BBM Magazine Issue-Sayı: 31 March/April-Mart/Nisan 2019

ARTICLE • MAKALE 50 BBM / MARCH-APRIL 2019 • MART-NİSAN 2019 herbs, spices and resins from the east to the west and changed tastes quickly. Indian spices, Anatolian wheat varieties, African coffee types dominated the cultures all over the world. Human-plant and human- agriculture relationships were also affected by rapidly changing trends. Molecular gastronomy, fusion cui- sine, street food vehicles, fast food, slow food were recent trends but today’s trends are local raw materi- als, traditional cooking methods etc. But molecular gastronomy and fusion cuisine are still trending sub- jects. As local cuisines rose, food with a story, cook- ing methods with rituals ans local food materials also started to rise. Ancestry seeds are the most important elements of local raw materials. Grains ans pulses stand out among ancestry seeds. In the light of all these historical information, we can say that ancestry seeds are used as a market- ing argument most of the time and projects about those seeds usually deviate from the aim. There are hundreds of local varieties of wheat and all of them definitely are not productive or tasty. Local variations may be very similar to each other in terms of taste and other characteristics. Anatolia has 75% of wheat gens. But most of the local varieties have taste prob- lems. Local wheat varieties like siyez, karakılçık and ıza are very similar to each other. As a result, all an- cestry seeds are valuable but all of them may not give the best result when transformed into the end prod- uct. Trying to use ancestry wheat for making bread is narrow-mindedness. Instead, they can be used in other flour products. Wildcat ancestry seed planting may also cause many risks. At the moment, we have no certified an- cestry seeds. Ayten Salantır, from Filed Crops Cen- tral Research Institute applied for the first ancestry seed certificate. But most of the seeds that are said to be ancestry seeds are varieties from other regions or even other countries. There are also many prob- lems with siyez wheat. There are differences between Kastamonuz siyez wheat and other siyez wheat cul- tivated today. Certification for ancestry seeds is a crucial issue to be addressed. Another important issue is the difference between amount of harvested and marketed product. Siyez wheat has become popular in recent years but the amount of marketed “siyez” is much more than the amount produced. Some producers are mixing siyez wheat based flour with other flours. Flour mixtures are also among the biggest problems in the market. Local wheat prices also two or three times higher than other wheat types in the market because they have low- bitkilerdir. Yerel bitkilerin en önemlileri yerel tahıllar, bakliyatlar çok önem kazanmıştır. Tüm bu tarihsel bilginin ışığında atalık tohum meselesi çoğu zaman bir pazarlama argümanına dönüştürülüp onun- la ilgili yapılan projeler, amacından sapmaktadır. Burada üzerinde durulması gereken konulardan biri tahıl özelinde konuşursak yüzlerce yerel çeşidin olduğu buğdayla ilgili ola- rak her yerel çeşit lezzetli ve verimli olmayabilmektedir. Yerel varyasyonlar lezzet anlamında birbirine oldukça benzeyen, duyusal anlamda da çok farkları olmayan özellikler taşımak- tadır. Anadolu dünya üzerindeki buğday gen merkezlerinin yaklaşık % 75’ine sahiptir. Yerel variyetlerin bir kısmı dışında lezzet sorunları taşımaktadır. Siyez, karakılçık, ıza gibi çeşit- ler bile duyusal, tat, raya özellikleri bakımından birbirine ol- dukça yakın nitelikler taşımaktadırlar. Bu bakımdan her atalık tohum değerli olmakla birlikte nihai ürüne dönüştürülmesi konusunda iyi sonuçlar vermeyebiliyor. Atalık tohumların sa- dece ekmek yapmada kullanılması sığ bir düşünceyi ortaya koymakta olup, daha kapsamlı fırıncılık ürünleri üzerinde ça- lışılmalıdır.