Mardin Bulgur

Mardin bulgur is a distinctive variety of bulgur registered with its place of origin in Mardin Province, Türkiye. Produced from Triticum durum wheat, this product is distinguished from other bulgurs by its amber-yellow color (L* 67.5; a* 5.1; b* 33.7). The red soils and sunny climatic conditions of Mardin impart to the bulgur its unique color and aroma. Mardin bulgur is produced in various types including pilavlik, köftelik, Seferkitel, large shish, and medium shish, with a maximum moisture content of 11.9%. Its production relies on traditional methods involving meticulous cleaning, boiling, drying, and toasting.

Bulgur is generally defined as a wheat product that has been cleaned either dry or wet, cooked, dried, dehulled, and graded. Mardin bulgur is primarily produced from Triticum durum wheat, and its defining characteristic that distinguishes it from other bulgur varieties is its amber-yellow color. This color is quantified by the measurements L* 67.5, a* 5.1, and b* 33.7. The amber-yellow hue is recognized as a key quality criterion in bulgur.

This distinctive color is conferred upon Mardin bulgur by the region’s geographical and climatic conditions. Mardin Province exhibits a transitional climate between continental and Mediterranean climates. Summers are hot while winters are cold. The number of annual snowfall days does not exceed 10, and the number of days with temperatures below 0 °C does not surpass 60. Approximately 100 days per year experience temperatures above 30 °C. The region’s average annual rainfall is 713 mm. Mardin’s red soil structure combined with the intense sunlight during the milk-ripening stage of wheat cultivation are decisive factors in the development of the bulgur’s amber-yellow color.

Mardin bulgur is also produced in regional varieties such as Seferkitel, large shish, and medium shish, alongside the pilavlik and köftelik types specified in the Turkish Food Codex Bulgur Regulation.

The moisture content (rutubet) of Mardin bulgur does not exceed 11.9%. The principal chemical properties measured in the dry matter are as follows:

• Minimum Protein (m/m): 11%
• Maximum Fat (m/m): 1.5%
• Carbohydrates (m/m): 67%
• Total Ash (m/m): 0.9%
• Water-Soluble Matter (m/m): 1.6%
• Coloring Agents: None

These values fall within the established quality standards and define the characteristic composition of Mardin bulgur.

The production process of Mardin bulgur involves multiple technical stages. The primary wheat variety used is Triticum durum, cultivated in the region. The quality parameters required for the wheat used in production are as follows:

• Protein: At least 12.5%
• Moisutre: No more than 11%
• Translucency: At least 85%
• Hectoliter weight: At least 80 kg
• Foreign matter: No more than 5%
• Odor and insect damage: Wheat with its characteristic aroma and free from insect damage is preferred.

The production steps are carried out in detail as follows:

• Pre-cleaning: Wheat is cleaned to remove dust, soil, and foreign materials.
• Magnetic separator: Metal particles within the wheat are separated at this stage.
• Precision cleaning: Unwanted materials such as foreign seeds, broken grains, light grains, and barley or rye are completely removed.
• Pre-washing: Dust, soil, and any pesticide residues on the wheat surface are washed off.
• Boiling: Boiling prepares the wheat for cooking. The process lasts approximately 25 minutes (±5 minutes) at 80 °C.
• Cooking: The wheat is boiled under controlled temperature and time to ensure complete gelatinization of the grain; the high aroma of Triticum durum wheat is preserved through this traditional cooking method.
• Drying: The boiled wheat is passed through a drying tower to reduce moisture content below 11.9%.
• Toasting and dehulling: The grain is toasted, facilitating easy separation of the husk layer; the bran layer is partially removed during dehulling.
• Toasting: After dehulling, water is added to the grain to rest; this process enhances the penetration of color and aroma into the grain and promotes homogeneity.
• Color sorter: Grains with undesirable color are separated.
• Drying (second stage): Moisture introduced during toasting is again reduced below the 11.9% threshold.
• Storage: Grains prepared for milling are stored in silos.
• Milling and sieving: Whole dehulled grains are milled to desired sizes; flour produced during milling is removed through sieving.
• Final drying: Final drying extends the shelf life of the bulgur, maintaining moisture content below 11.9%.
• Magnetic separator (final stage): A magnetic separator is used once again to remove any residual metal particles.
• Classification and packaging: Bulgur passed through a grading sieve is sorted by size, with each size stored in its own silo; finally, the product is packaged in various package sizes and stored.

The production, market supply, and distribution of Mardin bulgur are monitored to ensure compliance with the specifications outlined in its registered certification. This monitoring is coordinated by the Kızıltepe Chamber of Commerce and Industry. The monitoring body includes at least one expert each from the Kızıltepe Chamber of Commerce and Industry, Mardin Artuklu University, Mardin Provincial Directorate of Agriculture and Forestry, Kızıltepe Chamber of Commerce, and the Mardin Bulgur Producers Mutual Aid and Solidarity Association. Monitoring is conducted at least once annually. Additionally, the monitoring body may engage experts from public or private institutions or individuals legally representing such entities.

The registering entity holds the legal authority to pursue legal proceedings to protect the rights associated with Mardin bulgur.