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Table of Contents
Introduction
  Home
  1. List of Acronyms
  2. List of Cooperating Sponsors
  3. Conversion Tables
  Part One
  Section I:
  Commodities
  1. Commodity Availability
  2. Commodity Characteristics
  3. References
  Section II:
  Food Commodity
  Fact Sheets
  1. Beans, Black
  2. Beans, Great Northern
  3. Beans, Kidney (Light Red, Dark Red, All types)
  4. Beans, Navy (Pea Beans)
  5. Beans, Pink
  6. Beans, Pinto
  7. Beans, Small Red
  8. Bulgur (BW)
  9. Bulgur, Soy Fortified (SFBW)
  10. Corn (bagged, bulk)
  11. Cornmeal
  12. Cornmeal, Soy-Fortified (CMSF)
  13. Corn Soy Blend (CSB)
  14. Corn Soy Milk (CSM)
  15. Corn Soy Milk, Instant (ICSM)
  16. Lentils
  17. Non Fat Dry Milk (NFDM)
  18. Peas
  19. Rice
  20. Rice (Parboiled)
  21. Sorghum
  22. Sorghum Grits, Soy-Fortified (SFSG)
  23. Fortified Refined Vegetable Oil
  24. Wheat
  25. Wheat Flour
  26. Wheat Soy Blend (WSB)
  27. Wheat Soy Milk (WSM)
  Section III:
  Storage/Shelflife
  Specifications
  1. Storage Specifications
  2. Storage Inspection Checklist
  3. Shelf Life of Agricultural Commodities
  4. References
  Section IV:
  Controlling
  Damage to Food
  Commodities
  1. Cleaning and Inspecting
  2. Insect Control
  3. Rodent Control
  4. Reference Chart for Controlling Damage to Food Commodities
  5. References
Part Two
An Overview
Part Three
Search




You are here » FFP» Related Links » Commodity Reference Guide

Section II: Food Commodity Fact Sheets

 Commodity Reference Guide Logo

Updated January 2006
Bulgur

This processed commodity is generally used as a staple food for all categories of programs. Bulgur is cracked, debranned, and partially precooked to lower final cooking time, reduce toughness and some of the crude fiber.

1. Nutritional Values (per 100 g)
These are average values, taken from the U.S. Department of Agriculture, Agricultural Research Service (USDA:ARS) 1998 USDA Nutrient Database, Release 12, Laboratory Home Page (http://www.nal.usda.gov/fnic/foodcomp). They are provided as a guideline and are appropriate for use in the calculation of food aid rations. Please note: these values may or may not meet the exact specifications of the USDA Export Announcements to Purchase for the P.L. 480 Program. The values for thiamin, riboflavin, niacin, vitamin A, calcium and iron represent the minimum levels of enrichment nutrients (converted to a 100 g basis) as listed in Specifications below.

Nutrient Amount Unit
Water 9.0 g
Energy 342.0 Kcal
Protein 12.3 g
Total Lipid 1.3 g
Carbohydrate 75.9 g
Fiber, total dietary 18.3 g
Ash 1.5 g
Calcium 110 mg
Iron 2.90 mg
Magnesium 164 mg
Phosphorus 300 mg
Potassium 410 mg
Sodium 17.0 mg
Zinc 1.9 mg
Copper 0.3 mg
Manganese 3.0 mg
Selenium 2 mcg
Vitamin C 0 mg
Thiamin 0.44 mg
Riboflavin 0.26 mg
Niacin 3.53 mg
Pantothenic acid 1.0 mg
Vitamin B-6 0.3 mg
Folate 150 mcg
Vitamin B-12 0 mcg
Vitamin A 2205 IU
Vitamin E 0.2 mg-ATE
Vitamin D n/a IU
Iodine n/a mcg
Pyridoxine HCL n/a mg

2. Components: (per 100 g)
100% Whole Wheat

3. Specifications:
The bulgur shall be milled from wheat of any of the classes defined in the "Official Grain Standards of the United States," for wheat except red durum wheat or mixtures of wheat of contrasting classes.

CHEMICAL AND PHYSICAL REQUIREMENTS
ITEM 1 Minimum Maximum
Moisture -- 11.5
Protein (Nx5.7), % 2 9.3 --
Crude Fiber, % -- 2.3
Ash, % 2, 3 -- 3
Foreign Material:

Other grains except wheat, % -- 0.10
Material except other grains, % 4 -- 0.10
Scorched particles (whole or pieces of kernels), % -- 0.20
Ungelatinized particles (whole or pieces of kernels), % -- 1.0
Whole processed kernels remaining on woven-wire-cloth sieve, % -- 4.0
Material that will pass through U.S. Standard No. 8 woven-wire-cloth sieve, % 80 --
Material that will pass through U.S. Standard No. 14 woven-wire-cloth sieve, % -- 18
Material that will pass through U.S. Standard No. 30 woven-wire-cloth sieve, % -- 0.9

1 All percentages are on the basis of weight.
2 These limiting factors are on a moisture-free basis.
3 Prior to calcium enrichment, Bulgur may not have an ash content exceeding 2.0% on a moisture free basis.
4 Including grain hulls either attached or detached. However, any hulls attached to product should be detached before inclusion in the hull fraction.

(Source: USDA:FSA:PDD:EOB November, 1997 (Contact Tel: 202-690-3565) http://www.fas.usda.gov/excredits/foodaid/commodities/sfbulgar.html)

The bulgur shall be blended thoroughly and homogeneously mixed with calcium and other listed enrichment ingredients (1/2 oz./cwt feed rate) in the following proportions:


ENRICHMENT INGREDIENTS Minimum Maximum
Thiamine, mg/lb. 2 3
Riboflavin, mg/lb. 1.2 1.8
Niacin or niacinamide, mg/lb. 16 24
Vitamin A Palmitate, IU/lb. 8,800 --
Calcium (in harmless and assimilable form), mg/lb. 500 750
Iron (reduced iron, 325 mesh, to be used as the iron source), mg/lb. TBD* TBD*

* TBD: To be determined.

(Source: USDA:FSA:PDD:EOB April, 1996 (Contact Tel: 202-690-3565) http://www.fas.usda.gov/excredits/pl480/commodities/bulgar.htm)

4. Packaging:
50 kg (110.23 lb) bags made of woven polypropylene. This fabric contains an inhibitor to resist ultra-violet absorption along with an anti-skid coating.

5. Shelf Life:
Minimum one year. See "Section III: Storage/Shelf Life Specifications" for more information.

Fact Sheet Download:



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Last Updated on: January 31, 2006