Local Turkey

Karakilcik rice produced at Bolu Celtikderesi is in high demand

Kibriscik district of Bolu, located 70 kilometres away from the city centre, is not very suitable for agriculture due to the land structure; yet one of Turkey’s best quality rice is being produced there.

Cuma Creek and Dereci Bridge are located in the Celtikdere Valley, here the village inhabitants cultivate Kibriscik rice by using ancestral methods and sickle. 

The rice is cultivated by 50 families living in villages in the region, on an area of ​​400 decares, it is in high demand. An average annual yield of 150-160 tons is obtained from paddy planted using ancestor seeds.

‘’Kibriscik rice is registered by a geographical indication.’’

Izzet Murat, Director of Agriculture and Forestry of Bolu stated that the geographical indication of Kibriscik rice cultivated in Celtikdere Valley was obtained and registered. Expressing that when rice is mentioned in Bolu, Kıbrıscık and Seben come to mind. He said:

‘’ We have a creek known as Celtikderesi at the border of Seben and Kibriscik districts. This cultivation is carried out in our villages, both in Seben and Kibriscik districts, close to the edge of this stream. It is known as Karakilcik rice. This rice is smaller than regular rice. It has its own aroma and taste. It is cooked with 1 to 3 glasses of water while the regular rice is cooked with 1 or 2 glasses of water.’’

Murat stated that as the Directorate of Agriculture and Forestry, they distribute 1 ton of paddy seeds to the villagers every year to be planted. Explaining that paddy is cultivated in 8-10 villages at the moment, Murat said, “About 50 farmers plant on an area of ​​400 decares. This rice is sold at a much higher price than regular rice in the market. If normal rice is ₺1, our producers can easily sell it for ₺2.”

‘’There is no producer that saying I cannot sell my rice.’’

Stating that the old methods of sowing and harvesting are still carried out in the region due to the land structure and conditions, Murat said:

‘’It is harvested with a sickle and blended in that way. The work done with a sickle is a bit more laborious and based on body strength. Due to the effect of this and the local variety, the price is naturally 2 times higher than the other rice. This enables the producers to get their labour. Although there is no producer saying I cannot sell my rice.’’

source: AA / translated by Melisa Karayusufoglu

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