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일자
항목명
단가 (USD)
2026-08-01
Бул*** ******* ****** * *** * ******* ****
0.92 USD / kg
2026-08-01
Бул*** * ******* * *** ********* * ******* ****
1.03 USD / kg
2026-08-01
Бул*** ******* ****** * ** * ******* ****
0.92 USD / kg
2026-08-01
Бул*** * ********** ****** *** *** * ******* ****
0.45 USD / kg
2026-08-01
Бул*** ******* ****** ** *** * ******* ****
0.82 USD / kg
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Classification
Product TypeProcessed Food
Product FormDry (pre-cooked, cracked wheat)
Industry PositionProcessed Cereal Product
Market
Bulgur is a shelf-stable, pre-cooked cracked wheat product traded internationally under HS 1904.30 (bulgur wheat). Global export supply is strongly associated with Türkiye’s bulgur processing industry, with demand concentrated in Middle Eastern markets and in EU/North American diaspora and mainstream retail channels. Because bulgur’s key input is wheat, costs and availability are exposed to global wheat price volatility and trade disruptions even when bulgur processing capacity is stable. Trade is shaped by food safety (cereal contaminants/mycotoxins), labeling/allergen rules for wheat/gluten, and buyer specifications on granulation type and raw wheat type.
Market GrowthGrowing (medium-term outlook)gradual expansion linked to convenience and whole-grain positioning alongside traditional demand in West Asia and the Mediterranean
Major Producing Countries
터키Widely cited by Turkish grain export organizations as the leading producer and exporter; also a major supplier in recorded import markets for HS 190430.
Major Exporting Countries
터키Primary commercial export origin for HS 190430 bulgur wheat in multiple import markets; key destinations include Iraq and EU markets.
Major Importing Countries
독일Significant import market for HS 190430; Turkey is reported as the dominant supplier.
사우디아라비아Regular importer of HS 190430; Turkey is reported as the dominant supplier.
미국Import market for HS 190430; Turkey is reported as the dominant supplier.
이라크Major destination market for Turkish bulgur exports (HS 190430) in available trade-partner breakdowns.
Specification
Major VarietiesFine bulgur, Medium bulgur, Coarse bulgur, Extra coarse bulgur
Physical Attributes
Produced from wheat groats that are parboiled, dried, then cracked/ground to a defined granulation
Commonly traded in multiple granulations for different end uses (e.g., pilaf vs. salad vs. kibbeh/kofta applications)
Compositional Metrics
Buyer specifications commonly include moisture control for shelf stability and limits on foreign matter/defects, aligned to national standards where applicable
Raw wheat type (e.g., durum vs. bread wheat) may be specified and declared depending on the standard and market requirements
Grades
National standards may define bulgur types and labeling requirements (e.g., Türkiye’s TS 2284 standard and related national food codex texts)
Packaging
Retail packs (including 1 kg formats used in humanitarian standard product catalogues)
Bulk wholesale formats (e.g., larger sacks) for foodservice and repacking
ProcessingPartially cooked (parboiled) product that reduces consumer cooking time compared with raw cracked wheat
Supply Chain
Value Chain
Wheat sourcing (often durum or bread wheat) -> cleaning/sieving -> parboiling (partial cooking) -> drying -> optional dehulling -> cracking/grinding -> sieving and size grading -> packaging -> export/distribution
Demand Drivers
Staple demand in West Asian and Mediterranean cuisines (pilafs, salads, kibbeh/kofta-style dishes)
Convenience: faster preparation due to parboiling/partial cooking
Humanitarian procurement of shelf-stable cereals in standardized retail-size packs
Temperature
Ambient storage and transport are typical; key control is low moisture and protection from pests/contamination rather than refrigeration
Dry, intact packaging and hygienic handling reduce quality loss and food safety risk during distribution
Shelf Life
Generally long shelf life when kept dry and protected from pests; quality depends on moisture control and packaging integrity
Risks
Input Commodity Volatility HighBulgur supply and pricing are tightly linked to global wheat availability and price volatility; major disruptions in wheat-exporting regions or trade corridors can raise input costs and constrain raw material access for processors, even if bulgur itself is shelf-stable.Use multi-origin wheat sourcing where feasible, maintain forward coverage and safety stocks of key wheat specs, and diversify bulgur origin portfolio for critical markets.
Food Safety MediumCereals can be exposed to mycotoxin contamination risks across production, storage, and processing; bulgur buyers and regulators may require documented control programs for cereal contaminants.Apply GAP/GMP and HACCP-based controls, including incoming wheat testing, moisture management, and good storage practices consistent with Codex codes of practice.
Regulatory Compliance MediumLabeling and claims (including wheat/gluten allergen communication, origin and product naming, and any nutrition/whole-grain positioning) must align with Codex principles and specific import-market rules, creating compliance risk for exporters and private-label products.Align label content to Codex labelling principles and destination-market allergen/claim requirements; maintain specification and traceability documentation by lot.
Storage And Pest Risk MediumAs a dry cereal product, bulgur is vulnerable to quality loss and potential contamination from moisture ingress and stored-product pests during warehousing and transit, especially in hot/humid routes.Use moisture-barrier packaging, maintain dry warehouse conditions, implement pest management programs, and monitor for packaging damage in distribution.
Sustainability
Climate-driven wheat yield volatility and fertilizer/energy cost shocks can transmit quickly into bulgur input costs
Energy use and emissions associated with industrial drying and processing steps (parboiling and drying)
FAQ
What HS code is commonly used for bulgur in international trade?At the 6-digit HS level, bulgur wheat is commonly classified under HS 190430 (HS 1904.30), described as cereals (not maize) in grain/flakes/other worked grains from bulgur wheat, pre-cooked or otherwise prepared.
How is bulgur typically made?Bulgur is typically made by cleaning wheat kernels/groats, parboiling (partial cooking), drying, and then cracking/grinding and grading to the desired granulation before packaging.
Why do bulgur buyers focus on mycotoxin controls?Because bulgur is made from cereals, it can be affected by mycotoxin risks originating in the grain supply chain; Codex guidance emphasizes good agricultural and manufacturing practices (and HACCP-based management) to prevent and reduce mycotoxin contamination in cereals.