5,000-YEAR-OLD HERITAGE TAKES ROOT AGAIN IN ESKİŞEHİR

Mayor of Eskişehir Metropolitan Municipality Ayşe Ünlüce visited the Kavılca wheat fields in Süpüren Neighborhood of Seyitgazi, established as part of a project inspired by a 5,000-year-old bread remnant unearthed during the Küllüoba excavations. Observing firsthand that the ancestral seeds planted last October had successfully sprouted and formed ears of grain, Mayor Ünlüce announced that the wheat would be cultivated on a much larger scale next year.

A TASTE FROM THE PAST TO THE FUTURE: KÜLLÜOBA BREAD

A historic bread remnant dating back approximately 5,000 years was uncovered during the Küllüoba excavations in Seyitgazi district. Following a careful examination of this remarkable discovery, Eskişehir Metropolitan Municipality recreated Küllüoba Bread using ingredients and proportions faithful to the original recipe and introduced it to the public under the assurance of Halk Ekmek.

ANCESTRAL SEEDS JOURNEY FROM KARS TO THE FIELDS OF ESKİŞEHİR

Recognizing that Kavılca wheat, one of the bread's key ingredients and a non-genetically modified ancestral grain, had been cultivated in these lands 5,000 years ago, the Metropolitan Municipality took action to revive this historical heritage. Ancestral seeds obtained from Kars were planted last October on municipal lands in the Süpüren and Yusuflar neighborhoods, marking the first trial cultivation on an area of 70 decares.

THE FIELDS HAVE THRIVED: "WE FEEL GREAT HAPPINESS AND PRIDE"

Visiting the fields in Süpüren to inspect the thriving crops, Mayor Ayşe Ünlüce expressed her satisfaction with the success of the project, stating: "During the Küllüoba excavations in Seyitgazi, Eskişehir, which date back approximately 5,000 years, a historic bread remnant was unearthed. By examining this valuable discovery, we recreated Küllüoba Bread using ingredients and proportions faithful to the original and presented it to our citizens through Halk Ekmek.

When we realized that Kavılca wheat, one of the most important ingredients of this ancient bread, had been cultivated on these lands 5,000 years ago, we asked ourselves: 'Could we grow the same wheat here once again?' With this question in mind, we planted ancestral seeds obtained from Kars in the fields of our Süpüren and Yusuflar neighborhoods last October, conducting our first trial cultivation across an area of 70 decares.

Today, we are experiencing great happiness and pride in witnessing these wheat fields flourishing. Using seeds set aside from the products we harvest, we will cultivate Kavılca wheat on a much larger scale next year and continue to preserve this heritage for future generations."

A CLIMATE-RESILIENT CROP OFFERING HOPE FOR THE FUTURE

Kavılca wheat, known for its resilience to adverse climatic conditions, has significant potential in the fight against climate change and drought. Its successful adaptation to the soil of Eskişehir marks the beginning of a promising new chapter for regional agriculture. A substantial portion of the first harvest will be reserved as seed stock, and in the next production season, the wheat will be planted across much larger areas throughout Eskişehir in cooperation with local producers.