FOOD INDUSTRY:Sultan N. Turhan 1 FOOD INDUSTRY SULTAN N. TURHAN


CONTENT:Sultan N. Turhan 2 CONTENT What is food ? Definition of Food Industry Types of Food Meat and meat products Milk and dairy products Wheat and Cereals Sugar and Sugar Confectionery Fruits & Vegetables Olives & Oil of Olives Export Product List of Turkey


Slide 3:Sultan N. Turhan 3 Food is any substance consumed by living organisms, including liquid drinks. Food is the main source of energy and of nutrition for animals, and is usually of animal or plant origin.


Definition of Food Industry:Sultan N. Turhan 4 Definition of Food Industry The industry concerned with processing, preparing, preserving, distributing, and serving of foods. It includes also beverages There are many sub-industries beloging to this industry such as Agricultural industry,Fishing Industry, Forest Products Industry, Hunting Industry, Agribusiness, and Forestry Industry Frozen Food Industry Food Security


Food Industry :Sultan N. Turhan 5 Food Industry This sector is characterised by the diversity in its types of activities and in the end products manufactured. The products covered can vary from bakery, pastry, chocolate, confectionary products to modified starches or different food preparations


Slide 6:Sultan N. Turhan 6 FROZEN FOODS FISHING INDUSTRY AGRICULTURAL INDUSTRY FORESTPRODUCTS INDUSTRY FOOD SECURITY FOOD AND BEVERAGE INDUSTRY HUNTING INDUSTRY


Types of Foods:Sultan N. Turhan 7 Types of Foods We can group food industry under these titles. Meat and meat products Milk and dairy products Wheat and Cereals Sugar and sugar confectionnary Fruits &Vegetables Oil of olives


Meat Industry:Sultan N. Turhan 8 Meat Industry Livestock refers to domesticated animals, that may be kept or raised in pens, houses, pastures, or on farms as part of an agricultural or farming operation, whether for commerce or private use.


Types of Meat:Sultan N. Turhan 9 Types of Meat Animal tissue suitable for use as food is called meat. While meat can be obtained from nearly every species of animal, most of the meat consumed by humans comes from domesticated and aquatic animals. Meat from domesticated animals is generally subdivided into two categories: red meat poultry


Red Meat:Sultan N. Turhan 10 Red Meat Buffalo meat production Turkey is 18th in the World Cattle meat and veal production Turkey is 28th in the World Sheep meat production Pork,goat,horse,rabbit,game animal


Total Production of Red Meat in Turkey:Sultan N. Turhan 11 Total Production of Red Meat in Turkey


Import & Export Value of Red Meat between 2001-2004:Sultan N. Turhan 12 Import & Export Value of Red Meat between 2001-2004 Since the investment in animal husbandry in Turkey has been decreased gradually, red meat consumption is diminishing constantly. It is very important for Turkey in this accession period to EU because after the full membership, Turkey will become an open market for EU


Red Meat Products:Sultan N. Turhan 13 Red Meat Products Delicatessen Sucuk Salamis & Hams Sausages Pastrami Ready - Mate Meat Meals Frozen Products


How pastrami is processed* ?:Sultan N. Turhan 14 How pastrami is processed* ? Etin Dinlendirilmesi Birinci Tuzlama (Etin Bir Tarafını) İkinci Tuzlama (Etin Diğer Tarafını) Bol Suda Yıkama (Etin Fazla Tuzunu Almak İçin) Birinci Kurutma (Açıkta Normal Kurutma) Birinci Denkleme (Soğumuş Etleri Baskıya Alma) İkinci kurutma (Terli Kurutma) İkinci denkleme (Terlemiş Sıcak Etleri Baskıya Alma) Üçüncü Kurutma (Gölgede Kurutma) Çemende Yatma (Kapalı yerde) Dördüncü Kurutma(Çemenli Kurutma) * As the mentioned product is pastırma, I preferred the names of the process in this slide to remain in Turkish.


