Basın Bülteni
Tribeca İletişim Danışmanlık
Bekir Gül
bekirg@tribeca.com.tr
0 216 310 54 04
A turning point for the Turkish food industry
NAMET INVESTS $ 68 MILLION FOR THE
PRESENT AND FUTURE OF THE FOOD
INDUSTRY
Prime Minister Recep Tayyip Erdogan has opened the production facility Namet has
brought to life with $ 68 million investment. It is the first production facility in the
Turkish meat and meat products industry that fully meets the EU Hygiene Standards.
The foundation of the facility was laid in 2007, and it had started production in 2010
after an investment program that didn't slow down despite the global economic crisis.
Employing 700 people directly and 40,000 families indirectly, the facility is a turning
point for the food industry of Turkey and its close geography with its compliance with
the EU standards and the firsts it presents.
12 March 2010, Çayırova; Namet's production facility that was brought to life with $ 68
million investment, which represents a turning point for the Turkish food industry with its
compliance with the European Union standards was opened with a ceremony attended by
Prime Minister Recep Tayyip Erdoğan. At the opening ceremony of the facility, which
employs 700 people directly, Minister of Agriculture and Rural Affairs Mehdi Eker; Minister of
Industry and Commerce Nihat Ergun and Namet Gıda Inc.'s Chairman of the Board N. Tarık
Kayar were also in attendance.
Mentioning that Turkish food industry's well-established firm Namet has reached and went
beyond the EU standards in the meat and meat products industry with its production facility
in Çayırova, Namet Gıda Inc.'s Chairman of the Board N. Tarık Kayar continued:
"Namet Çayırova Plant is Turkey's first facility of our industry in compliance with the
European Union hygiene standards. From the designing and project stage to layout,
workflow, machine tracks and hygiene standards, the facility fully meets the requirements of
both Turkish and European Union norms."
Direct employment for 700 people and the living for the Big Namet Family of 200,000
people
Emphasizing that by employing 700 people directly, Namet Çayırova Plant became an
important employment source, N. Tarık Kayar said:
"Beyond this, including breeders, suppliers from different industries, subcontractors and all
their families, Namet Çayırova Plant is a means of living for the Big Namet Family of
200,000."
"We are investing in the present and future of the food industry"
Kayar mentioned that the 2009 - 2010 model machine track of the facility has been
developed with cutting edge technology and continued,
"Even with the unfortunate events that came with the economic crisis, we have continued
with our $ 68 million investment plan. Our plant is a turning point in the food industry of
Turkey and its close geography with the EU hygiene standards, technical equipment and
capable human resources. In addition, with the talent development and education programs,
we aren't only investing in today; we're also investing in the tomorrow of our industry."
In order to meet the capable personnel need of the industry, the Namet Çayırova Plant has
the first butcher school to open within a private facility in Turkey. The plant also has a 800m2
modern conference hall to be used for the personnel education programs.
Turkey and its close geography's food producer is processed with added value
Kayar brought attention to the fact that the countries within the close geography of Turkey,
with their growing population and economy and their developing level of welfare are
presenting important export opportunities. He said,
"Our Namet Çayırova Plant combines slaughtering according to Islamic rules and EU
hygiene standards. With the quality of production and the range of products, it is Turkey's
and its close geography's processed meat and meat products producer with added value,
and it will help us make use of these opportunities in the best way possible."
The firsts that are turning points for the food industry
In addition to the EU hygiene standards, Namet Çayırova Plant is the turning point of the
Turkish food industry also with the firsts in its processes. In order to meet the Turkish and
European Union norms in hygiene and in layout, workflow, machine tracks, the facility's
design and project work was done by the worldly renowned German process design firm,
“Lißner Engineers + Architects.”
The firsts that the facility presents are as follows:
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For the first time in Turkey, the operations on the slicing and packaging track are
being performed 100% without human touch.
The facility has an automation system that works with hand terminal and hand
barcode in all activities from production to shipping and sales. Therefore, it's possible
to watch the entire process in retrospect.
The acclimatization of the entire facility is done in a computer environment. (+8
degrees cooled environment In all production, packaging and shipping units)
The facility's electronic ventilation system provides precaution for bacteria in the air.
Every 4 minutes (15 times in an hour) the facility's air is cleaned. The dirty air is
thrown out and fresh air, cooled and filtered, is given into the facility.
The materials used for the floors of the facility do not produce bacteria and prevent
the floors from getting slippery.
PVC (polyvinyl chloride) covered sandwich panels that don't produced bacteria were
used for the facility's walls and ceilings.
The walls and ceilings of some special areas were covered with stainless steel
covered sandwich panels. (These areas include ovens, air conditioners, ham
preparing areas, cooking tanks and disengagement tracks)
The facility has microbiological and chemical analysis laboratories.
The modern face of the Turkish food industry
The first meat and meat products production facility in Turkey to meet the EU standards is
setting an example for the region and our country with its physical features.
Having a closed space of 34.600 m2, this big facility has the capacity to process 22,500 tons
of boneless meat, 10,000 of deli, 3000 tons of frozen meatballs and burgers, 5000 tons of
further processed products annually in a single shift. The cold storage rooms of the facility
offer 100 tons of quick freezing at - 45 °C, 3000 tons of frozen conservation at -21 °C and
500 tons of fresh conservation 0 °C.
The administrative section with management offices and social facilities complete the plant,
which shelters production, storage and shipping sections, as well as 700 professional
employees.
About Namet
Established in 1929, Namet has been presenting nautral, healthy and trustworthy deli
products for 81 years. Namet has joined Turkey's pioneering meat producer Kayarlar Group
in 2005. With the support it got from Kayarlar Group's well-established structure and
assurance, Namet has strengthened its position in the market.
Kayarlar Group that has Turkey's pioneering meat vendor under its wing started as a family
business 4 generations ago. In 1940, it turned into an unlimited company. Starting in January
2010, Kayarlar group has been presenting all its products with the Namet brand.
Never compromising quality, Namet meets different tastes with nearly 100 different deli
products in a variety of packages made with 100% veal, turkey and chicken. Namet Kayarlar
Group is meeting consumers who are hungry for quality with its cutting edge technology,
synergy of the group companies, modern production facilities and strong distribution network.
Within the last few months, Namet has distinguished itself from the competition by providing
its sliced products in packages that open-close 10 times and help consumers control their
portions.