Fresh parsley wholesale starts with a choice that belongs to the buyer: whether the bunches travel standing in shallow water or dry. Hatipoğlu Tarım, an Antalya-based exporter of fresh fruit and vegetables founded in 2002, harvests parsley all year and ships it either way. Importers, wholesalers and retail buyers will find below the product, the two shipping methods, research data on temperature and ethylene, packaging, documents and the six details of an enquiry.
What a parsley supplier in Turkey offers
Parsley stands out for its bright green colour, its aroma and its tidy bunch. As a parsley supplier in Turkey, Hatipoğlu Tarım selects on freshness, leaf integrity and bunch quality and prepares the product to the export order. If you are searching for flat-leaf parsley from Turkey, ask about the leaf type in your enquiry; the product page does not specify it. The herb range also includes fresh coriander and fresh mint.
Standing in water or dry: two ways to ship
According to the buyer’s preference, parsley is shipped standing in shallow water or as a dry bunch. In both methods the stems are cut level. The level cut helps to keep the bunch in order and to keep water uptake balanced across the stems. Buyers comparing fresh herbs suppliers can use this as a first question, since the method has to match the way the product is received and displayed at destination.
Calendar and aroma
Parsley is harvested throughout the year, and the calendar shows all twelve months. The company adds one seasonal note: the aroma is more pronounced in the cool months. The season calendar covers the rest of the range.
Quality criteria
- Freshness: stems and leaves that are not limp.
- Leaf integrity: whole, undamaged leaves.
- Bunch quality: a tidy bunch with stems cut level.
- Colour: bright green.
UC Davis, in its data for fresh culinary herbs, describes quality as largely visual: uniform size, form and colour, and no yellowed or damaged leaves, decay or wilting. It also treats the characteristic aroma as essential and notes that aroma declines in storage.
Temperature, ethylene and icing: research data
The UC Davis data give 0 °C for most herbs, a relative humidity above 95%, and an expected shelf life of three weeks at 0 °C or two weeks at 5 °C. Parsley is named there as highly sensitive to ethylene. The symptoms are yellowing, curvature of the stems and leaf drop, and low temperature reduces the harm ethylene does. The source also mentions that some herbs, parsley and coriander among them, are iced, and that others are vacuum cooled. These are descriptions of industry practice in the research literature, not of this company’s method.
On a mixed truck, parsley can travel with lettuces, other fresh herbs and spring onions at around 0 °C. It should not be loaded with apples, pears, tomatoes or other ethylene-producing fruit. See the cold chain in fresh produce export.
Cartons and crates
Parsley is packed in cases of 30 × 40 × 14 cm, as a carton or as a plastic crate, and prepared according to the shipment plan. The bunch weight or the number of bunches per case is specified by the buyer. The cases are placed on euro pallets measuring 80 × 120 cm; see packaging and case sizes in export.
Documents when you import parsley from Turkey
When you import parsley from Turkey, two documents come up first: the residue analysis and the certificates. Each lot destined for Europe is analysed for residues. The certificates held are ISO 9001, ISO 22000, ISO 10002, GLOBALG.A.P. IFA and GRASP. For fresh herbs the customs classification can change with the intended use and the country of import, so we state no HS code here; please confirm the tariff position with your customs broker before shipment. Background: EU pesticide MRLs.
How an order proceeds
The six steps are harvest, cooling, grading, packing in the chosen method, cold storage and dispatch. With parsley, the fourth step is where the buyer’s choice of water or dry takes effect. We plan in truckloads; the standard 13.60 m refrigerated truck carries 33 euro pallets.
How to ask for a quote
Tell us the type, the bunch weight or count, the packaging and shipping method, the weekly volume, the delivery week and the destination country. Telephone: +90 242 339 55 25. WhatsApp: +90 534 260 07 25. E-mail: info@hatipoglutarim.com.
Hatipoğlu Tarım has exported fresh fruit and vegetables from Antalya since 2002. Under the FİNİKE brand it ships 128 product lines to 42 countries, with harvest, grading, cold storage and dispatch handled in house across five facilities in Serik, Kepez, Mavikent, Yenişehir and Alaşehir.
Tell us whether you want parsley standing in water or dry, with your weekly volume, and we will quote.
