Under the patronage of the Kastamonu Directorate of Food, Agriculture and Livestock, Siyez Bulgur Commission has initiated a project for the geographical recognition of Siyez bulgur, which is made from Siyez wheat. Studies have shown that Siyez wheat, also known as Hittite wheat, dates back some 10,000 years and features 14 chromosomes. It is widely consumed in northern Turkey's Kastamonu province, as well as in other parts of the country.
Siyez Bulgur Commission, which was founded with the aim of getting geographical recognition for the local bulgur, recently held its first meeting under the chairmanship of Osman Yaman, the head of the Kastamonu Provincial Directorate of Food, Agriculture and Livestock.
Speaking at the meeting, Yaman revealed that a Siyez wheat plantation covers nearly 1,500 hectares in the province and involves some 700 farmers from 10 districts. It is cultivated the most in the İhsangazi district.
Claiming that Siyez bulgur is different from other variations of bulgur, Yaman said: "This bulgur has a unique taste. We have to promote its distinguishable features and prove that it is unique to Kastamonu. Right now, we are work toward that end and are planning to conduct a natural selection study in İhsangazi." Head of the Kastamonu Union of Chamber of Merchants and Craftsmen, Dursun Ergin, also spoke of the importance of being granted geographical recognition.
Pointing out that Siyez bulgur pilaf can only be prepared in Kastamonu, Ergin said: "This is unique to our city. We have to appreciate it and preserve the original recipe. We are ready to do everything in our ability for Siyez. It is important for our province." He added that studies should be conducted on Siyez bulgur as well as the wheat it is prepared from. "For Kastamonu, Siyez wheat is of high importance. It is not easy to find outside of Kastamonu. So, we have to preserve it. We have taken positive steps and I hope we can complete a successful study. At the meeting, the commission also agreed to conduct studies on the production techniques of Siyez bulgur, its features and its originality as a raw material.
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