Regional Distribution of Geographically Indicated Dried Legumes and Dried Legume Dishes in Türkiye

This study examined the geographical indication registered legume products in Turkey and the geographical indication-labeled dishes using these products. Legumes are known for their environmental sustainability and health benefits, and they hold significant importance in Turkish culinary culture. Turkey hosts many regional products due to its rich agricultural diversity and deep-rooted gastronomic culture. Geographical indication plays a crucial role in preserving and promoting these products. The research findings indicate that there are a total of 24 geographical indication-registered legume products in Turkey. When considering regional distribution, the Black Sea region has the highest number of geographical indication-labeled legume products, with eight types of beans, while the Southeastern Anatolia region has the lowest number, with only one product. The number of geographical indication-labeled dishes containing legumes totals 72, with chickpeas being the most commonly used legume among these dishes. The Southeastern Anatolia region stands out in this area with 28 geographical indication-labelled dishes. In conclusion, geographical indication is an important tool for preserving local products and passing them on to future generations. Given Turkey's rich culinary culture and geographical diversity, the promotion of geographical indication-labelled products and dishes holds significant potential for gastronomic tourism. In this context, standardising the production and consumption processes of geographical indication-labelled products and ensuring their sustainability is essential.