Coupling socioeconomic factors and cultural practices in production of einkorn and emmer wheat species in Turkey
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Coupling socioeconomic factors and cultural practices in production of einkorn and emmer wheat species in Turkey Huri Melek Yaman1 · Bülent Ordu2 · Nusret Zencirci1 · Mustafa Kan3 Received: 21 January 2019 / Accepted: 11 December 2019 © Springer Nature B.V. 2019
Abstract Wheat, a basic food source in Turkey and the world, provides calories, protein, and energy to many people. Wheat has evolved from primarily domesticated hulled wheats. Of them, einkorn (Triticum monococcum ssp. monococcum) (EIW) and emmer (Triticum dicoccon) (EMW), with their cultural heritages from the past until the present, are popular ones, and they are still grown in patches across Turkey. In this study, the main material consists of the data obtained through a questionnaire with 53 emmer- and einkorn-related people—producers, sellers, etc., from five largely einkorn- and emmer-growing provinces (Bolu, Kastamonu, Karabük, Sinop, and Samsun) in the western Black sea region. The main aim was to determine the valuation and usage of einkorn and emmer in the survey area. While 78.0% of the farmers were producing einkorn, 22.0% of them were producing emmer wheat. Most of the farmers (86.0%) did not sell or trade hulled wheat because of the difficulties in harvesting and processing. There is no perfect market to sell them and find the quality seed to produce again. Because of these, einkorn and emmer are being produced by the farmers as in subsistence farming (traditional type) and being valued by using traditional home consumption techniques. The popularity of einkorn and emmer wheats is increasing, and health concerns of the public are accelerating interest in them. Therefore, increased acreage should be devoted to these wheats in Turkey to meet predicted market demand. Keywords Einkorn · Emmer wheats genetic resources · Farmers’ behavior · Socioeconomic structure
* Nusret Zencirci [email protected] 1
Department of Biology, Art and Science Faculty, Bolu Abant Izzet Baysal University, Bolu, Turkey
2
Faculty of Economics and Administrative Sciences, Bolu Abant Izzet Baysal University, Bolu, Turkey
3
Department of Agricultural Economics, Agricultural Faculty, Kırşehir Ahi Evran University, Kırşehir, Turkey
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1 Introduction Wheat is a fundamental food source for humankind (Zohary and Hopf 2000). Food demand, consequently, the demand for wheat and its products, increases sharply due to the fast-growing human population, especially in developing countries (FAO 2019). Rapid population growth, speedy industrialization, changing lifestyles, and limited arable land require a more efficient and a higher quality wheat production (Sencar et al. 1997). Besides its undeniable economic importance, wheat has social and cultural as well as historical and even archaeological value in Turkey. Wheat is not only a plant which lives on the land of this country but also a living symbol of culture (FAO 2018). Wheat represents fertility, it is a holy product, it must not be wasted, it composes human’s main food ite
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