Artvin rice harvest begins in Yusufeli using traditional methods

In the Yusufeli district of Artvin, producers in Köprügören village have begun the traditional rice harvest. The process involves using sickles to reap the mature crops, which are then gathered into bundles. To separate the grains from the stalks, the heads are struck against wooden surfaces.

Following the reaping, the rice is spread out in tents to dry for three to four days. Once dried, the product is taken to stone mills where it is pounded to remove the husks, transforming it into edible rice.

The harvest is characterized by the “imece” tradition, a local culture of mutual assistance known as “ırgat,” where neighbors work together sequentially on each other's fields. Local producers, such as Emine İnce, noted that the process utilizes ancestral seeds and represents a centuries-old agricultural practice in the region.