Halva is cooked
and shared with acquaintances when someone is
born, died, goes abroad or comes home,
recovers from an illness and in circum-
62
cision feasts. A tradition enhancing the
meaning of special occasions in human life has been formed around halva,
which has a place just in the middle of
our lives.
It has been known that halva was first
cooked in the Middle East and Balkan
states. As the years passed by, halva has
gone beyond an ordinary food product
and become a cultural value.
A Must Taste of Tables with Limitless
Recipes
Halva is cooked with various flavors,
tastes and aromas in different regions
CURIOUS
of our country and its main ingredient
is sugar. Halvas of different taste, aroma
and consistency have a close relationship with the diversity of local colors, traditions, customs, beliefs and cultural differences. For centuries, halva has been
cooked with traditional methods and
had different names and characteristics.
It is now an industry in which production technology on an industrial scale is
used along with traditional production
methods.
“Tahini Halva”, made from the great harmony of sesame and sugar, is the indispensable taste of tables especially
in winter. Tahini halva has been cooked
with the same method for centuries. It
is braised in small pots until it thickens
and then poured into molds and cooled.
The cooled halva is kneaded and then
poured into molds again. “Yaz helvası”
(summer halva) is called thus probably because it is lighter and it comes in
many forms. It may be made with cacao,
nut, grape, walnut and pistachio... Wafer halva, which is in demand in every
season is especially loved by children. It
becomes a whole different taste when
served with ice-cream...
As one of the most preferred food product of the rich Turkish cuisine in Anatolian lands for centuries, both in Ottoman Empire times and today, halva is
a dessert with numerous types. Let us
remember some of these types...
Pişmaniye (Tel Halva) (Floss Halva):
This dessert has its origins in Persia. Since
the dessert appears like sheep’s wool,
there is a possibility that the word “pashmak” which means “wool-like” over time
began to be pronounced as “pişmaniye”
in Turkish. Hayrettin Usta from Kandıra,
who was a candy maker living in Kandıra,
Kocaeli, is the first person ever to have
cooked pişmaniye. Pişmaniye has been
put on the market by an Armenian cook
named Candy Maker Agop Dolmacıyan.
İbrahim Çınar from İzmit learned the
recipe of pişmaniye in 1919 and started
to cook pişmaniye in İzmit.
In earlier times, pişmaniye was also
cooked at home, and before cooking
preparations began, acquaintances
were invited over and the halva was
cooked according to whoever present
had the know-how. After all, a group of
people should help the cooking process
HALVA HAS BEEN ONE OF THE
IRREPLACEABLE DESSERTS OF
TURKEY AND THE OTTOMAN EMPIRE
FOR CENTURIES AS A FOOD WHICH IS
BOTH NUTRITIOUS AND TASTY.
of pişmaniye, which is extremely difficult
to prepare, cook and eat. Therefore, at
first, several families got together and
cooked pişmaniye.
Met Halva (Eskişehir):
The famous fibrous halva of Eskişehir. It
tastes like pişmaniye. Met Halva took its
name from a street game played with a
met (stick) and an ankle bone. Met halva
is the product of a tradition which dates
back to the met game where the losing team prepares halva on long winter
nights. It is prepared by making a special
dough, a fibrous mixture, using sugar.
The famous fibrous quality is achieved
by using flour, oil, sugar, lemon and water, prepared in a roll and cut horizontally.
Mousse Halva:
Though mousse halva is a traditional
dessert from the Gördes (Manisa) region,
several other regions have adopted
this delicious halva recipe. Melting in
the mouth as well as being delicious, it
is prepared with a herb called “soapwort”. Soapwort is one of the products
exported by Turkey. It grows mainly in
the Middle and East Anatolia. In the traditional preparation method of mousse
halva, sugar and water are used as the
main ingredients along with soapwort.
Sugar is dissolved in the water by boiling the water until it becomes like wax,
soapwort water is added and mixed.
In this way, a white, semi-fluid mousse
halva with a firm consistency is prepared.
Cheese Halva:
Although the motherland of cheese
halva is the Biga district of Çanakkale, it
is made in many regions of Thrace as
well. In the preparation of this dessert,
fat and salt-free sheep’s-milk cheese and
sheep’s milk are preferred. The choice
of cheese and thus the preparation
method differ in each region; however,
it is a must that the cheese is salt-free.
Commonly, cheese is melted in small
pieces over a low heat. Flour is roasted,
sugared water and then melted cheese
are added to the mixture. Cheese halva
is eaten warm and often comes in two
forms, baked or unbaked.
63
CURIOUS
FASCINATING
DESSERTS FROM
TURKISH CUISINE
Aşure
TURKISH CUISINE DIFFERS ACCORDING TO REGION AND
IT IS ONE OF THE RICHEST WORLD CUISINES WHEN IT
COMES TO DESSERTS. TURKISH CUISINE, THE INHERITOR
OF THE OTTOMAN CULTURE, HAS BOTH AFFECTED AND
BEEN AFFECTED BY BALKAN AND MIDDLE EAST CUISINES.
64
CURIOUS
F
ood culture consisting of the
indispensable elements of geography, life style and sense
of taste of each country and
nationality has grown mature,
been inherited from generation to
generation for hundreds of years and
become almost the representative of
cultures. Every community in Anatolia
has added a different richness to these
lands with their cuisines and their cultures have survived until today. Desserts are one of the main elements of
this culture. In particular, the Ottoman
cuisine having unique characteristics
with its rituals and ingredients is a rich
inheritance from warm to cold meals
and desserts to beverages. Desserts are
the favorite tastes of this cuisine. A table
with no dessert was not acceptable in
the Ottoman cuisine. Dessert was put
on the table even during ordinary meals.
Not only the Ottoman cuisine, but also
every region has created different desserts special to them throughout history. Today, Turkish desserts enshrine
people’s memory with their tastes, as in
the past. Another characteristic of delicious and famous traditional Turkish
desserts is their names...
along with chicken breast, as included in
the name of the dessert. Tavuk göğsü is
more delicious than its name suggests,
it has a fantastic taste that everyone will
love. Kazandibi is cooked by preparing
Tavuk göğsü dessert as a pudding and
roasting and caramelizing it in a tray. At
first, tavuk göğsü and kazandibi were
served in palaces and mansions; later
on they appeared in pudding shops
and spread to the public. These two
companions which have been popular
for centuries survive as milky desserts.
Ashura
Ashura is the most common dessert
of Ottoman cuisines and it dates as far
back as the beginning of human history. Ashura is cooked on the tenth day
of Muharram according to the Islamic
calendar and it takes its name from
“Ashura” which means tenth in Arabic.
In Islamic belief, on the tenth day of
Muharram, the Prophet Noah cooked
this dessert with the last ingredients
he got when he disembarked after the
Great Flood. Ashura is known as the
symbol of fertility and it has survived
from centuries ago. It is also known as
a ceremony dessert. Its basic ingredients are wheat, chick pea, granulated
sugar and bean but every region cooks
and garnishes ashura according to
their own tastes and delights.
