Pickled Peppers


          The peppers which are sowed and harvested in June, July and August months by our contracted farmers are approved by the Quality Control Team.

         The approved peppers are passed through selection, screening, separation depending on length, and washing processes respectively and placed in stocking packages with brine. Peppers in brine are transferred to storage areas. Each of the storage packages are marked with barcodes for traceability. By this way, the product can be traced from raw material to finished product easily.

         During fermentation, the controls of the intermediate products are made, the acidity, saltiness, pH and sensorial properties are inspected by the Quality Control Department. The intermediate products which the fermentation is completed are transported to the production area and transformed into finished product in the packing lines according to the demands of the customers.