Bulghur, which is indispensable for Turkish food culture, takes its place on the tables after a long and laborious production process in factories in Gaziantep.
Half of bulghur production and exports across Turkey, is made in Gaziantep province of Southeastern Anatolia.
Wheat grown in Southeastern Anatolia region, brought to facilities in Gaziantep for processing after harvest. The wheat, which is sieved in the factories, is boiled in large boilers, poured into the spreading areas with trailers and left to dry under the sun. Gaziantep, known as the “gastronomy city” plays an important role in the production of bulghur, which is dried in heat for 10 days and becomes more natural and delicious. With the harrows attached to the tractors at certain intervals, all parts of the wheat grain are exposed to the sun. The dried wheat is collected with tractors and turned into bulghur after crushing.
Gaziantep leader in production…
Stating that Gaziantep first in bulghur production in Turkey, Kenan Seçkin, Gaziantep Municipality Head of Agricultural Services Department, said, “Rice probably entered subsequently our culture but what we use as an essential item in pilav (cooked rice) is bulghur again.”
“Therefore Gaziantep is always leader whether in production or exports. By the way we have finished our harvest season. And we have come back to the moment in the planting season since these people are buying their winter needs at the end of the season in this region,” Seçkin added.
“Turkey has a total of 270 thousand tonnes of bulghur exports and half of it is made from Gaziantep region. Moreover 50 percent of 1 million 200 thousand tonnes of annual domestic bulghur production is also carried out in our province,” Seçkin concluded…