BBM Magazine Issue-Sayı: 27 July/August - Temmuz/Ağustos 2018

56 BBM / JULY-AUGUST 2018 • TEMMUZ-AĞUSTOS 2018 SPECIAL COVER • ÖZEL DOSYA durum wheat, Turkey has wide-gene base wheat material in line with this country’s ecology, thanks to the selection of nature and Turkish people for years. Durum wheat is the raw material of bulgur and semo- lina that we are at the top of the world in consumption and exports. DURUM WHEAT’S CULTIVATION AREA IS GETTING SMALLER Durum wheat’s cultivation area has been getting smaller because the parity of durum and bread wheat is kept low in support buying in recent years, and the production support for cotton, corn, lentil and similar production are high while these supports are decid- ed without taking into account of industry’s needs. In Southeastern Anatolia, which is particularly suitable for high-quality wheat growing, the cultivation area has decreased year by year. The production of durum wheat has failed to meet the consumption although the durum has that much of con- sumption, and the country imported durum wheat to use this in export. When considering the current situation in the export of pasta, bulgur, and semolina and the targets, it is of high importance to increase the agricultural pur- chases and wheat’s plantation so that Turkey does not meet with the raw material shortage. PER CAPITA PASTA CONSUMPTION TARGET: 10 KILOGRAMS Pasta is healthy and filling food material and does not contain any additive. The pasta is prepared through add- ing water to semolina, which is extracted from durum wheat; this mix is kneaded with the appropriate tech- nique without human’s touch through hygienic methods at computer-controlled and high-tech facilities; then, this dough is dried. Since the pasta is perceived as the main dish in our food culture, the domestic consumption has increased day by day. Thanks to our association’s works, per capita consumption of pasta in 2018 has gone up to 8.7 kilo- grams, and it is aimed to increase this further to 10 kilo- grams within five years. Within the framework of creating awareness among consumers, the Turkish Pasta Industrialists Association – active since 1993 in Turkey and abroad at social and economic areas- put emphasize on the adequate and balanced diet at all its activities in order to prevent obe- sity and metabolic sickness. Pasta is a source of energy and exceptional nutrition Tüketim ve ihracatında dünya sıralamasında zirvede olduğumuz bulgurun ve irmiğin de hammaddesi durum buğdayıdır. MAKARNALIK BUĞDAY EKİM ALANLARI AZALIYOR Son yıllarda destekleme alımlarında makarnalık ve ekmeklik buğday paritesinin düşük tutulması; pamuk, mısır, mercimek ve benzeri ürünlerin üretim destekle- rinin yüksek olması ve bu desteklerin sanayinin ihtiya- cı göz önünde bulundurulmadan belirlenmesi neden- leriyle makarnalık buğday ekim alanları azalmaktadır. Özellikle kaliteli buğday yetiştiriciliğine uygun olan Güneydoğu Anadolu’da ekim alanları yıldan yıla azal- maktadır. Ülkemizde bu denli yüksek tüketime sahip olan durum buğdayının üretimi maalesef ihtiyacı karşılamamakta, ih- racatta kullanılmak üzere ithalatı yapılmaktadır. Makarna, bulgur ve irmik ihracatımızın geldiği nokta ve hedefler dik- kate alındığında hammadde sıkıntısı yaşanmamasını temi- nen buğday ekimlerinin planlanması ve tarım desteklerinin artırılması büyük önem taşımaktadır.