An event held at Near East University explored the nutritional properties of “Karakılçık (Black-Awned)”, an ancestral wheat variety native to Cyprus, as well as its flour and the local bread made from it. The event also featured a bread-tasting workshop, allowing participants to experience these traditional flavors firsthand.
The agricultural memory of a society is preserved in the seeds cultivated over centuries and in the traditional delicacies that grace its tables. Focusing on ‘Black-Awned’ wheat, one of Cyprus’s ancestral seed varieties, Near East University examined the nutritional profile of this unique grain, its flour, and its transformation into local bread through a scientific presentation and a tasting workshop. Titled “From Seed to Food: Nutritional Properties of Cyprus’s Ancestral ‘Black-Awned’ Wheat, Its Flour, and Local Bread – A Bread-Tasting Workshop”, the event was organized by the Department of Food Engineering at the Near East University Faculty of Agriculture and took place at the İrfan Günsel Congress Center.
Covering topics ranging from the significance of seeds in agricultural production to the nutritional value of traditional bread, the event highlighted the importance of recognizing local agricultural products and preserving traditional food culture. Through the bread-tasting workshop, participants were given the opportunity to become better acquainted with this local Cypriot wheat variety and the breads made from it. Among those contributing to the workshop was Dr. Aliye Pehlivan from the Central Research Institute for Field Crops in Ankara. Aliye Pehlivan received appreciation from the attendees for her cookies, as well as her plain and walnut-infused breads, all made from Black-Awned wheat.
The opening address of the event was delivered by Prof. Dr. Özge Özden, Dean of the Faculty of Agriculture at Near East University. The well-attended event featured presentations by Dr. Reşat Değirmenci from the TRNC Ministry of Agriculture and Natural Resources, and Assist. Prof. Dr. Perihan Adun from the Department of Food Engineering at Near East University.
The characteristics of Black-Awned wheat and the development of agriculture in the TRNC were discussed…
The presentations covered a range of topics, from the evolution of agricultural production in the TRNC to the specific traits of local wheat varieties. In his presentation titled “On the Trail of Grain”, Dr. Reşat Değirmenci outlined the changes and initiatives in the country’s agricultural sector from 1974 to 2023. He also discussed projects and research aimed at developing “vetch” lines, a type of legume, suited to the production conditions of the TRNC, as well as the registration of these varieties, sharing insights into efforts to advance agricultural production.
Dr. Perihan Adun provided a scientific assessment of Black-Awned wheat, an ancestral seed variety native to Cyprus. In her presentation, “From Seed to Food”, she detailed the nutritional and technological properties of Black-Awned wheat, “ciberunda” (a local flour type), and traditional local bread. Dr. Adun also highlighted the specific characteristics exhibited by this wheat variety during the dough-kneading process. Adun said, “Black-Awned wheat has a low tolerance for kneading. Therefore, it is not suitable for long-duration processing or for use on its own in industrial-scale mechanized production.”
Prof. Dr. Özge Özden: “Ever since our faculty was established, we have consistently emphasized the importance we place on our local food products.”
Prof. Dr. Özge Özden, Dean of the Faculty of Agriculture at Near East University, noted that the event was significant for promoting Cyprus’s local products and demonstrating their value through scientific research. Emphasizing the faculty’s commitment to local food, Prof. Dr. Özden said, “Since the day our Faculty of Agriculture opened, we have taken every opportunity to highlight the importance we place on our local food products. Our olives, olive oil, honey, and halloumi are among the unique treasures of Cyprus. The taste of our olives and the aroma of our olive oil are truly distinct. Cypriot honey is also in a league of its own, because the bees of Cyprus are special.”
Stating that their work on local products is ongoing, Prof. Dr. Özden added, “In collaboration with the İrfan Günsel Research Center, we have conducted studies on halloumi. More recently, we held an event focused on carob, a highly valuable product for Cyprus. We are deeply committed to our local food products, as well as their production and sustainability.” Prof. Dr. Özden further noted that their efforts in this field extend beyond events and workshops, as faculty members are also actively engaged in ongoing scientific research. Touching upon the tasting workshop organized as part of the event, Prof. Dr. Özden stated that participants would have the opportunity to discover and sample various products made from Black-Awned wheat of Cyprus.
