Baklava is not foreign here, so what does a Turkish container actually add?

The category is already here

Nobody has to be taught the flavour family here: a regional version of it carries its own name. A shelf built on the word baklava alone therefore competes with a home recipe and with local baking.

What the page does not return is a steady supply of pistachio confectionery in fixed formats — same cut, same weight, same case, season after season. That is what a container is for, and why the answer is not baklava itself: baklava, halva and tahini sit outside our main range, sourced on request once composition and format are confirmed.

What it adds: pistachio, and the kadayif end of the range

What earns shelf space is built on pistachio and on kadayif, the fine shredded pastry: whole-pistachio lokum, the nut showing in the cut face rather than as fragments; double-roasted lokum; kadayif-wrapped lokum; and the Dubai-style bar, pistachio cream with crisp roasted kadayif under a coating.

They are made in Gaziantep because both raw materials sit in that city already. That is not a marketing line; it is why they are standing products in our factory rather than one-off projects, and why the specification repeats next season.

The cream also comes in a jar. Name it correctly before ordering: a spreadable cream for the retail shelf, not a 100 percent pistachio paste for a pastry kitchen. Different products, different prices.

Coating or glaze, and what the label says

Settle one question before artwork moves: is the coating chocolate or a cocoa glaze? A glaze built on vegetable fats other than cocoa butter is not chocolate and should not be called chocolate on the wrapper. Both exist in this category and sit at different prices. The offer names which one each line uses.

Label text is the other pre-print decision. For a Georgian shelf it is written in Georgian, in the Georgian alphabet, from our technical specification. Under a private label the rule holds: nothing is printed without your written approval.

Here, lokum is sold by the kilo

Georgian shops list Turkish delight by the kilogram, weighed at the counter, not only as a sealed gift box. That is a packaging instruction. A shelf selling by weight wants a bulk carton with 2-3 kg inner packs, tipped into the display; the gift box serves another moment.

No need to choose, since both travel in the same load. What matters is that the offer states, for every line, the case size and the inner packaging, so each shelf can be priced on its own.

Six lines, one load

The sales unit is a full container or a full truck; there is no groupage. Minimums are per line, written into the offer, not per container — which is why a mixed container of six or seven items in measured quantities is the usual first shipment. Each line sits on its own pallet, under a single packing list.

Temperature sets the calendar. Chocolate and chocolate-coated lines travel at +18 to +20 degrees, so a refrigerated container is offered in hot months; if a dry one is preferred, the temperature risk passes to the buyer in writing, before loading. Lokum, sugared almonds and jelly go dry all year.

What to send us

Send the lines you want and, for each, whether it is for the weighed shelf or the boxed one; whether the coating must be chocolate rather than a glaze; whether the jar cream joins; whether the label is yours or ours; and the month you want the goods on shore, which decides the reefer question.

Back comes a line-by-line offer, in writing, in two working days: technical specification, ingredients and allergens, net weight, case and pallet data, the minimum, and the customs tariff heading, with the offer stating what applies on the day. Payment is 50 percent at order and 50 percent before the container leaves, against loading photographs. More on this market sits on our Georgia page.