Turkish Red Meat Industry Leaders:Sultan N. Turhan 15 Turkish Red Meat Industry Leaders Yaşar Holding – Pınar Koç Holding – Maret Aytaç Namet Bonet


Poultry Industry:Sultan N. Turhan 16 Poultry Industry The poultry processing industry involves the processing of live poultry (including chickens, ducks and turkeys) into cuts and value added products. This industry begins where live poultry is purchased for processing (usually aged between 5 and 8 weeks) and includes abattoir operation, dressing, frozen poultry manufacturing, poultry meat manufacturing and poultry packing. The industry ends at the initial point of sale of poultry products. This industry report does not include units mainly engaged in canning poultry or in manufacturing poultry based smallgoods


The primary activities of firms in this industry are:Sultan N. Turhan 17 The primary activities of firms in this industry are Abattoir operation (poultry) Croquettes mfg (from poultry meat) Frozen poultry mfg Game bird (e.g. pheasant, quail) slaughtering Meals, poultry offal, mfg Poultry meat mfg Poultry packing


The major products and services in this industry are::Sultan N. Turhan 18 The major products and services in this industry are: Chicken meat Other poultry (duck, turkey etc) Game Birds (quail, pheasant etc)


Poultry Products:Sultan N. Turhan 19 Poultry Products Delicatessen Sucuk Salamis & Hams Sausages Ready - Mate Meat Meals Frozen Products


World chicken production :Sultan N. Turhan 20 World chicken production


Poultry Production in Turkey:Sultan N. Turhan 21 Poultry Production in Turkey


Turkish Poultry Industry Leaders:Sultan N. Turhan 22 Turkish Poultry Industry Leaders Yaşar Holding – Pınar Banvit Beypi Keskinoğlu Mudurnu Tavukçuluk Şeker Piliç


Meat Nutrition Facts 1/4:Sultan N. Turhan 23 Meat Nutrition Facts 1/4


Meat Nutrition Facts 2/4:Sultan N. Turhan 24 Meat Nutrition Facts 2/4


Meat Nutrition Facts 3/4:Sultan N. Turhan 25 Meat Nutrition Facts 3/4


Meat Nutrition Facts 4/4:Sultan N. Turhan 26 Meat Nutrition Facts 4/4


Milk and Diary Product Industry:Sultan N. Turhan 27 Milk and Diary Product Industry This industry report consists of units mainly engaged in grading, filtering and chilling fresh liquid whole milk or cream, or manufacturing, bottling or cartoning pasteurised liquid whole milk, flavoured liquid whole or skim milk, liquid skim milk, liquid standardised milk, cream, sour cream, cultured buttermilk or yogurt.


The primary activities of firms in this industry are::Sultan N. Turhan 28 The primary activities of firms in this industry are: Cultured buttermilk manufacturing Pasteurised milk manufacturing (except canned) Flavoured liquid whole or skim milk manufacturing Processed liquid milk processing (except condensed, concentrated or evaporated milk, or liquid buttermilk) Milk receival or distribution depot operation Sour cream manufacturing Yogurt manufacturing


Milk and Diary Product:Sultan N. Turhan 29 Milk and Diary Product Daily or UHT Milk Natural Yoghourt – Ayran – Fruits Yoghourts Different Types of Cheese Kashkaval White Labneh Butter – Margarine Powder products Sauces


Nutrition Value of Milk :Sultan N. Turhan 30 Nutrition Value of Milk One glass of milk provides the following % of an adult daily recommended value: Calcium=30%, Calcium is required to build and maintain bone mass. Vitamin D=25%, necessary to promote absortion of calcium and other minerals.

Milk Pasteurization :Sultan N. Turhan 31 Milk Pasteurization What is pasteurization? Pasteurization destroys most disease producing organisms and limits fermentation in milk, beer, and other liquids by partial or complete sterilization. The pasteurization process heats milk to 161 degrees Fahrenheit (63 degrees centigrade) for 15 seconds, inactivating or killing organisms that grow rapidly in milk. Pasteurization does not destroy organisms that grow slowly or produce spores.