Şekerpare (Small cakes with syrup)
Şekerpare, a dessert with syrup in Turkish cuisine which contains egg, has
built a reputation with its spectacular
taste. The origin of the dessert’s name
is unknown. To prepare şekerpare,
dough is kneaded and cut into small
pieces. These pieces (şekerpares) are
rounded and garnished with nuts, such
as salt-free nuts, peanuts, almonds
and walnuts before they are baked.
Şekerpare can be prepared in different ways; the only thing that does not
change is that this dessert has syrup.
Therefore, in some regions, this dessert
is known as “cookies with syrup”. In order to add a different flavor, generally
a small amount of lemon juice, lemon
zest or vanilla is added and this tasty
dessert is made more delicious.
Tavuk göğsü (Chicken breast pudding) and Kazandibi (Pudding with
a caramel base)
Tavuk göğsü is a milky dessert that the
Byzantines inherited from the Romans
and the Turks inherited from the Byzantines. The main ingredients of this
recipe are sugar, milk and cracked rice
Tulumba Dessert (Syrup-soaked
pastry)
This dessert takes its name from its
preparation method. The dough is
squeezed from a thin hose (which
means “tulumba” in Turkish), into boiling oil. This dessert is one of the main
syrup desserts who have their origins
Şekerpare
in Rumelia and the word “tulumba” is
derived from “tromba” which means
hose in Italian. Although tulumba is
manufactured in dessert shops nowadays in large amounts, until the last
quarter-century it was made in the
kitchens in Thrace households, especially for wedding and community dinners. Preparation of this dessert is difficult and one must be careful in each
step. To give its ribbed pattern, an apparatus is fixed at the end of tulumba
molds produced for this dessert or
the dessert bag with the dough in it. In
Thrace, there are many dessert shops
with a name “Balkan Tulumbacısı” (Balkan Tulumba Shop) referring to the
Rumelian origin of this dessert.
Höşmerim (Halva with cream, fresh
cheese and walnuts)
The story of the höşmerim, the famous
dessert of Balıkesir made with salt-free
cheese, is as nice as its taste. Rumor
has it that a man who was head of his
household went into the army and after many years of military service, he
returned. His wife was thrilled when she
suddenly saw her husband. She got
ready to lay a table and cooked a dessert with fresh cheese, egg yolk, sugar
and semolina. She asked her husband’s
opinion about the dessert: “Hoş mu
erim?” (Did you like it, my man?) Her husband told her he loved the dessert. The
story of the famous dessert of Balıkesir
spread from mouth to mouth and its
name became “höşmerim”. The origins
of höşmerim date back to the 16th century and its reputation has gone beyond
Balıkesir and even Turkey. It is known as
a delicious dessert which is made with a
mixture of cheese and semolina.
65
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ANTAT GIDA İÇ VE DIŞ TİC. LTD. ŞTİ.
F. ÇAKMAK MAH. YENİ ŞEKERCİLER SİT. 9. SOK. NO:5 ŞEMS KARATAY / KONYA
ANTEPSAN KURUYEMİŞ GIDA
TURZ. SAN. VE TİC. LTD. ŞTİ.
GATEM İNŞ. MLZ. SİT. 2.KISIM F BLOK NO:247 ŞEHİTKAMİL / GAZİANTEP
T: +90 (342) 2383446 F: (342) 238 34 20 E: [email protected] W: www.antepsan.com.tr
ANUGA DIŞ TİC. LTD. ŞTİ.
VEYSEL KARANİZ MAH. FEVZİ ÇAKMAK CAD. NO:3/6 SANCAKTEPE / İSTANBUL
APKE DIŞ TİC. LTD. ŞTİ.
ŞEHİR PARKI CAD. NO:123 YILDIRIM / BAYRAMPAŞA / İSTANBUL
APRİCHEM GIDA PAZ. SAN.
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ARAN ÇİKOLATA VE ŞEKERLEME
FEVZİ ÇAKMAK MAH. HÜDAİ CAD. KOTTİM SAN. SİT. NO:33 ŞEMS / KARATAY / KONYA
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ARBEKON GIDA VE İHT. MADDELERİ
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ARGEN İNŞ. TAAHHÜT TİC. VE
TURZ. LTD. ŞTİ.
ŞANLIURFA KARAYOLU 12. KM ÇÖL GÜZELİ KÖYÜ MEVKİİ / DIYARBAKIR
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ARI MÜH.TARIM HAY. ÜRN.
PAZ. TİC. LTD. ŞTİ.
İVEDİK ORG. SAN. MÜRTED YAPI KOOP. 729. SOK. NO:7 YENİMAHALLE / ANKARA
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1202 SOKAK 65/F YENİŞEHİR / İZMİR T: +90 (232) 4595764 F: (232) 459 57 65
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YEŞİL OBA MAH. 46003 SOK. ATİKOP TOP. SİT. NO:230 SEYHAN / ADANA
ARM DIŞ TİC. A.Ş
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T: +90 (212) 8761980 F: (212) 876 19 79 E: [email protected] W: www.armfood.com.tr
ARMA ULUSLARARASI KUMANYACILIK
TAŞ. HİZ. VE PAZ. DIŞ TİC. A.Ş.
1476 SOKAK NO:1/3 TIBAŞ APT. KONAK / İZMİR
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GATEM KURUYEMİŞCİLER VE ŞEKERCİLER SİT. 16 .BLOK NO:17 GAZİANTEP
T: +90 (342) 2383818 F: (342) 238 38 20 E: [email protected] W: www.armisgida.com
ARNİKA GIDA İNŞ. SAN. VE
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T: +90 (212) 6718267 F: (212) 671 82 68
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KATKI MAD. SAN. VE TİC. A.Ş.
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T: 02627511384 F: (262) 751 13 90 E: [email protected] W: www.aromsa.com.tr
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BAŞAK MAH. EREĞLİ CAD. NO:28 SELİMİYE / KARATAY / KONYA
T: +90 (332) 3340350 F: (332) 334 03 55
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ARTAT GIDA SAN. TİC. LTD. ŞTİ.
ESKİ EDİRNE ASFALTI 2607 SOK. NO:12 SULTANGAZİ / İSTANBUL
T: +90 (212) 6191148 F: (212) 619 11 32 E: [email protected] W: www.artatgida.com
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NECİP FAZIL MAH. 19. MAYIS CAD. SİNPAŞ CENTRAL LIFE SOK. NO:3 KB/11
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ARTU BROS TURZ. GIDA İNŞ.
MİMARLIK TEKS. İÇ VE DIŞ TİC. A.Ş.
KORU TÜRK MAH. NİLÜFER SOK. NO:10 HATAY / BALÇOVA / İZMİR
T: +90 (232) 2483575 F: (232) 259 36 29 E: [email protected] W: www.artubros.com.tr
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OTOM. İNŞ. TURZ. VE SAN. TİC. LTD. ŞTİ.
OĞUZHAN MAH. SEMT OKULLAR CAD. NO:5/13 BUCAK / BURDUR
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ASFA ÇİKOLATA BİSKÜVİ İML.
