From Field to Container: Ensuring Quality in Bulk Spice Exports

Global demand for Mediterranean herbs and spices continues to rise — but so do buyer expectations. In a trade environment defined by transparency and safety, quality assurance from field to container is essential.At Tuna Spice, every shipment represents a chain of precision — where agronomy, processing, and logistics meet to deliver consistent, compliant, and aromatic products to global markets.

Quality Starts in the Field

Controlled Cultivation

Tuna Spice partners with contract farmers who follow agricultural best practices — crop rotation, soil nutrient management, and pesticide control within regulated limits.

Harvesting at the Right Moment

Timing is everything. Herbs like oregano and thyme are cut during peak essential oil content, usually between June and August, ensuring maximum flavor retention.

Initial Drying

Herbs are naturally shade-dried in ventilated facilities, keeping temperatures under 40°C to preserve volatile oils and color stability.

Precision in Post-Harvest Processing

Cleaning and Sorting

After drying, the herbs pass through air separators, sieves, and optical sorters to remove foreign matter. Tuna Spice maintains a strict limit of <1% impurities.

Grinding and Sizing

When requested, herbs are milled or cut to uniform particle sizes suitable for industrial food applications — all done under hygienic conditions with stainless steel equipment.

Microbiological and Physical Testing

Before export approval, each batch undergoes laboratory analysis for:

• Total Plate Count

• Yeast and Mold

• Moisture Content

• Essential Oil LevelThese controls align with ISO 22000 and HACCP frameworks to ensure food safety compliance.

Packaging and Export Preparation in Bulk Spice

Bulk Packaging Standards

Products are packed according to buyer preferences in:

• 25–50 kg pressed bales (for bay leaves)

• 10–25 kg paper or polypropylene bags (thyme, oregano, for loose herbs and spice blends)Each unit is labeled with product name, origin, batch code, and net weight.

Storage and Handling

Warehouses in Izmir and Mersin maintain controlled humidity levels (< 65%) and implement FIFO (First In, First Out) rotation to maintain freshness.

Fumigation and Phytosanitary Control

Prior to shipment, containers are fumigated when required and certified with:

• Phytosanitary Certificate

• Certificate of Origin

• COA (Certificate of Analysis)All documents are issued under the supervision of authorized export offices.

Container Loading and Inspection

Loading Procedure

Containers are lined with plastic sheeting to protect from moisture. Silica gel desiccants are placed in each container to prevent condensation.

Weight Distribution

Standard loading capacity in Bulk Spice Exports.

• 1×20’ DC: up to 7 tons

• 1×40’ HC: up to 19–20 tons. Palletized and manually stacked options are available based on product type.

Final Verification

Before sealing, Tuna Spice’s logistics team performs a final visual inspection and photographic documentation for traceability and customer assurance.

Maintaining Integrity Across the Supply Chain

Transparency and Documentation

Every export lot is traceable through digital records linking farm, process batch, and shipment details.

Customer Communication

Buyers receive real-time updates including lab reports, photos of container loading, and document scans to guarantee confidence in every shipment.

Continuous Improvement

Tuna Spice reviews each export operation post-shipment to evaluate logistics efficiency, quality metrics, and client feedback — ensuring progress with every load.

The Tuna Spice Commitment

From fertile Mediterranean fields to the final sealed container, Tuna Spice ensures that purity, aroma, and authenticity never leave the product.Every bale, every bag, and every shipment tells the same story: consistent quality built on decades of expertise and trust.