We Are Walking Towards the Future with Our Global Successes!

With the geostrategic advantages of Mersin and its feature of being the center of pulses, we have managed to become one of the leading organizations in the sector as Alkaya Tarım. Our success story since 2019 has brought us to a respected position in the global market. With our exports to more than 15 countries in the world, we play a leading role in the pulses and feed sector. Welcome to Alkaya Tarım, we walk together to the future with our global successes.

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Modern Facilities

We have the best physical conditions to produce the highest quality products from the fields to your table.

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Innovative and Healthy Products

Every pulse package signed by Alkaya Tarım has the same quality and taste.

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Regional Advantages

We are in Mersin, we are stronger with our proximity to the port, the Free Zone and the highway.

We Produce Pulses and Feed

Since we started our activity in 2019; With our work experience, quality and reliability, we have made our mark among the leading companies of our sector in a short time.

In our service, which we continue with the slogan "Agriculture is the Brightest Hope", the most valuable products we obtain from different countries; We bring it together with consumers in different countries in a safe and hygienic manner in accordance with international quality standards.

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Global Vision

We offer the same quality and service for every region of the world.

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Discover Alkaya Tarım's hygienic and sterile products.

Products

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Our Products

Bulgur Wheat

Brown, Firik, Small and Yellow Bulgur

Wheat (Triticum) is a genus of annual herbaceous plants from the family of wheatgrass family, which has been improved all over the world. In the light of the researches carried out by different researchers, Anatolia, Western Iran and the Caucasus are accepted as the gene center of wheat. It prefers continental climate. Wheat; Flour is a basic nutrient used in feed production. The bark can be separated or it can be ground with the bark. Wheat is also grown as a feed for livestock. After the harvest, straw bales come out as a waste product. The amount of energy is 1.18.

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Lentils

Lentils

Lentils (Lens culinaris) are one of the 4 species in the genus Lens in the legumes (Fabaceae) family. Although all the species in the lens genus are collectively referred to as "lentils" due to their lens shapes and edible seeds, Lens culinaris is the most commonly consumed lentil when it comes to "lentils".

Red Lentils

This lentil, which is skinless, has a high starch content. It should be cooked for 8 minutes for salads, 10 minutes for purees and soups in a pressure cooker, and 30-40 minutes in a regular pot.

Yellow Lentils

This shellless lentil has a nut-like flavor. It will disintegrate when cooked for more than 8 minutes. It is very suitable for pureeing.

Green Lentils

Even if it is cooked a lot, its form does not deteriorate. It tastes like hazelnut and absorbs flavors very well. It is cooked for 30 minutes for salads and 40 minutes for meals. The shells burst quickly during cooking. It is suitable for cooking and pureeing.

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Beans

White, Red and Black Beans

Beans belong to the legume family. Great Northern variety of haricot beans, sailor beans, peas; There are many varieties such as small white, small red, pinkish, kidney-shaped, plain white beans and yellow kidney beans. Beans are a type of food that should be found in all diets and its consumption should be supported.

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Kidney Beans

Kidney Beans

Kidney beans are a type of bean with round, oval or flat, red or speckled grains of the legume family. In addition to the high amount of fiber and protein it contains, it is a storehouse of phosphorus, iron and vitamin B1. In addition, kidney beans, which are good for heart health, balance blood sugar and lower cholesterol.

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Rice

Rice

Rice is the plant and seeds of the Grain family Oryza sativa (Asian rice) or less commonly Oryza glaberrima (African rice). The name wild rice is usually used for species of the genera Zizania and Porteresia, although the term is wild and domesticated, it can also be used for primitive or uncultivated varieties of Oryza.

As a grain, bred rice is the most widely consumed staple food for more than half of the world's human population, particularly in Asia and Africa. Rice is the most important food for human nutrition and caloric intake, providing more than one-fifth of the calories consumed by humans worldwide, as large portions of sugarcane and corn crops are used for purposes other than human consumption. product. There are many varieties of rice, and culinary preferences vary regionally.

Oryza sativa with small wind-pollinated flowers
The traditional method for growing rice is to flood the fields while planting the young seedlings or afterwards. This simple method requires good irrigation planning, but reduces the growth of less resistant weeds and pest plants that do not grow under water and deters the pest. While waterlogging is not essential for rice cultivation, all other irrigation methods require more effort for weed and pest control during growing periods and a different approach to fertilizing the soil.

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Chickpeas

Chickpeas

Chickpeas (Cicer arietinum) are legume species of the Cicer genus, belonging to the Faboideae subfamily of the legumes (Fabaceae) family.

