The second row says the same thing
Sugar confectionery is smaller again, roughly 26 million dollars, and there the Turkish line is no visitor: seventh source, on 1.44 per cent, at about 7.66 dollars a kilo. Nearly ten times the chocolate share, and still high per kilo.
Both rows point one way, and it is not the cheap way. They describe a narrow, high-value end: very little goes, and what goes sits at the top of the range. The argument here is not about price.
What sits on that price step
A number like 16.80 is not built out of plain milk tablet. It comes from lines where raw material is most of the cost: whole-pistachio lokum, the nut visible in the cut; double-roasted lokum; lokum wrapped in kadayıf; the filled Dubai-style bar, pistachio and kadayıf together.
Around them sit the lines that make a first order workable: chocolate dragées and sugared almonds, chocolate-coated nut and fruit centres, lokum in bulk and in retail boxes — dragées ordered by colour and calibre rather than by name, which is settled at enquiry stage.
The jar is a spread, not a cream
One item is regularly asked for under a name it does not have. What goes into the jar is a pistachio spread, a spreadable product for the retail shelf. It is not a hundred per cent pistachio paste for pastry work, and the two are not interchangeable behind a professional counter.
So it is settled in the enquiry, not on arrival. If a pure paste is what is needed, say so: it is not in the main range, and composition and format would be confirmedfirst.
Coating, naming, and whose certificates they are
The other naming 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.
So the offer states line by line which it is, and the technical specification confirms it in writing. Certificates are issued for our factory; copies are available on request. Luxembourg is in the EU, so processed confectionery moves under the customs union on an A.TR movement certificate, and the quotation states what applies on the day it is issued.
One container, two temperature regimes
A market this size would normally stall a first container. It does not: the minimum is per line, written into the offer, not per container. One mixed load carriessix or seven references, each on its own pallet, under one packing list and one movement certificate.
Then there is heat. Chocolate and chocolate-coated lines travel at +18 to +20 °C, so a refrigerated container is offered in the hot months; if a dry one is preferred, that risk passes to the buyer in writing, before loading. Lokum, sugared almonds and gelled sweets go dry all year, so the regime is agreed group by group.
What to send
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, since that decides the carton. Name the label languages needed: the consumer label is prepared from our specification under EU foodinformation rules, and nothing goes to print without written approval.
The written offer follows within two working days, line by line: technical specification, ingredients and allergens, net weight, carton and pallet data, minimum, tariff heading. Payment is 50 per cent at order and 50 before the container leaves, against loading photographs.
If Türkiye is only 0.15 per cent of Luxembourg's chocolate imports, is there anything here?
The share tells you how little goes; the unit value tells you what goes. At 16.80 dollars a kilo this is the highest Turkish figure measured across the markets on this site, close to three times Türkiye's world average of about 5.57 dollars — so what arrives is the narrow high-value end, not commodity tablet. The sugar confectionery row is wider: seventh source, 1.44 per cent, about 7.66 dollars a kilo.
Is the pistachio jar a pastry paste?
No. The jar is a spread, a spreadable product for the retail shelf, and not a hundred per cent pistachio paste for pastry work. Both get asked for under the same word, so it is worth naming the intended use in the enquiry. A pure paste is outside the main range and would need composition and format confirmed before any offer.
Can chocolate and lokum travel in the same container?
Yes, with the regime agreed group by group. Lokum, sugared almonds and gelled sweets go dry all year, while chocolate and chocolate-coated lines want +18 to +20 °C, so a refrigerated container is offered in the hot months; if a dry one is preferred, that risk passes to the buyer in writing before loading. The minimum stays per line, which is what lets a mixed load stay small.
