The quality of Maraş ice cream depends on the quality of three ingredients. On this page we share openly where we source our raw materials and what checks we carry out in production.
Goat's milk
We buy our milk from three goat farms in Onikişubat and Türkoğlu. After milking, the milk is cooled to 4 °C in tanks and reaches the production centre within four hours at the latest. Samples from each tanker are tested for fat, protein, acidity and antibiotic residues; milk that does not comply is rejected. The milk is pasteurised by boiling in the vat.
Salep
Wild orchid species in Türkiye are protected and collecting them without permission is prohibited. We buy our salep from a cooperative that carries out controlled harvesting with permission from the Ministry of Agriculture and Forestry and require origin and analysis documents for every batch. We are running a joint project with a university to obtain part of our salep from our own cultivation trials.
Approved premises and HACCP
Our production centre is a dairy business approved under Law No. 5996 and the Regulation on the Registration and Approval of Food Businesses (approval no. TR-46-0118). The critical control points in our HACCP plan are pasteurisation temperature, blast freezing time and storage temperature; all values are recorded automatically.
Labels and allergens
Our products are labelled in line with the Turkish Food Codex Communiqué on Ice Cream and the Regulation on Labelling and Informing Consumers. All our products contain milk; as Antep pistachios are processed in the same production area, every flavour may contain traces of pistachio. The lemon flavour is dairy-free but made on the same line.