Kastamonu Siyez Wheat

Kastamonu siyez wheat is a product registered with its place of origin, derived from a local variety of siyez (Triticum monococcum L.). It is known as the cultivated form of the diploid wild wheat species Triticum boeoticum. Its self-pollinating nature has prevented the transfer of undesirable traits from wild forms—such as small grain size and shattering—to the cultivated variety. Upon maturity, the spike does not disperse, ensuring the continuity of the cultivated form, and its grains are larger than those of the wild type. The product was registered by the Turkish Patent and Trademark Office on 25.09.2020 following an application by the Kastamonu Chamber of Agriculture.

Product Characteristics

Kastamonu siyez wheat belongs to the group of hulled wheats because its grains are tightly enclosed by husks. This husk protects the grain, conferring resistance to diseases, fungi, and pests during storage and sowing. It exhibits high resistance to “black stem rust” (Puccinia graminis f. sp. tritici), a disease that significantly affects bread and pasta wheat varieties. Thanks to its hulled structure, it is also resistant to abiotic stress factors such as poor and saline soils and cold climatic conditions, making it an important source of plant genetic material.

The product can be cultivated in the Kastamonu climate both as a winter crop (autumn sowing) and as a summer crop (early spring sowing). Its fertilizer requirement is lower than that of other wheat varieties, making it suitable for organic farming. The grain structure is classified as “Extra Soft,” and its composition differs from that of bread and pasta wheats. It has low carbohydrate content, high protein and fiber levels, and low gluten content. Additionally, it contains a higher proportion of yellow lutein than bread wheat. Plant height ranges from 70 to 130 cm, and average yield is around 200 kg/da, varying between 120 and 320 kg/da depending on land and management conditions.

Production Method

1. Soil Preparation: Primary soil preparation is typically carried out in August using a plow. Final preparation for sowing is completed in September–October using a harrow and a roller.
2. Sowing: Winter sowing is primarily conducted in October–November. A small amount of summer sowing may be carried out in February–March. Seed is sown at a rate of 20–25 kg per dekare onto a prepared seedbed. Sowing is usually performed with a seed drill; on uneven terrain, a fertilizer spreader (fırfır) is used to sow, harrow, and cover the seed with soil.
3. Fertilization: Well-rotted barnyard manure is incorporated into the soil at a rate of 3–4 tons per dekare every three to four years. Seedbed fertilization is sometimes omitted, or 20 kg per dekare of 20-20-0 compound fertilizer may be applied. Top-dressing is generally unnecessary; if required, one of the following fertilizers—ammonium nitrate, ammonium sulfate, or urea—is applied at 15–20 kg/da.
4. Irrigation: Irrigation is not practiced, as the cultivation areas are generally arid.
5. Diseases, Pests and Control: Disease and pest control is generally not carried out. Chemical control is applied only in areas with severe weed infestation.
6. Harvesting, Threshing, Storage and Packaging: Harvesting is performed using combine harvesters or reapers that form sheaves. Products harvested by combine are dried in the sun for several days and stored in barns. Those harvested by reapers are dried, then passed through a thresher before storage. Seed lots are cleaned by a selector. The product may be marketed in bags or sacks.

Geographical Boundary and Monitoring

The production area of Kastamonu siyez wheat is limited to Kastamonu Province. Monitoring is conducted by a five-member oversight body composed of representatives from the Kastamonu Chamber of Agriculture, Kastamonu University, Ankara Central Field Crops Research Institute, Kastamonu Provincial Directorate of Agriculture and Forestry, and Kastamonu Chamber of Commerce, under the coordination of the Kastamonu Chamber of Agriculture.

Monitoring is carried out at least twice annually during each production season, in three key stages:

1. Field Production Monitoring: Morphological and agronomic characteristics of the crop are assessed during the heading stage.
2. Post-Harvest Grain Quality Inspection in Storage: Quality characteristics of hulled and dehulled grains in storage are examined.
3. Packaging and Storage Monitoring: The correct use of the label “Kastamonu Siyez Wheat” and the geographical indication emblem, as well as compliance with storage conditions, are verified for products intended for sale.

The oversight body collects samples for analysis, and the cost of analysis is borne by the producer. Inspection reports are submitted to the Turkish Patent and Trademark Office by the Kastamonu Chamber of Agriculture within the timeframes specified in relevant regulations.