Ekici Peynir
Filiz Özşahin has extensive experience in the food production industry, currently serving as the Factory Director at Ekici Peynir since July 2002, having previously held positions as Senior Production Manager and Production Manager within the same company. Prior experience includes serving as Production Manager at Güney Süt A.Ş from 1998 to 2001 and as a Food Engineer at Maysa Gıda A.Ş from 1997 to 1998, along with earlier roles as a Food Engineer at Güney Süt A.Ş from 1995 to 1997. Filiz Özşahin holds a Master’s degree in Food Engineering from Çukurova University, earned between 1987 and 1995.
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Ekici Peynir
60 yıldır "uzmanı olduğu işi en iyi şekilde yapma" ilkesiyle peynir üreten Ekici, bugün Antalya'da 42.000 m2'lik alanda kurulu, günlük 480 ton süt işleme kapasitesine sahip modern fabrikasında yüksek kaliteli ve lezzetli peynirler üretmektedir. Ekici Peynir, tüm faaliyetlerini Türkiye’nin lider ve uzman “peynir” üreticisi olma vizyonuyla, üretim ilkelerinden ödün vermeden gerçekleştirmektedir. *** Ekici Peynir has been in only cheese production business for 60 years and knows very well how to produce good cheese. In a small plant in 1950’s, Ekici used to process a few tons of milk in a day and produce only white cheese. In the year 1997, having started to its activities in an area consisting of 12,500 m2 of open and 4,260 m2 of closed area, with a 100 tons/day milk processing capacity, the factory has reached to 42.000 m2 of area today with new investments. Readily, with is 480 tons/day milk processing capacity, Ekici has been continuing to produce hygienic and quality cheese in compliance with all quality standards. Ekici delivers its quality products to distinguished points in all the entire country via a modern distribution organisation.