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ECOHOS CEO’s Business in Türkiye is Continuing to Grow

Yashar Vafaei Mamaghani, CEO of ECOHOS Construction, Export, and Import Company, began operations in 2015 in the field of buying and selling medical and laboratory equipment and packaging medical and construction consumables, achieving a good ranking in the sector. Yashar Vafaei Mamaghani stated, “The life of this company parallels the expansion and development of ECOHOS company with production and importation in 2015.” In addition to investments in export, foreign trade, and business consultancy, the company has expanded its field of activity with advanced and desirable services and has now become one of the leading companies in the country’s trade sector. In 2022, to constitute employment for at least 300 people, the company took over the management of a food industry firm operating in international fast food and cold sandwich production within a large complex.

Yashar Vafaei Mamaghani stated, “By accepting the CEO position of the company established for fast food and sandwich production, work will begin according to the new restructuring plan to establish the largest cold sandwich producer and fast food restaurant chain in Türkiye by the last quarter of 2024. The production of sandwiches consisting of the world’s first 100% organic and halal products will begin to be exported to various countries worldwide, starting with Türkiye.” Yashar Vafaei Mamaghani also announced that he will produce organic sandwiches and fast food specifically for children for the first time in the world, stating his efforts and ideas for innovation in the global food sector. He announced that his goal is to establish ready meal facilities with the flavors of their home countries for all the people visiting Türkiye as tourists within five years.

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Türkiye’s Millennia-Old Heritage: Cağ Kebab Traced Back to Kipchaks

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The long-debated origin of cağ kebab, claimed by both Erzurum and Artvin, has been traced back a thousand years to the Kipchak Turks, according to new research.

Artvin Çoruh University professor Hüdayi Ercoşkun stated that both cities lie in the region once inhabited by the Kipchaks, who brought the tradition of roasting meat on skewers from Central Asia. “Cağ kebab is not just a regional dish; it’s a cultural memory dating back to the Kipchaks,” he said.

Erzurum holds a geographical indication for “Oltu cağ kebabı,” while Artvin registered “Yusufeli cağ döner.” Today, both regions preserve this thousand-year-old culinary heritage, which has spread nationwide as a symbol of Türkiye’s rich gastronomic culture

 

Zafer Akpınar

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