Food Turkey Magazine September 2017
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ich content of protein and low price<br />
which makes it accessible to every<br />
household.<br />
Aggressive objectives in turkey<br />
meat market…<br />
Erpilic puts forth aggressive objectives<br />
within the following five-year period for<br />
Bolca Hindi, market share of which was<br />
27 per cent last year. 61 per cent of animal<br />
protein need in <strong>Turkey</strong> is met with<br />
poultry and the highest share within<br />
this rate belongs to chicken meat. In<br />
2016, poultry production was approx.<br />
2 million tons while this figure was only<br />
50 thousand tons in turkey meat… Erpilic<br />
plans to raise turkey meat to an<br />
important level in exportation which<br />
could not grow until today due to deficiencies<br />
in logistics, production and<br />
capital despite its protein content equal<br />
to red meat and economical price.<br />
The brand aims an aggressive growth<br />
in markets with a large consumption<br />
rate of turkey meat such as Russia after<br />
having conducted serious analyses<br />
on these markets. Estimating a new investment<br />
worth 45 million TL for stock<br />
production, modernization of slaughterhouse<br />
and capacity increase for the<br />
first stage, the brand plans to increase<br />
production of turkey meat to a yearly<br />
figure of 20 thousand tons, an increase<br />
of 100 per cent. Brand projects a fast<br />
growth in the sector with new investment<br />
plans concerning infrastructure<br />
investments as well.<br />
‘Dry pluck,’ ‘halal food’ and<br />
‘slaughtering by hand’ to<br />
be adopted in turkey meat<br />
sector...<br />
‘Dry plucking’ technology which was<br />
first implemented by Erpilic in <strong>Turkey</strong><br />
involves plucking poultry hygienically<br />
without touching by enlarging the roots<br />
of feathers of chicken in humid hot air<br />
ducts. As a more hygienic and healthy<br />
technology, dry plucking also provides<br />
a water saving of 100 tons daily compared<br />
to the old system of hot boilers.<br />
Dry plucking also eliminates the reasons<br />
that increase bacterial load of the poultry<br />
due to cross contamination, providing<br />
for a health risk-free production. Implementing<br />
dry plucking technology for<br />
turkey meat as well, the brand also has<br />
hand slaughtering and halal slaughtering<br />
features within its core.<br />
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