Duru Bulgur, which aims to bring bulgur back to tables in Turkey and to have it take its place in world cuisines, signed an important collaboration in 2018. With the joint project carried out with Karamanoğlu Mehmetbey University, “Ahmet Wheat” stored in historical grain silos in Taşkale Village affiliated to Karaman city center was brought to light. The seed of the 2-year-old “Ahmet Wheat”, which has been passed down from generation to generation, was taken from the farmer who carefully preserved it and was improved with 2 years of work.

The seeds obtained with the “rapid breeding” method, which was applied for the first time in Turkey in order to re-produce “Ahmet Wheat” and introduce it to the agricultural industry, were shared with farmers in Karaman last year after 3 years of field work and brought into the soil. Approximately 200 kilograms of yield was obtained from the first planting of “Ahmet Wheat” on an area of ​​approximately 800 decares last year. The seeds were distributed to farmers in Karaman for the second time during this year’s planting season and brought into the soil.

“The Real Increase in Efficiency Will Be Achieved in 3-4 Years”

Duru Bulgur Board Chairman Emin Duru, said that they have been operating in the sector since 1935 and that they know the superior features of “Ahmet Wheat”. Stating that they have achieved their goal of introducing a productive bulgur wheat into agriculture other than durum wheat, Duru noted that “Ahmet Wheat” provides great advantages with its features suitable for barren lands and resistant to drought. Duru noted the following:

“With global warming, air temperatures have increased, and Ahmet Wheat provides us with an advantage as it is a drought-resistant seed. Due to the increase in temperatures, we have moved the planting of this seed to November. We think that we will get higher yields from our wheat that grows in a short time in this way. Last year, we obtained approximately 200 kilograms of product on 800 decares. It is necessary to take into account the adaptation period of the seed to the soil. Starting from this point, we expect a significant increase in the production amount according to the structure of the wheat in 3-4 years. We believe that our farmers, who turn to certified wheat because it produces more products, will show more interest in Ahmet Wheat as they see the increase in yield. We are determined to ensure that this special wheat, which we believe will be the first choice of producers with its taste and quality, becomes permanent in Turkish agriculture and leave a legacy for the future.”

“We attach great importance to University-Industry Cooperation”

Duru Bulgur collaborated to develop “Ahmet Wheat” Vice Rector of Karamanoğlu Mehmet Bey University Prof. Dr. Nevzat Aydın said that they were very happy to bring a very valuable product that was on the verge of extinction to the Turkish economy with the project they started to protect genetic quality. Aydın explained the following about the quality of bulgur produced from “Atalık Ahmet Wheat”:

“Our wheat’s field tests were conducted by our farmers. During this process, Duru Bulgur conducted the product tests at the factory. We produced bulgur from approximately 100 tons of product. One of the findings that made us very happy was that our seeds emitted a unique smell during the bulgur stage. We also received very positive feedback from the users we tested. Our users liked the taste, unique smell, appearance in the package and quality of the bulgur. As Karamanoğlu Mehmet Bey University, which was assigned by YÖK as the Regional Development Specialization University, we attach great importance to such collaborations with the industry. When you develop value-added products, your export volumes also increase. Marketing high value-added products both domestically and abroad is of vital importance for our country. It is of great importance that the genetic heritage of the 2000-year-old ancestral seed Ahmet Buğdayı has been transferred to future generations and reunited with our lands.”

Source: HORECA TREND and Duru Bulgur

Eggs, one of the rare food items consumed by 8 billion people worldwide, are the most easily accessible, high-quality protein-containing, and valuable food source that our bodies need. According to recent trend analyses, total egg production in the world is expected to exceed 2030 billion tons in 102.5, while Turkey's production is expected to approach 1.5 million tons in the same period. Turkey is currently one of the world's largest egg exporting countries and is among the few countries that produce approximately 20 billion eggs per year. Turkish egg producers regularly export to the Far East, Europe, America, Africa and some Asian countries, primarily the Arab Gulf countries.

Poultry Industry Gathered at the 6th Egg Summit

The largest egg producers of our country came together at the 21th Egg Summit organized by YUM-BİR at Limak Deluxe Hotel in TRNC between November 24-XNUMX with the theme of “The World of Eggs” to discuss the latest innovations in the egg sector, the potential and future of the sector, which is a strategic product that is increasing day by day. The event was attended by YUM-BİR President İbrahim Afyon, TOBB Agriculture Council President M. Ülkü Karakuş, TMO General Manager Ahmet Gürdal, Matlı Group of Companies Vice Chairman of the Board and Keskinoğlu General Manager Önder Matlı, Deputy Minister of Agriculture and Forestry Prof. Dr. Ahmet Gümen Important names representing the sector attended. Deputy Minister Gümen visited the Keskinoğlu stand opened within the scope of the Summit and made observations.

"“We have to plan for 2026 today to organize our future production.”