How do I pasteurize milk?:Sultan N. Turhan 32 How do I pasteurize milk? Milk must be heated, with agitation, in such a way that every particle of the milk, including the foam, receives a minimum heat treatment of 150°F (66°C) continuously for 30 minutes or 161°F (72°C) for 15 seconds. The temperature should be monitored with an accurate metal or protected glass thermometer. Commercial operations commonly use a high temperature, short-time process in which the milk is heated to 170°F (77°C) for 15 seconds and then cooled immediately to below 40°F (4°C) to increase storage life without any noticeable flavor change in the milk. Pasteurization of fluid milk has very specific requirements for time and temperature as listed in the chart.


How is cheese processed:Sultan N. Turhan 33 How is cheese processed Milk protein – Casein Cheese yeast COAGULATION SEPERATION OF THE WATER SALTING SEASONING


Nutrition Value of Cheese:Sultan N. Turhan 34 Nutrition Value of Cheese


Per Capita Consumption of Milk and Milk Products in Various Countries, 2004 :Sultan N. Turhan 35 Per Capita Consumption of Milk and Milk Products in Various Countries, 2004


Turkish Milk Industry Leaders:Sultan N. Turhan 36 Turkish Milk Industry Leaders Yaşar Holding – Pınar Koç Holding – SEK Sütaş Danone Yörsan Bahçıvan Ülker


Wheat Industry :Sultan N. Turhan 37 Wheat Industry This industry comprises establishments primarily engaged in growing wheat and/or producing wheat seeds. Wheat is the grain of annual cereal grasses of the genus Triticum and Taestivum. The grain is widely ground to produce flour.


Wheat and Cereals :Sultan N. Turhan 38 Wheat and Cereals Flour Bakery Products Pasta (Macaroni) Starch Semolina Cereals; lentils,bean,chick-pea


Pasta Production :Sultan N. Turhan 39 Pasta Production The aim of pasta production is to convert the milled flour of the durum wheat into an edible product. Pasta is made from coarse flour called semolina. Semolina is composed of a collection of cells from the starchy endosperm of the wheat plant. These cells are composed of; Cell walls (bran) Starch (endosperm) Protein Enzymes


Pasta production follows three main steps:Sultan N. Turhan 40 Pasta production follows three main steps Blending of flour and water Kneading and mixing of the dough Extrusion or formation of the final product


Pasta Production Steps 1/3:Sultan N. Turhan 41 Pasta Production Steps 1/3 BLENDING Mixing of ingredients has traditionally been based on hand mixing to achieve a soft, crumb-like product. The main aim of the mixing stage is to distribute the water evenly throughout the semolina. As a result of the hydration of the semolina, the protein and starch contained within the semolina start to absorb water, and form a crumb structure. As a general rule, a good mixing procedure should result in a crumbly mixture that may be considered as a homogenous mixture with no large lumps. The mixing stage can now be achieved mechanically and this generally improves dough consistency and reduces product variability.


Pasta Production Steps 2/3:Sultan N. Turhan 42 Pasta Production Steps 2/3 KNEADING When the lumps of semolina have formed a crumb-like structure they can be kneaded together to form a basic dough. The work in forcing the crumb structures together during the kneading stage allows for fusion of the particles to occur and hence the development of a homogenous dough. All of the constituents of the dough play a part in this step, but it is the protein component of the grain that may be regarded as the most important, providing the elasticity from the gluten.


Pasta Production Steps 3/3:Sultan N. Turhan 43 Pasta Production Steps 3/3 EXTRUSION (./..) The extrusion process is different from traditional hand-made pasta and commercial pasta. Traditionally pasta would have been extruded between rollers set at decreasing thinness, followed by rolling through a cutting apparatus. Commercial extrusion is achieved through pushing the dough out of casts. Different casts are available for different shapes of pasta. To achieve this the commercial extruders are composed of an extrusion worm and a cylinder.


