Our cooperative carries out traditional local food production as one of its core activities, with the aim of preserving the region’s cultural heritage and traditional production knowledge. Products prepared based on local recipes, time-honored methods passed down through generations, and natural raw materials are produced to high standards in terms of both taste and reliability. In this way, local flavors are preserved and brought to today’s consumers. The raw materials used in local food production are largely supplied by our cooperative members, and all production processes are carried out in accordance with hygiene and quality standards. Dried fruits, traditional noodles, tarhana, tomato paste, jams, and similar products are prepared and packaged without the use of additives, following a natural and seasonal production approach. With traceability as a key principle, every stage of production is carried out under the supervision of our cooperative.
Our cooperative’s traditional local food production goes beyond being merely an economic activity; it contributes to the preservation of local values and the support of rural development. Through this production model, women’s labor is valued, small-scale producers are supported, and region-specific flavors are transformed into value-added products and offered to consumers through both local markets and online sales channels.