The panel titled “Economy Politics of Eggs” was moderated by Agriculture Editor İrfan Donat within the scope of the VI. Egg Summit, of which Keskinoğlu is among the sponsors. Vice Chairman of the Board of Directors of Matlı Group of Companies and General Manager of Keskinoğlu Onder Matli and Aegean Fisheries and Animal Products Exporters' Association President Bedri Girit participated as speakers. Speaking at the panel Onder MatliHe said that the most fundamental problem in agriculture in Turkey is planning. He drew attention to the fact that planning is perhaps even more important in the poultry sector than in other sectors. Matlin“Considering that the lifespan of a layer animal is 80 weeks, the producer "We have to plan about 2 years in advance. We are in the last days of November. In order to organize our future production, we have to plan for 2026 from today," he said.

“We Will Continue on Our Path by Growing as a Sector.”

 Recalling that during the Covid pandemic, eggs could not even be found on market shelves in Europe. Onder Matli“Inflation is the world’s agenda, and Turkey is also facing this problem. In Turkey, thanks to our production infrastructure and power, we have not encountered such a problem. When we look at the poultry sector, we also import, but we export table eggs and white meat products. We are talking about a country with a population of 85 million, feeding a population of 100 million, including tourists and immigrants. Therefore, most importantly, it is very important to have a production infrastructure, intelligence and entrepreneurial spirit that can turn these into added value. These people are also here. We will continue on our path by growing.”

Keskinoğlu Exported 2024 Percent of Its Products to 9 Countries in the First 20 Months of 26

Matlin, expressing that the human capital, knowledge, experience and know-how of the poultry sector are very strong, Matlin, “As the poultry sector, we are strong and will continue to grow stronger.” Keskinoğlu exported 2024 percent of its products to 9 countries in the first 20 months of 26, reaching a turnover of approximately 1.2 billion TL. The company, which plans to further increase its export rate in 2025, aims to expand to Far Eastern markets such as Japan. The Keskinoğlu brand serves many countries in the world, from the Balkans to the Far East, from South America to Africa, from the Middle East to the Pacific Islands.

Keskinoğlu Became One of the Sponsors of the VI. Egg Summit

Keskinoğlu, with its sustainability approach that values ​​future generations and has a daily production capacity of over 4 million eggs in 5 different fully integrated egg processing facilities, supported the VI. Egg Summit, the largest meeting of the egg sector, as a sponsor. The company exhibited its egg and pasteurized eggs, as well as its vial product varieties, at its stand in the foyer area.

It has a daily egg production capacity of over 5 million units.

UFS Turkey, which set out with the motto of “We are with you today, we are ready for tomorrow” so that chefs can produce freely in their professions, shows that it is a real solution partner in every field with its high-quality, professional and sustainable products, research, training and always standing by the chefs. 

Within the framework of this understanding, UFS Turkey, which has signed the "Future Menus Trend Report", which has made a great impact in the food and beverage sector since its publication, has chosen the restaurants that best reflect the 5 trends determined in the report for Turkey in their culinary approaches and menus for the first time this year, in cooperation with the Pearly Gastronomy Guide Awards organized by Hürriyet Newspaper, Karaca and Jumbo. 

Representing a holistic state of well-being physically, mentally and socially. Feel-Good Foods, where vegetables are now the focal point of plates Irresistible Vegetables, emphasizing that traditional flavors can be transformed into modern dishes with the touch of chefs Flavors from Tradition to the Future, Advocating a zero waste philosophy in kitchens Low Waste Menus, bringing together unthinkable flavor combinations in the same plate Taste Shock Restaurants evaluated in light of trends receive awards Unilever Food Solutions Türkiye, Central Asia, Caucasus General Manager He took it from Yılmaz Tokgöz. 

The winners of the “Menus of the Future” category of the Pearly Gastronomy Guide Awards are as follows; BigChefs, Alaf Kuruçeşme, Muutto Anatolian Tapas Bar, Bi Nevi Deli, Octo and Safranhan Brasserie-Divan Çukurhan. 

Underlining that the dishes prepared within the framework of the trends determined in the report have started to take their permanent place in the menus of popular restaurants in Türkiye and around the world, Unilever Food Solutions Türkiye, Central Asia, Caucasus General Manager Yılmaz Tokgöz; “We are happy to be included in the Pearly Gastronomy Guide Awards this year as Unilever Food Solutions, which is a valuable guide for our food and beverage sector and is of great importance for the development of the country's gastronomy. As Unilever Food Solutions, we are a company that acts not with the question of "How would chefs think if they existed?" but with the question of "How should we think as chefs?", understanding the needs of our sector and producing solutions for these needs.  “The Menus of the Future”, which we created to inspire our chefs and guide them in their concerns about the future, are based on social media analysis, the expertise of hundreds of chefs and global data. As UFS, we want to show our business partners that we are not a company that sells products based on unit price, but a solution partner that acts with an expert and holistic approach.”

Source: HORECA TREND and Unilever Food Solutions