The cheese brand listed in the adulteration list has filed for concordat.

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Muzaffer Gürler and his brothers, known as "Çökelekçi Muzaffer," operate a cottage cheese business in Antalya and Izmir. Their company, Gürler Group, has succumbed to high interest rates and rising costs.

FILED FOR CONCORDAT

Gürsüt, which has been in operation for over 40 years, is on the brink of bankruptcy. According to journalist Erhan Gülenç, Kosat Gürler, one of the founders of the Gürler Group and Chairman of the Tire Organized Industrial Zone Board, has filed for concordat.

COURT GRANTED TEMPORARY STAY

Following the application made to the İzmir 1st Commercial Court, the court granted a temporary stay for Gürsüt Besicilik Gıda Sanayi ve Ticaret Anonim Şirketi, Gürtepe Tarım ve Hayvancılık Anonim Şirketi, Progıda Süt Mamülleri ve Pazarlama Anonim Şirketi, and Kosat Gürler, effective from October 31.

THREE-PERSON COMMITTEE WILL CONDUCT AN EXAMINATION

The court appointed temporary concordat commissioners consisting of independent auditors to closely examine whether the concordat can be successful for the plaintiff companies and Gürler. The committee includes Academic Independent Auditor Financial Advisor Prof. Dr. Ali Fatih Dalkılıç, Lawyer Gülay AYDIN, and Food Engineer Bengi Avun Hasırcı.

The commissioner team will thoroughly investigate Gürsüt's financial situation. If the company has the ability to pay its debts, the restructuring process will begin; otherwise, a bankruptcy decision will be made.

Gürler Group, which also owns Gürsüt cheese sold in many chain markets, employs a total of 1,800 people.

WAS ON THE ADULTERATION LIST

Gürsüt Besicilik Gıda Sanayi ve Ticaret Anonim Şirketi was included in the list of counterfeit and adulterated products by the Ministry of Agriculture and Forestry on October 2. It was reported that the fat content of the product "Gürsüt Full-Fat Aged Tulum Cheese-450 grams" was lower than it should be.

"WE MAKE CHEESE FROM WHATEVER COMES OUT OF THE COW'S UDDER," HE SAID

Kosat Gürler stated that they would appeal to the Ministry of Agriculture, saying, "A large cattle does not provide the same fat and protein in its milk throughout the 12 months of the year. The fat and protein content decreases in the summer months. When winter comes, the fat content, which can drop by at least 3%, increases to 4%. Protein behaves similarly. This situation is entirely due to the seasonal changes in protein and fat in the milk that comes out of the cow's udder. This was not previously included in the moisture fat protein adulteration. It should not be included again." he stated.