Turkish Bulgur made of durum wheat: a taste overflowing with health benefits, straight from the Anatolian plains to the big, wide world.
Born into the Anatolian and Mesopotamian civilizations, with a history spanning twelve thousand years, bulgur has been one of the staple foods of the Turkish cuisine for centuries. Turkiye was the first country to produce bulgur using industrial methods. Given its deep-rooted traditions, it is little wonder that today, Turkiye leads the world in the production and exports of bulgur.
Bulgur is acknowledged as a food with a high nutritional value and the demand for this durable whole grain is rising on a global scale, not least because it has a low glycemic index and proven benefits for the heart and the gut. It is considered to be part and parcel of a healthy and balanced diet.
Derived from high-quality durum wheat and free of preservative additives, Turkish Bulgur is produced using the most natural methods in compliance with international standards. The Turkish Bulgur Industry produces more than one million tons of bulgur annually and exports more than 260 thousand tons of bulgur to 125 countries around the world.
Production
1 million tons
Export
125 countries
Industry Overview
World leader in production and exports
Natural and additive-free production
High product quality
Favorable climatic conditions
The unique flavour of Turkish bulgur
Logistical advantages
Quality bulgur at a reasonable price
International production standards
Turkish Bulgur at a Glance
Variety of Menu
Turkish Bulgur is harmonious with almost all ingredients and can be used with both vegetables and meat varieties.
Vegan Friendly
As a good source of vegetable protein, Turkish Bulgur is one of the best alternatives for vegan cuisine.
Ease of Cooking
The boiling process during production makes Turkish Bulgur one of the fastest-cooking whole grains.
