Murat AYGÜN,
Ankara, Turkey
RE: COOPERATION ON THE PRODUCTION OF
EUROPEAN TYPE OF CHEESE IN TURKEY ( or in your country )
Dear Sirs,
I would like to thank you first for your time to read this letter. I am an Agricultural Engineer and Specialist of Milk Technologies. For more than 15 years, I have been working actively and carrying out consultancy services for companies that produces milk and milk products. During these past years I have obtained significant theoretical and practical knowledge about the production process of milk and milk products. You will find information about my professional background and personal qualities in the enclosed curriculum vitae.
With regard to my objective to write this letter to you, I would like to brief as follows: As you may know, Turkey is one of the leading countries along the Mediterranean territory in the tourism sector, who has achieved considerable progress over the recent years. An average of about 18 – 20 million tourists visit Turkey every year. Most of the tourists are the citizens of the countries in the North and Middle of Europe, United States and the Middle East. An important part of the tourists belongs to the upper income level and they wish to maintain the luxurious type of life they have in their own countries and they require the hotels to provide this luxury. The issue that is particularly cared about by the tourists is FOOD and especially MILK PRODUCTS AND CHEESE. Foreign tourists do not like and consume the local cheese types of Turkey as they don’t suit their taste. They want to see the cheese types of GOUDA, TILSIT, MOZZARELLA, EDAM, CHEDDAR in the hotels where they accommodate. For the time being Turkey has to import these types of cheese spending every year a minimum amount of 15 -18 million USD. Given opportunities, I am an engineer with sufficient knowledge and qualities to produce the above mentioned European cheese types and all other milk products in compliance with the world standards. However, I could not get enough support from the local companies and now I am writing to you.
Following table indicates the selling prices of the concerned cheese types both in Europe and in Turkey and cost prices if they are produced in Turkey; prices are USD per 1 kg.
( USD / 1 kg )
Cheese type Selling Price Cost Price
In Europe In Turkey if produced in Turkey
GOUDA 8 – 14 22 – 28 4 - 5
TILSIT 7 – 12 20 – 26 4 - 5
MOZZARELLA 5 – 8 12 – 14 3 - 4
CHEDDAR 8 – 12 21 – 24 4 - 6
As shown in the Table, there are considerable differences in cost price if the relevant cheese types of European origin are produced in Turkey. The main reason of this huge difference is the 111% customs tax and an additional VAT of 26 % applied to these cheese types by Turkey. When we add to these taxes additional expenses like transport, freight, insurance etc. the selling prices of the European originated cheese types reach to 22 – 28 USD /kg. However, also shown in the table, if produced locally the cost price of these cheese types will be 3 – 5 USD/kg. This is almost 4-6 times cheaper and very important in business point of view! To set up a factory with a capacity to produce these European cheese types and other milk products in Turkey is not as costly as one might think! Land + construction + machinery and equipment + engineering project costs and other expenses would total a maximum amount of 175,000 - 200,000 USD. In such a factory of milk products, it is possible to convert every day at least 50 tonnes of raw milk to all kinds of milk products.
What are the advantages of setting up a milk factory in Turkey?
1) Annual 20 million visitors to and the increasing population in Turkey are raising the demand for the above mentioned European cheese types,
2) There is no factory for milk products in Turkey with capacity to produce European originated cheese types especially like Gouda, Tilsit, Mozzarella, Edam, Cheddar within the world standards. Therefore every year an average amount of 15–18 million USD is spent to import these cheese types from Europe. It is well obvious that a business aiming at this market will be unrivalled.
3) The concerned cheese types are consumed not only by the foreigners but also by the new generation of upper and middle class Turkish families. If the selling prices of these cheese types are reduced by local production the consumption will also be increased in parallel to this price reduction.
If you and/or your company wish to invest in Turkey, the followings are the list of the issues on which I can provide assistance to you;
1) To decide the best geographical location for the production and marketing of the milk products in Turkey,
2) To prepare and get approval from the relevant Turkish authorities for all of the engineering plans and projects of the milk products,
3) To inspect and carry out engineering controls of all kinds starting from the constrcution stage until the completion of the factory and get these inspections and controls done by relevant people,
4) To select the machinery and equipment to be used at the production process of all milk products, to provide that the required equipment is supplied and manufactured at the best price, to provide careful installation of the equipment in the factory,
5) To carry out all tests and controls for starting the mass production, to provide all kinds of assistance to employ qualified and unqualified personnel,
6) To provide the production of especially European cheese types (Gouda, Tilsit, Mozzarella, Edam, Cheddar) and coordinate harmonious work between the production and administration levels.
7) To produce Labneh/Labna cheese of Middle East origin in Turkey and market this cheese type both in Turkey and Middle East countries.
As I put in my curriculum vitae, I have been working for 15 years without interruption both theoretically and practically on the production of these European cheese types. I also worked together with a cheese master who is specialist in cheese production and we produced many times the concerned cheese types. In addition to that, to follow the developing technology, I have made researches in the university libraries and internet resources, finally achieving a 850 page documentation on these cheese types.
Especially in recent years, Turkey is providing significant facilities for the foreign investors with a project to invest in Turkey. Besides, when becomes a full member of the European Union, Turkey, with its untouched agricultural areas and high quality milk products, will easily be a country to supply sufficient food products to Europe and the rest of the world. The highest profit will belong to those invest in Turkey today. For more details on this issue you may visit my web site: www.mycheese.dostweb.com. My contact information is below.
Yours Sincerely, E. Murat AYGÜN
Mail : peynirci@hotmail.com
Please ATTENTION
I will be appreciated for working with you if the conditions and legalizations would be adequate..
The main products which are produced with excellence by novel point of view and by our artisan perspective are as follows ;
- Feta ,
- Kasar ( Turkish ) ,
- White Cheese ( Turkish ) ,
- Goat Cheese,
- Kashkaval ,
- Butter ,
- Labneh ,
- Gouda ,
- Edam ,
- Mozzarella ,
- Cheddar ,
- Tilsiter ..
YENI WEB ADRESIM : ( my new web site ) :
www.murataygun.dostweb.com
PARMIGIANO-REGGIANO
Project for Processing Lines
by Lorenzo Tamburini
The product:
Parmigiano-Reggiano is one of the most famous cheeses of the world.
Its taste is unmistakable. It can be eaten alone(as a normal cheese) or in more sophisticated dishes(like the Italian ”Focaccia con Rucola e Parmigiano-Reggiano”).
In Italy it is mostly used as seasoning for the pasta (every kind of pasta, but the pasta with fish).
The best quality of Parmigiano-Reggiano (we call it simply Parmigiano) is that is 100% natural!
It is made from raw cow’s milk and the cows eat only simple grass.. Only one addictive is permitted; NaCl (the normal and common salt!).
Other special peculiarity is the ageing. In fact it needs a very long ageing; about two years. Only in this way it can have his special taste.
How does it look like?
· Its colour could be a soft yellow or mostly dark yellow
· The texture is quite hard, that’s why we need special knives to cut it
· The taste and fragrance are something special. There are not cheese like this
· Its mass tends to be minutely granulated, the structure presents a radial convergence toward the centre of the wheel.
· When it is cut it splits in line. In fact it is impossible to cut a slice of Parmigiano in an exact shape, it will have always his ”own shape”
· One wheel of Parmigiano weight about 38 - 40 kilos. Its diameter is about on meter and its thick is more then 30 centimetres
Shortly:
Crust | 6 mm |
Size | D= 1 m h= 35 cm |
Weight | 30 – 40 kg |
Colour | Dark yellow |
Consistence | Hard texture |
