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¹ Tarla Bitkileri Merkez Araştırma Enstitüsü -Ankara - `Bulgur` known as its Turkish name in the world is ranked among the most nutritious food resources by the American Science Center. It has traditionally played a crucial role for food requirements of Turkish people with its dietary fiber, vitamins and mineral contents. However, any special new cultivar for bulgur making hasn`t been developed, yet. Generally, cultivars not suitable for macaroni at industrial level has been used for bulgur making.. Therefore, new durum wheat cultivars with reasonable bulgur color and quality parameters such as should be urgently developed. Keywords : Bulgur, Quality, Development of Cultivars, Plant Breeding