Kurtaylar Bulgur started its operations in Mardin in 2010.The high quality of the wheat grown in the Mardin region and the desire to fulfill our loyalty debt to this region, albeit partially, both with employment and the added value we will create, were two important factors in the selection of the Mardin Region. In our facilities with a closed area of 4.000 m2 and a total size of 13.000 m2, production is carried out with a daily capacity of 120 tons, in accordance with ISO 9001, ISO 22000 (HACCP Food Safety) quality control criteria and TS standards. Turkey should surface in the near future for all in terms of preferred brand of a product in terms of both quality and almakk our position in the European market, our infrastructure and organization work continues.

our vision

To make the name Kurtaylar Bulgur the first brand that comes to mind when it comes to bulgur in our country and in the world, without compromising quality and continuous improvement principles.

Our Mission

To make quality assurance systems applicable and traceable in all areas. To prioritize continuous improvement principles in all technical and administrative workflows. To be sensitive to the environment and human health. To provide natural, quality and healthy products to our customers. To follow technological developments closely.

Our facilities

In our facilities where technology and naturalness meet, production is carried out with machines made of the latest technology chrome nickel stainless steel. Instead of roller and disc crushing, crushing is made in a stone mill so that the bulgur does not lose its naturalness. No additives, dyes or colorants are used in Dağyudan Bulgur, where hygiene conditions are controlled separately at each stage of production. Thus, the color, smell and naturalness of bulgur produced from the highest quality wheat of the Mesopotamia Plain is preserved.