Keskinoglu Group of

Companies

The Keskinoğlu Group is organised into six broad product and service divisions.

Keskinoglu – Eggs Keskinoglu - ChickenRavika Organica Fertiliser Sanikes Fem Logistics

Keskinoğlu Group Introduction

www.keskinoglu.com.tr

The daily production of over 3 million eggs makes Keskinoğlu the leading egg producer in Turkey and the largest exporter of eggs from the country

Keskinoğlu Group Introduction

www.keskinoglu.com.tr

Broiler production and processing:300,000 chickens processed daily and sold either prepared or further processed into a range of mouth watering added value products.

Please visit our website at www.keskinoglu.com.tr for more products information

Keskinoğlu Group Introduction

www.keskinoglu.com.tr

Ravika olive oil, named after our founder’s birthplace, is currently the third largest selling olive oil in Turkey and exported to 55 countries worldwide, making it the number one Turkish exported olive oil.

Keskinoğlu Group Introduction

www.keskinoglu.com.tr

Moulded paper products, 650.000 egg trays and cartons daily and an expanding range of medical disposables recycle products

Keskinoğlu Group Introduction

www.keskinoglu.com.tr

Organic fertiliser marketed in several formats with production of 100 tons daily make from chicken waste, for both the home and export markets

Keskinoğlu Group Introduction

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Fem Logistics, a modern, cold chain fleet of wagons supplying 18 depots and onward via similar, smaller, cold chain vans to over 15.000 outlets, covering all major market areas in Turkey

LATEST -NEW FRANCHISE PROJECT

The Keskinoğlu Group was established by Ismail

Keskinoglu in 1963.

Ismail, who was born in 1900 in the village of Ravika, had

travelled around the Ottoman empire during the early decades of the 20th century and finally established himself in Akhisar, where he commenced egg production.

Keskinoğlu Group Introduction

www.keskinoglu.com.tr

Company History

Integrated supply chain facilities covering 1.25 million metre squareOver 3,200 employees

Keskinoğlu at the World Marketwww.keskinoglu.com.tr

“LEADING EXPORTER” award, 2010:by Mr. Zafer Çağlayan, Foreign Trade Minister of Turkey

“THE FASTEST FISH AWARDS”, 2008by REFERANS GAZETESİ

ENTREPRENEUR OF THE YEAR, 2009by ERNST & YOUNG

Ravika is wholly owned by Keskinoglu Group of Companies

Today export to more than

55 countries

We grow our own olive trees

We have our own mill Cold Pressed/Extracted process plant

We have our own storage, refinery, process and bottling factory

Produced in our own Farm plantation at Akhisar and Ayvalik Region – West of Turkey near the coast of Mediterranean and Aegean Sea regions

Ravika Profile

Ravika Olive Oil Harvest SeasonOlive oil is produced in Ravika during the months of

September, October and November . After settling it, it is at its best in December, January

and February, but still fresh through the next 12 months and for 2 years if it is stored properly.

Olive oil is classified by how it was produced, by its chemistry, and by its flavor.

All production begins by transforming the olive fruit into olive paste.

This paste is then malaxed to allow the microscopic oil droplets to concentrate. The oil is extracted by means of pressure (traditional method) or centrifugation (modern method). After extraction the remnant solid substance, called pomace, still contains a small quantity of oil.

To retain its properties it must be kept away from excess heat, air, damp and, above all, from light.

Extra Virgin Olive Oil – Cold Pressed Extracted

The most beneficial olive oil for health and well being. It is rich and diverse in protective antioxidants which help lower bad cholesterol and maintain the beneficial HDL cholesterol.

Acidity levels: It has a free acidity naturally process (without chemical, heated treatment and solvent added), expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%),and the other characteristics of which correspond to those fixed for this category.

Process method: The natural oil extracted as soon as possible without the use of chemicals or excessive heat.

