From a Damascus workshop
to a global meat company.
TAIBA began with a family conviction — that quality is not negotiable. Three generations later, that conviction has expanded across two countries, eight brands, and fifteen-plus markets, but the core has never changed.
A family workshop in 1990s Damascus.
TAIBA started as a small family-run meat-processing workshop in Damascus, founded on a simple conviction: quality and halal integrity are not negotiable. The first products served local markets — but the standards were already export-grade.
Industrial scale, with the same standards.
In the 2000s the workshop grew into a modern facility. We obtained our first HACCP certification, formalized halal sourcing audits, and put our name on the can. The principles didn't change — only the volume.
A portfolio for every Levantine table.
In the 2010s we diversified into a portfolio of distinct consumer brands — premium luncheon, family corned beef, Italian-inspired chilled deli, export-grade canned meat — each crafted for a different occasion, each held to the same TAIBA standard.
Two countries.
Fifteen markets.
In the 2020s we opened our second facility — in Egypt — extending our manufacturing footprint into one of the region's strategic export hubs. Today, TAIBA brands reach tables in over fifteen countries, and our partnership programs (distribution, private-label, franchise) are growing year on year.
The next chapter is being written right now.
It will be measured the same way.