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doi:10.1094/CFW-52-5-0249 |  VIEW ARTICLE


Application of Bulgur Technology to Food Aid Programs

M. Bayram. University of Gaziantep, Gaziantep, Turkey. Cereal Foods World 52(5):249-256.

Two major problems of the new millennium are starvation and the loss of health. Not surprisingly, food aid plays an integral part of many development programs. It is estimated that approximately 60% of the total development aid budget of the United States is comprised of food aid. Food aid is a key element of the European Union development policy, and the Union and member states are jointly responsible for 53% of the total world food aid for needy populations. Bulgur, a yellow-colored, whole wheat product that is precooked, dried, slightly scoured, pounded, or ground, presently makes up a significant quantity of that food aid. In some cases, soybean flour or grit is added to the bulgur to increase its nutritional value, as soy-fortified bulgur. There is presently great growth potential for bulgur since all blended food products, i.e., wheat-soy blend, corn-soy blend, etc., can be produced using bulgur processing techniques instead of extrusion and roasting. Such products would be both healthier and cheaper.