Pasta Production Steps 3/3:Sultan N. Turhan 44 EXTRUSION (../..) Dough is scooped up by the grooves in the worm screw, which then propels the dough along the worm towards the cast. As the dough is pushed towards the cast it is compressed into a semi-solid material. During the process of extruding this mixture through the casts a certain amount of heat is produced, this heats up the extruded product as it passes through the cast and may part-cook the product. Excessive energy during this stage will result in excessive starch gelatinisation and possibly a gummy, sticky product Pasta Production Steps 3/3


Nutrition Value of Pasta:Sultan N. Turhan 45 Nutrition Value of Pasta


Pasta Factories in Turkey:Sultan N. Turhan 46 Pasta Factories in Turkey


Pasta Exportation :Sultan N. Turhan 47 Pasta Exportation


Sugar:Sultan N. Turhan 48 Sugar Saccarose found in almost every food Originally from India and Arabia Sugar Cane 12 -16 % sugar ~60 % of World production Sugar Beet 85-90% juice 18 % of juice is saccarose


Sugar Industry:Sultan N. Turhan 49 Sugar Industry This industry report consists of units mainly engaged in manufacturing raw or refined sugar, or molasses. Both sugar and molasses are derived from the giant grass called sugarcane.


The primary activities of firms in this industry are:Sultan N. Turhan 50 The primary activities of firms in this industry are Brown sugar mfg Cane syrup mfg Caster sugar mfg Icing sugar mfg Icing sugar mixture mfg Molasses mfg Sugar mfg Treacle mfg


Sugar process from sugar cane:Sultan N. Turhan 51 Sugar process from sugar cane


World’s Total Sugar Production:Sultan N. Turhan 52 World’s Total Sugar Production


Confectionery Industry:Sultan N. Turhan 53 Confectionery Industry Operators in this industry wholesale a range of chocolate and non-chocolate candy in addition to a range of savory snacks and fruit syrups. These products are on-sold to supermarkets, specialty confectionery retail outlets, convenience stores and vending machine operators. This industry does not include operators primarily engaged in wholesaling a range of grocery products


Confectionery:Sultan N. Turhan 54 Confectionery Hard Candy Soft Candy Jelly Sugar-coated pill Flat candy Fruited candy Almond paste Nougat Fondant Helva Lokum Chewing gum Chocolate


Certain Candies ./..:Sultan N. Turhan 55 Certain Candies ./.. Hard Candy--A product made predominantly from sugar (sucrose) and corn syrup which may be flavored and colored, is characterized by a hard, brittle texture, and includes such items as sour balls, fruit balls, candy sticks, lollipops, starlight mints, after dinner mints, sugar wafers, rock candy, cinnamon candies, breath mints, jaw breakers and cough drops. Jellies and Gums--A mixture of carbohydrates which are combined to form a stable gelatinous system of jelly-like character, and are generally flavored and colored, and include gum drops, jelly beans, jellied and fruit-flavored slices. Marshmallow Candies--An aerated confection composed as sugar, corn syrup, invert sugar, 20 percent water and gelatin or egg white to which flavors and colors may be added.


Certain Candies ../..:Sultan N. Turhan 56 Certain Candies ../.. Fondant--A product consisting of microscopic-sized sugar crystals which are separated by thin film of sugar and/or invert sugar in solution such as candy corn, soft mints. Licorice--A product made predominantly from sugar and corn syrup which is flavored with an extract made from the licorice root. Spun Candy--A product that is made from sugar that has been boiled at high temperature and spun at a high speed in a special machine. Candy Coated Popcorn--Popcorn which is coated with a mixture made predominantly from sugar and corn syrup


Helva:Sultan N. Turhan 57 Helva Helvas are one of the important component of Ottoman-Turkish food culture…They are both so delicious tastes and also a perfect resource of energy. Sometimes a meal is done with “havla and bread” and sometimes it becomes the taste of breakfast table with olive and cheese. The traditional Ottoman-Turkish Helva culture is being loved by the entire world with its different types such as halvas with pine nuts, with chocolates, with vanillas, with gum mastics, with honeys