FETİH MAH. ADANA-ANKARA ÇEVREYOLU NO:712 KARATAY / KONYA
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ASLAN ÇIKOLATA VE GIDA SAN. TİC. A.Ş.
FEVZİ ÇAKMAK CAD. NO:15VEYSEL KARANI MAH. KARTAL / İSTANBUL
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ÜRETİM VE TİC. A.Ş.
A. DUDULLU MAH. TOSYA CAD. KIVILCIM SOK. NO 5 ÜMRANİYE / İSTANBUL
ASTON DIŞ TİC. LTD. ŞTİ
BUDAK MAH. GAZİ MUHTAR PAŞA BUL. 10031. SOK. NO:42 ŞEHİTKAMİL / GAZİANTEP
T: +90 (342) 3245061 F: (342) 324 50 62 E: [email protected] E: [email protected]
ASYA ÇİKOLATA VE ŞEKERLEME SAN.
TİC. LTD. ŞTİ.
PELİTLİ YOLU CAD. NO:1 KÖYLER GEBZE / KOCAELİ T: +90 (262) 6443462
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ASYILDIZ TEKS. MATB. REKL.
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YÜZYIL MAH. KIŞLA CAD. NO:160/3 BAĞCILAR / İSTANBUL T: +90 (212) 6298618
ATEŞSÖNMEZ KİMYA SAN.VE TİC. A.Ş.
3. ORGANİZE SAN. BÖL. ŞEHİTKAMİL / GAZİANTEP
T: +90 (342) 3379521 F: (342) 337 95 26 E: [email protected] W: www.elsasoap.com
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ADNAN KAHVECİ MAH. JETKENT 1 SİT. A-6 BLOK GİRİŞ NO:4 BEYLİKDÜZÜ / İSTANBUL
ATİLA DIŞ TİC. LTD. ŞTİ.
MERKEZ MAH.25.SOKAK İSTOÇ 23 ADANO:14-16 MAHMUTBEY / BAĞCILAR / İSTANBUL
AVCI ŞEKERLEME KURUYEMİŞ
HAVAALANI SAN.SİT.1.CAD.NO:23 ŞAHİNBEY / GAZİANTEP T: +90 (342) 4771600
F: (342) 477 16 03 E: [email protected] E: W: www.avcisekerleme.com
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SÖĞÜTLÜ ÇEŞME CAD. TULUMBACI ASIM SOK. KORULAR İŞ HANI NO:12
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AVŞARLAR GIDA İML. PAZ. VE TİC. LTD. ŞTİ.
KULAK M. İNÖNÜ BULVARI NO:152/A AKDENİZ / MERSİN
AVŞARLAR KURUYEMİŞ İML.
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İSMET PAŞA BUL. AVŞARLAR İŞ HANI ZEMİN KAT TARSUS / MERSİN
T: +90 (324) 6462580 F: (324) 646 34 08 E: [email protected] W: www.avsarlar.com.tr
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AYGE TRANSPORT GIDA iNŞ.
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SARAYLAR MAH. TİCARİ YOL. NO:8 K:2 MERKEZ / DENİZLİ
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AZIM PASTANE İHT. MAM. PAZ. LTD. ŞTİ.
TAVUKÇU YOLU NO:272 ÜMRANİYE / İSTANBUL
AZMET PLASTİK OYUNCAK VE
MALTEPE MAH. GÜMÜŞSUYU CAD BİRTAŞ SAN SİT 61/44
TOPKAPI / ZEYTİNBURNU / İSTANBUL T: +90 (212) 5776006 F: (212) 565 58 29
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AZRA BİSKÜVİ GIDA SAN.VE TİC. A.Ş.
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BAFRA UN YEM GIDA SAN. VE TİC. A.Ş.
OTAKCILAR CAD. NO:62 EYÜP / İSTANBUL T: +90 (212) 6742623 F: (212) 674 17 78
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BAHADIR ASLANYÜREK - AK AMBALAJ
MENDERES MAH. LİMAN CAD. 423 SOK. ADA SU APT:20/C MEZİTLİ / MERSİN
BAHAR TEKS. HALI GIDA MET.
PETR. ÜRN. SAN. VE TİC. LTD. ŞTİ.
ATATÜRK CAD. NO:41 MERKEZ / IĞDIR T: 0-476-2277456 F: (476) 227 49 97
BAHÇIVAN GIDA SAN. VE TİC. A.Ş
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GIDA SAN. VE DIŞ TİC. A.Ş.
MERTER KERESTECİLER SİT. FATİH CAD. SEDİR SOK. NO:19 GÜNGÖREN / İSTANBUL
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BAKLAVACI GÜLLÜOĞLU M. NEJAT
GÜLLÜ GIDA SAN. VE TİC. A.Ş.
MERKEZ MAHALLESİ EYÜP SULTAN CAD. NO:36 /1 KAĞITHANE / İSTANBUL
T: +90 (212) 3213434 F: (212) 321 34 49
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BAKTAT GIDA SAN. VE TİC. LTD. ŞTİ.
ANKARA YOLU 4. KM SUNGURLU / ÇORUM
T: +90 (236) 314 10 51 F: (236) 314 10 55
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BALABAN GIDA SAN. VE TİC. A.Ş.
1. ORGANIZE SAN. BÖLGESI 7 NOLU YOL NO:24 54060 ARIFIYE / SAKARYA
T: +90 (264) 2769122 F: (264) 2768725
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BALDEN ÇIKOLATA ŞEKERLEME GIDA
KARTAL CAD. NO: 31/A KARTAL / İSTANBUL
BALİLA GIDA SAN.VE TİC.A.Ş.
TAŞÇI MAH. KARATAŞ BUL. NO:868/A YÜREĞİR / ADANA
BALKAN ŞEKERLEME VE HELV.GIDA İHT.
MAD.İML.TURZ.SAN.TİC.ŞTİ.
ARİFİYE MAH. KÖPRÜBAŞI CAD. NO:107-109 ARİFİYE / ODUNPAZARI / ESKİŞEHİR
T: +90 (222) 2319882 F: (222) 234 11 66
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BAMBİSİNİ EV BÖREĞİ VE BAKLAVA
GIDA SAN.TİC.LTD.ŞTİ
KARTALTEPE MAH. TEKİNALP SOK. NO:1/1-6 SEFAKÖY / KÜÇÜKÇEKMECE / İSTANBUL
BARHAN GIDA SAN. VE TİC. A.Ş.
HASAN AĞA SAN. BÖLGESİ / BURSA
BARRY CALLEBAUT EURASIA
Y. KÖY HAVAALANI KAVŞAĞI EGS BUSINESS PARK BLOKLARI B.1 NO:341
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DEGİRMEN YOLU CAD. HUZUR HOCA SOK. METE PLAZA NO:84
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BAŞAK ENTERNASYONEL
HAVAALANI KAVŞAĞI EGS BUSINESSPARK BLOKLARI B-3 K:15 NO:448
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BAŞAK TÜKETİM VE GIDA MAD.
SAN. VE PAZ. A.Ş.
