Chicken is the healthiest and most economic animal product among the animal protein sources. Thanks to its affordability, it is a food which is easily accessed by and has an important role in the nutrition of the low-income families. Chicken can be easily consumed in all countries unless its consumption and sale in a given area are restricted. It is a food source which is easy to prepare, cook and digest. Poultry meat is the ideal meat product for those suffering from cholesterol, heart problems, and vascular problems.
In Turkey, poultry production became widespread in the 1980s; having developed through the modern infrastructure facilities in 1990s, the industry achieved quality standards at a level competitive with the leading countries. Thanks to such characteristic, quality and taste, Turkish Poultry became an in-demand brand in the surrounding markets and especially in neighboring countries.
Chicken production, which is the lion’s share biggest part of the Turkish poultry pie, underwent a significant structural evolution with the increase in the number of the integrated facilities and the implementation of contract manufacturing model. In the 1990s, thanks to the big investments made, poultry industry achieved the world standards and came to these days with the continuous increase in the production.
Turkey stays focused on healthy flock, healthy food, healthy consumption and ultimately on healthy human.
Turkey has significant advantages in producing safe eggs and white meat from healthy flocks.
Turkish legislation on food, feed and animal health is fully harmonized with EU and Turkish poultry industry produces safe eggs “From Farm To Table”.
Turkey has a strong veterinary service and infrastructure and is one of the most recognized members of World Organization for Animal Health (OIE).
All poultry plants are monitored by animal health and food authorities under the “National Salmonella Control Program” and “National Residue Monitoring Plan”.
Turkish Egg Producers Association and Poultry Meat Producers and Breeders Association are members of International Egg Commission and keep abreast of all latest developments in the world.
With its geographical position, Turkey is the closest country to the market countries. It has the advantage to deliver any required volume of the freshest products within the required time.
Poultry companies hold quality certificates such as Globalgap-Europgap, HACCP, ISO 22000, BRC (British Retail Consortium Standards).
In Turkey, poultry production is environment consciousness and animal welfare based. infrastructure facilities in 1990s, the industry achieved quality standards at a level competitive with the leading countries. Thanks to such characteristic, quality and taste, Turkish Poultry became an in-demand brand in the surrounding markets and especially in neighboring countries. Chicken production, which is the lion’s share biggest part of the Turkish poultry pie, underwent a significant structural evolution with the increase in the number of the integrated facilities and the implementation of contract manufacturing model. In the 1990s, thanks to the big investments made, poultry industry achieved the world standards and came to these days with the continuous increase in the production.
Turkey became one of the top ten egg producers of the world having continuously developed its egg production infrastructure and improved the quality since from 1970s. Having a sustainable structure, Turkish egg industry both meets the animal protein needs of its own people and contributes to the nutrition of the mankind through the eggs exported to many countries. Egg producers have a producers’ organization which is strong at both local and national level protecting their own rights and interests and leading poultry industry. Turkey has a significant advantage in producing safe eggs from healthy flocks. Turkish legislation on food, feed and animal health is fully harmonized with EU and Turkish poultry industry produces safe eggs from farm to table.
Turkish Egg Producers Association is a member of International Egg Commission and keeps abreast of all latest developments in the world.
With its geographical position, Turkey is the closest country to the market countries. It has the advantage to deliver any required volume of the freshest products within the required time.
Eggs should be produced, labeled and marketed in accordance with Turkish food codex’s communiqué on egg and egg products. Only eggs of class A are directly for human consumption. Eggs of Class B are used only in food industry. Eggs of Class A are supplied to the end-user within 21 days of egg-laying date. The expiry date of eggs of class A may not be later than 28 days after egg-laying date. Eggs of Class A having an air gap of 4 mm or less on the day of packaging may be identified as “extra fresh” by the ninth day of egg-laying date. Also, egg-laying date is specified on the labels of the eggs identified as “extra fresh”.
Weight Classes of Class A Eggs
| Weight Class | Weight |
| XL-Extra Large | ≥ 73 g |
| L – Large | 63 – 72 g |
| M – Medium | 53 – 62 g |
| S – Small | ≤ 52 g |