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Turkish Walnut,

is the walnut that the consumer has savored

for centuries with a

common accordance

"The taste you savor

and enjoy as a consumer

is the most

delicious one.

There is no other way to describe taste."

WHY IS TURKISH WALNUT ONE OF A KIND?

we produce the best quality for you

Turkish Walnut;
Regardless of the age or type of the tree, it is the walnut produced and processed in Turkey, the walnut that reaches the table from the field without tempering its freshness and flavor

In archaeological research, traces have unearthed that people living in Anatolia have known the walnut plant for over 3,000 years and have benefited from its bark, branches, stumps and even leaves.

With Turkey's deep rooted 3,000-year-old walnut consumption culture, with an annual average of 3.3 kg, it has been the world's largest walnut market for numerous years.

In Turkey, considered the largest market for walnut producers in the world, the walnuts, which are offered to the market as "Turkish walnuts", are produced and processed by local producers with domestic capital and domestic workforce. Hence, Turkish Walnuts differ from the walnuts of other countries in terms of quality and taste.

The world's most esteemed food tasters have one common saying:

"The taste you savor and find delicious as a consumer is the most delicious one. There is no other way to describe taste."

Turkish Walnut, is the walnut that consumers have savored for centuries with a common accordance.

Why
Turkish Walnut?

Why do we call it “The Turkish Walnut”?

For centuries, walnut products have been entering the Turkish market from other countries to other continents.

Turkish Walnut is a branded definition that emerged entirely with the consumer's own annotation, as the walnuts produced in Turkey differ from the walnuts of other countries, especially with their exceptional taste.

Why is the Turkish Walnut Higher Quality?

To concisely answer this question, it is useful to define the taste criteria of walnuts, beyond their health benefits, basing the standard at the world's most walnut-consuming society.

The factor that provides the true flavor of local walnut, beyond numerous variables such as the type of walnut tree, growing conditions, altitude of the land where it is grown, is the processing activities and its market representation.

Taste Criteria
of walnut

4- Fumigation (Pest and Bacteria Control)

Walnuts to be transported between countries or between continents are subject to fumigation, that is, purification of bacteria via chemical methods, as customs clearance and transportation processes take long periods.

The fumigation process both damages the pureness of the walnut and harms the beneficial bacteria balance inside the shell and the walnut itself.

Walnuts processed with chemicals, significantly surrender their flavor.

5- Quality of Cultivation

Professional walnut cultivation is a large-scale agricultural investment that needs to rest for at least 4 to 6 years from the initial planting to the first harvest of the walnut tree.

Since it is an industry that starts with the preparation of the land for cultivation and requires continuous investment until the full harvest is reached, walnut growers grow walnut trees with great devotion and effort, by making methodological agricultural applications and working with the most competent engineers and suppliers.

For this reason, Turkish Walnuts are grown in walnut farms, which are located in virgin soils, in most of which conventional agriculture has not been done before, and where excessive chemical pesticides and fertilizers have not been applied.

By virtue of the cultivation quality, walnuts produced all over Turkey, from Thrace to Southeastern Anatolia, reach tables with the distinct taste of Turkish Walnut

THE MOST PROMINENT TASTE CRITERIA OF WALNUTST

1- From the Land to the Table

In Turkey, walnuts, following the harvest that starts at the end of October, are immediately processed and sent for sale on the shelves in just a few weeks.

Turkish Walnut is always offered for sale in its freshest form, without going through an inter-country or intercontinental transportation process. Thus, the most important taste criterion of Turkish Walnut is that it is offered for sale in its crispiest and freshest form.

2- Intra-Shell Humidity Ratio

Walnut ffruit needs to be peeled from its green shell and dried within 24 hours following the harvest. During this drying process, the moisture content in the shell should be fixed at 8%.

More or less moisture in the shell causes the flavor alteration in a very short time.

While Turkish Walnuts are dried at 30-32 degrees, the walnuts transported by train or intercontinental ships to other countries, are dried at temperatures above 40 degrees, compromising on their taste.

3- Quality

The quality of the walnut is determined by the ratio of fat and protein. Around the world, walnuts with an average fat content of 70% are labeled as the highest quality walnuts. Walnuts that do not have a 70% fat/protein balance are classified as second and third quality.

Each country initial offers its best quality walnuts to its own domestic market.

Turkish Walnut, produced in Turkey, is only offered to the Turkish market.

Whereas, while other countries primarily offer their top quality products to their own markets, they offer lower quality produce to foreign markets at cheaper prices

Agriculture is Our Future

In these lands, which have hosted dozens of civilizations for thousands of years, our land, where our ancestors inhabited, has the largest cultivable land in the world.

In these lands where agricultural culture was born, our walnut growers, who work patiently and diligently with the legacy of thousands of years of agricultural experience, not only produce the Best of Walnuts, but also lead all agricultural industries.

Agriculture is not only Turkey’s gem but also its future. It is our responsibility to ensure the continuance of this value, both towards our country and the rest of the world.