KONYA YOLU 2. KM KONYA T: +90 (332) 8127500 F: (332) 813 13 80
BAŞHAN TARIMSAL ÜRN. PAZ.
SAN. DIŞ TİC. A.Ş.
MERSİN ADANA KARAYOLU ÜZERİ EMEK MAH. ATATÜRK BUL. NO:18
KARACAİLYAS / AKDENİZ / MERSİN T: +90 (324) 2214141 F: (324) 221 41 42
BAŞKAYA KARDEŞLER DIŞ TİC. LTD.ŞTİ.
YATAĞAN YOLU 2. KM SERİNHİSAR / DENİZLİ T: +90 (258) 5913154 F: (258) 591 31 20
E: [email protected] E: [email protected] W: www.baskaya.biz
BAŞKENT KAHVE İTH. VE PAZ. LTD. ŞTİ.
BİRİNİCİ SAN. BÖLG. 3. CAD. NO:41 BÜYÜKÇEKMECE / İSTANBUL
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BAYER TÜRK KİMYA SAN. LTD. ŞTİ.
ÇAKMAK MAH. BALKAN CAD. NO:53 ÜMRANİYE / İSTANBUL
T: +90 (216) 528 36 00 F: (216) 528 36 63
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BAYRAK GIDA İML. İTH. İHR. SAN.
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T: +90 (424) 255 14 18 F: (424) 255 58 57
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T: +90 (352) 321 12 19 F: (352) 321 12 21 W: www.kentbaharat.com
BBM DIŞ TİC. LTD. ŞTİ.
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BELİNDA DIŞ TİC. TAŞM. VE GIDA LTD. ŞTİ.
BEŞYOL MAH. İNÖNÜ CAD. NO:58 KÜÇÜKÇEKMECE / İSTANBUL
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BERKA İÇ VE DIŞ TİC. LTD. ŞTİ.
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BERKAY UNLU MAML. GIDA SAN.
DOSAB KARANFİL SOK.NO:9/1 OSMANGAZİ / BURSA
T: +90 (224) 2616134 F: (224) 253 03 53
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BESAN BESIN SAN.VE TİC. A.Ş.
DEĞİRMEN YOLU CAD. HUZUR HOCA SOK. NO:84 İSTANBUL
T: +90 (216) 4239000 F: (216) 463 95 06
BESİN BİSKÜVİ VE MAKİNE
SAN. MAH. 1673 SOK. KAT:2 NO:20 ESENYURT / İSTANBUL
BESLER GIDA SAN. VE TİC. LTD. ŞTİ.
GATEM KURUYEMİŞ SİT. 19 BLOK:89 SOK. NO:13 GAZİANTEP
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BEST FOOD GIDA HED. EŞYA DAYAN.
TÜK. MAL.TURZ. İTH. İHR. SAN. VE TİC.
LTD. ŞTİ
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BEST GIDA SAN.VE TİC. LTD. ŞTİ.
GATEM TOPTANCILAR SİT. SARI ADA 2.BLOK NO:5/A GAZİANTEP
T: +90 (342) 2354822 F: (342) 235 05 37
BEŞEL ENDÜSTRİYEL ÜRÜN.
GIDA VE AMB. SAN. VE TİC. A.Ş.
BÜSAN ORG. SAN. BÖLG. ÇELİK CAD. NO:21 KARATAY / KONYA
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BEŞEM GIDA SAN. VE TİC. LTD. ŞTİ.
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BEŞLER KURUYEMİŞ VE GIDA
MAD. İMAL. PAZ. A.Ş.
TOPTANCILAR ÇARŞISI 3. BLOK NO:5 GÖNEN / ISPARTA
BEŞSAN MAKARNA GID. SAN. VE TİC. A.Ş.
1. ORGANİZE SAN. BÖLGESİ 83111. CAD. NO:1-3 BAŞPINARORGANİZE SAN. ŞEHİTKAMİL
GAZİANTEP T: +90 (342) 3371777 F: (342) 337 42 75 E: [email protected]
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BETA ALIŞVERİŞ MERZ. İNŞ. GID.
TURZ. YAT. SAN VE DIŞ TİC. A.Ş.
BAHÇELİEVLER MAH. KÜLTÜR SOK. NO:1 METROPORT K:10 D:173 İSTANBUL
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A. FUAT CEBESOY BUL. DOKTORLAR SİT. C BLOK K:5 NO:505 ŞEHİTKAMİL / GAZİANTEP
T: +90 (342) 2211341 F: (342) 221 13 43 E: [email protected].
BEYAZPINAR ŞEKER VE ŞEKER
MAMUL. GIDA. SAN. TİC. LTD. ŞTİ.
ATAŞEHiR BARBAROS MAH. ÇİM SOK. NO:15 YENİSAHRA / ATAŞEHİR / İSTANBUL
T: +90 (216) 3174977 F: (216) 317 00 54
BGS PAZ. DIŞ TİC. A.Ş.
EREĞLİ YOLU ÜZERİ BİFA BİSKÜVİ KARŞISI MERKEZ / KARAMAN
BIG BRANDS DIŞ TİC. LTD. ŞTİ.
BURAK MAH. 06133. SOK. NİZİP YOLU ÜZERİ MOBİLYACILAR SİT. BİTİŞİĞİ NO:1/1
E: [email protected] W: www.bigbrands.com.tr
BİLGİ BİLGİSAYAR VE DIŞ TİC. LTD. ŞTİ
ADNAN KAHVECİ CAD. KOSKOP SAN. SİT. 2. CADDE NO:5/A ARNAVUTKÖY / İSTANBUL
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BİRİDA GIDA İÇ VE DIŞ TİC. LTD. ŞTİ.
ACIBADEM CAD. YAPRAK SOK. DARÜSSELAM APT. NO:4/4 İSTANBUL
T: +90 (216) 3275213 F: (216) 326 61 71 E: [email protected] W: www.birida.com
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SELİMPAŞA SAN. BÖL. ARAPTEPE MEVKİİ 5007 SOK. NO:10 SİLİVRİ / İSTANBUL
BİSKOT BİSKÜVİ GIDA SAN. VE TİC A.Ş.
ORGANİZE SAN. BÖL. EREĞLİYOLU ÜZERİ KARAMAN
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EREĞLİ YOLU ÜZERİ NO:15 ERMENEK / KARAMAN
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BİLLUR DANIŞMANLIK ELETRONİK GID.
OTO. TİC. İTH. İHR. LTD. ŞTİ.
PROF. MUAMMER AKSOY CAD. BARBAROS MAH. BİLLUR PASAJI NO:6/24 İSKENDERUN
HATAY T: +90 (326) 6172444 F: (326) 612 16 25 E: [email protected]
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ZİYA GÖKALP CAD. NO:3/201 İSKENDERUN / HATAY
BİRMAK TEKS. MAKİNALARI SAN TİC.
LTD.ŞTİ
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BİSKOT BİSKÜVİ GIDA SAN.VE TİC A.Ş.
