Food Turkey Magazine September 2017
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Polonez surveyed the<br />
taste map of <strong>Turkey</strong><br />
Polonez; as based on the information<br />
obtained from more than 10 thousand<br />
sales spots it owns throughout <strong>Turkey</strong>,<br />
announced which traditional<br />
tastes are preferred more in<br />
each region. According to the<br />
taste map of <strong>Turkey</strong>, soudjouk<br />
consumption takes the lead<br />
among all delicatessen meat<br />
products. While the east<br />
of <strong>Turkey</strong> is more conservative<br />
in traditional<br />
tastes, the western<br />
parts are seeking<br />
for new tastes and<br />
differences.<br />
New tastes such as<br />
salami, frankfurter and ham have<br />
become equally indispensable at our<br />
tables as our traditional tastes such<br />
as soudjouk, pastrami and roast. These<br />
tastes transform the pleasure of eating<br />
into a feast at very different times,<br />
from breakfast tables to barbecue pleasure,<br />
from dinner menus to lunchtime<br />
snacks.<br />
Polonez General Manager Andaç Günsoy<br />
said, “We are a brand that is capable<br />
of following up on the demands<br />
and requirements of our consumers<br />
in the field of delicatessen meat products,<br />
at more than 10 thousand sales<br />
spot throughout <strong>Turkey</strong> since 1986.<br />
We are able to measure the palatal<br />
delights and taste preferences of our<br />
consumers very well with our experience<br />
in the market. While the pursuit<br />
of new tastes increases continuously in<br />
certain regions, some regions may be<br />
very conservative for different tastes.<br />
34 FOOD TURKEY <strong>September</strong> <strong>2017</strong>