A BIG LEAP FROM TAT FOOD IN CHEESE WITH THE SEK BRAND

1990

Tat Food furthers its brand investments in accordance with its focusing and growing strategy. Tat Food bought Moova last year and made strong risings with SEK brand with 35 products after performing new studies on cheese category. Underlining that the success of dairy products depends on “good milk”, General Manager of Tat Food Mrs. Arzu Aslan Kesimer said that they aim to reach top 3 brands in cheese category with SEK brand which is already an expert in this field.

Sek ManagerSEK, as a popular brand in Turkey, has carried its challenge to cheese category after milk. The press conference of SEK was held in Istanbul. 35 products were introduced at this conference with the motto “good cheese from good milk”. Speaking at the meeting as General Manager, Mrs. Kesimer reminded that they bought Moova for 32.3 million TL in August last year for their operation in cheese category. They got a good opportunity to benefit from a very fertile milk basin in Aegean Region with this new and modern investment which can process 350 tons of milk per day. “We have performed extensive research and taste tests in the period . As a result we offered new popular products to markets for our consumers. We believe that we will catch an important success in cheese category after having achieved rigorous studies with our expertise in milk category. We want to reach top three among packaged cheese brands. By the way, the share of packaged and open cheese category is estimated as a total of 10 billion TL.”    

“GOOD MILK” IS INVOLVED FOR THE SUCCESS IN MILK PRODUCTS

Mrs. Kesimer stated that the most important factor in quality of cheese is good milk. “We are the experts in these issues. There are white, pale yellow, cream and string cheese varieties in our portfolio as well as the other sorts of cheeses of leading countries in this category. Gouda and Edam cheese of Holland, Mimolette cheese of France and Parmesan cheese of Italy require different expertise and experience in production phases. Because of this we are working with experts from Turkey and Europe in this field. These cheese sorts kept in waiting for ripening under special circumstances and in wooden shelves for months. And thanks to these methods the cheese gets a special taste, smell and structure” she said.