ORGANİZE SAN. BÖLGESİ EREĞLİYOLU ÜZERİ PK.41 KARAMAN T: +90 (338) 2261100
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MAL.PAZ.İTH.İHR.VE TİC.LTD.ŞTİ
KIRAN MAH. BORSA CADDESİ ÜZERİ 725. SOKAK NO:3 İLKADIM / SAMSUN
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E: [email protected] E: [email protected] W: www.neokek.com
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BARBAROS MAH. LEYLAK SOK. AĞAOĞLU ANDROMEDO C2 BLOK D:65
ATAŞEHİR / İSTANBUL T: +90 (216) 6883282 F: (216) 688 23 28 E: [email protected]
BNG KİMYEVİ MADDELER SAN. TİC. A.Ş.
AKÇABURGAZ MAH. 153. SOK. NO:13 ESENYURT / İSTANBUL T: +90 (212) 6656901
BODYVIEW İSTANBUL İLAÇ VE
SALIK ÜRÜN. İÇ VE DIŞ TİC. LTD. ŞTİ.
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BOĞAZİÇİ PİŞMANİYE ŞEKERLEME GIDA
SEYMEN MAH. D-130 KARAYOLU CAD. NO:21 KOCAELİ T: +90 (262) 3435354
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B.EVLER MAH. TUFAN CAD. ADAŞ SOK. ANADOLU. 2. SİT. MENEKŞE BLOK D:18
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BOLULU HASAN USTA SÜT TALILARI
GIDA VE İNŞ.TURZ. SAN. TİC. LTD. ŞTİ.
10026 SOK. NO:48 ÇİĞLİ İZMİR
T: +90 (232) 3280275 F: (232) 328 02 51 E: [email protected] W: www.bhu.com.tr
BOTECH GIDA ÜRÜN. DIŞ TİC. PAZ.
ADİL MAH. DEMOKRASİ CAD. NO:19 SULTANBEYLİ / İSTANBUL
BOYSAL GIDA SAN. VE TİC. LTD.ŞTİ.
ATATÜRK BUL. NO:87/C ŞAHİNBEY / GAZİANTEP T: +90 (342) 2308452 F: (342) 232 37 43
E: [email protected] W: www.boysalgroup.com
BOZACILAR GIDA VE TEKS. TİC. VE
SAN. LTD. ŞTİ.
VEYSEL KARANİ MAH. VENÜS SOKAK NO:2 OSMANGAZİ / BURSA
T: +90 (224) 2158335 F: (224) 215 83 36 E: [email protected] W: www.omurboza.com
BOZEL GIDA HED. ORG. İNŞ. VE
SÜLEYMANİYE PARK CAD. NO:26 5 6 7 8 ÜSKÜDAR / İSTANBUL
BOZKURT ZİRAİ ÜRÜNLER SAN. VE
TİC. LTD. ŞTİ.
5522 SOKAK NO:38 BORNOVA / İZMİR T: +90 (232) 8808060 F: (232) 880 80 56
E: [email protected] W: www.bozkurtorganik.com
BOZTOPRAK GIDA SAN. VE TİC. A.Ş.
ORG. SAN. BÖL. 1. CAD. 7. SOK. NO:3 AFYONKARAHİSAR / AFYON
T: +90 (272) 2211777 F: (272) 221 17 81
E: [email protected] E: [email protected] W: www.metinhelva.com.tr
BRL NAKLİYAT İÇ VE DIŞ TİC. LTD. ŞTİ.
ŞERİFALİ MAH. KUTUP SOK. NO:30 YUKARIDUDULLU / ÜMRANİYE / İSTANBUL
BRR DIŞ TİC. LTD. ŞTİ.
F. ÇAKMAK MAH. FATİH CAD. GEYLANİ SOK. N. ASLANLI BUL. 1. BLOK NO:1
BAĞCILAR / İSTANBUL T: +90 (212) 656 52 51 F: (212) 656 51 31
BTA HAVALİMANLARI YİYECEK VE İÇECEK
HİZ. A.Ş.
A.H.L. DIŞ HATLAR TERMİNALİ BAKIRKÖY / İSTANBUL
T: +90 (212) 465 41 41 F: (212) 465 41 30 W: www.bta.com.tr
BTA TEDARİK DAĞITIM VE A.Ş.
KIRAÇ AKÇABURGAZ MAH. 361 SOKAK NO:5 ESENYURT / İSTANBUL
T: +90 (212) 4654117 F: (212) 465 41 18 W: www.bta.com.tr
BTA UNLU MAM.PASTA TURZ. GIDA
YİYECEK EV İÇ. HİZ. SAN. VE TİC. LTD. ŞTİ.
ORG. SAN. BÖL. AYKOSAN SAN. SİT. 2. KIS. 10. ADA NO:1-2-3 D BLOK NO:2
KÜÇÜKÇEKMECE / İSTANBUL
BTU LOKUM ŞEKERLEME GIDA SAN.
VE TİC. A.Ş.
AKÇABURGAZ MAH. 361. SOK. NO:5 ESENYURT / İSTANBUL
BULAYCI KARDEŞLER GIDA SAN.TİC
.LTD.ŞTİ.
İSTANBUL E5 KARAYOLU 30. KM DAĞKAYA MEVKİİ KAZAN / ANKARA
T: +90 (312) 8154635 F: (312) 815 46 38
E: [email protected] W: www.bulayhan.com
BULUTLAR KURUYEMİŞ GIDA NAK.
PAZ. SAN.VE TİC. LTD. ŞTİ.
MEKAN MAH. TURHAN CEMAL BERİKER BUL. NO:722/1 SEYHAN / ADANA
BUMİN GIDA SAN.VE TİC. LTD. ŞTİ.
ORGANİZE SAN. BÖLGESİ TURGUTLU / MANİSA
BURCU KONSERVECİLİK DIŞ TİC. A.Ş.
- İZMİR ŞUBESİ
KOCACAMİ MAH. ESKİ HÜKÜMET CAD. NO:69 BURHANİYE / BALIKESIR
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GATEM ŞEKERCİLER VE K.YEMİŞLER SİT.84 NOLU SOK. NO:33/35
BURÇAK KAHVE KAKAO BAHARAT
GATEM SARACİYECİLER VE SAYACILAR KÜÇÜK SAN. SİT. 36. BLOK NO:12 ŞEHİTKAMİL
GAZİANTEP T: +90 (342) 2381111 F: (342) 238 11 13 E: [email protected]
BURKİM KİMYA SAN. VE TİC. A.Ş.
KRIZANTEM SOK. NO:16 BEŞİKTAŞ İSTANBUL T: +90 (212) 2792622 F: (212) 281 87 64
BUYUM PAZ. GIDA KİM. KOZ. TEM.
KERESTECİLER SİT. 25. BUL. NO:16/K:2 KÜÇÜKÇEKMECE / İSTANBUL
T: +90 (212) 670 17 47 F: (212) 670 21 90
E: [email protected] W: www.nazligida.com.tr
BÜŞRA GIDA SAN. TİC. PAZ.
TURZ. İNŞ. İTH. İHR. LTD. ŞTİ.
