← Regions
Regional supply
Adana, Mersin & Hatay
Culinary culture, hand-eaten cuisine
The region's culinary culture directly shapes product needs: kebabs, wraps and hand-eaten dishes 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, culinary restaurant, hotel
SeasonYear-round
Typical orderHigh volume, regular reorders
DeliveryCourier; freight for pallet orders
Practical note
With hand-eaten cuisine, 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.
Products
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