The Heirloom Wheat Project, carried out by Puratos Türkiye in line with its sustainability vision, was launched in 2023 with the aim of preserving, documenting, and reintroducing Anatolia’s local wheat heritage into production. Within the scope of the project, the heirloom (ancestral) Zerun wheat, which had nearly faded into obscurity, was brought back to the soil together with academics from different disciplines in the Çalözü hamlet of Kuşkayası Village, located in the Kangal district of Sivas. Using this wheat, Sapore Zerun sourdough and Turna Bread recipes were developed. 

In the Çalözü hamlet of Kuşkayası Village in Sivas, Zerun wheat continues to meet the soil with hope today, just as it did centuries ago. With its resilience, aromatic flavor, and historical value, it stands as one of Anatolia’s rare and precious seeds. The Aktan Family, who sustain the agricultural culture of the region, play a significant role in passing this heritage from one generation to the next.

As part of the work carried out together with Puratos Türkiye, the journey of Zerun wheat from sowing to harvest was monitored step by step through both scientific analyses and field observations. While the four-season cycle of the wheat was documented on film, the data obtained laid the groundwork for reintroducing local seeds into the cycle of production. In this way, the journey extending from field to table evolved into a holistic narrative that makes visible both the memory of the soil and the agricultural culture of the region.

Three-Year Monitoring Under the Guidance of the Scientific Committee

The Heirloom Wheat Project is progressing under the guidance of a scientific committee consisting of Prof. Dr. Mehmet Sertaç Özer, Prof. Dr. Zafer Yenal, Prof. Dr. Sevinç Yücecan, and Senior Agricultural Engineer Nesrin Karataş. While the scientific committee focuses on the historical, nutritional, and socio-economic value of Anatolian wheat varieties, it also conducts collaborative studies on preserving agricultural diversity, strengthening nutritional quality, and ensuring the sustainability of local production models.

With Zerun wheat being planted in the soil of Kuşkayası Village in Kangal, Sivas for the third time, continuity in production is being maintained, while the response of local wheat varieties to climate conditions and soil is being monitored over the long term. With this year’s harvest, the project continues to grow as a field of learning dedicated to the continuity of local agriculture and the preservation of biodiversity.

The First Sourdough from Anatolia’s Heirloom Wheat

In line with its goal of bringing together the sourdough tradition and local wheat varieties, Puratos Türkiye is producing sourdough for the first time in Türkiye from an heirloom (ancestral) wheat variety. This step enables the creation of a unique sourdough culture that preserves the character of local wheat, while carrying Anatolia’s rich grain heritage into the future of baking.

Developed with Sapore Zerun sourdough derived from Zerun wheat, Turna Bread is positioned as a product that brings together the wisdom of the soil with the contemporary understanding of baking. Turna Bread stands as a symbol of this journey in which labor, soil, and science come together in the same dough and are ultimately reflected on the tables of consumers.

Contribution to Food Literacy

Positioned not merely as a product innovation but as a knowledge-based food awareness movement, the project presents the importance of heirloom wheat varieties, their resilience against climate change, and their contribution to nutrition through open educational content, documentaries, and product narratives available on the www.yadigarbugdaylarinizinde.com platform for both professionals and consumers. Through QR codes placed on product packaging and printed materials, users are directed to this digital learning platform. In this way, the project creates a holistic learning ecosystem that enhances food literacy while explaining heirloom wheat varieties in both cultural and scientific contexts.

A Project Recognized with Awards

Since its launch, the Heirloom Wheat Project has attracted attention within the industry through its approach to sustainability, food literacy, and knowledge sharing. Within the scope of this work carried out with Sapore Zerun, Puratos Türkiye received the “Most Innovative Food Literacy Initiative” award at the Food Plus Awards organized by the Food, Beverage and Agriculture Policy Center (GİFT) at Boğaziçi University on October 14, 2025. Among 209 applications submitted by 71 companies and evaluated across 35 categories, the project stood out with its contribution to food literacy and its knowledge-based awareness approach.

The project was also honored in the “Sustainable Food Communication” category at the 2025 Sustainable Food Awards, drawing attention with its approach that brings together local production culture, scientific studies, documentary storytelling, and food literacy under one roof.

From Local Production to a Sustainable Future

Operating globally with its products and solutions in the fields of bakery, patisserie, and chocolate, Puratos brings together its global expertise with Anatolia’s local production through the Heirloom Wheat Project. In this season, during which Zerun wheat meets the soil for the third time, the project continues to advance step by step toward the upcoming harvest period with the aim of preserving local varieties, reintroducing them into production, and supporting a sustainable understanding of agriculture.