Our Policy

With our extensive experience in the ever-growing and evolving dried fruit industry, we provide our customers with high-quality production of dried fruits and nuts.

For this purpose:

  • Our products are manufactured in compliance with the OIC SMIIC 1:2019 General Requirements for Halal Food, Food Safety Management System Standards, the Turkish Food Codex, as well as national and international legislation, standards, specifications, and Islamic principles.
  • We conduct production under hygienic conditions, in line with halal production requirements, and with high efficiency.
  • Throughout the entire chain, from suppliers to end consumers, we work to prevent and manage any halal food safety hazards, ensuring effective control and the continuity of best practices.
  • We strive to enhance the competencies of our employees by providing halal training and encouraging their participation in continuous improvement efforts.

It is our policy to sustain and continuously improve our operations in a way that strengthens our reputation for delivering quality products and services.

Our priority is to fulfill our customers’ halal food requirements on time and in line with the requested specifications during production.

The principles we follow to achieve this goal include:

  • Designing, developing, and producing our products in compliance with the OIC SMIIC 1 standard, Turkish Food Codex, ISO 9001 Quality Management, BRC Food, ISO 22000 Food Safety standards, Islamic jurisprudence, customer halal food safety requirements, and halal production practices with high efficiency.
  • Meeting all hygiene and sanitation standards applicable to halal food production, preventing and managing related hazards, and maintaining effective and dynamic control systems to ensure their continuity.
  • Maintaining ongoing improvement and development activities across all units of our organization to minimize risks that could undermine halal food safety.
  • Developing skilled, committed personnel at every level of our organization, guided by a management approach that values employee satisfaction.
  • Organizing training programs to increase employee awareness of quality and halal food safety.