Kastamonu Siyez Bulgur

Triticum monococcum is a food product registered with the status of geographical indication, derived from siyez wheat. The application for this product was submitted by the Kastamonu Chamber of Commerce and Industry, and it was protected on 11.02.2019 under registration number 413. The distinctive characteristics of the product include the siyez wheat’s ability to retain its husk structure during harvest, its high nutritional content, and its unique three-stage stone mill grinding technique. The product is produced within the geographical boundaries of Kastamonu.

Kastamonu siyez bulgur possesses high nutritional value due to the natural structure of the siyez wheat used as its raw material. The minimum protein content of the bulgur is set at 11.50%, and the minimum ash content at 1.30%. Due to its high ash content, it is rich in mineral elements such as calcium (Ca), iron (Fe), zinc (Zn), phosphorus (P), and magnesium (Mg).

The production process omits polishing and excessive bran removal, resulting in a mineral and cellulose content that is richer compared to other types of bulgur. This also affects the color values of the product: the lightness value (L*) is lower, while the redness value (a*) is higher, reflecting a deeper brown-red hue.

As a result of the three-stage grinding method applied in stone mills, bulgur of various sizes is produced; however, the commercially accepted and most preferred form is the rice-sized variety locally known as "Sinek kanadı". Other varieties obtained during grinding are classified as Kızıl İri (large rice-sized), çorbalık (soup-sized), and Pıs (minced for köfte or coarse grinding).

In the production of Kastamonu siyez bulgur, the husked nature of siyez wheat plays a decisive role. Production can be carried out using both traditional and modern methods.

• After separation from foreign materials, siyez wheat is boiled together with its husk. This process facilitates easy removal of the husk in subsequent stages. Boiling is stopped when the grain splits into two parts and a slight whitish core remains visible in the center.
• The hot, husked wheat is cooled by pouring cold water over it during discharge, achieving the appropriate temperature. This cooling step is known locally as draining the “paslı sarı su” (rusty yellow water).

Traditional Method: The wheat, brought to the appropriate temperature, is spread in a layer approximately 1 cm thick on a canvas or cloth and dried in the sun for 6 to 9 hours.

Modern Method: Drying is performed using dry hot air in double-walled drum dryers for 2 to 3 hours, after the wheat has been steamed in steam boilers.

Grinding: The dried wheat undergoes a unique three-stage grinding process in stone mills:

• In the first grinding stage, the husk is removed, yielding a semi-processed product of approximately 90% husk-free material, locally known as "kızıl iri".
• The kızıl iri is fed back into the mill with the aim of splitting the grain vertically into two halves, producing the main commercial product: "sinek kanadı" (rice-sized bulgur).
• Grains that pass through the sieve without breaking are returned to the mill for the final grinding stage. In this stage, smaller fragments are classified as çorbalık (soup-sized) and the finest particles as "pıs" (minced for köfte or coarse grinding).

The geographical production boundary for Kastamonu siyez bulgur is the province of Kastamonu. The cultivation of siyez wheat, the raw material for the product, takes place in various districts of Kastamonu, including İhsangazi, Devrekâni, and Seydiler.

The responsibility for monitoring compliance with the registered characteristics of the product lies with a five-member monitoring body coordinated by the Kastamonu Chamber of Commerce and Industry. This body consists of representatives from the Kastamonu Provincial Directorate of Agriculture and Forestry, Kastamonu University, and the Kastamonu Union of Craftsmen and Tradespeople.

Inspections are conducted at all stages of the process—including production, storage, marketing, and sales—at least once per year. During inspections, the following are verified: whether the raw material is genuine Kastamonu siyez wheat (verified through purchase receipts and farmer registration records), whether the production technique conforms to the specified stages, and whether the product’s physical characteristics meet the required standards.

Inspection reports are submitted to the Turkish Patent and Trademark Office within the legal timeframes established by the Kastamonu Chamber of Commerce and Industry. The monitoring body has the authority to obtain services from expert individuals or organizations when necessary.