Iza wheat production expands in Bolu, Turkey

The cultivation of Iza wheat, an ancient grain species with a 12,000-year history, is expanding in the Mengen district of Bolu, Turkey. Under the "Tohum Ambarı" (Seed Granary) project, planting areas have increased from 140 to 250 decares due to free seed support provided to local farmers. A harvest of 55 tons is expected this year, with plans to expand production to 500 decares next year.

Berker Çiftçi, an instructor at Bolu Abant İzzet Baysal University, notes that Iza wheat is highly suitable for modern healthy eating due to its 14-chromosome structure, low glycemic index, and low gluten content. The variety is naturally resistant to diseases, allowing for production without chemical pesticides.

Beyond agriculture, researchers are exploring the grain's gastronomic potential. While traditionally used for bulgur or animal feed, academic studies have demonstrated its successful application in various culinary products, including breads, pastas, and dishes from Japanese, Italian, and Mexican cuisines.