Bell pepper storage temperature and shelf life: the 7.5 °C and 95% humidity rule, signs of pepper chilling injury, mixed loads and five common store errors.
ArticlesSeptember 18, 2026·5 min readBell Pepper Storage Temperature in ExportBell pepper storage temperature and shelf life: the 7.5 °C and 95% humidity rule, signs of pepper chilling injury, mixed loads and five common store errors.
ArticlesSeptember 18, 2026·4 min readPepper Season in Turkey: An Export CalendarWhen is pepper season in Turkey? Open-field and greenhouse calendars, the kapia peak, months for paste and pickling peppers, and year-round pepper supply.
ArticlesSeptember 18, 2026·4 min readBlack Bell Pepper: Colour, Taste and ExportBlack bell pepper for importers: where the purple-black colour comes from, why it turns green when cooked, purple bell pepper taste, uses and export terms.
ArticlesSeptember 18, 2026·4 min readÜçburun Pepper: Turkish Village Pepper ExportÜçburun pepper for importers: a Turkish village pepper with a three-pointed tip and thin flesh. Open-field plots, hand harvest, limited volume, markets.
ArticlesSeptember 18, 2026·4 min readCin Biberi: Small Turkish Hot Chili for ExportCin biberi, the small Turkish hot chili, for importers: how hot it is, pickling and fresh use, size uniformity, sorting, lot control and storage at 7.5 °C.
ArticlesSeptember 18, 2026·4 min readTurkish Hot Peppers: Scoville and ExportTurkish hot peppers for importers: green and red chili pepper, Cin biberi, the Scoville scale, what determines heat, lot integrity and storage.
ArticlesSeptember 18, 2026·4 min readBell Pepper Exporter Guide: Green, Red, YellowTurkish bell pepper for importers: are green, red and yellow the same plant? Blocky shape, short stem, storage at 7.5 °C, 60 × 40 × 15 cm cartons.
ArticlesSeptember 18, 2026·4 min readTurkish Long Green Peppers: Sivri Export GuideTurkish long green peppers for importers: how Sivri and Kıl Sivri differ, how hot they are, size grading, daily harvest, storage at 7.5 °C and packing.
ArticlesSeptember 18, 2026·4 min readCharleston Pepper: Traits, Storage and ExportTurkish Charleston pepper for importers: sweet, pale yellow-green and thin-fleshed. Why it turns red, cooling within two hours, storage at 7.5 °C, packing.
ArticlesSeptember 18, 2026·4 min readKapia Pepper: Characteristics, Season, ExportKapia pepper for importers: a sweet red pointed pepper with thick flesh for roasting and paste. Season, quality criteria, storage at 7.5 °C and packing.
ArticlesSeptember 17, 2026·4 min readPomegranate Season in Turkey: Harvest CalendarWhen is pomegranate season in Turkey? Hicaznar harvest opens in October, loading runs to mid-December and cold-store supply lasts to late March.
ArticlesSeptember 17, 2026·4 min readTurkish Table Grape Export: Varieties and Cold ChainTurkish table grapes for importers: Sultana, Crimson Seedless and Red Globe, July–November season, precooling within two hours and storage at 0 °C.
ArticlesSeptember 17, 2026·4 min readTurkish Lemon Export: Varieties, Season and StorageTurkish lemons for importers: Interdonato and Lamas, August–March harvest, storage at 12–14 °C, chilling injury, oil spotting, waxing and sizing.
ArticlesSeptember 17, 2026·4 min readTurkish Watermelon and Melon Export: A Buyer’s GuideTurkish watermelon and melon for importers: February–August season, maturity checks, Galia versus Kırkağaç, transit temperatures and chilling injury.
ArticlesSeptember 17, 2026·4 min readTurkish Cherry Export: Season, Sizing and Cold ChainTurkish cherries for importers: the 0900 Ziraat variety, May–August season, sizing from 22 mm, same-day hydrocooling, storage at 0 °C and arrival checks.
ArticlesSeptember 17, 2026·4 min readFresh Fig Export from Turkey: Season and Cold ChainTurkish fresh figs for importers: the Bursa Black variety, June–October season, twice-daily picking, storage at 0 °C, single-layer packs and key defects.
ArticlesAugust 24, 2026·5 min readEU Pesticide MRLs: What Fresh Produce Exporters and Buyers Must CheckHow EU pesticide MRLs are set, which country's limit applies, when to test, what a RASFF notification triggers and which documents buyers ask for.
ArticlesAugust 24, 2026·5 min readLoading a Reefer Container: Pallet Patterns for Fresh Produce ExportHow reefer container loading and pallet patterns protect fresh produce: airflow, stack height, securing, pre-cooling and the load records buyers ask for.
ArticlesAugust 24, 2026·5 min readExporting Fresh Produce to Germany: Buyer Expectations and ProcessWhat German buyers expect from a fresh fruit and vegetable supplier: QS, residue control, labelling, customs papers and transit times.
ArticlesAugust 24, 2026·5 min readWhich Certificates European Buyers Require from Fresh Produce SuppliersThe fresh produce export certificates required by European buyers, what each one guarantees, and how a buyer verifies the numbers.
ArticlesAugust 24, 2026·5 min readTurkish Pomegranate Export: Hicaznar Varieties, Season and SupplyA Turkish pomegranate exporter's guide to Hicaznar and other varieties: October to mid-December harvest, supply from store to late March, 5–7 °C storage.
