DUKA WORLD
About
Kahramanmaras sits where the pistachio orchards of southeastern Turkiye meet the dairy pastures of the Taurus foothills. Phyllo is still rolled by hand until a sheet will pass light, and trays are still baked over open flame by people who judge the moment by colour and sound.
Two hours from the orchard.
Kahramanmaras sits where the pistachio orchards of southeastern Turkiye meet the dairy pastures of the Taurus foothills. Phyllo is still rolled by hand until a sheet will pass light, and trays are still baked over open flame by people who judge the moment by colour and sound.
Three generations on, the method has not moved. What has changed is scale and reach: a modern facility, blast freezing and a controlled cold chain now carry that same workshop craft to buyers across four continents.
Overview
Antep pistachio, first grade
Whole kernels milled in-house on the day of production. No pre-ground stock and no blending down.
Hand-rolled phyllo
Forty layers per tray, laminated with clarified butter — never margarine, never palm fat.
Twelve months frozen
Blast-frozen within hours of baking and held at -18 C, so a full year of commercial life arrives with it.
Private label from one pallet
Your brand on the sleeve, the carton and the tray, with low minimums while a listing proves itself.
Documents that clear customs
Health certificate, certificate of origin, halal certificate and analysis reports, prepared per destination.
Thirty-one lines, one floor
A mixed container ships on one invoice, one certificate set and one lead time.