Founded in 1991, our company was institutionalized in 1994 and have received the ERPILIC Main Dealership 1997, Integrated Hindi Plant Turkey's leading in the coming years, which is the brand of BOLCA and natural and high-quality meat products NAMET taking Main Dealership has entered a phase of rapid growth with the principles and professional working system .

It has been a great success for us to provide our customers with quality service and products at all times and this achievement has been documented by quality certification by the International Certification Registrar.

In addition to the management-retail-storage building consisting of 650 sqm closed area, our company also operates in 500 sqm cold air storage. In the distribution network, it is serving with the principle of "just in time delivery" with our professional staff, with specially produced frigofric cooler vehicles operating at 0C, -18C range and carrying capacity of 40 tons per day.

Following all of the abovementioned steps, initially slaughtering is done according to Islamic rules in the slaughterhouse. Slaughtered chicken is automatically processed in high technology machines.

Hens are transformed into carcass meat, cut in portions, packaged, labeled and taken into cold storage for aging purposes in the facility, which is inspected by in-house food engineers and veterinarians at every stage of the production process.

Göynük Slaughterhouse
Capacity of the Göynük Slaughterhouse is 10,000 chicken per hour and 150,000 chickens per day.
Our slaughterhouse operates on shift system. Slaughtering is performed in 2 shifts; whereas 1 shift is allocated for cleaning and disinfection activities. The most important and indispensable activities in the slaughterhouse are cleaning and hygiene.
Our slaughterhouse has been given the HACCP, TSE and ISO certificates, and has also received the European Union Advance-Fixing Certificate. Production phases are controlled by in-house engineers and veterinarians.
Our slaughterhouse consists of slaughtering, cutting, delicatessen, and further-processing product departments, where there is always a product for every unique taste.
Our slaughterhouse is a fully environmentally conscious facility where post-treatment water is used for agricultural and cleaning purposes.

Bolu Slaughterhouse
Capacity of the Bolu Slaughterhouse is 10,000 chicken per hour and 150,000 chickens per day.
Our slaughterhouse operates on shift system. Slaughtering is performed in 2 shifts, whereas 1 shift is allocated for cleaning and disinfection activities.
The most important and indispensable activities in the slaughterhouse are cleaning and hygiene.
Our slaughterhouse has been given the HACCP, TSE and ISO certificates, and has also received the European Union Advance-Fixing Certificate. Production phases are constantly controlled by in-house food engineers and veterinarians.
Our slaughterhouse consists of slaughtering and cutting departments.
Our slaughterhouse is a fully environmentally conscious facility where post-treatment water is used for agricultural and cleaning purposes.

Turkey Eggplant Kebab with Meat | Turkey Beans with Fresh Meat | Hindi Sac Tava | Turkey Roasting | Turkey Bleeding | Roast Turkey is Tan | Hindi Shepherd Roasted | Chedarl turkey paninis | Indian Curry Sauce Penne | Indian Chip Chip | Stewed Turkey Casserole | Hindi Sultan | Saute Butter with Curry Sauce | Hindi Okra | But Skewer turkey | Turkey drumsticks sauteed | Hindi But Tandır | Osso Bucco Tava | Turkey Adana Kebab | Bunny Turkey Baguette (Spinach with Bechamel Sauce) | Turkey Oven Buttons | Blinded Hindu Casserole | Hot Turkey Salad | Turkey Pizza | Turkey baguette barbecue | Turkey and Pasta Mushroom | Puree Hindi | Rice Casserole in Microwave Oven | Pasta with turkey pasta | Potatoed Apple with Butt Butter

Bolca Hindi that started manufacturing operations in 1995 was founded as a result of long researches. Bolu Kalite Yem management was the first to recognize the lack of turkey meat in kitchens of the present day’s Turkey where diet patterns change rapidly and a decision was taken to produce this important source of nutrients. Surveys carried out in United States and Europe showed that Bolu offers the best natural and climate conditions and it was concluded that “Healthy Pink Turkey Meat” can be produced by using quality animal feed of Bolu Kalite Yem Sanayi A.S. Bolca Hindi is a subsidiary of Bolu Kalite Yem Sanayi A.S.