Antioxidant 100 to 160 ppm

Olive Oil Specification

Olive Oil Specification

Pure Olive Oil / Refined Olive Oil • Pure Olive Oil may contain mixture of about refined virgin

olive oil and Extra Virgin Olive Oil (may varies)

• Acidity Levels: After chemical and heat treatment processed , it has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%)

• Process Method: This is obtained by refining virgin olive oils which have a high acidity level and/or organoleptic defects which are eliminated after refining ( virgin olive oil having defects ,free acidity of 2% or less)

• Other characteristics: In fact the word ‘light’ refers to their light colour, aroma and flavour. As such they lack the aroma, flavour and the natural antioxidant content of extra virgin olive oils.

• Antioxidant 40 – 60 ppm

Pomace Olive Oil Olive Pomace Oil is the oil that is extracted from the olive

pulp after the first press. Once the mechanical oil extraction of olive oil is complete approximately 5-8% of the oil remains in the pulp.

Acidity Levels: After chemical and heat treatment and solvent added processed, it has a free acidity of not more than 1 gram (1%) per 100 grams and its other characteristics correspond to those fixed for this category in this standard.

Process method: Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds.

Other characteristics: Olive-pomace oil is the oil comprising

the blend of refined olive-pomace oil and virgin olive oils that have been reprocess to fit for consumption as they are.

Olive Oil Specification

Ravika Farm Processing Method

Turkey’s climate at

the Mediterrane

an Sea, technology

and horticultural support our

modern olive

industry and the

production of

Ravika Extra Virgin olive

oil.

Quality olives

have been picked straight off the

tree and extracted as soon as possible without

the use of chemicals

or excessive

heat.

To ensure that the oil retains its

high quality, the fruits are transported

to the processing plant under optimum hygiene

conditions and

processed immediately

after harvest. This

reduce oxidation

and fermentation which would

produce faulty oil.

The harvested olives are then washed

with potable water

and the leaves

are removed.

In Ravika factory , modern

processing plant crush

the fruit, mix the

resulting paste and

then separate

the oil from the paste in

one continuous

process.

Mixing the paste prepares it for

separation of the oil. It helps

maximise the amount of oil to

be extracted from the paste by breaking up

the oil and water emulsion

and forming larger oil

droplets. The oil is then extracted from the paste

through a continuous

centrifugation process.

Olive Tree

The tree is an evergreen shrub native to the Mediterranean, Height rarely exceeds 8- 15 metres in height. It is very hardy, drought, disease, and fire resistant and capable of regeneration even if the above ground structure is destroyed. It is a shrub which has many thousands of differing genetic varieties, many self

fertilising, Preference for light, poor calcareous, limestone slopes and coastal climatic

conditions. Thrive in adversity, and too rich a soil will often lead to disease and lower

yields. Prefer a warm to temperate climate, but will not survive temperatures below

freezing for any length of time. Great longevity - over 2,000 years old. Seven years for the first crop of olives The olive tree is a multi use product. Other parts of the tree are equally

valuable. The spent olive stones provide a useful source of fuel and the wood a medium for carving and handicrafts, while the leaves have medicinal uses and are used in tea infusions.

The olive crop is normally harvested in the autumn and winter, often end September to mid November. Most harvesting is still done by hand in order not to bruise the fruit and impair the taste of the final product.

All olives used in Ravika products are guaranteed handpicked at the peak of their ripeness and transported for processing within 24 hours

The olive tree (Olea Europaea) is a native to the Mediterranean basin, and most probably originated in Asia Minor, what is now modern Turkey. Use of olive oil spread throughout the Easter Mediterranean over the next four millennia, with Crete certainly having commercial production in 4,000 BC.

As the world’s fourth largest olive producer, Turkey boasts over 85 million olive trees, which produce about 1.2 million tons of olives and 200 thousand metric tons of olive oil per year, half of which is exported.

Even major olive producers Italy and Spain buy Turkish olive oil. But, as with much of the olive oil in Spain and Tunisia, the best Turkish olive oil is often sent to Italy to be repackaged and sold as if it were Italian olive oil.

