Gaziantep miller fears end of traditional family milling trade

Mustafa Ayaslan, a 54-year-old miller in the Oğuzeli district of Gaziantep, expresses concern over the disappearance of traditional milling. Ayaslan has worked in the family business for approximately 47 years, having started at the age of seven under his father's guidance. The mill, which dates back to the 1960s, is a multi-generational heritage passed down from his grandfather.

Despite the rise of modern technology and large-scale factories, Ayaslan continues to use traditional methods to grind wheat into bran flour and prepare animal feed. He processes various quantities of wheat brought in by local villagers, ranging from 20 to 100 kilograms.

Ayaslan fears the profession will die with him, noting that he does not intend to pass the trade to his son or any other successor. He attributes this to the physically demanding nature of the work and a lack of interest among younger generations, who often prefer easier occupations.