Consumption of turkey meat products increases rapidly all over the world in the recent period of 30 years. Factors acting as a motive to consume turkey meat are good taste, superior nutritional quality, high number of suitable cooking recipes and the most importantly, cost-effectiveness. Turkey meat consumption in Turkey increases substantially in the lead of BOLCA HINDI since 1995 and Bolca Hindi achieved the position of top turkey producer in the sector.

New, modern slaughterhouse of Bolca Hindi as commissioned in 2006 offering a capacity of 1200 turkeys/hour. New plant consists of slaughtering section, eviscerating, cooling and shocking units. Products are automatically transferred from one unit to another and cross-contamination is prevented by hanging each turkey separately during the cooling process.

Carcass temperature is reduced from 40°C to 16°C in 2 hours in order to ensure minimized absorption of water through the skin. In addition, the most recent steam defeathering system of Europe and United States is used in this modern slaughtering unit minimizing the water absorption rates and eliminating the cross-contamination. The new plant has been designed in Germany in accordance with the Europe Union standards in all aspects.

• Bolu Kalite Yem Sanayi is an enterprise that produced white turkey from California for the first time in Turkey.
• Turkeys are given special, quality and hygienic feeds produced by Bolu Kalite Yem Sanayi utilizing its 37 years’ experience and using special mineral and vitamin mixes consisting of natural products such as maze, wheat, barley and soy.
• Bolca Hindi focuses its operations entirely on turkey meat production and has qualified employees with special skills in this area.
• Bolca Hindi is the first brand that introduced turkey meat and flavour in Turkish kitchens by offering them in special packaging trays.
• Bolca turkeys are cost-effective and suitable for Turkish culinary culture. It has an extensive area of use.
• Bolca Turkey is tasty. This soft meat is digested easily. It cooks in short time due to its rich protein content.
• Current technology makes it possible to trace turkey meat bought from a supermarket along the entire supply chain starting from the brood stocks.
• Bolca Hindi uses state-of-the-art machinery from Europe and production is carried out in the biggest and most modern slaughterhouse of our country.

We use international operating and management approaches in our turkey meat production plant in order to meet the needs of our customers perfectly, measure and improve our performance regularly and meet all legal requirements on quality, food safety and environmental awareness.

“Quality, food safety and environment” are attached the utmost importance in the course of our operations carried out with the contribution of our employees and suppliers.

We add value to our country’s economy by minimizing the wastes generated by our environment-friendly plants equipped with the modern global technology, recycle and reuse them or dispose by using appropriate methods.

We always stand by our customers with our extensive marketing and distribution network extending throughout the country and our wide range of products, and we take power from the trust placed in us.

We provide trainings to our employees in order to improve their knowledge and skills on quality, environment and food safety and ensure that they always take pride in what they do and the enterprise they work for.

Our corporate culture is built on the principles of reliability, leadership, communication, innovation, development, training and teamwork.

We attach importance to research and development, we pursue the goal of becoming reliable partner of all stakeholders with our brand that represents reliability in the poultry meat market.

Süleyman ÖZTÜRK

General Manager

The greatest secret of true taste is the fresh meat of Namet Farm. Our talented craftsmen combine special spices with Namet Farm's freshest meats. They will go and fetch every material from their country. They are produced in the healthiest environments, hygienic facilities. From the farm to the fork is healthy, safe and delicious. Red meat, wholesale meat, beef, lamb, frozen meat, delicatessen, frozen doner, istanbul wholesale meat, meat wholesale Marmara region, Turkey Namet wholesale delicatessen serving as the Main Stand.

