The production process starts in the care of the breeders whose genetic codes provide quality of international level to the meat obtained.
The breeders produce fertile eggs. On the farm, the eggs are picked 4 to 5 times a day, classified and stored in hygienic conditions with the adequate temperature and humidity.
Afterwards, they are carried to the incubation plant, where they are conditioned and loaded into the incubator.
During the incubation process the eggs are provided with the required conditions of temperature and humidity as well as an adequate air flow and a regular turning in order to cater for a correct embryonic development.
On the 18th day, the eggs are unloaded from the incubator and placed onto the trays of the hatchery.
On the 21st day the chicks are taken out of the hatchery, vaccinated and then transported to the growing farm.