Grapefruit export runs October to April. Red and white varieties, sizing, 10–14 °C storage and packing explained.
ArticlesSeptember 21, 2026·5 min readRed Chili Pepper Supplier from TurkeyRed chili pepper supplier in Antalya: fresh red chili wholesale for retail and processing. Colour, ripeness, year-round supply, cartons, HS code and quotes.
ArticlesSeptember 21, 2026·5 min readGreen Chili Pepper Supplier from TurkeyGreen chili pepper supplier in Antalya: how to import green chili from Turkey all year round. Heat, sizing, 7.5 °C transport, cartons, HS code and quotes.
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.
Category Archives: Articles
24
Aug
Aug
Fresh apricot export runs March to August. Sizing by market, 0–2 °C cold chain, packing and traceability explained.
20
Aug
Aug
How 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.
20
Aug
Aug
How quality control works from field to container. What sorting, optical grading, size grading, sampling and the final pre-loading check each check for.
20
Aug
Aug
How 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.
20
Aug
Aug
Which markets take bell, long green, kapia and hot peppers? Why colour, length, flesh thickness and heat level matter so much in export.
20
Aug
Aug
Which 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.
20
Aug
Aug
How 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.
20
Aug
Aug
What 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.
20
Aug
Aug
Case 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.