Sirha Istanbul, which is the most important fair of the gastronomy and HORECA sectors, attended Sirha Istanbul this year, with 116 companies and 264 foreign visitors, the event was held at the Istanbul Congress Center on November 14-16.
Sirha Istanbul, which is the most prestigious fair of the HORECA sector and an international specialization organized for restaurant, hotel and food and beverage industry professionals, brought industry professionals together with innovations and technologies that will add vision to their companies.
It hosted participating companies from all areas of the industry, from food to cooking equipment, from hotel and service industry to packaging. Bringing forward the trends of the future, Sirha Istanbul organized inspiring events on new business models by introducing new technologies, materials and equipment.
Sirha Istanbul hosted the championship this year
Sirhan to Istanbul Olympics Bocuse d’Or chef of this year and made the world’s most important coffee organization SCA hosted the Championship in Turkey. All known chefs in the world of the Olympics Bocuse d’Or winning chef was Turkey’s Serhat EliCork to choose. EliCork on 28-29 May 2020 in Turkey will be held in Estonia date Bocuse d’Or Europe will be represented in the finals.

Known for its taste and health, firik reaches the table after a very tough and long journey. Ears of durum wheat planted and hard wheat in the field are harvested in the period before ripening, that is, in the period before the ripening period, with the stems of frosty green wheat ears, with a special tool attached to the tractor. The hard wheat that is harvested is laid on the field to dry with its own stalk and left under the sun for a day.

The dried and dewatered wheat is collected by agricultural workers and small batches are formed. The small blends formed are burned in a controlled manner on a low fire until the spikes of hard wheat with the stems reach fruity consistency. After the ironing process, the small blends are mixed and dispersed in place to cool and left to cool. In order to separate the wheat ears, which are kept to cool for one day, from the firik grains, they are pulled with a straw moth machine and harvesters to sort. The firik grains, sorted and gathered together, are bagged so that they can be ready for their journey to the tables. Bagged fires are taken to Gaziantep to be sold to brokers and companies. Firik bags are sold to traders from the Middle East countries and to America and European countries, and they go on an intercontinental journey to be consumed at these tables.

Secret of Delicious Tomatoes
With the start of the summer season, when greenhouse crops are switched to field crops, both consumers and wholesalers have an eye for Çanakkale. The artisans who want to benefit from the reputation of Çanakkale tomato write ‘Çanakkale tomato’ on their products.

This situation, encountered at the beginning of each crop year, upset the Çanakkale tomato growers. The producers say that the real Çanakkale tomato will not be able to take its place on the counter before July.

Its flavor is potassium in its soil and the strong wind gives it

The taste of the famous Çanakkale tomato, where the demand is so high, is the wind of the city and the soil with high potassium content. Tomato growers in the Kumkale Plain, also known as the Batak Plain, state that they owe the aroma, scent and appearance of their products to the winds blowing from the Kaz Mountains and Dardanelles and the soils with high potassium content. Kumkale, Tevfikiye, Naked and Halileli villages are the main tomato production centers in the city. Şahin Ceylan, who grows tomatoes in the village of Tevfikiye, stated that the soil structure in the Kumkale Plain is very suitable for tomato production, “The high potassium content of the soil gives the tomato a very good color and the inside is plump. Therefore, Çanakkale tomatoes are very tasty and juicy.”

Gürcan Duran, who mediates the marketing of the product between the producers and wholesalers in the Naked village, said that the reason why Çanakkale tomato is preferred by consumers is the taste and the long shelf life. Kumkale Plain from far across Turkey to the middle of November, the beginning of July, Duran explaining tomato shipments to bear some of the range based on seasonal conditions, “Çanakkale tomato peculiar smell, color, and is known for its flavor. Are unique to the Table of Contents crystalline structure Çanakkale tomatoes. No vessel Kumkale Plain comes to mind when it comes to Çanakkale tomatoes. Currently, around 200 tons of products per day are shipped to metropolitan cities. In the last early harvest, that is, in the October-November period, around 500 tons of tomatoes are produced from here, “he said.

The Big Flavor Secret: Wind and earth
Branded with its unique aroma and color, Çanakkale’s tomato gets its flavor from the soils with high potassium content as well as the winds blowing from Kaz Mountains and Çanakkale Strait.
Çanakkale tomato, which started to be collected in July and harvested until the end of November and has a long shelf life, is the first choice of consumers especially in metropolises such as Istanbul, Izmir and Ankara. With an annual production of 700 thousand tons, Çanakkale tomato serves both producers and seasonal workers, while offering a distinct taste to the consumers on the table. tomato planting is being done. Between 500 and 700 thousand tons of tomatoes are produced annually. Although the first Kumkale Plain comes to mind when Çanakkale tomato is mentioned, nowadays the harvest of mid-season products continues in every corner of Çanakkale.

On the one hand, tomatoes for tomato paste on the one hand, and tomato paste on the one hand, are collected in the fields, especially by female workers. Male workers carry their hiding buckets onto tractor trailers in the middle of the fields. Here again, tomatoes are arranged by women like pearl beads in the crates. the leading wholesaler loaded onto the transport vehicles to villages tomatoes, Turkey, especially in Istanbul, Izmir and is done in cases referred to the metropolitan cities like Ankara.