THE GLOBAL WINDOW OF TURKISH FOOD AND AGRICULTURE The Global Window of Turkish Food and Agriculture Sector
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Press release…
SUTCHU Farm, which reflects the spirit of natural farming in Izmir’s Tire district, introduced its bone broth, prepared using traditional methods, to participants in Izmir. At the event held at Misk Alsancak, Yasemin Sezgin, founder of SUTCHU Farm, explained the production process and suggested ways to use the broth.
Many women from the Izmir business world attended the SUTCHU Farm launch. At the event, while explaining how bone broth prepared using traditional methods can be adapted to modern kitchens, smoothies prepared with this special ingredient were also offered to guests.
Yasemin Sezgin stated that they produce products that are completely additive-free and preservative-free at their farm in Tire. “We bring both flavour and the story of production to the table with recipes that follow the path of naturalness,” said Sezgin, emphasising that each jar is carefully prepared according to seasonal conditions and the production process. It was noted that bone broth can be used in a variety of ways, from soups to smoothies, sauces to daily recipes.
The special gathering at Misk offered a beautiful example of the reinterpretation of naturalness and simple flavours…