YENİDOĞAN MAH. 72 SOK. DEMİRCİLER SİT. NO:17 YÜREĞİR / ADANA
BÜYÜKBABA GIDA SAN. VE TİC. LTD. ŞTİ.
ATATÜRK CAD. BÜLBÜL SOK. NO: 20 SARIGAZİ / SANCAKTEPE / İSTANBUL
CAN AGRO GIDA SAN. VE TİC. LTD. ŞTİ.
2 OSB GÜNEY 5. CAD. ŞEHİTKAMİL / GAZİANTEP
T: +90 (342) 3379471 F: (342) 337 94 72 E: [email protected] W: www.agrocan.com
CAN BİSKÜVİ - KRAKER GIDA
2. ORGANİZE SAN. BÖL. 20. CAD GAZİANTEP T: +90 (342) 3379470 F: (342) 337 94 72
CAN UN SAN. VE TİC. A.Ş.
1. ORGANİZE SAN. BÖL. 5. CAD. NO:2 ŞEHİTKAMİL / GAZİANTEP
T: +90 (342) 3371621 F: (342) 337 26 80 E: [email protected] W: www.canun.com.tr
CANBİS GIDA SAN. TİC. LTD. ŞTİ.
2. ORG. SAN BÖL. CELAL DOĞAN BUL. GÜNEY 5. CAD. ŞEHİTKAMİL / GAZİANTEP
CANER KURUYEMİŞ GIDA VE
TARIM ÜR. SAN. VE TİC. LTD. ŞTİ.
BORNOVA CAD. MEHMET EMİN ARSLAN SİT. NO:14/7 BORNOVA / İZMİR
T: +90 (232) 4720928 F: (232) 472 09 30 E: [email protected] W: www.canergida.com.tr
CANSA İÇ VE DIŞ TİC. LTD. ŞTİ.
LİBADİYE CAD. SOYAK GÖZTEPE SİTESİ 36 BLOK K:2 D:662 ÜSKÜDAR / İSTANBUL
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CANSAY GIDA VE TURZ.
MUTFAKÇILAR SAN. SİT. M-1 BLOK NO:1-3 BAŞAKŞEHİR / İSTANBUL
CAPTAIN GIDA SAN. VE TİC. A.Ş.
SARAY MAH. 106. SOK. NO:1 KAZAN / ANKARA T: +90 (312) 8151238 F: (312) 815 12 38
E: [email protected] E: [email protected] W: www.hhygroup.com
CARREFOURSA CARREFOUR
SABANCI TİC. MRZ. A.Ş.
CAMİ ŞERİF MAH. 5248 SOK. UTKU APT. A BLOK K:5/19 AKDENİZ / MERSİN
CAVGA GIDA VE KOZMETİK
ÜRÜN. SAN. VE TİC. LTD. ŞTİ.
TEKS. KENT TİC. MRZ. A-17 17 BLOK NO:27 KARABAYIR / ESENLER / İSTANBUL
CCC DIŞ TİC. A.Ş.
GÜVERCİN CAD. NO:1 AVCILAR / İSTANBUL
CEF GIDA SAN. VE TİC. LTD. ŞTİ.
BAŞIBÜYÜK CAD. B. BAKKALKÖY YOLU NO:292/A KÜÇÜKYALI / MALTEPE / İSTANBUL
T: +90 (216) 5616570 F: (216) 311 2054 E: [email protected]
CELLUD TURZ. İNŞ. ULUS. TAŞ.
İTH. İHR. TİC. LTD. ŞTİ.
İSKENDERUN YOLU ÜZERİ ULUS. NAK. SİT. 4. BLOK K:1 D:8 ANTAKYA / HATAY
CEN GIDA TURZ. TEKS. İNŞ. MAD. SU
ÜRÜN. NAKL. PAZ. VE DIŞ TİC. LTD. ŞTİ.
CUMHURİYET CAD. PİRİ ÇELEBİ MAH. MEDİNE HAN NO:99 K:3 GÜNDOĞDU(HAMİDİYE)
MERKEZ / RİZE T: +90 (464) 2179010 F: (464) 217 06 66 E: [email protected]
E: [email protected] W: www.cemgida.com.tr
CEY LOKUM VE CEZERYE KOZMETİK
FERİTPAŞA MAH. TOPTANCILAR ÇARŞISI GÜLDAĞI SOK. 5. BLOK NO:23/A NALÇACI
SELÇUKLU / KONYA T: +90 (332) 2360631 F: (332) 236 08 31 E: [email protected]
CEYDA GIDA MAD. TİC. SAN. LTD. ŞTİ.
YENİBOSNA KÖYÜ BİLANO KÖYLER KÜTAHYA T: +90 (274) 225 12 85 F: (274) 225 12 87
CHN İÇ VE DIŞ TİC. LTD. ŞTİ.
FEVZİ ÇAKMAK MAH. HÜDAİ CAD. NO:19 ŞEMS / KARATAY / KONYA
CİCİ ÇİKOLATA SAN. VE TİC. A.Ş.
TEVFİKBEY MAH. TAHSİN TEKOĞLU CAD. NO.26 SEFAKÖY / ISTANBUL
T: +90 (212) 592 32 00 E: [email protected] W: www.cici.com.tr
CİMAK DIŞ TİC. LTD. ŞTİ.
YALI MAH. İTİMAT SOK. NO:2 D:9 SANCAKTEPE / İSTANBUL T: +90 (216) 5612800
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CKS LOJİSTİK VE GIDA A.Ş.
FATİH MAH. TUNA CAD. NO:35-C SANCAKTEPE / İSTANBUL
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CLASS ÇİKOLATA GIDA
KÜSGET HALICILAR SİT. 322. SOK. NO:23 ŞEHİTKAMİL / GAZİANTEP
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COMTEKS TEKS. SAN.VE TİC. LTD. ŞTİ.
BULGURLU MAH. ALEMDAĞ CAD. ADAKLI SİT. NO:68 BULGURLU / ÜSKÜDAR / İSTANBUL
T: +90 (216) 5235213 F: (216) 523 36 21 W: canteks.com.tr
CONCORD İNŞ. İÇ VE DIŞ TİC. LTD. ŞTİ.
İKİTELLİ ORG. SAN. BÖLG. DERSAN KOOP. SAN. SİT. S-6 A BLOK NO:111
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CONTINENTAL CONFECTİONERY
COMPANY GIDA SAN. VE TİC. A.Ş.
OMURTAK MAH. ASFALT BOYU KÜME EVLER NO:1 ULAŞ ÇORLU / TEKİRDAĞ T: +90 (282)
6891000 F: (212) 686 47 41 E: [email protected] E: [email protected]
CSM BAKERY SUPPLIES GIDA
SAN. VE TİC. A.Ş.
FERHATPAŞA MAH. ANADOLU CAD. G41 SOK. NO:48 KARTAL / İSTANBUL
CÜNEYT AYDIN
CUMHURİYET MAH. 1625 SOK. BULVAR SİT. ZEMİN KAT NO:10 YENİŞEHİR / MERSİN T: +90
(542) 525 51 44 F: (324) 327 49 57 E: [email protected] E: [email protected]
CY GIDA SAN. VE TİC. LTD. ŞTİ.
