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AYAMAS FOOD CORPORATION SDN BHD
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About Us |
| AYAMAS FOOD CORPORATION SDN BHD | Ayamas adopts a fully integrated poultry system that covers literally every aspect of the chicken business from the breeds it uses, to the feed, to the processing, to the retailing of its products. This system comprises of The Farming System, The Processing System and The Marketing System.
The farming sub-system begins with 4 breeder farms in Bangi, Alor Gajah, Linggi and Tampin. Two breeds, known for their quality and high meat content are used; Ross from Scotland and Hubbard from France. Eggs from these breeder farms are then sent to a state-of the-art hatchery in Salak Tinggi capable of producing 36million day-old chicks a year. These are in turn supplied to 68 Ayamas supervised and monitored contract farmers to be raised. The feed for this entire network is supplied by Ayamas’ own feedmill which uses only plant based raw materials plus the necessary vitamins and minerals.
The processing sub-system is housed in 2 Ayamas processing plants, one at Port Klang and the other at Bukit Mertajam. This component is perhaps the most critical at ensuring halalness especially the Stunning, the slaughtering and the scalding processes.
Only live birds are allowed to be processed with dead ones discarded. Stunning subjects the pre-slaughtered birds to a 32-vold electric current as approved by the National Fatwa Council (Majlis Fatwa Kebangsaan) in November, 1988. Slaughtering is conducted only by slaughterers approved by the Islamic Council of Selangor (Majlis Agama Islam Selangor) and the Islamic Council of Penang (Majlis Agama Islam Pulau Pinang).
Post-slaughtered birds are then checked by special Halal Checkers to ensure proper slaughtering and are dead before undergoing the subsequent scalding process to maintain freshness and ease defeathering. Next, the chickens are eviscerated and the internal organs and external physical appearance will be checked by specially trained workers and personnel from the Department of Veterinary Services to ascertain absence of any diseases failing which the chicken will be discarded.
The checked and double-checked birds are then chilled to between 0-4 deg C to prohibit bacterial growth, machine cut to minimize handling, packed, stored in cold rooms and delivered to customers using chilled trucks.
Finally, the Marketing sub-system takes over. Ayamas supplies chickens to over 600 KFC restaurants, Pizza Hut restaurants, Rasa Ayamas restaurants and Kedai Ayamas Convenience stores. Besides fresh chickens, Ayamas also further processes into burgers, nuggets, frankfurters, packaged chicken friars and sells these directly to over 600 hypermarkets, supermarkets and convenience stores. These are over and above the thousands of outlets that are serviced by Ayamas’ 14 distributors all over the country. Although relatively small, Ayamas also sells its products to the international market like Brunei, Singapore, China, Hong Kong and several middle East countries.
Dedication to halalness and quality has become a work culture in Ayamas. To further ensure that the above processes are strictly adhered to, Ayamas’ holding company even has its own Syariah Council comprised of distinguished and learned community leaders to monitor and advise the management team.
The various recognition accorded to Ayamas over the years bears testimony to this dedication. To date Ayamas is recognized or accredited by The Department of Islamic Progress Malaysia (JAKIM), Department of Veterinary Services Malaysia (DVS), ISO 9001 and others however, the biggest recognition of all is perhaps from the consumers themselves in making Ayamas the leader in the business it competes in.
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