Site Search: "nut"

Displaying search results from 36 results are found



Raw materials received by the feed factory under contracted business relations are tested in chemical and microbiological laboratories in accordance with the terms of the contract. Only the raw materials which comply with the standards are accepted, and out of standard materials are rejected. The raw materials which are accepted are piled up in predetermined storages. If stocking process is expected to a take long time, protective measures are taken against mold formation and toxins.


Initially, raw materials needed for production are taken into dosage silos. Ratio of the feed to be produced is prepared based on the type of animal and the level of productivity. Production is performed with a fully automated computerized system. Each stage of production is continuously controlled by taking samples at each stage of processing and analyzing the feed in NIR device within 2 minutes.

All feeds transported to hatcheries are quickly analyzed in NIR devices just as during the production process and are sent to the field upon receipt of conformity report issued by the laboratory.

Click for details

Both raw materials and feeds are subjected to microbiological and chemical (nutritional) tests in the laboratories. Presence of toxin, mold, salmonella, E. coli, total coliforms, enterobacteria in the microbiological tests of raw materials and feeds are controlled. In chemical tests, moisture, raw protein, raw fat, raw cellulose, raw ash, starch sugar, metabolic energy, acidity, peroxide value and solutions in the raw materials and feeds are checked through infrared systems. In mechanical tests, pellet durability index (PDI) of the feed, crumble mixer sieve particle size and particle size of powder feed are checked. Percentages foreign material and broken grain in the raw materials are tested. Mineral substance analysis in feeds, feed raw materials and additives are Performed using Spectrometer and Titration devices.

Click for details

6 Erpiliç Chicken Drumsticks
10 Pearl onions
1 Carrot
3 Potatoes
10 Brussels sprouts
5 cloves of Garlic
Olive oil
Flaked red pepper
Black pepper
1 tea glass of Milk
Coat the Erpiliç Drumsticks with salt, flaked red pepper, oregano and olive oil. Peel the potatoes and cut in cubic shapes. Peel the carrot and cut into four in thin long pieces. Add all other vegetables in the stew pan where the Erpiliç Drumsticks are, mix it all. Fill the mixture in a roasting bag and cook it in the oven for 40 minutes.
Click for details

1 tea glass of Chickpeas
4 artichoke Cores
2 pieces of Erpiliç Schnitzel
1 tea glass of Cream
100 gram Shredded kashar cheese
Sufficient quantity of Powdered red pepper
1 clove of Garlic
4 -5 drops of Lemon juice
1 Egg yolk
Olive oil
Black pepper
Shred nutmeg on Erpiliç Schnitzels and sauté on a hot pan. Add the boiled chickpeas and continue sautéing. Complete this process by adding one pinch of salt. Add the olive oil, crushed garlic, lemon juice and the black pepper, and mix it all. In another container, mix the cream, egg yolk and shredded kashar cheese. Put the mixture with chickpeas and Erpiliç on the core of the artichoke then top everything with the kashar cheese mixture. Cook it in a 180 pre-heated oven until the top part is roasted.  This may take about 30 minutes. Sprinkle some powdered red pepper before serving.
Click for details

2 water glasses of Spiral pasta
100 gram Walnut meat
100 gram Shredded kashar cheese
2 Erpiliç Schnitzels
1 coffee cup of Oil
1 desert spoon of Sesame
1 clove of Garlic
Black pepper
Blanch the pasta in boiling water for 10 minutes and drain the water. Heat the oil in a stew pan. First cook the Erpiliç Schnitzel and then add the pasta and continue stirring. Stir cut walnut meats, garlic, nutmeg and roasted sesame in 2 table spoon of olive oil in another pan. Place the Erpiliç Schnitzel and the pasta mix on a plate and add some sauce on it. Add some black pepper on the dish and serve hot.
Note: You can cook the same pasta with Erpiliç Drumsticks instead of Erpiliç Schnitzel.
Click for details

1 Erpiliç Chicken Breast
1 small handful of Rosemary
1 small handful of Basil
1 small handful of fresh mint Fresh Mint
1 small handful of Pearl onion
Half a tea glass of Bread crumbs
2 tablespoon of Olive oil
For stuffing vegetable:
1 Carrot Red beet (wrapped in aluminum folio and roasted in oven)
1 Carrot
Half a potato
1 table spoon of Olive oil
Powdered red pepper and other seasonings depending on the taste
Salt and black pepper
Cut open the Erpiliç Chicken Breast using a fillet knife. Mix the thin sliced fresh rosemary, basil, mint, onion, vegetable, seasonings, bread crumbs, olive oil, salt and black pepper. Put some of this mixture on the middle of the chicken and wrap in roll shape. Wrap it first in stretch film and then aluminum folio, and blanch it in boiling water for about 20 minutes. Cut the red beet, potatoes and carrot in equal pieces, and then blanch them in boiling water in another stew pan. Sauté it adding olive oil, salt and black pepper. Slice the cooked Erpiliç Chicken Stuffing and serve with vegetables.
Click for details

