Food Turkey Magazine September 2017

And, our goal is to develop our traditional
tastes even further so that they
are compatible with the lifestyles and
requirements of today’s man. What
is important for us is to increase the
diversity of functional and innovative
products in our range even further, as a
careful producer for the sake of healthy
and quality nutrition.”
Here is Turkey’s taste map:
West of Turkey is more open
to different tastes
Marmara, Mediterranean and Aegean
Regions are very open to innovations.
Consumers living in these regions prefer
to test new tastes as well as traditional
tastes such as soudjouk, pastrami
and roast. Most of the demand
received in this direction is for salami,
frankfurter, ham and smoked meat.
Soudjouk takes the lead in the
Central Anatolian Region
Soudjouk ranks first among the traditional
tastes in the Central Anatolian
Region Especially Kayseri and Afyon
play an important role in soudjouk
consumption. While the preference for
soudjouk ranks first in the region, it is
followed by pastrami and roast respectively.
Andaç Günsoy
Polonez General Manager
Eastern Anatolian Region likes
hot
Hot dishes and spices are almost a passion
for those who live in the Eastern
Anatolian Region. And, hot spices are
indispensable for the tables of those
who say “I can never manage if the
meal I eat is not hot.” Those who live
in this region also opt for hot varieties
in their delicatessen meat products
selections. The region where the hot
soudjouk demand is the highest is the
Eastern Anatolian Region.
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