Wheat Flour

For most people, sitting at a table without bread is unimaginable. First cultivated in Anatolia more than ten thousand years ago, wheat bears great social, cultural, and historical value. Wheat flour, one of the basic elements of Turkish eating habits, is consumed primarily as bread and is enjoyed on a variety of tables ranging from snacks to main meals.

Turkey is home to more than 400 cultured varieties of wheat, one of the world’s top-quality wheat flour producers, and ranks among the top ten countries in this field. The industry exports are worth approximately three million tons and one billion dollars.