Araç Akdene Göce Çorbası

Araç Akdene Göce Çorbası is a regional and officially registered soup variety closely associated with the village of Akdene in the Araç district of Kastamonu. This product represents an important example of Anatolia’s traditional cereal-based dietary culture and holds a significant place in preserving the region’s culinary heritage. It was registered as a “geographical indication” on 22 June 2022 by the Turkish Patent and Trademark Office under registration number 1153.

Origin

The soup’s origin traces back to periods when göce—a traditional form of crushed barley—was widely used in regional kitchens. Developed over generations by the people of Akdene village in Araç district, this soup was designed as a practical, nutritious, and long-lasting meal suited to rural living conditions. The göce used is derived from a local two-row malting barley variety, ground in stone mills, and locally known as ak dane.

Production Method and Characteristics

The primary ingredient in the production of Araç Akdene Göce Çorbası, göce, is obtained from a unique two-row malting barley variety native to the region. The barley grains are first sieved to remove husks, straw, and dust, then washed twice with cold water and drained in a kevgir before being spread onto woven mats called yaygı and dried in the sun. Once dried, the barley is ground in stone mills to produce göce. The resulting product is sifted again to achieve the appropriate grain size for soup preparation. The final products are stored in breathable fabric bags in cool, dry environments.

Each stage of the production process is designed to facilitate the separation of the endosperm from the bran layer, ensure the desired particle size during crushing, and guarantee consistent final quality. These traditional methods determine both the physical and sensory properties of the product. According to physicochemical parameters, the average moisture content of göce is 10.75%, protein content is 11%, ash content is 1.5%, and fat content is 2.5%. Color values have been determined as L* 79.50, a* 5.50, and b* 17.50.

In preparing the soup, this göce is cooked over low heat with yogurt, water, and salt until it reaches a thick consistency. Before serving, a sauce made from dried mint sautéed in butter is poured over the hot soup. The entire production process must be carried out exclusively within the boundaries of the Araç district of Kastamonu and strictly in accordance with the specified recipe.

Geographical Indication and Registration Status

The product was registered as a “geographical indication” on 22 June 2022 by the Turkish Patent and Trademark Office. The registration holder is the Araç Municipality. All stages of production must take place within the boundaries of the Araç district of Kastamonu. The göce used in production must possess the specified physicochemical properties and be derived from the designated barley variety.

Regional Economy and Cultural Sustainability

Araç Akdene Göce Çorbası is not merely a food product but also an integral part of rural culinary culture and traditional communal production practices. The preparation of göce through the imece system—collective labor—and the intergenerational transmission of the recipe by women are fundamental elements of cultural sustainability. The geographical indication registration supports the preservation of traditional production knowledge and promotes local identity.