Genuine Taste from Farm to Fork: Namet

Irresistible taste…
 

Namet, the leader meat producer of Turkey  continues to make Namet Genuine Tastes with its consumers from generation to generation for 4 generations.
 

Namet which is at the top for years with its healthy and reliable products, in virtue of the importance it adds to hygiene, technology and taste, places itself among the first preferences of the consumers with its varieties over 150 from deli to fresh meat, from advanced processed products to frozen products. In the most advanced production facility in Turkey, Namet with its business understanding that brings the human health and the quality at the top, competes with itself to produce better.

Experience and competence growing for generations…
 

Namet, which is the most rapid growing company among 500 largest companies in Turkey, acquires Maret under the same roof and became the leader meat producer in Turkey. In virtue of the professional management of Kayar family which has been shaped with a leading vision and being executed with passion, Namet is taking firm steps towards being a leader in every field of meat.
 

Creater of Firsts…
 

Namet which offers product groups such as soujouk, roasting, salami, jambon, smoked sausage, roast beef; has brought firsts such as the pastrami without fenugreek, vaccumed packed pastrami to deli group. Namet which is leader in the sector in this field continues to develop new products to facilitate the daily life.

The History Of Namet Farm

Since 2013, Şanlıurfa Integrated Livestock and Meat Plant operating within Namet is built on 740 thousand m2 open space. Availability capacity of breeding farm, is 25 thousand, annual breeding capacity is 50 thousands of bovine. Also within the scope of the plant there are  2 thousand 200 bovine capacity quarantine enterprises available at reasonable distances. The slaughterhouse of the plant has daily 2 thousand 500 ovine and 350 bovine slaughter capacity. The plant which is one of the few breeding farms of Turkey is the source of the taste of Namet’s products.

Life in Namet Farm

The adventure of genuine taste in Namet farm begins in the lush farm area. It is shaped expertly, prepared carefully for you at every step. Each step is continuing as planned and programmed by virtue of expert engineers, veterinarianss and staff in the field, and by using the latest technologies and in compliance  with the traditional rules,  Namet’s genuine tastes are  delivered to you from Farm to Fork.

Animal races with the highest level of quality of meat in the world and our country are grown in Namet Farm. Agricultural Engineers of Namet prepare to feed of the animals in100% natural way. The animals are kept under control by veterinary experts. Every day, thousands of fresh meat are loaded on refrigerated vehicles which are washed with special disinfectants and delivered towards the production facilities.

Races That Grow On The Farm Growing Races In The World

Feeding of Animals 

Fattening  is a feeding program is implemented specifically to enhance  the quality of the animals, taste  and yield. Namet Çiftliği'nde açık besi uygulanmaktadır. At  Namet farm open fattening is applied.. Through this method of feeding animals while performing feeding in their natural environment, delivery of the most natural, most delicious meat products are delivered to your tables. The purpose in fattening is having delicious meat as much as productivity. Autumn is the best season for fattening.

Fats in well-fed animals fats accumulate in the muscle tendons and makes the meat more delicious. Unique taste and aroma of the meat are caused by the fat. Feeds at the Namet farm are prepared by the Agricultural Engineers as nutritious, healthy, hundred percent natural.

Slaughter
 

Slaughter in Namet is performed by trained specialist butchers on half hanger.The meat rests for 24 hours after slaughter. team of veterinarians, engineers and food technologists are present at the slaughter points for control.

To have quality meat, animal should not be under the stress prior to slaughter. Shipping is among the main reasons that affect animals before slaughter. As shipping is a long, weather conditions during shipping, intermingling of foreign animals, fasting are reasons for distressing and fear. In slaughter places, to keep the water in front of the animal,  the behavior of workers and resting 5 hours before the slaughter of meat to be qualified in terms of every feature (color, texture, softness) will be beneficial. In Namet farm, before and after slaughter are done in accordance with all regulations. Thus the the taste of meat of animals slaughtered by experts remains.

