Commissioning 2026
Oli Valley Campus
9,000 m² Next-Generation Industrial Food Campus Designed for the Future
Vision
Oli Valley Campus represents a strategic investment in advanced meat processing infrastructure. Currently under development in Ayvalık, Turkey, the facility is engineered to deliver export-grade production with full Industry 5.0 integration.
The campus is designed around three core principles: scalable capacity, audit-ready quality systems, and sustainable operations. Upon commissioning in 2026, it will serve as a central hub for premium meat processing with comprehensive cold chain logistics.
Campus Scale
Modular Infrastructure
Built with expansion capability aligned to market demand growth. Initial phase targeting 3,000+ sqm of processing space with infrastructure for future scaling.
Strategic Location
Ayvalık provides logistics access to European and Middle Eastern markets. Proximity to major ports enables efficient export operations.
Integrated Systems
Full vertical integration from receiving through cold storage and logistics. Designed for seamless material flow and quality control.
Technology
The campus is engineered around Industry 5.0 principles: advanced automation combined with human expertise for optimal quality and efficiency.
Automation & Robotics
Robotic processing lines designed for consistent quality and throughput. Systems engineered to maintain precise temperature control and contamination prevention.
Digital Traceability
Complete supply chain visibility from raw material sourcing through final distribution. Blockchain-ready infrastructure for audit verification.
Sustainability
Environmental efficiency integrated into core operations through renewable energy systems and optimized resource management.
Renewable Energy
Solar power infrastructure designed to offset grid consumption and reduce operational costs.
Water Management
Closed-loop systems engineered for minimal water consumption and responsible discharge.
Waste Optimization
Material efficiency protocols designed to maximize yield and minimize environmental impact.
Workforce Culture
The campus is designed to support professional development and employee well-being through modern facilities and growth opportunities.
Professional Development
Training programs designed to build technical expertise in advanced food processing and quality management systems.
Campus Amenities
On-site facilities planned to support work-life balance and employee satisfaction, contributing to operational excellence.