History of Plants

Tat: 
It was established in 1967 in Mustafakemalpaşa, Bursa and it currently engages in activities related to paste, ketchup, mayonnaise, tomato products and canned vegetables at Mustafakemalpaşa-Bursa, Karacabey-Bursa and Torbalı-Izmir plants. It has brought the technology to produce diced tomato into Turkey in 1989, and it started to produce canned diced tomatoes and peeled whole tomatoes on the same line. In 1997-98, Jar, Ketchup and Mayonnaise filling lines were established. In 2003, on the other hand, Magnum Diced Tomato Line, the welded lid technology, which is found in very distinguished plants in USA and only in TAT, Turkey in Europe, and which reduces the risk of aseptically diced tomatoes to one in a billion. Our plants have TS EN ISO 9001: 2008 Quality Certificate issued by Turkish Standards Institute. In July 2003, Tat, SEK, Maret and Pastavilla merged under the name Tat Konserve Sanayi A.Ş. for the purposes of synergy between the trademarks, decreasing costs and more efficient use of resources and Tat Konserve has become one of the largest food companies in Turkey.Tat Konserve Sanayi A.Ş. the trade name be changed Tat Gıda Sanayi A.Ş. since November 15, 2013.
 

SEK:
It was established under the Ministry of Agriculture and Rural Affairs in 1963 in order to ensure the development of milk production in Turkey and to offer hygienic natural products of the best quality to the consumers and in 1997, Koç Group purchased 68% of the SEK shares in order to be vanguard for a model, in which small and large capital operates together. Since May 2005, it has been maintaining production of milk and dairy products at the plants in Mustafakemalpaşa, Bursa with TS EN ISO 9001: 2008 Quality Certificate. This is the plant that first produced the pasteurized milk in 1968, the first homogenized yoghurt in 1972, the first string cheese in 1979 and the first sahlep drink in 2001. With the technological investments it made in 2011, SEK used the microfiltration production technology, which was used in Turkey for the first time, for producing pasteurized milk. Again with the Ultra Clean Filling Machine, which was also used by SEK for the first time in Turkey, the shelf life of the pasteurized milk was extended from 5 days to 10 days.

Pastavilla:
This plant, which was established in 1928 by Ismail Hakkı Ulukartal at Kemeraltı, was moved to the factory in Bornova, Izmir in 1960, where it is still producing pasta, semolina, durum clear flour and batter flour. In 1995, all its shares were acquired by Koç Group. Under the brand PASTAVILLA, it offers a taste that is very different from the traditional pasta and very high quality pasta. Pastavilla appeals to the consumer's taste with brands Kartal and Lunch & Dinner and it has the TS EN ISO 9001: 2008 Quality Certificate issued by the Turkish Standards Institute.