Cultural Heritage Siyez Wheat From the İhsangazi Farms to the Cuisine

Karabak, Sevinc; Tasci, Rahmi; Ceyhan, Vedat; Ozbek, Kursad; Yuce Arslan, Hilal

Cultural Heritage Siyez Wheat From the İhsangazi Farms to the Cuisine

2019

Karabak, Sevinc | Tasci, Rahmi | Ceyhan, Vedat | Ozbek, Kursad | Yuce Arslan, Hilal

The present study aimed to conduct a detailed analysis and give suggestions on Einkorn wheat -atype of local wheat- starting from its production until its consumption and to determine related actors in the value chain. Monography was utilized with a view to carrying out a comprehensive research. In this research method, the information was obtained through a survey. The survey was conducted in 2014 with the participation of 32 manufacturers and 44 consumers in 15 residential settlements (village, quarters) in the district of İhsangazi which is located in the province of Kastamonu. 68% of the Einkorn wheat produced is used in animal feeding, while 32% is used in making of bulgur. 11% of the bulgur produced is consumed in homes and 85% is placed on the market. It was found out that around 54% of the manufacturers with 31 years of experience on average in the field of farming uses the broadcast sowing method, and only 31% of manufacturers uses the surface-applied manures. Of the manufacturers using surface-applied manures, it was observed that 70% utilizes broadcast sowingmethod in fertilizing the soil, and that almost none of them uses any pesticides. The average efficiencyobtained was determined to be 228 kg/da. The majority of the manufacturers grinds the wheat atstone mills that are located at a distance of 2-8 km from their farms. 14.2 kg Einkorn bulgur per personis produced annually in the region. Einkorn wheat is named after the district with the same nameand is a vital source of living in the region. Therefore, it bears significance to define the protection and marketing strategies in terms of the protection of local species and sustainability of their production by manufacturers.

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