Yakamoz Sirke Fermantasyon Gıda San. ve Tic. Ltd. Şti.
Mani̇sa · Turgutlu
Yakamoz Sirke Fermantasyon Gıda San. ve Tic. Ltd. Şti.
Yakamoz Vinegar was founded in Bornova in 1996 and moved to a Turgutlu campus; it makes vinegar, sauces and drinks in 10,000 m² indoor area.
About
Yakamoz Vinegar was founded in Bornova in 1996 by entrepreneur Suat Karaloğlu from Beyşehir, Konya. The largest step toward introducing a Turkish brand to the world and exporting to seven continents was moving to the current production campus in Turgutlu, Manisa. On 21,000 m² open and 10,000 m² indoor area, with nine bottle-filling machines and six large vinegar fermenters, the plant can make high volumes and is moving toward sector leadership with a growing domestic and export network.
Export experience is owed to uncompromising quality and hygiene: ISO 22716:2007, ISO 22000:2005, ISO 14001:2015, FSSC 22000 and quality, food-safety and halal management certificates are held.
Production profile
Company type
Activity types
Production capabilities
Machine park
Manufacturing processes
Technical standards
Certifications
Export profile
Industries served
Activity categories
Target export markets
Germany
France
United Kingdom
Netherlands
United Arab Emirates
Saudi Arabia
Factory gallery
Products
Natural Vinegar
Natural vinegars are Yakamoz’s core product group. The Turgutlu campus has six large fermenters and nine bottle fillers. ISO 22000, FSSC 22000 and halal are stated. Acidity is fermented to the recipe.
Beverage
Drinks are Yakamoz’s third main group. A distribution network on six continents is listed. Nine filling machines do the bottling. Formula follows the destination food code. The Turgutlu I OSB campus has six fermenters and nine filling machines.
Sauce
Services
Vinegar Fermentation
Vinegar fermentation has been Yakamoz’s core service since 1996. Six large fermenters are in Turgutlu. ISO 22000 and FSSC 22000 are held. Acidity is monitored to the recipe. The Turgutlu I OSB campus has six fermenters and nine filling machines.
Bottle Filling
Nine bottle fillers are described as latest technology. 10,000 m² indoor area carries this filling. Halal and hygiene certificates cover the line. Speed follows bottle volume. The Turgutlu I OSB campus has six fermenters and nine filling machines.
Sauce Production
Sauce production is among 200+ varieties. The Turgutlu campus fills sauces with vinegar. Conformity with the food code is stated. Viscosity follows the recipe. The Turgutlu I OSB campus has six fermenters and nine filling machines.