KOCATEPE MAH.12.SOK.MEGA CENTER C BLOK NO:380 BAYRAMPAŞA / İSTANBUL
ÇAĞDAŞ KİMYA VE GIDA
KOŞUYOLU BARBAROS MAH. BAŞKAN SOK. GÖKYÜZÜ SOYAK SİT. B BLOK NO:1
ÜSKÜDAR / İSTANBUL T: +90 (212) 6797687 F: (212) 679 76 84 E: [email protected]
ÇAĞLA ÇİKOLATA SAN. VE TİC. LTD. ŞTİ.
YENİYALI MAH. DORUK CAD. NO:11 KÖRFEZ / KOCAELİ T: +90 (262) 5279861
F: (262) 527 20 36 E: [email protected] W: www.caglacikolata.com
ÇAĞLA ŞEKERLİ MAMULLER SAN. VE
TİC. A.Ş.
2. ORGANİZE SAN. BÖL. 1. YOL NO:15 HENDEK / SAKARYA
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ÇAKIR BİSKÜVİ VE GIDA SAN. TİC. A.Ş.
ORGANİZE SAN. BÖL. KÖYLER AKŞEHİR / KONYA
ÇARŞAMBA TARIM VE GIDA ÜRÜN.
SAN. VE TİC. İTH. İHR. A.Ş.
YENİKÖY MAHALLESİ KESERLİ SOKAK İZMİR- ANKARA ASFALTI ÜZERİ NO:422 AKÇAPINAR
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ÇATI DIŞ TİC. LTD. ŞTİ.
YENİÇERİLER CAD. BALKAN CENTER İŞ MRK. NO:75/43 BEYAZIT / FATİH / İSTANBUL
ÇELEBİOĞLU GIDA SAN. VE PAZ. LTD. ŞTİ.
ORGANİZE SAN. BÖL. 1170. SOK. NO:6 MERKEZ / ORDU T: +90 (452) 2349601
F: (452) 234 46 79 E: [email protected] W: www.celebioglugida.com.tr
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IHR. SAN. VE TİC. LTD. ŞTİ.
ŞİRİNTEPE MAH. ZAFER CAD. NO:42/A KAĞITHANE / İSTANBUL
T: +90 (212) 3250360 F: (212) 325 56 89
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ÇELENLİ OTOMOTİV TURZ. GID. İNŞ. DAY.
TÜK. MALL. SAN. VE TİC. LTD. ŞTİ.
YENİ YALI MAH. HAMİT KAPLAN BULVARINO:66 KÖRFEZ / KOCAELİ
ÇELİKLER GIDA SAN.TİC. LTD. ŞTİ.
İNCİLİPINAR MAH. NAİL BİLEN CAD. UĞUR PLAZA İŞ MERK.K:6 NO:606
ŞEHİTKAMİL / GAZİANTEP
T: +90 (342) 3373333 F: (342) 337 33 47 E: [email protected] W: www.tunas.com.tr
ÇILOĞLU GIDA İTH. İHR. DAĞITIM
PAZ. SAN. TİC. LTD. ŞTİ.
FATİH MAH. HÜRRIYET CAD. PLATİN SOK. ÇILOĞLU APT. NO:25 K:1 D:1
ESENYALI / PENDİK / İSTANBUL
T: +90 (216) 3924111 F: (216) 392 10 25 E: [email protected] W: www.ciloglugida.com
ÇINAR BAHARAT VE GIDA
SAN. VE TİC. A.Ş.
FEVZİ ÇAKMAK MAH. KODDİM İŞ MERZ. 10576.SOKNO: 26 KARATAY / KONYA
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ANKARA SAN. ODASI 1. ORG. SAN. BÖLGESİ DAĞIŞTAN CAD. NO:11 SİNCAN / ANKARA
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ELİF ÇİKOLATA SAN. VE TİC. LTD. ŞTİ.
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HACI YUSUF MESCİT MAH. 10532 SOK. NO:43 ŞEMS KARATAY / KONYA
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GIDA MAD. SAN. LTD. ŞTİ.
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ERKENT ŞEKERLEME GID.
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SAĞLIK HİZ. VE MAD. İTH. İHR. LTD. ŞTİ.
ANKARA CAD. GÖKHAN İŞ MRZ. NO:87/4 GÖLBAŞI / ANKARA
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FERPA ENERJİ VE GIDA
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FERRERO TÜRKİYE ÇİKOLATA VE TARIM
ÜRÜN. SAN. VE DIŞ TİC. A.Ş.
DİKİLİTAŞ MAH. H. YETEN CAD. S. SEBA KOMP. F-BLOK SELENIUM PLAZ. K:10
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FEZA ENDÜSTRİYEL GIDA HİZMET
TAAHHÜT GAYRİMENKUL OTOMOTİV
ORUÇ REİS MAH. BARBAROS CAD. TEKS. KENT A2 BLOK NO:59 SAN. ESENLER / İSTANBUL
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PİRİ REİS MAH .İSMET İNÖNÜ BLV. ŞAHİN APT. NO:200/2 MERSİN
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SAN. MAH. GATEM TOPTANCILAR SİT. 60428. SOK. SİYAH ADA 2. BLOK NO:36
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OTOM. GI. HAYV. SAN. VE TİC. LTD. ŞTİ.
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GGY TARIM HAYVANCILIK GIDA
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GION KOZMETİK ÜRÜN. GIDA TEKS. EV
ALETLERİ PAZ. DIŞ TİC. LTD. ŞTİ.
MURAT ALTINTAŞ SK NO:17 ZEMİN KAT ARKA KISIM AVCILAR / İSTANBUL
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GİSAR DIŞ TİC GÜNAL SADİGOVA
KARTALTEPE MAH. BELEDİYE CAD. NO:3 LİMANOĞLU İŞ MRK K:1 BÜRO:45
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MERKEZ MAH. 19 MAYIS BLV. NO:34 ESENYURT / İSTANBUL
GLOBAL NETWORK KARGO LTD. ŞTİ.
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BİRLİK MAH. 75. SOK. NO:8/8 MERKEZ / ANKARA
GOLDEN AROMA ÜRN. GID. SAN. LTD. ŞTİ.
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GATEM İNŞ. MALZ. SİT. 2/A BLOK NO:201 ŞEHİTKAMİL GAZİANTEP
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ISTIKLAL CAD. 3. ADA ÇARŞ. NO:21 K:1 ANTAKYA / HATAY
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TOPTAN GIDA MAD. SAN. TİC. A.Ş.
OSMAN GAZİ MAH. YILDIZ HAN CAD. KÖSE SOK. NO:4 SARAY İŞ MRK.
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GÖNÜL KAHVESİ KAFE RESTORANT VE
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BARBAROS MAH. AL ZAMBAK SOK VARYAP MERİDİYEN SİT. AB LOK NO:2/51 K:4
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GRUP GÜNSA GIDA İNŞ. MEDİKAL TARIM
ELEKTRONİK TELEKOMİNİKASYON
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GÜNEY TEKS SAN. VE TİC. A.Ş.
