WBSCM Material Description and Number

BULGUR BAG-50 KG    100606

General Information

Bulgur is a processed food product made of cracked, debranned, partially cooked (parboiled) wheat. Bulgur is milled from all classes of wheat produced in the U.S., including Durum, Hard Red Spring, Hard Red Winter, Hard White, Soft Red Winter, or Soft White wheat. For more information on U.S. wheat production, including crop varieties and harvest locations, refer to the U.S. Wheat Associates: (http://www.uswheat.org). For more information on the milling process, refer to the North American Millers’ Association (http://www.namamillers.org/consumer-page/). Bulgur is packaged in 50-kilogram polypropylene woven bags whose fabric contains an inhibitor to resist ultraviolet absorption and an anti-skid coating. If well-stored, the commodity should have a shelf life of one year minimum. For full product specifications refer to the USDA Commodity Requirements Document for bulgur/soy-fortified bulgur. 

Programming Guidance

Bulgur can serve as a staple grain in emergency and development settings as illustrated by the 2011 Food Aid Quality Review (FAQR) Report decision trees:

• Emergencies: Bulgur may be used with oil and a pulse in the second phase of emergency food distribution.  Either corn soy blend (CSB) programmed with oil or a ready-to-use supplementary food (RUSF) should be provided as a targeted supplement to this ration, for children under two (U2).  In longer-term emergencies, bulgur may be used in Food for Assets, Food for Work, Food for Training, Vulnerable Group Feeding and Food for Education programs. 
• Development: Bulgur may be used as part of a general household ration, with a pulse and oil, where this is appropriate. Bulgur may also be used in Food for Assets, Food for Work, Food for Training, Vulnerable Group Feeding and Food for Education programs. 

Nutrition/Preparation Information

Bulgur may be used in regions where wheat is an accepted staple grain, such as North Africa, the Middle East and parts of Asia. Bulgur is a good source of carbohydrates and fiber and is fortified with a micronutrient premix containing iron, zinc, and vitamins A, B1, B2, B3, B6, B9 (folic acid), B12, and D3 per USDA Commodity Requirements. Recent improvements to the premix will enhance the bio-availability of iron by using the EDTA form, increase zinc and Vitamin B12, remove calcium and change levels of the other vitamins and minerals to keep in line with recommendations in the FAQR report. When combined with a pulse, bulgur serves as an integral part of a complete protein dish. Bulgur can be eaten alone as a hot or cold cereal, as an ingredient in baked goods, casseroles, pilafs, soups, salads or as a meat extender. For recipes, refer to the North American Millers’ Association (http://www.namamillers.org/issues/food-aid/food-aid-recipes/). Preparing bulgur requires a ratio of two parts water to one part bulgur. To prepare a basic recipe, bring water to a boil, add bulgur, return to a boil and let stand for 15 minutes. Upon cooking, it should retain its shape, becoming tender and palatable, but not disintegrate.

Nutritional Content

The nutrient values below are for the finished product, which is composed of dry bulgur and micronutrient premix. The micronutrient values are target levels for vitamins and minerals. The values in the table were calculated using the USDA Nutrient Database 28 data for bulgur, dry and the USDA 2012 draft of the updated Micronutrient Premix MNP1 for use in US Export Programs.

USDA Commodity Requirements Document

http://www.fsa.usda.gov/Assets/USDA-FSA-Public/usdafiles/Comm-Operations/procurement-and-sales/export/pdfs/bwsf15.pdf

Shelf Life/Best if Used By Date (BUBD)

• Shelf life- 1 year 
• BUBD- not available. USDA FGIS Official Certificates With Crop Year Statement may be available as a substitute.

Sources

North American Millers’ Association (n.d). Food Aid. Retrieved September 30, 2016 from: http://www.namamillers.org/issues/food-aid/

North American Millers’ Association. (n.d). Wheat Milling Process. Retrieved September 30, 2016 from: http://www.namamillers.org/education/wheat-milling-process/

North American Millers’ Association. (n.d).  Bulgur: Nutritive Value. Retrieved September 30, 2016 from: http://www.namamillers.org/issues/food-aid/aid-products-nutrition/bulgur-nutritive-value/

U.S. Department of Agriculture, Agricultural Research Service. 2015. USDA National Nutrient Database for Standard Reference, Release 28. Nutrient Data Laboratory Home Page. May 31, 2016 from: http://ndb.nal.usda.gov/

United States Department of Agriculture, Farm Services Agency (2015). BWSF15 Bulgur/Soy-Fortified Bulgur for Use in International Food Aid Programs.  Retrieved September 12, 2016 from: https://www.fsa.usda.gov/Assets/USDA-FSA-Public/usdafiles/Comm-Operations/procurement-and-sales/export/pdfs/bwsf15.pdf

United States Department of Agriculture, Farm Services Agency. Draft, 2012. USDA Commodity Requirements: For Discussion Purposes Only Micronutrient Premix MNP1 for Use in Export Programs. USDA.  Washington, DC.

United States Wheat Associates. 2009. Buyer's Guide. Retrieved September 30, 2016 from: http://www.uswheat.org/howtobuy 

Webb, P., B. Rogers, I. Rosenberg, N. Schlossman, C. Wanke, J. Bagriansky, K. Sadler, Q. Johnson, J. Tilahun, A. Reese Masterson, A. Narayan.  2011.  Delivering Improved Nutrition: Recommendations for Changes to U.S. Food Aid Products and Programming. Retrieved September 30, 2016 from: http://pdf.usaid.gov/pdf_docs/PNADZ842.pdf