6 Erpiliç Thighs For Grills
1 Teaspoon Oregano
2 Table Spoon Olive Oil
1 Teaspoon Black Pepper
1 Teaspoon Flaked Red Pepper
1 Bowl Soy Beans
2 Carrots
Blanch Erpiliç Thigh For Grill meats in a stew pan. In another container, mix the olive oil with the seasonings. Coat the  Erpiliç Thigh meats For Grill thoroughly in this mixture, then roast them in a 200 degree oven for 15 - 20 minutes. Serve hot. Keep the soy beans  in hot water for 10 minutes. Shred the carrots. Add olive oil and salt and mix it all. Serve the mixture together with the Erpiliç Thigh meats For Grill just taken out of the oven.
Click for details

750 gram Erpiliç Chicken Breast
2 Eggplants
2 Tomatoes
2 Long green peppers
2-3 Onions
4-5 piece Cloves of garlic
Black pepper
Red pepper
Fresh oregano
Peel the skins of all vegetables. Cut them into small pieces and then put in a stew pot. Add the Erpiliç Chicken Breast cut in small cubic pieces into the stew pot. Then add salt, black pepper and red pepper. Cover it with an aluminum folio. Cook it in the oven for 40 minutes. Decorate with fresh oregano and serve.
Click for details

5 Potatoes
1 Green apple
2 cloves of Garlic
4 pieces of Erpiliç Chicken Breast
1 water glass of Erpiliç Chicken Broth
5 table spoons of Cream
1 table spoon of Lemon juice
Quarter of a bundle Parsley
Quarter of a bundle Garden rocket
4 Fresh onions
Black pepper
For the sauce:
Whip thoroughly mayonnaise, cream, salt, lemon juice and black pepper in a bowl
For decoration:
Quarter of a carrot
3 pickled Gherkin
Peel the skin of the potatoes and cut them in cubic shapes. Do not cut the potatoes in too small pieces, otherwise they are hardened. Put the potatoes in a stew pan, add some salt, one glass of Erpiliç Chicken Broth and water until the level of juice in the pan just passes the ingredients. Boil everything for 10 minutes. You can extend the period depending on the size of the potatoes. Cut the scallions in small pieces. Shred the carrots and the apples. Chop up the garden rockets and mix with the mayonnaise. Cut the garlic and pickled gherkins in very small pieces. Drain the boiled potatoes and put them in a container, pour the mixture you prepared on the potatoes and mix it all. You can shred the apple last if you do not want it color to turn black. Pour the sauce on top. Add the Erpiliç Chicken Breast, which was boiled in another stew pan, and run the kitchen robot until the mixture becomes puree. Decorate with shredded carrot and pickled gherkins before serving.
Click for details

Half kg chicken (boiled beef)

4 cups chicken broth
2 cups water
1 tablespoon flour
2 tablespoons tomato paste
3 cloves garlic
red pepper

Preparation of chicken soup recipe We havoc Stir in flour until after 2 minutes, add a little oil into our pots. Later, mint, tomato paste and red pepper flakes, stir well, we confuse a further 2 minutes. Boiled and shredded chicken flesh, we add the garlic and salt. Add water, cook them in chicken broth and simmer for 15-20 minutes. Enjoy your meal…

Click for details

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.

Click for details

In the "ERPİLİÇ" plants, where the consumer is in a healthy and balanced supply of nutrition, hygienic and Islamic rules are applied and the products are grouped as whole chicken, part products, delicatessen products, tanned products, offal and processed products. As Erpiliç; chicken, chicken, whole chicken, wholesale chicken, wholesale chicken, chicken pan, chicken nuget, chicken croquet, whole chicken, chicken salami, fried chicken, frozen chicken, Göynük Köfte, Turkey Erpilic our products serving as the main distributor.

Click for details

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.

Click for details

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.

Click for details

My dear father Halil Özgür taught us to be honest and respectful first, and then to be patient, hardworking, and innovative throughout our lives. These unchanging values, embraced by every member of the Kar Gıda family, are the unforgettable teachings of my father, who guides us with the same enthusiasm as on the first day.

At Kar Gıda, we see creating added value by using the most advanced technology and the most efficient human resources in every area we operate as our fundamental principle. In this regard, the words of Mustafa Kemal ATATÜRK, "Nations that make it a habit to live comfortably without working, learning, and getting tired are doomed to lose their dignity first, then their freedom, and later their future," have been my most important reference in my business life.

We always love being solution-oriented and working harder for it. As Kar Gıda, we follow a policy of steady growth. We know that successful work requires courage, determination, discipline, and good teamwork.

As long as we share this awareness with all our colleagues walking towards the same goal, I am fully confident that our horizon will be bright and our path clear.

Dr. Seyhan Özgür

Click for details


Kar Food; ERPİLİÇ | BOLCA Hindi | NAMET products are at your service as Sales and Distribution Master Dealer. | Halal chicken, turkey, wing, turkey products, wholesale, dealer, main dealer, turkey, nut, meat, halal, chicken, poultry, chicken sector, poultry, chicken sector, dry yolk, halal food, halal food certificate meat
Click for details