Although Food Processing Units are not new in India. It is a fresh new experience in the Kasaragod Area. There are a few plants scattered around Kerala, but most of the units are in nearby states.  Most of the poultry meat business in Kasaragod are small scale shops catering to a small area within the district. 

In our research and our experience as the leading Food Manufacturers and Distributor,we have found out that there are issues and bottlenecks that will affect the end consumers very badly.

Al Hayath is working in the FMCG space for almost 15 years now. What we wanted was to provide an alternative and to rectify those issues. Al Hayath Industries is our manufacturing division which is currently focused on poultry processing. Our facility, situated in Kasaragod District, can process upto 8000 chicken per day and we have made sure that our process is highly efficient, hygeinic and result in the best end products. The following points will give you a breif idea about how our products differ.

 

QUALITY, HYGEINE AND HIGH END PRODUCTS

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Our process starts with slaughtering the birds according to Islamic rituals. Usually in a shop after the slaughter, the birds are put into a barrel where it will thrash around untill the bird dies, sometimes more birds are put into the same barrel. This is where we start deviating from the usual norm. While using the same barrel over and over again, there is a very high chance of contamination, Bacteria and Viruses will thrive in such an environment, and moreover the blood will not flow out properly which will lead to contamination at a later stage. To rectify this issue we use the birds are held head down and a halal cut is done. Each birds are separated and not visible to each other, The blood flows down a drain channel and there is no chance of contamination. By keeping the head down, we can ensure that all the blood is drained from the carcass. The birds stay head down untill the bird is confirmed dead. Once the bird is dead, the birds are dipped in hot water for a few seconds for further disinfection, after which defeathering is done using machine. Evisceration or removal of internal organs as well as the head and feet are done at a separate area set for the purpose. The final carcass in then put in a screw chiller, which is a device that cools down and cleans the carcass using water chilled to about 3 degree celcius. The chicken is then graded by weight as well as quality after which the product is then sent for either cutting and deboning or is packed and shipped. We also freeze the products according to requirement which increases shelf life.

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VALUE ADDITION

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The whole chicken is cut or deboned according to requirement normally. But we have an option to separately pack each parts and supply according to requirement. So the customer will get what they actually want. This actually helps in bringing down the value and is more profitable to the end user. All over the world, people buy according to the weight of the meat, but the live chicken is weighed, then slaughtered and sold. There is always a chance of the consumer getting cheated this way. But buying the chicken meat will ensure You get what you paid for.

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HIGHER SHELF LIFE

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Once the chicken is slaughtered, you have only upto 3 hours before the meat starts degrading which is usually the case in normal chicken shop. Our Process and Storage techniques ensure that the final products are fresh for a longer period than that available in market without using any chemicals or preservatives. 

Our chilled products, if properly stored at the right temperature will stay fresh for upto 7 days and the frozen products from 3 months to 1 year.

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