Cooling
 

Carcass temperature is 37° after slaughtered. It is expected to drop to 10°-12°, 37°, 25°degrees. Then, at 0°, they are taken to pre-cooling half carcasses storehouses. Temperature should drop at meat processing and breaking stage and temperature  is expected to fall to 2-4 ° in 24 hours.

Namet through cooling system with advanced technology also provides a high degree of hygiene. It acts in cold chain during  resting, processing, cutting, transportation and sale of the meat after slaughter.

From the cleaning of cold storages to the cleaning of vehicles used for the transport and to internal and external sections, it fulfills all hygiene requirements. Namet, at every stage of cooling, adds to the flavor of the meat with its specialist staff working with great care.

Cooling rooms and transport vehicles are tracked automatically by the computer system and are recorded instantly.

Hygiene
 

Hygiene for Namet come as one of the most important elements and therefore the production facilities have been constructed in accordance with the most hygienic conditions. Walls, ceilings, cooling fans, water pipes and electric cables are made using stainless steel materials. Every day, production section is cleaned by a specialized international cleaning company at the end of the day, every week samples taken from manufacture and equipment are controlled.

Filtered air coming from Hepa filter constitutes a sterile environment. Namet attaching importance training of staff, gives training to its staff  while they begin work and repeats the hygiene training every year. Staff at the first stage when entering the facility wash their hands with soap and warm water, dry their hands with drying towels.

In the second stage, in 6 meters long completely closed disinfection unit, there is a boot washing and hand disinfection system. Shoes are disinfected by scrubbing system, hand disinfection is done by inserting hans to a double-point turn. At the end of this process turn opens automatically and manufacture starts.

By taking samples from the hands of the employees microbiological controls are performed . Employees during breaking step, use steel vests, steel gloves, shoes suitable for food use.

Namet, using the latest technology in hygiene keeps the flavor at every stage. It acts in cold chain during  resting, processing, cutting, transportation and sale of the meat after slaughter.

Packaging
 

Products prepared are directed to packaging or manufacture with e2 boxes. for the production or manufacture of packaging products. These boxes are washable according to national standards. At the packaging stage, the meat is filled, into bags according to shrink system, vacuumed, pasteurization is done, dried, packaged, and prepared for shipment with 0 degrees packs. Meat to be used in the manufacture are shocked fresh or shocked shock units and forwarded to -40 and kept ready for use of next day.

Genuine Tastes with Perfect Production...
Namet Çayırova Integrated Meat and Meat Products Plant
Equipped  with the latest technology Namet Çayırova plant began production as of 2010. This huge facility with 34,600 m² closed area performs Deli, fresh meat, advanced processed products, frozen meat balls and burger production.

The plant which is shown as technology base of taste world, complies with European and world standards in every respect.

Meat Arts Center: Red Meat Chopping Line

In Namet Çayırova plants, the production, starts in red meat chopping line. The temperature in here and  the entire production areas  is constantly +8°C  for health and quality reasons. The carcasses which are cut in hygienic conditions in combine in Şanlıurfa, come to Namet Çayırova Plant with refrigerated vehicles, without breaking the cold chain. The carcass meat which are unloaded at the acceptance area, after veterinarian and  retrospective traceability controls, they are rested in old storages at 0 ° C and wait for its turn to enter the chopping line.

*Retrospective traceability criteria:

Certificate of origin: Proven animal origin information received from the producer

Barcoding: the combine ID of the animal

Batch Number: Product daily production information

Meat on the chopping line are processed by red meat masters. Meats shredded by professional butchers are sparated according to their kind. For perfect hygiene marching bands in the line are kept under control by ultraviolet rays against microbiological contamination.

After chopping line meat, fresh meat, advanced processed products are distributed to the Deli and frozen product lines.

Most fresh state of the meat: Namet Fresh Meat Line

A portion of the meat from chopping line comes to fresh meat line and vacuumed and prepared. to shipment.

