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About
Alfarm, an Alarko Holding company, started its activities in 1991 with the aim of producing, processing and marketing salmon.
In line with the targets set in 1997, it was decided to increase the market share of the company with high quality and rich variety of fishery products. Accordingly, in 2000, a facility at international standards was established in Suadiye, Izmit, with a closed area of 2,850 m2 and an annual processing capacity of 3,000 tons. Since 1995, the frozen salmon importing Alfarm, parallel to the increasing demand for salmon market in Turkey since 2003 salmon from the source, from Norway, began bringing fresh.
As a result of the successful activities of our company for the recognition of many other seafood products, especially salmon and its derivatives, in 2005, it established a 50% partnership with Norwegian Hallvard Lerøy, one of the world\'s largest salmon producers, and was named \'Alfarm Alarko Leröy\'.
Lerøy purchased all shares of Alarko Holding in 2015 and continues its activities under the name of Leröy Turkey.
Today Leröy, healthy and high-quality range of products offered to the market, experts of our country with Turkey in the production and sales staff and dealer network spread to the general topic of the leading companies in the seafood industry.
Our Mission
“Leroy in every kitchen” - Leroy in every kitchen.
Our corporate vision
To be the world\'s leading company in the production and supply of quality fishery products.
Our Environmental Vision
“Take action today - for a difference tomorrow” - To make tomorrow different, take action today!
Our Sense of Quality
Our company carefully carries out its infrastructure work on \'Food Safety\' and quality. We have the TS EN ISO 22000: 2005 Food Safety Management System certificate and the Turkish Standards Institute Halal Food Compliance Certificate, which brings the quality of our products to international standards. These documents define the management of processes related to hazard analysis, critical control points for healthy and safe food production in the food sector, and the establishment of a quality management system, and document the compliance of all production processes of our products with Islamic conditions.
Our workers regularly go through health checks, and our facility is periodically inspected by expert auditors in terms of hygiene. \'Cold Chain\' is as important as hygiene in seafood. Care is taken not to break the cold chain from the storage of our products to their transportation.
Our company monitors the manufacturing and in-warehouse temperatures with a data-logger system that continuously records and gives an alarm at unwanted temperatures, and carries out product shipments with professional refrigerated logistics companies using the same system.
Our Working Principles
Always behaving honestly to the state, customer, \'stakeholder\', personnel, partner, sub and sub-industry in all our activities,
To protect nature and internal social balance in all our activities,
Directing the customer without forcing and fulfilling customer requests first,
Always keeping the quality in the foreground, trying to give the customer better even if he is satisfied with what is given,
Under these conditions, to realize the profit that stakeholders are entitled to,
Autonomous management, applying the principles of central control, reducing autonomy to the individual. Applying decision from below and approval from above instead of top instruction,
Motivating all personnel with profit in accordance with certain bilateral or unilateral formulas,
To ensure that all personnel absorb modern technology by training them every year according to their conditions and locations,
To have all personnel reach a working psychology and to make some of them free enterprise, and to work exclusively for the institution,
As an institutionalized or in other words, connecting its activities with systems and procedures, keeping teamwork ahead, sharing profit, loss, success and failure.
Our Awards
Mengen Cookery and Tourism Association - 27th.Mengen Cooks and Tourism Festival 2011
Kuşadası Professional Chefs Association - 2009
Kocaeli Chamber of Industry and Commerce - Sectoral Performance Award 2009
Cooks Federation of Turkey - Chef 8 2008
Istanbul Chamber of Commerce - 2007
İzmir Chefs Association - 2006
Başkent Chefs and Tourism Union Association - 2004
Professional Kitchen Managers Association - 1996
In line with the targets set in 1997, it was decided to increase the market share of the company with high quality and rich variety of fishery products. Accordingly, in 2000, a facility at international standards was established in Suadiye, Izmit, with a closed area of 2,850 m2 and an annual processing capacity of 3,000 tons. Since 1995, the frozen salmon importing Alfarm, parallel to the increasing demand for salmon market in Turkey since 2003 salmon from the source, from Norway, began bringing fresh.
As a result of the successful activities of our company for the recognition of many other seafood products, especially salmon and its derivatives, in 2005, it established a 50% partnership with Norwegian Hallvard Lerøy, one of the world\'s largest salmon producers, and was named \'Alfarm Alarko Leröy\'.
Lerøy purchased all shares of Alarko Holding in 2015 and continues its activities under the name of Leröy Turkey.
Today Leröy, healthy and high-quality range of products offered to the market, experts of our country with Turkey in the production and sales staff and dealer network spread to the general topic of the leading companies in the seafood industry.
Our Mission
“Leroy in every kitchen” - Leroy in every kitchen.
Our corporate vision
To be the world\'s leading company in the production and supply of quality fishery products.
Our Environmental Vision
“Take action today - for a difference tomorrow” - To make tomorrow different, take action today!
Our Sense of Quality
Our company carefully carries out its infrastructure work on \'Food Safety\' and quality. We have the TS EN ISO 22000: 2005 Food Safety Management System certificate and the Turkish Standards Institute Halal Food Compliance Certificate, which brings the quality of our products to international standards. These documents define the management of processes related to hazard analysis, critical control points for healthy and safe food production in the food sector, and the establishment of a quality management system, and document the compliance of all production processes of our products with Islamic conditions.
Our workers regularly go through health checks, and our facility is periodically inspected by expert auditors in terms of hygiene. \'Cold Chain\' is as important as hygiene in seafood. Care is taken not to break the cold chain from the storage of our products to their transportation.
Our company monitors the manufacturing and in-warehouse temperatures with a data-logger system that continuously records and gives an alarm at unwanted temperatures, and carries out product shipments with professional refrigerated logistics companies using the same system.
Our Working Principles
Always behaving honestly to the state, customer, \'stakeholder\', personnel, partner, sub and sub-industry in all our activities,
To protect nature and internal social balance in all our activities,
Directing the customer without forcing and fulfilling customer requests first,
Always keeping the quality in the foreground, trying to give the customer better even if he is satisfied with what is given,
Under these conditions, to realize the profit that stakeholders are entitled to,
Autonomous management, applying the principles of central control, reducing autonomy to the individual. Applying decision from below and approval from above instead of top instruction,
Motivating all personnel with profit in accordance with certain bilateral or unilateral formulas,
To ensure that all personnel absorb modern technology by training them every year according to their conditions and locations,
To have all personnel reach a working psychology and to make some of them free enterprise, and to work exclusively for the institution,
As an institutionalized or in other words, connecting its activities with systems and procedures, keeping teamwork ahead, sharing profit, loss, success and failure.
Our Awards
Mengen Cookery and Tourism Association - 27th.Mengen Cooks and Tourism Festival 2011
Kuşadası Professional Chefs Association - 2009
Kocaeli Chamber of Industry and Commerce - Sectoral Performance Award 2009
Cooks Federation of Turkey - Chef 8 2008
Istanbul Chamber of Commerce - 2007
İzmir Chefs Association - 2006
Başkent Chefs and Tourism Union Association - 2004
Professional Kitchen Managers Association - 1996
