Berberoğlu Süt

Sector : Milk and Dairy Products Region : Konya

Since its establishment as a family business in 1965, Berberoğlu Süt has internalized the production sector. In this context, the technology in the sector in terms of hygiene and product processing has been brought into operation and put into practice as soon as possible. Traditional milk processing methods have been modernized in its facilities, increasing the product's quality and hygiene.

Who is the owner

Berberoğlu Süt is a family business. Mehmet Rıza Özsakal, who is currently in the management of the business as the third generation, is responsible for sales and marketing, Chairman of the Board Ali Rıza Özsakal and his brother’s production manager Mustafa Özsakal. Konya province is in a leading position in the dairy sector. 40% of the milk used throughout the country is processed in Konya. In the dairy industry, the most important issue is hygiene. Businesses that do not produce hygienic have difficulties selling their products because they cannot obtain the ministry’s approval code.

Quality policy

The enterprise implements high hygiene processes at every stage, from milk delivery to its processing and distribution. European standards select the machinery and equipment used in the facility.
Its facilities, which were opened in 2020, have an open area of ​​22,500 m2 and a closed area of ​​10,000 m2. Production in this area is high quality and hygienic. Production focusing mainly on cheddar, cream cheese, curd, white cheese, butter, cream, and labneh is carried out in the enterprise. An undo, undoubtedly equipped with the latest technology production mechanisms, adds value to the Çumra Organized Industrial Zone.
The capacity of the facility, which employs approximately 50 people, is increasing day by day. The brand’s production facilities, which have proven its quality with its standardization and quality certificates, are also important for the regional producers.

Berberoğlu Süt Entegre has preferred Vibroser products and services to ensure structural hygienic conditions in its facilities.