Peppers are harvested in June- August by our contracted farmers are approved by the Quality Control Team. The approved peppers are passed through selection, and placed in stocking screening, separation depending on length, and washing processes respectively and take the stems and placed in stocking packages with brine. Peppers in brine are transferred to storage areas. Each of the storage packages are marked with barcodes for traceability. By this way, the product can be traced from raw material to finished product easily. During fermentation, the controls of the intermediate products are made, the acidity, saltiness, pH and sensorial properties are inspected by the Quality Control Department.