Heritage of the Anatolian geography: registered varieties of ancestral wheat (siyez, gacer, and menceki)

Abstract

Turkey is one of the major regions of wheat cultivation where wheat has economic, social, cultural, and archaeological values. The Anatolian lands are the homeland of wheat and the gene center of ancestral wheat varieties. Having survived without any genetic modification, ancestral wheat is a biological and cultural heritage. The rich nutritional value, unique flavor, and aroma of ancestral wheat varieties make them more valuable than their modern equivalents. However, prioritizing the production of modern wheat varieties has prompted the oblivion of ancestral ones and a decline in their production. This study aimed to raise awareness about the registered ancestral wheat varieties (i.e., siyez, gacer, and menceki), the cultural heritage of Anatolia, which has sunk into oblivion. To this end, it tackled the general characteristics of ancestral wheat varieties, an indispensable part of the Turkish cuisine, their nutritional value, and their use in local cuisines. Increasing the use of these registered ancestral wheat varieties in local culinary cultures and ensuring the sustainability of local values increases the significance of this study.