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Bulgur

What are the characteristics and benefits of bulgur ?

✔ Because of the folic acid it contains, it is a very important food ingredient for children and pregnant women.
✔ It has unsaturated fat and is a healthy food because it has a low total fat content.
✔ Quality raw materials are produced and supplied locally in sufficient quantities and not outsourced.
✔ It doesn’t contain cholesterol.
✔ The biggest disadvantage of cereals is that they are not found in bulgur because of the cooking and drying processes of bulgur.
✔ Because of high mineral and cellulose, it accelerates the absorption of nutrients, prevents constipation and prevents bowel cancer.
✔ When mixed with pulses, it becomes the most important food source in the world.
✔ It does not absorb radiation and is resistant to radiation. For this reason, in some countries, nuclear war, military and civilian purposes are kept in stock.

Why bulgur in Turkey ?
✔ Healthy and natural product with high nutritional value
✔ A low-priced product
✔ Quality raw materials are produced and supplied locally in sufficient quantities and not dependent on external sources.
✔ An indispensable product in the traditional and domestic market
✔ A product with a long shelf life.
✔ Development and use of production technology within the country, lack of foreign dependence in the direction of technology.
✔ Quality and taste of bulgur produced in Gaziantep
✔ Gaziantep companies operating in the sector are in the unity and they have the problems of the sector.
✔ Bulgur producers have been involved in this for generations and as a result of this accumulation of knowledge.
✔ Geography; proximity to Middle East and EU markets; Turkish population in the EU.
✔ There are many kinds of dishes made with bulgur.
✔ Production and exports are already at a certain level and show an increase.
✔ Low investment costs.
✔ It’s an easy-to-prepare meal.
✔ The bulgur is satisfactory.
✔ It is a product that is easy to find everywhere in the domestic market.

What are the characteristics and benefits of bulgur ?

✔ Because of the folic acid it contains, it is a very important food ingredient for children and pregnant women.
✔ It has unsaturated fat and is a healthy food because it has a low total fat content.
✔ Quality raw materials are produced and supplied locally in sufficient quantities and not outsourced.
✔ It doesn’t contain cholesterol.
✔ The biggest disadvantage of cereals is that they are not found in bulgur because of the cooking and drying processes of bulgur.
✔ Because of high mineral and cellulose, it accelerates the absorption of nutrients, prevents constipation and prevents bowel cancer.
✔ When mixed with pulses, it becomes the most important food source in the world.
✔ It does not absorb radiation and is resistant to radiation. For this reason, in some countries, nuclear war, military and civilian purposes are kept in stock.

Why bulgur in Turkey ?
✔ Healthy and natural product with high nutritional value
✔ A low-priced product
✔ Quality raw materials are produced and supplied locally in sufficient quantities and not dependent on external sources.
✔ An indispensable product in the traditional and domestic market
✔ A product with a long shelf life.
✔ Development and use of production technology within the country, lack of foreign dependence in the direction of technology.
✔ Quality and taste of bulgur produced in Gaziantep
✔ Gaziantep companies operating in the sector are in the unity and they have the problems of the sector.
✔ Bulgur producers have been involved in this for generations and as a result of this accumulation of knowledge.
✔ Geography; proximity to Middle East and EU markets; Turkish population in the EU.
✔ There are many kinds of dishes made with bulgur.
✔ Production and exports are already at a certain level and show an increase.
✔ Low investment costs.
✔ It’s an easy-to-prepare meal.
✔ The bulgur is satisfactory.
✔ It is a product that is easy to find everywhere in the domestic market.