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.
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
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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.
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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.
17
Sep
Sep
When is pomegranate season in Turkey? Hicaznar harvest opens in October, loading runs to mid-December and cold-store supply lasts to late March.
17
Sep
Sep
Turkish table grapes for importers: Sultana, Crimson Seedless and Red Globe, July–November season, precooling within two hours and storage at 0 °C.
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Sep
Sep
Turkish lemons for importers: Interdonato and Lamas, August–March harvest, storage at 12–14 °C, chilling injury, oil spotting, waxing and sizing.
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Sep
Sep
Turkish watermelon and melon for importers: February–August season, maturity checks, Galia versus Kırkağaç, transit temperatures and chilling injury.