Lokum:Sultan N. Turhan 58 Lokum Preparation of a special milk made by starch Cooking (appr 1,5 - 2,5 hour) Casting and Reshaping Cooling Cutting Packaging


Chocolate Production 1/6:Sultan N. Turhan 59 Chocolate Production 1/6 Chocolate roasting Cocoa beans are carefully cleaned and sorted at the factory, and then roasted in special equipment at a temperature of 130−150 °С. Waste moisture and acid compounds evaporate during the roasting process, and the beans become a uniform shade of deep-brown. Cocoa roasting is a very important stage of the whole manufacturing process, and the future quality of the chocolate, and its smell and taste depend on it just as much as they do on fermentation. Sometimes different grades of cocoa (or cocoa of one grade, but grown in different countries) are mixed for roasting. The majority of the major chocolate manufacturers keep their methods and conditions of roasting a secret. After roasting, the shells are removed and the cocoa beans are crushed into cocoa nibs.


Chocolate Production 2/6:Sultan N. Turhan 60 Chocolate Production 2/6 Cocoa liquor Roasted and cleaned cocoa-nibs are carefully ground. The finer the cocoa-nibs are ground at this stage, the fuller and finer the taste of the chocolate. The size of the cocoa particles passed through the grinding machinery, should not exceed 75 microns—such cocoa is called coca liquor. Pressing The cocoa liquor contains 54% cocoa butter, the very valuable substance essential for the production of real chocolate. Cocoa liquor is heated up to 95−105 °C and is then pressed. As a result, cocoa butter is separated from the solids, which are subsequently used for the production of cocoa powder.


Chocolate Production 3/6:Sultan N. Turhan 61 Chocolate Production 3/6 Mixing and grinding Cocoa liquor, sugar and part of the cocoa butter are mixed in specified proportions. After mixing the mass is ground. This stage is very important for the production of chocolate: the finer the crushing, the more delicate the taste. Please note that the overall content of natural cocoa-products in such a mix largely determines not only the quality, but also the cost of the chocolate. This especially concerns the contents of cocoa-butter, an extremely valuable and expensive product. But in various cheap substitutes cocoa-butter is almost invariably absent. It is the reason for the so-called “attractive” prices, which are used by not too scrupulous manufacturers to please not very experienced clients.


Chocolate Production 4/6:Sultan N. Turhan 62 Chocolate Production 4/6 Conching After mixing and grinding the chocolate mass is subjected to conching: intensive mixing at high temperature. Conching is a very long (up to 24 hours) process and, as a result, the superfluous moisture and the residual tannins are evaporated from the chocolate mass, and the cocoa solids are rounded off. The consistency of the chocolate becomes more homogeneous, and the taste—gentler, the well-known “melt in the mouth” effect. After processing the chocolate mass, the rest of the components are added according to the recipe: cocoa butter and lecithin—for mass attenuation and optimized moulding; natural flavoring agent (vanilla)—for a subtler and more delicate aroma.


Chocolate Production 5/6:Sultan N. Turhan 63 Chocolate Production 5/6 Tempering Tempering is a key part of chocolate production. It is a long and complex process, which requires great experience and skill. After conching, the hot chocolate mass should be cooled, but it requires several stages to do this, because of the cocoa-butter contents. The problem is that cocoa-butter is a polymorphic fat, which crystallizes and congeals while cooling, but can take on different consistencies according to cooling conditions. Tempering is necessary for the cocoa butter to obtain the most stable consistency. For this purpose, the hot chocolate is at first cooled down to 28 °С, and then reheated to 32 °С. If the process is upset at any one of the tempering stages, this will be reflected in the appearance and consistency of the chocolate. For example, a characteristic white bloom can appear on its surface. Such a “bloom” is the result of incorrect tempering. Moreover, the “bloom” does not appear at once, but some time later. Also, the chocolate can become hard-grained and crumbly due to incorrect cooling. In this case, its taste properties will be retained, but its appearance for marketing purposes will be hopelessly damaged.


