The shelf is wide, the volume per line is not
Cyprus imports roughly $63 million of chocolate and about $17 million of sugar confectionery a year. The largest source by some distance is Greece — around a quarter of the chocolate and close to a third of the confectionery — followed by Italy, Germany and the United Kingdom.
Türkiye is practically absent from both tables, and it is worth saying plainly: there is no established Turkish trade here to point at. What there is, is a shelf built from a long list of references in small volumes each — and if a producer sells you a full container of a single line, they have sold you a warehouse, not a shelf. More on the Cyprus market page.
The minimum is counted per line, not per container
This is what makes a first order possible. Our sales unit is a full container or a full truck — there is no groupage — but the minimum is set per line and written into the offer, not per container.
The reason is how the factories work: the production unit is the line. A run is scheduled, and what you buy is a share of that run. Load from one Gaziantep factory and one container carries six or seven items in measured quantities — each above its own minimum, none of them a year of stock. That is the idea behind a mixed container.
What actually goes in the box
A first Cyprus load tends to have the same spine. Sugared almonds and chocolate dragées specified by colour and calibre, because the island's μπομπονιέρα demand — wedding and christening favours — runs on exact shades rather than on flavour. Turkish delight, plain and with whole pistachio, in bulk and in retail boxes. The pistachio-and-kadayıf bar. Jelly beans in bulk cases for weigh-and-pay shelves. Pistachio cream in jars.
One clarification on that last item, because the search term misleads: what we sell is a spreadable retail cream, not a 100% pâtissier paste. Two different products, two different buyers — list them separately.
Temperature is decided by group, not by container
Chocolate and chocolate-coated products travel at +18/+20 °C. In hot months we offer a reefer container. A dry container is a legitimate choice, but then the temperature risk passes to the buyer in writing, before loading rather than at unloading.
Dragées, sugared almonds and Turkish delight travel dry all year — in a Mediterranean summer, that is the real point. Split the load into a temperature-sensitive group and a stable group, then pick the sailing month accordingly. The rest of the sequence is on the how we work page.
Hotels and resorts buy the same way
Resort supply looks like a different business and behaves like the same one: turndown pieces, gift-shop boxes, breakfast and banqueting items — a long list, small volume per reference. Mixed-load logic again, with the buyer in hospitality rather than retail.
On paperwork: Cyprus is in the EU, so processed food moves under an A.TR movement certificate, and the offer states what applies the day it is issued. Each line rides on its own pallet, under one packing list and one movement certificate. Labels are prepared in Greek from our technical specification; certificates are held for our factory, and copies are available on request. Under your own brand, nothing goes to print without written approval — see private label for Cyprus.
What to send
For a written offer, send retail formats and net weights, an indicative quantity per line, dragée colours and calibres if favours are in the plan, whether the Greek label runs under your brand or ours, the sailing month and the delivery city.
We reply in two working days, in writing, line by line: technical specification, ingredients and allergens, net weight, case and pallet data, minimum, customs tariff position. Payment is 50% at order and 50% before the container leaves, against loading photographs.
Can we start with just one product?
Rarely, on an island this size. The sales unit is a full container or a full truck, and a single reference in that quantity is months of stock. Because the minimum is per line rather than per container, a first order normally carries six or seven items instead.
Can you ship chocolate to Cyprus in summer?
Yes, in a reefer container at +18/+20 °C. If a dry container is preferred for cost, the temperature risk passes to the buyer in writing before loading. Turkish delight, sugared almonds and jelly lines travel dry all year.
Is the pistachio cream a pâtissier paste?
No. It is a spreadable cream in a jar, sold as a retail product. High-percentage pastry pastes, couverture and bulk chocolate by the kilo are not in the main range; they can be sourced on request, with composition and format confirmed before any offer.
