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Bulgur is a whole grain made from cracked wheat, typically derived from durum wheat. It is a staple in Middle Eastern and Mediterranean cuisines, known for its nutty flavor and chewy texture. This product plays an increasing role in the grains and seeds market, supporting industries from food production to health foods.

What is Bulgur?

Bulgur, a staple in Middle Eastern and Mediterranean cuisines, is a whole grain made from cracked and partially cooked wheat. Known for its quick cooking time, bulgur is a popular ingredient in salads, pilafs, and side dishes. With a mild, nutty flavor, it offers a versatile base for a range of recipes, providing an easy and nutritious option for meals.

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Types, Varieties & Forms of Bulgur

Bulgur is categorized based on the size of the grains, each suited to specific culinary applications:

Fine Bulgur: With a small, fine grain, this variety is ideal for salads like tabbouleh, where it easily absorbs flavors.
Medium Bulgur: A slightly larger grain, medium bulgur is used in pilafs and as a rice substitute.
Coarse Bulgur: Known for its hearty texture, coarse bulgur is often used in soups and stews.‍
Extra Coarse Bulgur: The largest grain size, ideal for traditional dishes requiring a longer cooking time and a robust texture.

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Harvest Season of Bulgur

Bulgur production is tied to wheat harvest, which typically occurs from late spring to early summer (June to July) depending on the growing region. Once the wheat is harvested, it is processed into bulgur by cracking and parboiling the grains.

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Producing Countries

Bulgur production is closely linked to wheat cultivation, with several countries leading in its production:

Turkey: As a dominant producer, Turkey's annual bulgur production is approximately 1 million metric tons, exporting an average of 250,000 metric tons mainly to the Middle East, Africa, the EU, and the USA. For the EU, Turkey is an exclusive supplier, providing 98% of all imports.
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: Known for its durum wheat production, Canada contributes to the global bulgur market through its wheat exports.

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Trends & History

Bulgur’s popularity has surged with the rising interest in Mediterranean diets and whole grains. It is favored for its fast cooking time and adaptability, making it ideal for busy, health-conscious consumers. Demand for bulgur in the wholesale market has increased, especially in the foodservice and health food sectors, as consumers seek more nutritious and minimally processed grains.

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Bulgur Wholesale

Looking to source high-quality bulgur? Nutrada offers a seamless platform to connect with reputable suppliers from leading bulgur-producing countries. Whether you need fine, medium, or coarse bulgur for your business, Nutrada can help you find the right supplier. Sign up today to access top-tier bulgur suppliers at competitive prices.

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