What we source
Turkish food products, and what to specify.
One page per product: where it grows, the grades and standards, the food-safety rules at the border, the documents, and what to put in your brief. Each page names its sources and the date it was checked. Not listed? Send a brief anyway; we approach the producers that fit it, across Türkiye. For the steps every order shares, see the guides.
- Antep pistachio from Gaziantep: what to specify when you source itAntep pistachio for importers and manufacturers: product forms, grading and sizing, harvest, aflatoxin rules and what to put in a sourcing brief.
- Hazelnuts from Türkiye: what to specify when you source themTurkish hazelnuts for importers and manufacturers: growing areas, varieties, product forms, UNECE grades, aflatoxin limits and what to put in a sourcing brief.
- Dried figs from Türkiye: what to specify when you source themDried figs from Türkiye: the Aydın growing area, product forms, UNECE grades, aflatoxin and ochratoxin A limits, EU border checks and a brief template.
- Dried apricots from Türkiye: what to specify when you source themDried apricots from Türkiye: Malatya and its PDO, sulphured and sun-dried forms, UNECE grades, sulphite rules, origin proof and a brief template.
- Olive oil from Türkiye: what to specify when you source itTurkish olive oil for importers and brands: regions and varieties, quality categories and their limits, origin labelling, origin proof and a brief template.
- Tahini and pekmez from Türkiye: what to specify when you source themTahini and pekmez from Türkiye: how they are made, Turkish rules, sesame safety and allergen labelling, origin proof and what to put in a sourcing brief.
- Bulgur and pulses from Türkiye: what to specify when you source themBulgur, lentils, chickpeas and beans from Türkiye: types and grades, specification limits, residues and mycotoxins, origin proof and a brief template.