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Message from the CEO

Dear customers,
Hacılar is proud to offer its many years of experience in the meat sector at your service. Meat is not just food, it also has cultural value.

The entire cycle, from slaughter to sale to the customer, requires great care and responsibility. Hacılar is very happy to have been able to live up to this responsibility for around 37 years.

Regarding meat, a very delicate product, Hacılar has made it its goal to continuously implement modern solutions for its customers, prioritizing quality and care in order to maintain customer satisfaction. Furthermore, keeping our values ​​at the forefront of our core principles is a fundamental tenet of our business.

Rıfat Kazancıoğlu / Vorstandsvorsitzender

The daily processing of poultry meat was increased to 35 tons and of red meat also to 35 tons, thus reaching a total quantity of 70 tons per day.

2011

The ET BALIK KURUMU (EBK) tender was won by Hacılar, the only Turkish company to do so.

2010

Total production was increased to 50 tons. Hacılar received the QS certificate. The transition to the ORGAINVENT control system took place.

2009

Hacılar's 1000 m² production facility was expanded to double its size, enabling the processing of 10 tons of poultry meat per day. Total production was increased to 40 tons, and the product was marketed to five European countries.

2005

The third generation of the family was brought into management. Daily poultry processing was increased from 10 tons to 15 tons, and red meat processing to 30 tons. Total capacity thus reached 45 tons per day. In addition, sales were expanded to 10 Eurozone countries.

2004

Processing capacity was increased to 30 tons. In addition to the production and distribution of beef, veal, and lamb, turkey meat was added to the product range. Exports were expanded to three Eurozone countries.

2000

A new production facility was built on 1000 m². The facility, with a production capacity of 20 tons of beef, veal, and lamb, obtained EC certification. This marked the beginning of meat sales to the European market.

1995

It all started in the Berlin wholesale market, in one of several small processing plants with an area of ​​250 m². The company, which only supplied the Berlin area, attracted considerable interest.

1998