Chocolate Production 6/6:Sultan N. Turhan 64 Chocolate Production 6/6 Moulding After tempering, the chocolate is poured into heated moulds. At this stage, if the recipe requires it, various additives (for example, nuts) are put into the chocolate. After that, the chocolate is put into coolers. The chocolate solidifies and a beautiful shine appears on its surface. Then the moulds with the solid chocolate are upturned and shaken on to the conveyor. Packaging and labelling The last stage in the manufacture of chocolate is its packaging and labeling. And if the chocolate is made by the VK company, it will have the precise packaging you, the customer, have ordered


Nutrition Value of Chocolate:Sultan N. Turhan 65 Nutrition Value of Chocolate


Fruits and Vegetables Industry:Sultan N. Turhan 66 Fruits and Vegetables Industry The fruit and vegetable industry processes fresh fruit and vegetables into food products packaged in jars, cans and other packaging. It also acquires other ingredients like seasoning, salt, sugar, preservatives, colorings etc. which are blended with the fresh fruit and vegetables to make a final consumer food product. The industry then sells such products to grocery wholesalers, retailers and frozen food manufacturers. This industry comprises establishments primarily engaged in manufacturing canned, pickled, and dried fruits, vegetables, and specialty foods. Establishments in this industry may package the dried or dehydrated ingredients they make with other purchased ingredients.


Vegetables :Sultan N. Turhan 67 Vegetables Production 24,000,000 ton / year 3% of World’s Total Production Corn Potato Tomato Green Bean Melon Eggplant Watermelon Onion


Fruits:Sultan N. Turhan 68 Fruits Citrus Fruits ~ 2.193.000 ton/year Apple ~2.400.000 ton/year Apricots ~ 650.000 ton/year Raisins Fresh ~3.600.000 ton/year Dried ~ 190.000 ton/year Figs Cherries Pistachio ~450.000 ton/year Walnut ~200.000 ton/year Hazelnut ~500.000 ton/year Peanuts Almond


Export Product List of Turkey 2003 :Sultan N. Turhan 69 Export Product List of Turkey 2003


Hazelnut Shelled Exportation 2003:Sultan N. Turhan 70 Hazelnut Shelled Exportation 2003


Pastry Exportation 2003:Sultan N. Turhan 71 Pastry Exportation 2003


Preprd Nuts Exportation 2003:Sultan N. Turhan 72 Preprd Nuts Exportation 2003


Oil of Olive Exportation 2003:Sultan N. Turhan 73 Oil of Olive Exportation 2003


Dry Apricots Exportation 2003:Sultan N. Turhan 74 Dry Apricots Exportation 2003


Fruits Prepared Nes Exportation 2003:Sultan N. Turhan 75 Fruits Prepared Nes Exportation 2003


Chocolate Products Nes Exportation 2003:Sultan N. Turhan 76 Chocolate Products Nes Exportation 2003


Sugar Confectionery Exportation 2003:Sultan N. Turhan 77 Sugar Confectionery Exportation 2003


Flour of Wheat Exportation 2003:Sultan N. Turhan 78 Flour of Wheat Exportation 2003


Tomate Paste Exportation 2003:Sultan N. Turhan 79 Tomate Paste Exportation 2003


Vegetables Pr by Vinegar Exportation 2003:Sultan N. Turhan 80 Vegetables Pr by Vinegar Exportation 2003


Lentil Exportation 2003:Sultan N. Turhan 81 Lentil Exportation 2003


Tomatoes Exportation 2003:Sultan N. Turhan 82 Tomatoes Exportation 2003


Tangerine Exportation 2003:Sultan N. Turhan 83 Tangerine Exportation 2003


Chick-Peas Exportation 2003:Sultan N. Turhan 84 Chick-Peas Exportation 2003


Dry Figs Exportation 2003:Sultan N. Turhan 85 Dry Figs Exportation 2003


Cherries Exportation 2003:Sultan N. Turhan 86 Cherries Exportation 2003


References:Sultan N. Turhan 87 References www.fao.org www.ito.org.tr www.ibisworld.com www.die.org.tr www.aeri.org.tr