Olive History - Turkey

Milling Plant - Cold Pressed / Extracted Facility

Treatment, Refinery, Storage and Bottling facilities

Ravika Olive Oil

www.ravika.com.tr

Premium Olive Oils

Ravika Olive Oil

www.ravika.com.tr

Extra Virgin Olive Oils

Natural Extra Virgin Olive Oil product contains High Quality Aegean Extra Virgin Olive Oil from Turkey.

Cold pressed. Maximum acidity below 0,8%.

DESIGN FOR EAST ASIA MARKET

www.ravika.com.tr

RavikaExtra Virgin and Pure Olive Oils

Keskinoğlu at the World Market

www.keskinoglu.com.tr

HERE, THERE AND EVERYWHERE!

• In Europe: Sweden, Germany, Switzerland, Bulgaria, Bosnia, Kosovo, Cyprus, UK, etc

• In the Far East: China, Vietnam, Malaysia, Singapore, Thailand, Hong Kong, Australia, etc

• In the Gulf: Bahrain, Saudi Arabia, Qatar, Yemen, Oman, Dubai, Iraq, Iran, UAE, Kuwait, etc

• And in Australia, Canada and America

Keskinoğlu at the World Market

www.keskinoglu.com.tr

i

Food Cooking Event in Culinary School - Istanbul

IOOC - International Olive Oil council The International Olive Oil Council (IOOC) is an

intergovernmental organization,. It promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity.

According to an article by Tom Mueller in the August 13, 2007 Issue of the The New Yorker, regulation is extremely lax and corrupt.

Mueller states that major Italian shippers routinely adulterate olive oil and that only about 40% of olive oil sold as "extra virgin" actually meets requirements.[57]

In February 2008, however, EU officials took issue with the new law, stating that under EU rules such labeling should be voluntary rather than compulsory.[8]

Under EU rules, olive oil may be sold as Italian even if it only contains a small amount of Italian oil.[7]

In March 2008, 400 Italian police officers conducted "Operation Golden Oil," arresting 23 and confiscating 85 farms after an investigation revealed a large-scale scheme to relabel oils from other Mediterranean nations as Italian.[9] In April 2008 another operation impounded seven olive oil plants and arrested 40 people in nine provinces of northern and southern Italy for adding chlorophyll to sunflower and soybean oil, and selling it as extra virgin olive oil, both in Italy and abroad. 25,000 liters of the fake oil was seized and prevented from being exported.[10]

ARE YOU BUYING REAL OLIVE OILCANADA MONTREAL – Its flavour and health benefits have

made extra-virgin olive oil a fast-growing commodity and an essential ingredient for chefs and home cooks everywhere.

But how do you know what you’re getting for your money? As worldwide demand grows, olive oil fraud has become

rampant. Well-known Italian olive oil producers have been found guilty of importing lesser-quality olive oil from North Africa and elsewhere, relabelling and pricing it as a high-quality extra-virgin Italian and Spanish product.

Here at home, several Canadian importers have been fined for blending small amounts of olive oil with cheaper refined oils and vegetable oils and then slapping on labels that read “extra virgin” olive oil, making off with a tidy profit while cheating the consumer out of the heart-health benefits and distinctive flavour and quality they thought they were getting.

Critics say weak Canadian food labelling regulations and inadequate enforcement of those laws by federal government inspectors make buying a bottle of what Homer called “liquid gold” a tricky undertaking.

“Olive oil is a commodity that can easily be diluted or substituted with cheaper oil,” wrote Marilyn Taylor, a spokesman for the Canadian Food Inspection Agency in a bulletin from the agency last July. “The presence of other oils in olive oil cannot be detected by visual inspection and therefore consumers rely on the labelling.”

Under the federal Food and Drugs Act, all food products sold in Canada are subject to labelling requirements. Products that are labelled and marketed as extra-virgin olive oil must be cold pressed and made wholly from “oil obtained from the fruit of the olive tree (Olea europea L)” in accordance with standards set by the International Olive Oil Council, that promotes olive oil, tracks production, defines quality standards and monitors authenticity.

