The district of Keşap is located on the Black Sea coast, 12 km from Giresun city center, in a rugged landscape surrounded by the valley of the Keşap Stream. The district, with a surface area of 222 km², came under Ottoman rule in 1461, retained sub-district status during the early years of the Republic, and was organized as a district in 1945. The climate is warm and humid, with hot summers and mild winters, and an average annual humidity of 75%. The economy is largely based on hazelnut, corn, vegetable, fruit, and tea cultivation, as well as animal husbandry and forestry, with kiwifruit production also increasing in recent years.
History
Keşap and its surroundings have been evaluated throughout history along with neighboring regions such as Giresun , Trabzon , and Şebinkarahisar . The region's earliest known political rule dates back to the 6th century BC with the Persian (Achaemenid) Empire. It subsequently came under the Seleucid Kingdom in the 3rd and 2nd centuries BC, followed by the Pontic Kingdom between 183 and 1868 BC. During this period, the region became an important settlement point with both land and sea connections due to its strategic location on the Black Sea coast.
The Roman Empire ended Pontic rule and annexed the region; with the division of Rome in two in 395 AD, Keşap remained within the Eastern Roman (Byzantine) Empire. During the Byzantine period, especially in the 6th century AD, Sassanid raids affected the region; this period of political instability brought to the fore Byzantine defensive arrangements along the eastern shores of the Black Sea.
The first Turkic arrival in the region dates to the end of the 11th century, but this period was short-lived due to the Crusades . The establishment of permanent Turkish settlement in Keşap dates back to 1397. At this date, Emiroğlu Süleyman Bey , founder of the Bayramlı (Hacıemiroğulları) Principality, conquered the region and annexed it to Bayramlı territory. After this date, the Çepni tribe of the Oghuz Turks became influential in the region, but the region remained under the Komnenos Empire of Trebizond for a time .
Keşap was annexed to Ottoman territory in 1461 during Mehmed the Conqueror 's campaign against Trabzon . Throughout the Ottoman period, Keşap remained a small-scale settlement, distinguished by its proximity to coastal trade routes and its forestry products. After the proclamation of the Republic, Keşap was initially administered as a sub-district of the central district of Giresun , and in 1945, it was elevated to district status. The process of districtization accelerated population growth, the establishment of administrative structures, and infrastructure investments, reshaping the structure of rural and urban settlements.
Geography
The district of Keşap is located east of Giresun province, on the Black Sea coast. Approximately 10 km from the coastline, on the Giresun-Trabzon State Highway, its triangular borders border Giresun city center and Dereli to the southwest, Espiye to the east, and Yağlıdere to the southeast. With a total area of 222 km², the district has a rugged terrain that extends back from the coast.
The terrain is entirely rugged and is dissected by deep valleys between mountains and hills. The settlement area is shaped along the coastline, along the slopes of the Keşap Stream, which spreads along both sides of the valley. In addition to the district center, two main belts are defined, giving the geographical regions their names: Karabulduk and Yolağzı. Starting from Geçit Village and Karadağ, the elevations between the hills of Karatepe, Ocak, Bozarı, Armelit, Sancaklı, Töngel, Topgediği, Demirci, Evliya, and Kabak constitute the region's primary topographic nodes. Among the important streams flowing into the sea are the Kargın, Dutyalısı, Taflan, Keşiş, Keşap, Torağzı, Kömürlük, Yolağzı, Killik, and Değirmenağzı.
Climate and Vegetation
Keşap, located on the eastern coast of the Black Sea Region, has a temperate and humid climate typical of the region. While climatic conditions vary between coastal and inland areas, a temperate maritime climate prevails, with hot summers and mild winters. This climate ensures abundant rainfall throughout the year, with an average relative humidity of 75%.
The distribution of rainfall throughout each season has been decisive for Keşap's agricultural production, as well as its rich vegetation. The region offers a landscape where natural forests and cultivated agricultural lands intertwine. The vegetation forms distinct layers from the coast to the higher elevations. Hazelnut orchards are densely populated between zero and 700 meters in altitude. This altitude zone provides favorable microclimatic conditions for hazelnut cultivation, which forms the basis of the district's economy.
The zone above 700 meters is dominated by a natural forest consisting of mixed deciduous and coniferous species. In these areas, native species such as oak, chestnut, hornbeam, and alder are found, as well as coniferous species such as spruce and pine. This diversity of vegetation supports the richness of the region's ecosystem and biodiversity.
Due to the rugged topography, settlements and agricultural areas are generally located on hillsides. This structure, fragmented by deep valleys, creates microclimate differences, which in turn influence the spatial distribution of vegetation. Horticulture, developed along the coast, along with the forested areas inland, form the natural character of Keşap.
Population and Demography
Located on the Black Sea coast, approximately 10 km from Giresun city center, the district of Keşap is a small-scale geographical unit that combines both maritime and inland settlement characteristics. According to 2024 data, the district's population is 20,186, of which 10,016 are male (49.62%) and 10,170 are female (50.38%). This close gender balance demonstrates a significant harmony between the male and female populations within Keşap's social structure.
