Near East University explored the nutritional and technological characteristics of karakılçık, a traditional wheat variety native to Cyprus, through an academic event and bread-tasting workshop organised by its Faculty of Agriculture’s Department of Food Engineering. Held at the İrfan Günsel Congress Centre, the event examined the properties of the wheat, its flour and traditional local bread. Speakers included Dr Reşat Değirmenci from the TRNC Ministry of Agriculture and Natural Resources and Assist. Prof. Dr Perihan Adun, who discussed the grain’s nutritional value and processing characteristics. Dr Aliye Pehlivan from Türkiye’s Central Research Institute for Field Crops also presented bread and baked products made from karakılçık. The initiative highlighted the importance of preserving local agricultural heritage and promoting sustainable food production.

More Information: https://ziraat.neu.edu.tr/kibrisin-ata-tohumu-karakilcigin-ozellikleri-yakin-dogu-universitesinde-incelendi/