February 27, 2018

Pasta, Bulgur and Pulses

pastaPasta is one of the most popular foods in the world thanks to its unique characteristics like being nutritious, tastefulness, practicality, cheapness, satiability and endurance. Semolina and macaroni factories were among the first branches of the food industry to be established in Turkey as of 1920. The total capacity of Turkish pasta industry, which is one of the biggest in the world, has increased 26 fold since 1922 and reached to approximately 1 million tons today.

The Present production facilities of the pasta producer companies equipped with modern high-temperature lines are located mainly in the Southeastern, Central and Western Anatolia, which are the major durum wheat producing regions in Turkey. The production is especially concentrated on Gaziantep and Izmir provinces where nearly 40% and 25% of the total output is produced respectively.



Wheat & Bulgur

Bulgur which is made from wheat is one of the oldest foods of Anatolia. Considered among grains, bulgur is a significant source of economy and carbohydrate and also a valuable foodstuffs because the core and bran involved in wheat contain minerals like magnesium and chrome, dietary fibers, some phenols, phytates and selenium; and also all the B vitamins except B12.

According to the data of Turkish Grain Board, there are 99 bulgur factories in Turkey by 2014. While installed capacity of these factories is 1 million 595 thousand 421 tons/year actual capacity is 900 thousand 544 tons/year. In other words, the rate of capacity utilization is around 56 percent.

Production amount is around 1 million tons according to the report published by International Grain Council in 2011. As to the mentioned report, bulgur production of Turkey which is 722 thousand tons in 1984 increased to 856.000 tons in 1992. It is estimated that bulgur industry in Turkey has developed rapidly and has obtained production amount of 1 million tons in the last 10 years.


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Pulses are the edible seeds of plants in the legume family. Dried peas, chickpeas, dried beans, lentil, and cowpeas are all types of pulses, with lentils and chickpeas being the most popular in Turkey. Pulses, especially lentils, are commonly used in Turkish traditional dishes.

Chickpea is the most common pulse produced in Turkey, making up 44 percent of total Turkish pulses production. Chickpeas can be planted in almost all of Anatolia. The main areas for chickpea planting are Konya, Karaman, Corum and Yozgat in Central Anatolia, and Mersin, Antalya, Kutahya and Usak in South and West Anatolia.
Lentils make up around 33 percent of Turkish pulses production. Total production of lentil was about 345,000 MT in 2014, 95 percent of which is red lentil and the remaining five percent is green lentil. The GAP region, which is in South Eastern Anatolia, traditionally grows red lentils. Corum, Yozgat, Ankara, Kirsehir and Konya in Central Anatolia supply more than 50 percent of total Turkish green lentil production.