Keşap's population has fluctuated over the last eighteen years. The population, recorded as 20,244 in 2007, increased to 21,066 in 2015, representing approximately 4% growth. However, due to economic and migration dynamics, it declined to 19,268 between 2015 and 2021, a decrease of approximately 8.6%. The population rose again between 2021 and 2023, reaching 20,763 in 2023 and declining to 20,186 in 2024, a decrease of 2.8%. These fluctuations are due to waves of migration from rural areas to urban centers and the seasonal and annual variability of agricultural livelihood opportunities.
An analysis of the demographic structure's annual population growth rate reveals an average positive acceleration between 2007 and 2015, a strong negative turn between 2015 and 2021, and a recovery trend between 2021 and 2023. In this context, the province's coastal areas offer better transportation and service infrastructure, encouraging the young and working-age population to remain local while also occasionally generating waves of migration to major urban centers.
Economy
The Keşap district, located on the Black Sea coastline and spreading over 222 km², boasts a well-developed road network throughout all its villages, making it a notable economic structure. The region's warm and humid climate, with an average annual humidity of approximately 75%, facilitates the development of both basic agricultural products and innovative agricultural practices. While the district's economy is primarily based on primary agriculture, it has also diversified significantly over time into agro-industrial and animal production sectors.
The primary economic activity is hazelnut farming, a traditional source of income for the region for many years. Hazelnut groves, which extend up to 700 meters above the coastline, are concentrated along the district's coastal areas and constitute the most important source of income for rural settlements. Hazelnut orchards, thanks to the opportunities afforded by climate and soil conditions, have high yield potential and form the backbone of the district's economy.
In addition, corn, vegetables, fruit, and tea production are also common agricultural activities. The introduction of kiwifruit production in 1992, a departure from traditional agriculture, has increased agricultural diversity and brought new export potential to the district. Kiwifruit has rapidly become widespread, particularly in villages like Halkalı and Karabulduk, bringing economic and social dynamism to the region.
Livestock farming is largely carried out on a small, family-run scale; milk and meat production provide supplementary income for rural households. In recent years, fishing, and particularly trout farming, have shown significant growth; the aquaculture sector has expanded both the economic and employment capacity of the district's coastline. Beekeeping, concentrated in the Karabulduk region, has made a significant contribution to the local community during the regional harvest season.
Industrial infrastructure in Keşap has progressed in parallel with agricultural production; the district currently operates three hazelnut cracking facilities, one tea processing facility, two parquet flooring factories, one sock workshop, and one flour mill. These facilities increase the added value of agricultural products, supporting commercial activity in both domestic and international markets. Furthermore, ongoing road improvement and concreting efforts improve access to land, reduce logistics costs, and increase the efficiency of production processes.
The fundamental dynamics of the Keşap economy are shaped by agricultural product diversification, modernization of animal production, and regional industrial investments. While seasonal labor demand leads to temporary population movements, especially during harvest periods, strengthening local job opportunities and integrating the young population into the agro-industry are critical for sustainable growth.
Tourism and Culture
The district of Keşap, situated on the Black Sea's coastal belt, lined with deep valleys and dense forests, is a settlement with potential for cultural tourism thanks to its natural and historical fabric. Among the district's significant cultural assets are Ottoman-era structures such as the Kemdi Village Mosque , arched bridges in the villages of Çamlıca and Yivdincik, and historic mosques in the villages of Balıklısu and Gönüllü, which shed light on the region's past. Natural rock formations like Şahankayası and the Karşıyaka Mosque area are popular stops on nature hiking trails. The hazelnut rows along the Keşap coast offer stunning views for nature photography, especially at sunrise and sunset.
Cultural life has been shaped by local handicrafts passed down through generations. Needle lace, basket weaving, wood carving, hand-made rugs and carpets , as well as the traditional art of pottery and gun decoration unique to Keşap , stand out among the traditional production methods used both domestically and in regional markets. These handicrafts are crucial elements in ensuring the sustainability of cultural identity. Furthermore, the region's annual highland festivals, folk dances, and local musical performances keep Black Sea folklore alive.
Kitchen
Keşap cuisine is characterized by traditional vegetable and grain-based recipes, drawing on the richness of the Black Sea's lush greenery. Seasonal herbs, corn products, and anchovies, directly related to the region's agricultural production, are the main ingredients on the table. Hazelnuts, corn, and dairy products, in particular, are essential ingredients in the cuisine.
Among the district's unique dishes, dishes based on green leafy plants such as beetroot soup, beetroot diblesi, beetroot sarması, pezük diblesi, pezük kavurması, galdirik fried, hobcun, mendek soup, sakarca fried, merolcan pickles, and merolcan kavurması stand out. Dishes prepared with locally harvested produce, such as sirgan dish, mushroom roast, and Hoşran kavurması, are also common.
Seafood, especially anchovies, plays a significant role in Keşap cuisine: they are consumed in various forms, including fried anchovies, steamed anchovies, anchovy pastry, salted anchovy, and anchovy bread. Additionally, recipes made with corn derivatives, such as fetir bread, cornbread, molasses yalaşı, and guymak (cheese corn dish), are part of traditional meals.
Another notable element of the local cuisine is the dishes that utilize fruits and vegetables through salting and roasting techniques. These include pickled beans, salted cherry roast, salted taflan roast, and strawberry soup. Local recipes such as the milky pumpkin dish, ömeç, and cıritta are among the dishes still consumed daily in homes.
