Bulgur is classified into two main groups: brown/black and yellow bulgur. It can be produced from durum wheat or bread wheat, depending on the type of wheat. Brown bulgur is generally preferred for making special raw meatball dishes, while brown bread bulgur is obtained using the same production methods.

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In our country, depending on the region where it is grown and processed, it is divided into two categories: the Antep type and the Karaman-Mut type. Additionally, siyez bulgur, which holds historical significance, is produced in the Kastamonu region and its surroundings. Siyez bulgur is made from one of the world's oldest types of wheat, siyez wheat, and is used in a wide variety of dishes, from pilaf to meatballs. Bulgur goes through a series of careful processes before reaching our tables. Each of the bulgur processing methods is as important as the quality of the wheat. In our country, production is carried out both in rural areas using traditional home methods and in factories using modern technology.

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In recent years, bulgur has become popular worldwide for many reasons. Bulgur offers high nutritional values at an affordable price and supports healthy eating. It is preferred in world cuisines for its taste and durability. It stands out with its long shelf life and resistance to pest infestation. Bulgur made from Turkish wheat adds a unique flavor with favorable climate conditions and fertile soils.

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You can find information about our bulgur exporter companies here.