KOR EGG

The journey of Kor Yumurta began in 1977 when its founder, İsmail Kor, was admitted to the Department of Animal Science at Ege University. With 48 years of experience, the company aims to produce eggs and poultry products at international standards.

Our story, which started with our founder’s undergraduate education in 1981, continued with his master’s degree in 1985. In 1990, he completed his doctoral studies in the Department of Animal Nutrition, focusing on the effects of different nutrient compositions on the productivity of laying hens in high summer temperatures.

Between 1993 and 1995, İsmail Kor worked as the Regional Manager at Köy-Tur. This journey took a new turn in 1996 with the April 5 economic decisions, leading him to establish “Poultry İsmail,” a 24 m² store in Karşıyaka, İzmir. Applying the knowledge and experience he had gained during his education, he entered the broiler meat and egg sector, building a strong customer portfolio and solidifying his success in the industry.

After years of providing high-quality poultry meat and egg sales, “Poultry İsmail” took a major step forward by establishing a poultry farm in Kemalpaşa Armutlu, making significant investments in the sector.

The establishment of this farm, which laid the foundation for the birth of the Kor Yumurta brand, has played a significant role in meeting the demand for organic poultry and organic eggs in our country. While continuously increasing its production capacity, our brand has remained committed to quality and standards, becoming the preferred choice of Turkey’s leading supermarket chains.

Kor Yumurta successfully elevated its national achievements to the international level in 2015 by receiving an award in the Organic Egg category from the Belgium-based International Taste & Quality Institute. As the first and only brand in Turkey to win this prestigious award, Kor Yumurta continues its success with high-nutrient products produced in its modern facilities in İzmir.

Adding value to eggs, the company first pasteurized them and then converted them into powder form, extending their shelf life to two years. For the first time in Turkey, the egg powders were used to introduce sports nutrition drinks, protein bars, protein chips, as well as calcium and collagen supplements to consumers. Later, the company completed the R&D process for convenient kitchen products such as easy omelets and easy pancakes and began production.