Some are converted to minced meat, cubed meat, beef, meat balls and other varieties. They are automatically weighed and  are packed with M.A.P. (Modified Atmosphere Packaging) technology. MAP technology maintains the freshness of the meat without any chemicals added.

Convenience in Cuisines: Advanced processed products line

Namet,  gives importance to to create product categories as much as technology and quality. Advanced processed product line  as an indicator of innovative aspect of Namet prepares the tastes of Turkish cuisine. Products of this category being enriched by the work in the R & D unit are cooked under hygienic conditions by expert chefs. They are packed  untouched and delivered to the consumer with all their freshness.

Birthplace of insatiable tastes: Namet Deli Line

Namet combines superior technology with Turkish  taste, captures perfect flavor by creating the same standards in all products. Meat prepared for soujouk, salami, ham and sausage are extracted from the nerves during shredding. To achieve the highest quality,  fat, water, protein analysis are performed by computer-controlled standardization machine directly connected to the computer department. At the filling stage of the product, our experienced staff show their expertise. Filled with fully automatic machine without compromising hygiene sausage, salami, ham and soujouks are ready for cooking and fermentation stages according to the product.

Filled products were then cooked in computer controlled  ovens, showered, and  taken  to the pre-cooling rooms. Smoked  products are cooked in fumigation oven with a special juniper shavings, roastings in a double-walled steam heated boilers, hams in boiling caldrons.

Products prepared in fermented soujouk line are ripened in special fermentation rooms and then rested in climatic rooms (temperature, humidity and air circulation in controlled hygienic environment).

The most exclusive taste of  traditional Turkish kitchen  pastrami is produced carefully under hygienic conditions in accordance with the traditional production procedures with the best meats.

Namet performs slicing and packaging of Deli products untouched. Namet with this superiority, makes a difference in the industry in terms of quality and hygiene.

Taste coming from -40 ° C: Frozen Products Line

In frozen products line, Namet produces meatballs varieties and burger meat balls according to Turkish  taste. Meatballs which can be prepared in various types in automatic forming machines are frozen  at -40°C in a few minutes to keep the flavor and freshness at the maximum level. They are immediately packaged and stored in cold storages.

Aiming at to become one of the leading poultry producers worldwide by offering only the best quality products to consumers, Erpiliç began its production process with 200 chicks in 1969 and continued its operations from 1991 through 1994 under Er Civciv Inc. Subsequently, in 1995, the first steps of the integration were taken with establishment of ERYEM SAN. ve TİC. LTD. ŞTİ., a feed company. Currently, Erpiliç trades with a strong workforce of 1800 employees, 1300 producers and 70 dealers

Following 16% growth in 2007, Erpiliç made additional machinery investments to its slaughterhouse with 16,000/hour and 240,000/day capacity to increase it up to 22,000/hour and 330,000/day in 2008. Additionally, Erpiliç has divided its advanced processing section into two as delicatessen and processed food businesses. The Company working as a team always produces unique and new products and greatly contributes to the domestic economy.

Our production plant has been certified with HACCP Food Safety Certification in addition to ISO 9001-2000 Quality Management System Certificate, ISO 22000-2005 Food Safety System Certificate, compliance certificates with TSE Standards and the Export Advance-Fixing Certificates

Company, attaching utmost emphasis on development of new products, has placed on the market the assortments of processed chicken pane, chicken nugget and chicken croquette in line with its efforts to grow and develop its market. As a matter of company principle, only the state-of-arts technologies have been employed in this facility.

ERPİLİÇ desires that its consumers eat healthy and balanced diet products, and hence the meat chickens are slaughtered under extreme hygienic conditions and in accordance with Islam rules at its facilities, and it offers uncut whole chicken, chicken meat portions, delicatessen assortments, packed chicken products, giblets and processed chicken products.

Erpiliç never gives up on its high quality approach, and thus, regularly invests on technology and human resources; and as a result carries on its business activities while increasing its market share coupled with a consistent growth trend.