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HEDEF ECZA DEPOSU TİC. A.Ş.
TURHAN CEMAL BERİKER BLV. NO:518 SEYHAN ADANA
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HELSAN GIDA SAN. TİC. LTD. ŞTİ.
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HELVAHANE GIDA TARIM
ÜRT. PAZ. SAN. TİC. AŞ.
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HEMSİ TARIM ÜRÜN. TİC. VE SAN. LTD. ŞTİ.
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HİCAZ DIŞ TİC. MADENCİLİK
PAZ. SAN. TİC. LTD. ŞTİ.
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GATEM 25 ARALIK SARACIYA VE SAYACILAR SİT. 2 BLOK NO:9 ŞEHİTKAMİL / GAZİANTEP
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T: +90 (322) 2255568 F: (322) 225 55 68
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ÖRNEK FISTIKÇILAR SİT. NO:18 GATEM ŞEHİTKAMİL / GAZİANTEP
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KAHVECİLER KOZMETİK KIRTASİYE
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MEGA CENTER KOCATEPE MAH.12.SKC-49 BLOK NO:465 BAYRAMPAŞA / İSTANBUL
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KALE NOBEL AMBALAJ SAN.VE TİC. A.Ş.
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İMAL. VE SAN. LTD. ŞTİ.
TOPTANCILAR SİT. 14. BLOK NO:395 ANKARA T: +90 (312) 3972652 F: (312) 397 26 53
KEVSA TURZ. OTEL. ULUS. YÜK VE YOLCU
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KONYA YOLU ÜZERİ 2. KM. KAZIMKARABEKİR / KARAMAN
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HACI YUSUF MESCİT MAH. 10551. SOK. NO:4 ŞEMS / KARATAY / KONYA
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İÇERENKÖY MAH. ÇAYIR CAD. PARTAŞ CENTER NO:1/14 ATAŞEHİR / İSTANBUL
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BAŞAKŞEHİR 2. KISIM MAH. BOĞAZKÖY CAD. ÖZGÜR SİSTEM SİT. C BLOK K:1 D:4
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KURT GIDA TARIM MADDELERİ NAK.
GATEM S.S.GAZİANTEP SARACİYE VE SAYACILAR KÜÇÜK SAN. AİT. 36. BLK. NO:3
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KURTAY İNŞ. KOZMATİK VE GIDA
FERHATPAŞA MAH. ÇAĞLAYAN EGE BELEDİYE İŞ HANI NO:68 K:2 ÇATALCA / İSTANBUL
T: +90 (212) 7892250 F: (212) 789 22 50 E: [email protected] W: www.kurex.co
KURTSAN İLAÇLARI A.Ş.
MERTER ALİ RIZA GÜRCAN CAD. ALPARSLAN İŞ MRK. NO:27/10 K:3 GÜNGÖREN İSTANBUL
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KURTULMUŞLAR GIDA VE IHT.
MAD. SAN. TİC. A.Ş.
TOPÇULAR KIŞLA CAD. NO:92 İSTANBUL T: +90 (212) 5679737 F: 2125771201
KURUKAHVECİ MEHMET EFENDİ
MAHDUMLARI LTD. ŞTİ.
TAHMİS SOK. NO:66 İSTANBUL T: +90 (212) 5114262 F: +90 (212) 5111311
KURUKAHVECİ NURİ TOPLAR
KAHVE VE GIDA PAZ. LTD. ŞTİ.
HASIRCILAR CAD.NO:7/1 İSTANBUL
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KUTLU ÇİKOLATA ŞEKERLEME
YAKUPLU MAH. BEYSAN SAN. SİT. DERE BOYU CAD. ÖZEN İŞ HANI.NO:8 K:1 KAVAKLI
BEYLİKDÜZÜ / İSTANBUL T: +90 (212) 8758758 F: (212) 875 87 23
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MUSTAFA KEMAL MAH. İBRAHİM KARAOĞLANOĞLU CAD. NO:132 İSKENDERUN / HATAY
KÜRESEL ŞEKERLEME
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LAVESTA GIDA SAN. TİC. LTD. ŞTİ.
EGEMENLİK MAH .6132 SOK. NO:8-E IŞIKKENT / BORNOVA / İZMİR
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LTMS LOJİSTİK VE DIŞ TİC. LTD. ŞTİ.
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MAHİR GIDA SANAYİ VE TİC. A.Ş.
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MALATYA EKMEK KATKI MAD. LTD. ŞTİ.
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PRENSES UN VE UNLU
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ANKARA SAMSUN ASFALTI 1. KM ŞEHİR GEÇİŞİ SUNGURLU / ÇORUM
PROFESS ARAŞTIRMA GELİŞTİRME VE
ORGANİZASYON HİZLETLERİ VE
YAYINCILIK SAN. TİC. LTD.ŞTİ.
KÜKÜRKTLÜ MAH. ONURS KARDEŞLER 2 APT. NO:2İÇKAPI NO:1 OSMANGAZİ / BURSA
PST PASTACILIK GIDA SAN. VE TİC. A.Ş.
TUZLA KİMYACILAR ORG. SAN. BÖLG. C-53 TUZLA / İSTANBUL
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MERMERCİLER ORG. SAN. BÖL. GAZİ BLV. NO:21 TUZLA / İSTANBUL
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RAFİNE GIDA İTH. İHR.
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RAM TEKS. SAN VE DIŞ TİC. LTD. ŞTİ
KÜÇÜK BAKKALKÖY MAH.KEREMBEY SOK NO:7/1 ATAŞEHİR / İSTANBUL
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HARAPARASI 117.SOK.5/2 MERKEZ / HATAY
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BUTTİM İŞ MRK. D BLOK K:4 N:1276 OSMANGAZİ / BURSA
REAL AURA TEKS. GIDA PAZ.
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HACI YUSUF MESCİT MAH. HİLALCA UYANIK SOK. NO:16 KARATAY / KONYA
SAĞLAM OLUK. MUK. AMB. KAĞIT VE
GIDA SAN. TİC. A.Ş.
TURGUT OZAL CAD. FINDIKZADE SOK. NO:15/4 FATİH / İSTANBUL T: +90 (212) 6311260
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H. YUSUF MESCİT MAH. FİRDEVS CAD. YENİ ŞEKERCİLER NO:28 KARATAY / KONYA
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SANPEY GIDA MADDELERİ
ORGANİZE SAN. BÖLGESİYAŞAR DOĞU CADDESİ NO:17 SARIÇAM / ADANA
T: +90 (322) 3945500 F: (322) 394 55 03
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SEĞMEN DIŞ TİC. A.Ş.
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SELAMİ AÇIKGÖZ- EYÜPSULTAN
LOKUMCULUK
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MEGA CENTER C.BLOK NO:532-533 BAYRAMPAŞA / İSTANBUL
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GIDA SAN.TİC.LTD.ŞTİ.
AKŞEMSETTİN MAH. FATİH BLV .NO:479 SULTANBEYLİ / İSTANBUL T: +90 (216) 4875290
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