Ahmet Wheat, an ancestral seed reintroduced to Turkish agriculture through the collaboration of Karamanoğlu Mehmetbey University and Duru Bulgur, has been distributed to farmers in Karaman and sown again for large-scale cultivation. Duru Bulgur Chairman Emin Duru stated, “We are determined to ensure that this ancestral wheat, which we believe will become the first choice for its flavor and quality, remains a permanent part of Turkish agriculture and a legacy for future generations.”
In 2018, Duru Bulgur entered into a significant collaboration with Karamanoğlu Mehmetbey University. Through this joint project, Ahmet Wheat, preserved in the historic grain silos of Taşkale Village in Karaman, was brought to light. The seeds of the 2,000-year-old Ahmet Wheat, passed down through generations, were obtained from a farmer who had carefully safeguarded them and were improved through a two-year breeding process.
Using the “rapid breeding” method, applied for the first time in Turkey, the improved seeds were introduced to the soil in Karaman last year after three years of field trials. From the initial planting on approximately 200 decares, a yield of around 800 kilograms was achieved. To ensure Ahmet Wheat’s revival and integration into the agricultural industry, the seeds were distributed to farmers in Karaman for the second time this year during the sowing season.
The real increase in yield will be achieved in 3-4 years
Emin Duru, Chairman of the Board of Duru Bulgur, stated that they have been active in the sector since 1935 and are well aware of the superior qualities of Ahmet Wheat. Emphasizing that they have achieved their goal of introducing a productive wheat variety suitable for bulgur, aside from its use for pasta, Duru highlighted the significant advantages of Ahmet Wheat due to its suitability for arid lands and resistance to drought. He added:
“With global warming, temperatures have risen, and Ahmet Wheat provides us with an advantage as it is a drought-resistant seed. Due to the rising temperatures, we have shifted the sowing period of this seed to November. In this way, we believe we will achieve higher yields in our quickly maturing wheat. Last year, we harvested about 800 kilograms from 200 decares. It is important to consider the seed’s adaptation period to the soil. From this point of view, we anticipate a significant increase in production in line with the wheat’s structure in 3-4 years. We believe that farmers, who tend to prefer certified wheat for its higher yield, will show greater interest in Ahmet Wheat as they witness the increase in yield. We are determined to ensure that this unique wheat, which we believe will become the first choice for its flavor and quality, remains a permanent part of Turkish agriculture and a legacy for future generations.”
Emin Duru, Chairman of the Board of Duru Bulgur
We value university-industry collaboration
The Vice Rector of Karamanoğlu Mehmet Bey University, Prof. Dr. Nevzat Aydın, who collaborated with Duru Bulgur to develop Ahmet Wheat, expressed great satisfaction in bringing an invaluable product, on the verge of being lost, back into the Turkish economy through their project aimed at preserving genetic quality. Aydın shared the following insights about the quality of bulgur made from ancestral Ahmet Wheat:
The Vice Rector of Karamanoğlu Mehmet Bey University, Prof. Dr. Nevzat Aydın
“The field tests of our wheat were carried out by our farmers. During this process, Duru Bulgur conducted product tests at their factory. We produced bulgur from approximately 100 tons of wheat. One of the findings that delighted us the most was that our seeds emit a unique aroma during the bulgur production phase. We also received very positive feedback from the consumers we engaged for testing. Our users highly praised the flavor, unique aroma, packaging appeal, and quality of the bulgur. As Karamanoğlu Mehmet Bey University, designated by the Council of Higher Education (YÖK) as a Regional Development Focused University, we highly value such collaborations with industry. When you develop value-added products, your export volumes increase. Marketing high-value products both domestically and internationally is of vital importance for our country. Ensuring that the genetic heritage of the 2,000-year-old ancestral Ahmet Wheat is passed on to future generations and reintroduced to our soil is of great significance.”