Konuralp Rice

Konuralp rice is a rice variety registered on June 25, 2019, by the Düzce Provincial Directorate of Agriculture and Forestry. Konuralp rice is cultivated in the villages of Taşköprü, Kaymakçı, and Kadıoğlu in the central district of Düzce, as well as in the villages of Esenli and Dikmeli under the Çilimli district. The history of this product extends back to the 1800s and it is known locally as “kasaba pirinci.” It is also referred to as “The Rice of the Ottoman Imperial Kitchen.”^【1】

Production Area and Climate Characteristics

The Konuralp region was one of sixteen nahiyas subordinate to Bolu and featured valley floors suitable for rice cultivation. The paddy grown in this region is influenced by the Black Sea climate. Düzce’s annual average temperature is 13.3°C and the annual average rainfall is 826 kg/m². Irrigation water supplied by the Hasanlar Dam supports rice cultivation, and the water temperature, which remains around 25–30°C, contributes to product quality.

Growing Environment of Konuralp Rice (Anadolu Agency)

Physical and Chemical Properties

The physical and chemical properties of Konuralp rice have been determined through analysis. The maximum moisture content was found to be 14.5%. Total ash content ranges between 3.17% and 3.52%, while protein content falls between 5.8% and 6.5%. The fat content of the product ranges from 1.58% to 2.29%. Starch content varies between 43.9% and 57.8%, and crude cellulose content is between 8.09% and 9.01%.^【2】

Production Method

1. Soil Preparation: Fields are prepared in autumn with deep plowing and left undisturbed throughout winter. In spring, deep plowing is repeated, followed by leveling with harrows and ridging.
2. Seed Preparation and Sowing: Disease-free and weed-free seeds are used for sowing. Seeds are soaked in water two days before planting to initiate pre-germination. Sowing time is set between late April and mid-May, with a seeding rate of 16–18 kg per hectare. The ideal temperature for germination is 18–35°C, and water temperature must be at least 12°C.
3. Irrigation: The field surface is kept flooded from sowing until harvest. As the plants develop, water depth is increased to a maximum of 15 cm. Irrigation is not interrupted except in cases of essential fertilization or weed control.
4. Fertilization and Weed Control: Paddy requires sixteen different nutrients, primarily nitrogen, phosphorus, and potassium. Nitrogen fertilizer is applied in two equal portions: at sowing and approximately 55–60 days later. For weed control, specific chemical agents are used to target the common local weed, darıcan.
5. Harvesting and Drying: Harvesting occurs when 80% of the panicles have turned straw-colored, the lower grains have reached the hard wax stage, and moisture content is between 22% and 24%. In the Konuralp region, harvesting is carried out with combine harvesters between September 15 and October 15. After harvest, the product’s moisture content must be reduced to 14%. This is achieved by spreading the grain on a hard surface under direct sunlight for four to five days, with frequent turning to ensure even drying.

Drying Process of Konuralp Rice After Harvest (Anadolu Agency)

Inspection

Inspections are conducted to ensure the quality and geographical indication compliance of Konuralp rice. These inspections are carried out by a designated authority composed of experts from the Düzce Provincial Directorate of Agriculture and Forestry, the Düzce University Faculty of Agriculture, and the Düzce Chamber of Agriculture. Inspections are conducted annually on a regular basis and may be carried out at any time in response to complaints. During these inspections, priority is given to monitoring the paddy’s maturation period, harvest timing, drying methods, and packaging materials. Inspection reports are submitted to the Türk Patent ve Marka Kurumu.