Regional supply

Adana, Mersin & Hatay

Culinary culture, food eaten by hand

The region's culinary culture directly shapes product needs: kebabs, wraps and dishes eaten by hand make wet wipes essential. The Adana–Gaziantep corridor has become a centre of culinary tourism, which means high-turnover restaurants.

Typical businessKebab house, wrap shop, gastronomy restaurant, hotel

SeasonYear-round

Typical orderHigh volume, regular reorders

DeliveryCourier; freight for pallet orders

Practical note

Where food is eaten by hand, wet wipes aren't a choice but part of the service. Given the high turnover, the 15,000-unit minimum here typically covers just 2–3 months.