Chickpeas are plant that grow only for one year, reproduce by seeds, and reach 50 centimeters in height in Turkey. The seeds are sometimes beige, sometimes darker or even black.

Chickpea are easy plant to grow. They are grown in arid areas in Anatolia. It withstands water scarcity well and does not care much about soil quality. If the weather is not warm enough, the revenue will be bad.

Their leaves are 5 – 15 mm in size and their buds can grow up to 30 mm. The seeds can also be eaten green without drying. Dried chickpeas are used in many dishes.

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Popcorn

Popcorn

Corn is an agricultural plant that can generally be grown in very humid climates.

The biological value of lysine and tryptophan protein in maize is also under the limiting effect of amino acids. Crude oil in its grain is the nutrient that gives the highest value after oats. It originates from Mexico and Central America. Classification is made by looking at the shape of the ear, grain shape, grain size, spacing between the rows, spacing at the end of the ear and color of the shell.

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Peas

Sarı&Yeşil Bezelye

Bezelye (Pisum sativum), baklagillerden (Fabaceae) taze, yeşil kabuğu ile taneleri ya da yalnız taneleri yenilen bir bitki türü. Ayrı taç yapraklı iki çenekli baklagiller familyasından tırmanıcı bir bitkidir. Bezelye adlı lezzetli ve çok besleyici sebzeyi ilkbaharda ve yazın verir.

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Black Eye Bean

Black Eye Bean

Black Eye Bean (Vigna unguiculata) is a bean-like agricultural plant from the legumes (Fabaceae) family. It can be cooked in the form of green beans or consumed as a salad. Black-eyed peas have 2n=22 chromosomes. It has a well-developed taproot. It is an annual herbaceous plant. Its leaves are compound leaves consisting of three leaflets. The flowers emerge from the leaf axils. Black Eye Bean seeds have a colored ring where they attach to the fruit. That's why it's also called karnıkara.

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Broad Bean

Broad Bean

Broad bean is a type of legumes family, which has nutritive properties with its high protein content, and is an easy-to-digest food. It regulates bad cholesterol and blood sugar. It has a positive effect on the digestive system with its high fiber content.

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Mung Beans

Mung Beans

Mung bean (also known as an alternative to Vigna radiata) is a legume family plant. Mung bean is grown mainly in East, Southeast and South Asia. It is used as an ingredient in both savory and sweet dishes.

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Quinoa

Quinoa

Kinoa, yenilebilir tohumları için tarımı yapılan Chenopodioideae alt familyasından bir bitkidir. Tahıllara benzer özellikleri olsa da Buğdaygiller’den değildir; daha çok ıspanak ve pancar gibi bitkilerle akrabadır. “Kinoa” ismi, Keçuva dilindeki “kinua” sözcüğünün İspanyolca söylenişinden gelmektedir.

Kinoa tarımı, Bolivya, Peru, Ekvador ve Kolombiya’nın And Dağları üzerindeki yörelerinde 3.000 ila 4.000 yıl önce başlamıştır. Arkeolojik verilere göre, günümüzden 5.200 ila 7.000 yıl öncesine kadar insanlar tarafından doğadan toplanarak tüketilmekteydi. İnkalar tarafından tarımı yapılan kinoa, aynı zamanda manevi bir değer de taşımaktaydı.

Kinoanın besin değeri tahıllara kıyasla oldukça yüksektir. Lizin gibi temel amino asitler ile bol miktarda kalsiyum, demir ve fosfor içerir. 100 gram kinoa, 372 kalori, 5.8 gram yağ, 69 gram karbonhidrat ve 6 gram lif içerir.

Hasattan sonra, kinoanın tadı acı olan kabuklarından ayrılması gerekir, çünkü bu kabuklar saponin içerir. Kinoa genellikle pirinç veya bulgur gibi pişirilir ve çeşitli yemeklerde kullanılır. Kinoa yaprakları da ıspanak gibi tüketilebilir, ancak bu şekilde satışı nadirdir.

Kinoadan glutensiz kinoa unu da elde edilir. Bu un, buğday unuyla yapılan pek çok tarifte kullanılabilir. Kinoa tozu ise, undan farklı olarak süt, yoğurt veya sıcak içeceklere eklenerek tüketilebilir.

2013 yılı, “Birleşmiş Milletler Bölge Ofisi” tarafından “Kinoa Yılı” ilan edilmiştir. Ayrıca, kinoanın bazı türleri, ICBA’nın testlerine göre 40 dS/m düzeyinde tuzlulukta yetişebilmektedir.

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