Alaniçi village maintains traditional corn harvest methods

In the village of Alaniçi, located in Muş, corn production continues to rely on traditional manual methods passed down through generations. Despite the availability of modern machinery, local producers prioritize hand-harvesting and manual processing to preserve the unique flavor and cultural heritage of their crops.

The production cycle begins with spring planting and meticulous irrigation. During harvest, farmers use sickles to cut the corn rather than combine harvesters. The ears are separated from the stalks and spread on rooftops to dry for approximately 15 days. Once dried, the corn is placed in sacks and beaten with sticks to separate the grains, which are then ground into corn flour at a mill.

Local producer Murat Gürtürk, who inherited the craft from his father and grandfather, noted that while some in the region use machines, his family maintains the old ways. The resulting corn flour is used locally for bread, soups, and frying fish, with surplus products occasionally being sent to major cities like Istanbul.