To be certified as extra virgin, each batch of olive oil must pass chemical and physical analyses in its country of origin. These measure fat content and acidity levels.

ARE YOU BUYING REAL OLIVE OIL

Last year, three Canadian importers and distributors of olive oil were convicted under the Canada Food and Drug Act.

In May, the Toronto-based importer and distributor Jan K. Overweel Ltd., which markets the Emma, Casa Italia and Cortina Foods brands and other imported products, was fined $40,000 and ordered to dispose of more than 27,000 litres of seized olive oil that was labeled extra-virgin olive oil but found to be 50 per cent sunflower oil.

Last July, Eddie Zilli, president of Santa Maria Foods of Toronto, which markets Mastro olive oil and other products, was convicted of three offences under the Food and Drugs Act.

The judge ordered Zilli to pay a total fine of $150,000 and ordered 47,400 litres of seized oil to be disposed of.

Two complaints by consumers about bottles labeled as 100 per cent pure extra-virgin olive oil at a supermarket in Toronto led to a conviction in September, resulting in a $7,500 fine for Italian Products Distribution Inc. Inspectors seized 400 bottles of oil, sent samples to a lab for analysis and found that they contained “a high concentration” of sunflower and/or soybean oils..”

ARE YOU BUYING REAL OLIVE OIL

The CFIA reported that, in 2009 ,25 of 45 samples of extra-virgin olive oil pulled from Canadian store shelves and tested in the agency’s laboratory in Ottawa over the previous year had been adulterated. The bottles labeled as extra-virgin olive oil were found to have been blended with lower-priced sunflower or canola or soybean oils, or with

Gravelle said new extra-virgin olive oils on the market as well as those that seem “unreasonably inexpensive,” or those from countries like Spain where drought or other environmental factors are known to have hindered recent harvests are prime targets for investigators. So are those from importers with a previous history of breaking the law.

But olive oil aficionados suspect the fraud is rampant. “But extra-virgin olive oil is imported. It’s pure fruit juice and

it’s expensive to harvest and to produce. You can’t get it for $4.99 a bottle. It’s just not possible,” she says. “People who say they want cheap olive oil should know that what they are buying is almost certainly not extra-virgin olive oil.”

ARE YOU BUYING REAL OLIVE OIL

Olive Oil Benefits (Medical Studies) 1 - Olive oil protects against heart disease

'Scientists say they have pinpointed the micronutrients in olive oil that make it a good heart protector.' 'Virgin or extra virgin olive oils are best because they have the highest phenol content, the Journal of the American College of Cardiology reports' - Hospital Universitario Reina Sofia, Cordoba (Spain)

2 - Alzheimer's - "How you can take brain health to heart" 'Studies have shown that high intake of saturated fat and cholesterol clogs the arteries and is associated with higher risk for Alzheimer's disease. Use mono and polyunsaturated fats, such as olive oil. - Alzheimer's Association

3 - "Olive Oil Could Help Fight Colon Cancer" 'Researchers at the University of Ulster have found new evidence of the link between virgin olive oil and healthy living.' 'The team of researchers ... concluded that a mixture of compounds, called phenols, extracted from virgin olive oil could safeguard against colon cancer. Colon cancer is one of the most common forms of cancer in the Western world - and the second highest cause of cancer death in the US.' - University of Ulster

4 - "Virgin olive oil may protect against skin cancer" 'Scientists now say an application of virgin olive oil after sunbathing may protect against skin cancer.' - Kobe University School of Medicine

5 - "Olive Oil Seems To Protect Against Bowel Cancer" 'Olive oil seems to protect against bowel cancer, suggests research involving 28 countries in the Journal of Epidemiology and Community Health.' - Center for the Advancement of Health

Olive Oil Benefits (Medical Studies)6 - "Northwestern Study Shows Why Olive Oil Protects Against Breast Cancer" 'Oleic acid, the main monounsaturated fatty acid contained in olive oil, can cripple a cancer gene that is responsible for 25 to 30 percent of all breast cancers, according to an article by Northwestern University researchers published in the Jan. 10 issue of the Annals of Oncology.' - Northwestern University

