Classification
Product TypeProcessed Food
Product FormPaste
Industry PositionValue-Added Food Ingredient and Condiment
Market
Tahini in Turkey is a long-established sesame paste used both on its own and as an ingredient in tahin-pekmez, halva, breads, pastries, hummus, and foodservice sauces. The market is served by domestic retail brands, private-label manufacturers, and regional GI products, with production concentrated in food-processing hubs such as Istanbul, Izmir, Muğla, Konya, and Şırnak. Turkish sesame output is not fully sufficient for the category, so processors combine local seed with imported sesame, often using inward-processing arrangements for export production. Product access is governed by the Turkish Food Codex Tahini Communiqué, which relies on physical and chemical analysis rather than a conformity mark.
Market RoleDomestic consumption market with export-oriented processors
Domestic RoleStaple breakfast, dessert, and baking ingredient
Market GrowthStable (Medium-term)Mature category with steady retail demand and export pockets
SeasonalityFinished tahini is available year-round; raw sesame supply follows crop cycles and sourcing mix.
Specification
Physical Attributes- Creamy, spreadable paste
- Natural oil separation is normal and should be stirred back in
- Color ranges from pale cream to brown depending on seed hull and roast
Compositional Metrics- Turkish codex parameters cite sesame oil at least 55%
- Water at most 1.5%
- Protein at least 22%
- Salt at most 0.1%
- Acidity at most 2% as oleic acid
- Crude cellulose at most 2.4%
Grades- Turkish Food Codex conformity
- Physical and chemical analysis pass
- GI compliance for protected regional names
Packaging- 230 g retail jars
- 300 g retail jars
- 550 g retail jars
- 750 g PET pack
- 10-18 kg foodservice packs
- 4-19 kg bulk packs
Supply Chain
Value Chain- Sesame sourcing -> cleaning and hulling -> roasting -> milling or stone grinding -> filling -> lot coding -> domestic distribution and export dispatch
Temperature- Store and ship in a cool, dry place away from sunlight
- Heat control helps preserve texture and slow quality drift
Atmosphere Control- Seal against moisture pickup
- Stir before use to recombine natural oil separation
Shelf Life- Some Turkish brands state a two-year shelf life
- Best-before and lot number are printed on packaging
Freight IntensityLow
Transport ModeMultimodal
Risks
Market Volatility HighTurkey's tahini supply depends partly on imported sesame seed, and a published review notes domestic sesame output has been insufficient, increasing foreign dependency. Source-country disruptions, freight spikes, or FX swings can quickly tighten supply and margins.Dual-source sesame, carry raw-seed safety stock, and plan inward-processing imports early.
Food Safety MediumThe Turkish Food Codex requires physical and chemical compliance; moisture, acidity, foreign matter, and oil stability are key batch rejection points.Test each lot before release and hold supplier COAs.
Regulatory Compliance MediumRegistered regional names such as Fethiye Tahini are protected; misusing the GI name or logo can create enforcement and channel-access problems.Use only approved labels and origin paperwork for GI products.
Logistics MediumAlthough tahini is shelf-stable, it can separate or lose quality if exposed to heat, sunlight, or moisture during storage and transport.Keep sealed, cool, and dry; avoid prolonged hot storage.
Allergen Management MediumSesame is the core ingredient and must be handled with strict allergen awareness to avoid cross-contact and labeling errors in export markets.Segregate sesame lines and validate destination-market allergen labels.
Sustainability- Imported sesame dependence increases exposure to climate shocks and crop failures in source countries
- Roasting and grinding facilities need energy-efficient processing to control costs and emissions
- Regional GI tahini depends on preserving local sesame-growing areas and production methods
Labor & Social- Worker hygiene and safety in roasting and milling facilities
- Small-scale artisanal producers coexist with industrial processors and export brands
Standards- HACCP
- BRCGS Food Safety
- ISO 22000
- Halal
FAQ
What makes tahini in Turkey a regulated product?It is covered by the Turkish Food Codex Communiqué on Tahini (2015/27), and conformity is checked through physical and chemical analysis.
Which Turkish brands or producers are active in tahini?Koska, Beyda Gıda, Yaban Food, İnci Gıda, and CEBEL all list tahini in their product lines, and Koska says it sells through national retail channels and exports to 74 countries.
How should tahini be stored?Keep it in a cool, dry place away from sunlight; some Turkish brands also say to stir or shake it before use because natural oil separation is normal.
Is Turkish tahini usually additive-free?Many branded products are marketed as sesame-only or without additives, but buyers still need to check the label and supplier specification for each brand.