INTEGRATED CHICKEN MEAT
PRODUCTION TECHNOLOGY
Step 1: The production operation process of CP, which is the only poultry company in Turkey that has implemented complete vertical integration with its "chicken production chain", starts with the importing of "parent broiler chicks" by air to Turkey.
Step 2: The imported chicks are fed and controlled in breeding farms under the most sanitary conditions and under the supervision of the Ministry of Agriculture and Rural Areas and veterinarians, and breeder eggs are produced after 24 weeks.
Step 3: These breeder eggs are delivered to hatcheries, and healthy breeder chicks are born at the end of the 21st day of the nesting period.
Step 4: After these breeder chicks have receive the health certificate of the Ministry of Agriculture and Rural Areas, they are delivered to specific breeding farms. The most sanitary conditions and hot air ventilation are provided on these farms. Breeder chicks are fed with feeds with high protein and calorie contents under the supervision of veterinarians (corn, natural grains such as soy including vitamins and minerals). They are regularly examined to ensure they are healthy. After 24 weeks, they start producing broiler chick eggs.
Step 5: These eggs are delivered to the hatchery in accordance to a specially designed program, and healthy broiler chicks are born at the end of the hatching period.
Step 6: These chicks are then placed in broiler chick breeding farms belonging to the producers that are under contract with the company. At the farms, the chicks are fed with feeds prepared in accordance to scientific methods, such as corn, soy, wheat and similar grains, vitamins and minerals, for 45 days. The company's veterinarians audit the sanitary conditions and examine the health of the chicks in their regular visits to the farms during this period. Chickens weighing about 2.2Kg are delivered to company slaughterhouses after 43 days.
Step 7: The chickens delivered to the slaughterhouse are first suspended by using robotic straps and then the automatic slaughtering process starts. The chickens are put to sleep using a shock method and after slaughtering and letting their blood run in accordance to Islamic rules, they are passed through a machine to remove their feathers. They are then washed with water after their internal organs are removed and are entered into freezing water tanks to reduce meat temperature to less than 4 degrees. The poultries are put into cases according their weight and then they are delivered to cold air depots.
Step 8: The chickens are stored in these depots and are delivered, based on daily orders, to consumption points via frigorific.
