Two numbers, read together
In Latvian chocolate imports Türkiye is the eighteenth source, on 0.31 per cent. Read alone, that is an absent supplier. Sugar confectionery sits differently: fifteenth, 0.57 per cent, at about 4.52 dollars a kilo — the profile of a working line bought by the kilo. The chocolate row does not match it.
A small share at three times your own world average is not a weak position but a narrow one: very little goes, and it sits at the top of the range. For a buyer that is the useful half — nothing on that step is won or lost on price.
What sits on that price step
Items that carry a figure like this are the ones where raw material is most of the cost. Whole-pistachio lokum, with the pistachio visible in the cut rather than milled into the paste. Double-roasted lokum, and lines wrapped in kadayıf. The filled Dubai-style bar, pistachio and kadayıf: a novelty on the shelf and a raw-material bill on the cost sheet.
Beside them, dragées and sugared almonds sorted by colour and calibre, and in jars a pistachio spread — a spreadable product for the retail shelf, not a hundred per cent pistachio paste for pastry work. Worth settling at enquiry stage: both are asked for under the same word.
Why these lines come from Gaziantep
Both things this step depends on are ordinary stock in Gaziantep. Pistachio is graded and sorted there as a daily trade; kadayıf is made and used there in volume. A confectioner holding both is not starting a project when a whole-pistachio lokum or a filled bar is ordered; it is a normal production run.
That is why the line already exists in our factory — not a marketing sentence. We are a manufacturer and exporter: we make the goods in our Gaziantep factory and load several lines into one container.
Coating and naming, line by line
At this end of the range the first question is the coating. Some bars in this style are finished in real chocolate; others use a vegetable-fat glaze, which in the EU cannot be labelled chocolate. The two look alike in a photograph and differ on a label and in warm weather.
So the offer states per line which one it is, and the technical specification puts it in writing beside ingredients and allergens. Certificates are held for our factory and stand in its name; copies are available on request.
Papers, Latvian label, minimums
Latvia is in the EU, so processed confectionery moves under the customs union on an A.TR movement certificate; the offer states what applies on the day. The consumer label follows EU food information rules and is prepared in Latvian from our technical specification; nothing goes to print without written approval.
The minimum is per line, written into the offer, not per container. That is what makes a narrow entry practical: a first order can carry six or seven references, each on its own pallet, under one packing list and one movement certificate.
Temperature, and what to send
Chocolate and chocolate-coated lines travel at +18 to +20 °C, so a refrigerated container is offered in the hot months; if a dry container is preferred, that temperature risk passes to the buyer in writing, before loading. Lokum and dragées go dry all year, so a mixed load is planned group by group.
Send the references with a quantity against each, the delivery address or port, and whether the goods go to a retail box or a weigh-out counter. The written offer follows within two working days: per line the technical specification, ingredients and allergens, net weight, carton and pallet data, minimum and tariff heading. Payment is 50 per cent at order and 50 before the container leaves, against loading photographs.
If Türkiye is only 0.31 per cent of Latvian chocolate imports, is there anything here?
The share says how little goes; the unit value says what goes. At 15.46 dollars a kilo the Turkish line into Latvia is the highest of the three Baltic markets and close to three times Türkiye's world average of about 5.57 dollars, so what arrives is the narrow high-value end rather than commodity tablet.
Is the pistachio jar a pastry paste?
No. What we sell in jars is a spreadable product for the retail shelf, not a hundred per cent pistachio paste for pastry work. If a pure paste is what is needed, say so at enquiry stage: it is not in the main range, and composition and format would be confirmed before any offer.
How do I know whether a bar is coated in chocolate or in a glaze?
The offer says so line by line and the technical specification confirms it in writing. It matters in Latvia because a vegetable-fat coating cannot be labelled chocolate in the EU, so the coating decides both the label wording and how the line is handled in warm weather.
