Rize baston bread is a traditional type of bread specific to the province of Rize, located in Türkiye's Black Sea Region, and registered with a geographical indication. It was registered on June 26, 2019, with registration number 439. Its application was made on March 26, 2018, with number C2018/085, and the registration process was carried out by Rize Municipality. Products bearing the geographical indication must be presented with the designated logo on their packaging or at points of sale.

^{Rize Baston Bread (T.R. Ministry of Culture and Tourism)}

Distinguishing Features

Rize baston bread is a traditional bakery product produced for generations in the province of Rize, distinguished by its shape, production method, and baking technique. It is shaped into an elongated roll, rectangular in form, and baked adjacently in groups of three or four. The shaping of the bread is carried out with the help of special shovels called “pasa,” made from pine or chestnut wood.

One of the key elements defining the character of this bread is that it has been developed to maintain its quality in Rize's high-humidity climate. These climatic conditions cause differences, particularly during the fermentation process and the baking stage.

Content and Production Method

The ingredients and their proportions used in the production of Rize Baston Bread are as follows:

• 50 kg (+/−0.5 kg) bread wheat flour
• 750 gr (+/−7.5 gr) fresh yeast
• 1000 gr (+/−100 gr) table salt
• 25 liters (+/−0.25 liters) drinking water

The dough obtained by mixing and kneading these ingredients is rested for approximately 1.5 hours. Then, it is rolled by hand into a cylindrical shape and arranged adjacently in groups of three or four. The shaped doughs are baked on boards called “pasa,” made from pine or chestnut wood, in an oven at 170°C for 75 minutes (+/−5 minutes). After baking, the weight of each bread should be 350 gr (+/−20 gr).

Geographical Boundary and Production Conditions

The production process of Rize baston bread must be carried out entirely within the borders of Rize province. Every stage of production – kneading, shaping, baking, and subsequent processes – must take place within this geographical boundary. The traditional knowledge, production technique, and cultural background of the product are identified with the province of Rize. Therefore, to preserve the originality of the product, all processes must be completed within the boundaries defined by the geographical indication.

Control Mechanism

To supervise that Rize baston bread is produced in accordance with the technical and content specifications determined by the geographical indication, a control system has been established under Law No. 6769 on Industrial Property. These control activities are carried out under the coordination of Rize Municipality and by a six-person control authority consisting of representatives from the following institutions:

• Rize Provincial Directorate of Agriculture and Forestry
• Rize Chamber of Commerce and Industry
• Rize Commodity Exchange
• Rize Union of Chambers of Tradesmen and Craftsmen
• Bakers' Chamber

The control authority monitors the preparation, storage, transportation, and marketing of the product according to the specified methods. It also monitors whether the geographical indication is used appropriately. Control activities are carried out regularly three times a year. Extraordinary controls may be conducted when necessary or in case of complaints. The results of the controls are reported annually to the Turkish Patent and Trademark Office by Rize Municipality.

During the control process, support can be obtained from expert individuals from public or private organizations; external services may also be procured when necessary. Rize Municipality, as the registering organization, is also responsible for carrying out legal processes related to the protection of geographical indication rights.