Foundations Being Laid for Sustainable Nutrition

Duru Bulgur Board Chairman Emin Duru, stating that more sustainable and nutritious foods need to be included in nutrition to create a healthier world, said "By preserving Anatolia's indigenous seeds, we are moving towards product diversification in pulses and bulgur; we are laying the foundations of healthy and sustainable nutrition and working for a healthy future." According to the World Food Security and Nutrition Status 2018 report, 821 million people in the world are hungry, meaning 1 in 9 people are struggling with hunger. According to the United Nations (UN) Food and Agriculture Organization (FAO), 300 million people will have to deal with hunger by 2050. Upon the recommendation of the UN Food and Agriculture Organization (FAO), with reference to the second objective of the Sustainable Development Goals, "Ending Hunger," 10 February was declared World Pulses Day, with the theme set as "Nutritious Seeds for a Sustainable Future." This year, on World Pulses Day, the same theme highlights the high nutritional value of pulses, their health benefits, promotion of sustainable agriculture, and their effects in reducing the impacts of climate change.

Consumer interest in convenient boiled pulse products growing

In a statement on World Pulses Day, Duru Bulgur Board Chairman Emin Duru drew attention to the importance of preserving seeds and agriculture for sustainable nutrition and food security. Emin Duru said, "We are moving towards products with higher nutritional value, taste and quality in pulses and bulgur. In order to produce nutritious sources that can help eliminate hunger and poverty in the world, we obtain our agricultural raw materials from sustainable sources. We are laying the foundations of healthy and sustainable nutrition and working for a healthy future." Reminding that countries with seeds manage food and countries with food manage a healthy future, Duru said, "We are preserving our indigenous seeds. By prioritizing research and development work, we are moving towards product diversification in pulses and bulgur. Following an intensive research and development process lasting two years, we introduced our convenient boiled pulse products to our consumers last year. This product group has seen great demand, especially during the social isolation period, with the taste, convenience and variety it offers. We carefully select the most delicious pulse products, boil them and offer them to our consumers in healthy packaging. With our products consisting only of dried pulses, water and salt, many recipes from salads to appetizers, from pilaf to soups can be prepared conveniently."

Anatolia's 2,000-year-old Ahmet wheat being restored to the agricultural industry

Through cooperation between Karamanoğlu Mehmet Bey University and Duru Bulgur, Anatolia's 2,000-year-old Ahmet wheat will be restored to the industry. Noting that this research and development project is nearing completion, Emin Duru said, "The most important condition for a country to become a brand in agricultural products is to grow indigenous agricultural products with superior quality characteristics. Anatolia is a gem in terms of delicious and nutritious foods. We believe that improving the quality of wheat used in bulgur production through traditional methods will positively affect both bulgur quality and product yield and diversity."

Turkey's barren lands to be restored to agriculture

Also emphasizing correct agricultural practices, Emin Duru said, "Cultivating barren lands in Turkey and adding them to the economy is very important. Within the scope of the project we are conducting through university-industry cooperation, we are improving the quality of durum wheat through traditional methods by using old Anatolian wheats whose cultivation has greatly decreased in our country. We are working with all our might to strengthen the country's economy and increase the share of domestic production, and by preserving our seeds and agriculture, we are working for a healthy and sustainable future."