7 - "Olive Oil Reduces the Need for Blood Pressure Drugs" "Olive oil is widely advocated as being good for preventing heart disease, but has not hitherto been associated with blood pressure reduction. An Italian study now suggests that it may lower blood pressure.“ - Cardiovascular Institute at Mount Sinai School of Medicine, New York

8 - "Olive oil 'acts like painkiller" 'Researchers found 50g of extra-virgin olive oil was equivalent to about a tenth of a dose of ibuprofen. . an ingredient

in the oil acted as an anti-inflammatory' - Monell Chemical Senses Centre

9 - Circulation - "Blood vessels appear healthier after people consume olive oil high in phenolic compounds" "Phenolic compounds in olive oil, which have antioxidant, anti-inflammatory and anti-clotting properties, may explain cardiovascular health benefits associated with the so-called Mediterranean Diet" - American College of Cardiology

10 - Skin Health - "Eat your wrinkles away" "The study authors speculated that certain foods offered skin protection due to their high levels of antioxidants such as vitamins A, C and E. Monounsaturated fats such as olive oil may offer protection through the same mechanism.fatty acids are present in the skin, and monounsaturated fats resist oxidative damage." - Monash University, Melbourne

Olive Oil -Cooking Olive oil is ideal for frying. In proper temperature conditions, without over-

heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid.

Its high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC).

Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products.

Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour.

Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.

It goes further than other oils, and not only can it be re-used more often than others, it also increases in volume when reheated, so less is required for cooking and frying.

The digestibility of heated olive oil does not change even when re-used for frying several times.

HACCP CERTIFY

BRC CERTIFY

USDA CERTIFY

HALAL CERTIFY

Olive oil Technical SpecificationOlive Oil is a complex compound made of fatty acids,

vitamins, volatile components, water soluble components and microscopic bits of olive.  Primary fatty acids are Oleic and linoleic acid

 Oleic acid is monounsaturated and makes up 55-85% of olive oilLinoleic is polyunsaturated and makes up about 9%Linolenic, which is polyunsaturated, makes up 0-1.5%

Trans Fatty acids: Olive oil has no trans fatty acids. The levels of these acids varies during the different

maturation stages of the olive, varies with the variety and the growing conditions. It is generally accepted that cooler areas will give an oil with higher oleic acid than warmer climates.

Essential Fatty Acids - Linoleic, an omega-6 fatty acid and alpha Linolenic, an

omega-3 fatty acid. Olive oil also contains antioxidants such as vitamin E

Olive Oil – Freezing PointOlive oil will harden at refrigerator temperatures - around 10

degrees F. Olive oil is a complex mixture of oils and waxes. The heavier

oils and waxes will form needle-like crystals as the temperature is lowered, then the other oils will start to settle out.

Winterization is the commercial process whereby these waxes are removed to keep the oil clearer when stored on a cold shelf.

Because olive oil is a natural product and different from year to year even from the same bottler, each batch of oil will "freeze" at a different temperature.

There is no exact freezing temperature. Freezing olive oil will not harm it; it will actually prolong it's

nutritional benefits and its flavor. It is a myth that the freezing point of olive oil can be used to

predict whether it is pure, virgin or extra virgin.

Olive Oil - Rancidity Olive Oil Storage and Rancidity When olive oil is too old and has oxidized, it is usually rancid. 

Rancidity is most commonly detected by taste but a chemical test can also check for rancidity.

Oil doesn't suddenly go rancid, it slowly becomes more oxidized and as it does, the flavor suffers.

A two year old olive oil may taste rancid to some while others don't mind it. Most people would be put off by the taste of any vegetable oil more than 4-5 years old.

Rancid oil has fewer antioxidants but is not poisonous. Some factors which affect how quickly a bottle of oil

oxidizes and goes rancid and shelflife: 1. Heat 2. Exposure to light 3. Exposure to air 4.

Time 5. Olive Variety 6. Time of year picked 7.

Picking method 8. Time to Milling 9. Milling method

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