Bulgur Wholesale

What is Bulgur?

Bulgur is a whole grain made from cracked and parboiled wheat, most commonly durum wheat. As a staple in Middle Eastern and Mediterranean cuisines, bulgur is appreciated for its nutty flavor, fast cooking time, and wide versatility. It serves as a nutritious base for salads, pilafs, soups, and side dishes, making it a popular grain in both traditional kitchens and modern health food trends. It’s processed similarly to freekeh, couscous, and wheat in bulk grain supply chains.

‍

Types, Varieties & Forms of Bulgur

Bulgur is classified by grain size and each form has specific culinary applications:

• Fine Bulgur: Often used in cold salads like tabbouleh, where it absorbs dressings and spices quickly.
• Medium Bulgur: Suited for rice-style dishes and hot salads due to its balanced texture.
• Coarse Bulgur: Typically used in hearty dishes like kibbeh, pilafs, and stews.
• Extra Coarse Bulgur: The largest grain size, used in traditional slow-cooked recipes requiring a firm bite.

‍

Harvest Season of Bulgur

The production of bulgur begins with wheat harvesting, which usually occurs from June to July in the Northern Hemisphere. After harvest, the wheat is cleaned, parboiled, dried, and then cracked into different sizes to produce bulgur. The parboiling step pre-cooks the grain, allowing for quick final preparation.

‍

Producing Countries

Several countries dominate global bulgur production, particularly in areas with strong wheat cultivation:

• Turkey: The largest global producer, accounting for around 1 million metric tons annually. Turkey exports approximately 250,000 metric tons each year, primarily to the EU, Middle East, and North America.
• United States: While not a leading producer, the U.S. has a growing interest in bulgur, with companies like Bob’s Red Mill Natural Foods Inc. contributing to its availability.
• Canada: While not a direct bulgur processor, Canada's durum wheat exports support international bulgur production.

‍

Trends & History

Bulgur has been consumed for thousands of years and remains a core element in Levantine and Anatolian diets. In recent years, it has experienced a resurgence as part of the Mediterranean diet’s popularity. Consumers seeking high-fiber, minimally processed foods are turning to bulgur as a nutritious, convenient grain option. Its fast cooking time and compatibility with plant-based dishes also make it attractive to foodservice and health-food sectors.

‍

Bulgur Wholesale

Nutrada provides access to certified bulgur suppliers offering fine, medium, coarse, and extra coarse bulgur for various food industry needs. Whether you're sourcing ingredients for pre-packaged meals, restaurant supply, or bulk food production, Nutrada connects you with trusted global partners.

‍

Bulk Bulgur

Bulgur is commonly available in bulk packaging formats such as 10 kg, 25 kg, and 50 kg sacks. Buyers can specify the grain size and moisture level, and bulk formats are suitable for food manufacturers, wholesalers, and catering operations.

‍

Private Label Bulgur

Nutrada supports businesses looking to launch or expand private label offerings with bulgur-based products. Services include custom packaging, regulatory labeling, and formulation support, ideal for brands in the health food, Mediterranean, or ready-meal categories.

‍

Organic Bulgur

Organic bulgur wheat is becoming increasingly popular in Middle Eastern, Mediterranean, and health-focused cuisine. Made from organically cultivated durum wheat, it is used in soups, salads, and grain bowls. Organic bulgur appeals to eco-conscious foodservice providers and bulk ingredient buyers. Nutrada offers certified organic fine, medium, and coarse bulgur sourced from leading producers in Turkey and the EU.

‍

Find Bulgur Suppliers on Nutrada

Explore Nutrada’s supplier database to find top-tier bulgur producers from Turkey, the U.S., and Europe. Use filters to narrow by grain size, packaging type, organic certification, and supply capabilities. Start sourcing bulgur efficiently through Nutrada’s global B2B platform.

‍