Founded by Recep Arınık, Teksüt started milk and white cheese production in Gönen, Balıkesir.
Yellow cheese and mihaliç cheese production.
Moved to the new dairy site in Gönen.
Cevdet Arınık started to work with his father Recep Arınık at a young age.
First fruit yogurt trial.
First packaged yogurt sales.
First cream trade.
Establishment of the first cream line in the dairy site.
New dairy site opening in Manyas
TekSüt’s first logo and trademark registration.
First export move. White cheese sent to Germany.
Cevdet Arınık became Teksüt CEO. Institutionalization works accelerated.
Land on which the factory stands today was bought in Gönen.
New factory building was constructed and became operational.
Mainly white and yellow cheese and butter production was performed in the factory.
Yogurt and ayran were added to production.
First export to United States of America.
New export markets emerged. Periodical product export was performed to Albania, Macedonia, Uzbekistan, Kuwait and Japan.
First cream cheese production.
First export to Iraq.
Factory capacity and product range were expanded. More than 40 products in 8 categories were started to being offered.
Ranked #3 in the second list of largest industrial companies in Turkey (second ISO 500).
FSSC 22000 Food Safety Quality Certificate was received as a very important certificate in terms of food production.
Ranked #444 in the list of largest industrial companies in Turkey (first ISO 500).
Exportation to Taiwan and permission to export dairy products to European Union. Number of exported countries increased to 12.
Ranked #404 in ISO 500 list, rising 40 ranks.