Turkish Vine & Greenhouse Tomatoes (Cluster, Beef, Cherry, Cocktail)
Year-round geothermal greenhouse production, firm calibers, and deep red coloring.
Nilasya Global is a premier supplier of Grade 1 Turkish greenhouse and vine tomatoes. Harnessing sustainable geothermal heated greenhouse complexes in Afyon and Dikili alongside Mediterranean coastal facilities in Antalya, we maintain consistent harvest volumes 365 days a year. Our vine (truss/cluster) tomatoes feature deep green, aromatic calyxes firmly attached to bright red, uniform fruits. Automated grading guarantees tight caliber sizing (57mm to 82mm+), while continuous pre-cooling at +10°C to +12°C protects delicate cell walls from chilling injury.
What does Nilasya Global supply for Turkish Vine & Greenhouse Tomatoes (Cluster, Beef, Cherry, Cocktail)?
Nilasya Global is a Türkiye-based supplier and exporter of fresh Turkish Vine & Greenhouse Tomatoes (Cluster, Beef, Cherry, Cocktail) serving international B2B markets, including supermarket chains, wholesale fruit distributors, and institutional importers across Europe, the Middle East, CIS, and Asia.
Export Product Specifications
| Available Commercial Varieties | Cluster / Vine (Truss), Beef (Round), Cocktail, Cherry, Pink Beef |
|---|---|
| Origin Terroirs | Türkiye (Antalya, Afyon, Izmir) |
| Caliber / Diameter | Cluster: 450g – 650g per truss (5-6 fruits) / Beef: 180g – 320g per piece (Caliber M (57-67mm), L (67-82mm), XL (82-102mm)) |
| Color Index | Color Scale 4 to 6 (Turning to Full Glossy Red) |
| Brix Sugar Index | 4.5° – 6.5° Brix (Cocktail/Cherry: 7.5° – 9.0° Brix) |
| Commercial Grade | Class 1 / Extra Class Global Supermarket Grade |
| Piece / Bunch Weight | Cluster: 100g – 160g per fruit / Beef: 200g – 350g |
| Optimum Storage Temp | +10.0°C to +12.0°C (Do NOT freeze below +8°C) |
| Relative Humidity (RH) | 85% – 90% RH |
| Maximum Post-Harvest Life | Up to 21–28 days at +10.0°C to +12.0°C (85-90% RH) |
Cluster / Vine Tomatoes (Truss)
Harvested on the vine in clusters of 5 to 7 fruits. Uniform ripening, robust green calyx, high Brix sweetness, and exceptional shelf life.
Cherry & Cocktail Tomatoes
Premium snack and salad tomatoes available loose or on the vine. Sweet concentrated taste, high dry matter, and crack-resistant skin.
Round Beef Tomatoes (Tane Domates)
Standard loose round and beefsteak tomatoes. Thick pericarp walls, high firmness for long transit, ideal for global wholesale and food service.
Turkish Pink Beef Tomatoes
Famous Turkish pink heirloom greenhouse tomato. Incomparable sweetness, thin delicate skin, intense nostalgic aroma, highly prized in gourmet markets.
Authentic Packhouse, Packaging & Export Photography
Real photographs from actual Nil Asya branded export cartons, optical sorting conveyors, and refrigerated storage facilities.
Turkish Vine & Greenhouse Tomatoes (Cluster, Beef, Cherry, Cocktail) Export Photo
Authentic photograph from Nilasya Global packhouse.
Turkish Vine & Greenhouse Tomatoes (Cluster, Beef, Cherry, Cocktail) Export Photo
Authentic photograph from Nilasya Global packhouse.
Turkish Vine & Greenhouse Tomatoes (Cluster, Beef, Cherry, Cocktail) Export Photo
Authentic photograph from Nilasya Global packhouse.
Standard export packaging formats
Telescopic Corrugated Export Carton (Bush Box)
Heavy-duty 5-ply Kraft water-resistant corrugated board with high stacking strength (ECT 44+)
Single Layer Open-Top Platter (Platou / Tray)
Stiff corrugated board with food-grade plastic cell nests or paper padding
Supermarket Clamshells & Punnets in Master Carton
100% Recyclable rPET clamshells or heat-sealed top-seal punnets with macro-perforations
Solid Natural Timber Export Crate (Wirebound / Slatted)
FSC-certified pine/poplar wood, strictly heat-treated under ISPM-15 international phytosanitary standards
Returnable Plastic Crate (RPC)
Ventilated, reusable food-grade plastic crate for controlled handling
Technical configurations for this product
Open Top Single Layer Carton (Platter)
Flowpack & Clamshell Punnets (500g)
Why should tomatoes never be refrigerated below +8°C?
Temperatures below +8°C cause chilling injury, leading to loss of flavor enzymes, mealiness, and stem decay. We maintain strict +10°C to +12°C transport temperatures.
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