Poultry Business

Çamlı, who initiated the first turkey farming in Turkey in 1997, conducts the business with the contracted farming model. These produced turkeys are presented to the clients as turkey meat of high quality after the processing stage in Pınar Meat plant. The whole chain from production of turkey feed to the delivery of turkey meat to the consumers is kept under control by the integrated model.

Çamlı has launched its products with its own brand, which is Çamlı Çiftliği (meaning Çamlı Farm), and started selling products like "New year turkey" and "Mini turkey" with this brand. New products will be added to the product range.

In the process of turkey production, imported hatching eggs are taken into the production stage in the turkey hatchery plant. Upon selection process, the imported hatching turkey eggs are ranged in special trays via one-by-one control and converted to chicks after a 28-day period through 32 setters with a capacity of 14.112 eggs and 4 hatchers. Within this period, the temperature, ventilation, humidity and positions of eggs are monitored by the computer system. The hatchery has a capacity of 5 million 4 thousand eggs per year. The healthy turkey chicks are separated sexually by experts; their processes of vaccination, debeaking and boxing are performed full-automatically by the PSP machine.

The turkeys are raised in compliance with the tight bio-safety standards in a closed area of approximately 150 thousand square meters located in İzmir and Manisa with 100 producers in total in Hedef and Kuyucak, affiliated facilities of Çamlı, in a closed are of 25 thousand square meters. The most important criteria for Çamlı is to produce safe and healthy turkey meat of high quality for its consumers within the framework of bio-safety and animal welfare standards of turkey raising. Çamlı Food Safety Management System has been established in order to eliminate the threatening elements of food safety in the products of Çamlı (feed, chicks and turkey for slaughter) and to conduct the required communication among parts in regard to food safety.