ArticlesAugust 24, 2026·5 min readTomato Export from Turkey: Year-Round Greenhouse Supply and VarietiesA Turkish tomato exporter's guide to vine, cherry, beef and pink varieties, harvest maturity, 30 × 40 × 14 cm packing, shipping temperatures and ordering.
ArticlesAugust 24, 2026·4 min readImporting Fresh Fruit and Vegetables from Turkey: A Buyer’s GuideHow to choose a fresh fruit and vegetable exporter in Turkey: certification, residues, packing, cold chain, incoterms and programme buying.
ArticlesAugust 24, 2026·4 min readHot Pepper Export: Year-Round Loading in Red and GreenRed and green hot peppers load twelve months a year under protected cultivation. Sizing, heat level, 7–9 °C storage and packing.
ArticlesAugust 24, 2026·4 min readGrapefruit Export: Season, Varieties and SizingGrapefruit export runs October to April. Red and white varieties, sizing, 10–14 °C storage and packing explained.
ArticlesAugust 24, 2026·4 min readApricot Export: Season, Sizing and the Cold ChainFresh apricot export runs March to August. Sizing by market, 0–2 °C cold chain, packing and traceability explained.
ArticlesAugust 20, 2026·2 min readCitrus Export and Harvest Seasons in AntalyaHow the citrus calendar runs from satsuma mandarins to Valencia oranges. Why the harvest decision is based on brix, not peel colour, plus wax coating and packaging differences.
ArticlesAugust 20, 2026·2 min readThe Quality Control Process in Antalya’s Fresh Produce ExportHow quality control works from field to container. What sorting, optical grading, size grading, sampling and the final pre-loading check each check for.
ArticlesAugust 20, 2026·2 min readProtected Cultivation: How Year-Round Loading Is PossibleHow Antalya's greenhouses keep tomatoes and peppers in production all year. Glass versus plastic covers, soil versus soilless growing, and how the rotation calendar works.
ArticlesAugust 20, 2026·2 min readPepper Varieties and Export Standards in Antalya’s Vegetable ExportWhich markets take bell, long green, kapia and hot peppers? Why colour, length, flesh thickness and heat level matter so much in export.
ArticlesAugust 20, 2026·2 min readTomato Varieties and Size Grading in Antalya’s Vegetable ExportWhich markets take truss, cocktail and beef tomatoes? How size grading works, why ripeness stage depends on shipping time, and what makes the tomato cold chain different.
ArticlesAugust 20, 2026·2 min readShipping Routes in Fresh Produce ExportHow shipments from Antalya to Europe, the Gulf and the Far East are planned. Road versus sea versus air, customs checks, and the three factors that decide the route.
ArticlesAugust 20, 2026·2 min readCertification and Traceability in Antalya’s Fresh Produce ExportWhat GLOBALG.A.P. IFA, GRASP, ISO 22000 and ISO 9001 actually cover, what an auditor looks at, and how traceability limits the scope of a recall.
ArticlesAugust 20, 2026·2 min readPackaging and Case Sizes in Antalya’s Fresh Produce ExportCase sizes in fresh produce export follow the pallet. The 60×40×15 and 30×40×14 formats, carton versus plastic, and what the vent holes actually do.
ArticlesAugust 20, 2026·2 min readTürkiye’s Fresh Produce Season CalendarHow Antalya, Bursa and Manisa divide the season between them. A month-by-month calendar by crop group, the quality gap between the start and end of a season, and what it means for shipment planning.
ArticlesAugust 20, 2026·2 min readThe Cold Chain in Antalya’s Fresh Produce ExportThe cold chain starts in the field and ends in the buyer’s warehouse. Post-harvest cooling, temperature ranges by crop, the points where the chain breaks, and the role of airflow.
Category Archives: Articles
18
Sep
Sep
When is pepper season in Turkey? Open-field and greenhouse calendars, the kapia peak, months for paste and pickling peppers, and year-round pepper supply.
18
Sep
Sep
Black bell pepper for importers: where the purple-black colour comes from, why it turns green when cooked, purple bell pepper taste, uses and export terms.
18
Sep
Sep
Üçburun pepper for importers: a Turkish village pepper with a three-pointed tip and thin flesh. Open-field plots, hand harvest, limited volume, markets.
18
Sep
Sep
Cin biberi, the small Turkish hot chili, for importers: how hot it is, pickling and fresh use, size uniformity, sorting, lot control and storage at 7.5 °C.
18
Sep
Sep
Turkish hot peppers for importers: green and red chili pepper, Cin biberi, the Scoville scale, what determines heat, lot integrity and storage.
18
Sep
Sep
Turkish bell pepper for importers: are green, red and yellow the same plant? Blocky shape, short stem, storage at 7.5 °C, 60 × 40 × 15 cm cartons.
18
Sep
Sep
Turkish long green peppers for importers: how Sivri and Kıl Sivri differ, how hot they are, size grading, daily harvest, storage at 7.5 °C and packing.
18
Sep
Sep
Turkish Charleston pepper for importers: sweet, pale yellow-green and thin-fleshed. Why it turns red, cooling within two hours, storage at 7.5 °C, packing.
18
Sep
Sep
Kapia pepper for importers: a sweet red pointed pepper with thick flesh for roasting and paste. Season, quality criteria, storage at 7.5 °C and packing.