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

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dc.contributor.authorİçigen, Melih
dc.contributor.authorGencağ Sarı, Burcu
dc.date.accessioned2025-07-30T09:42:18Z
dc.date.available2025-07-30T09:42:18Z
dc.date.issued2025
dc.departmentKapadokya Üniversitesi, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractThis 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.
dc.identifier.citationİçigen, M., & Sarı, B. (2025). Regional Distribution of Geographically Indicated Dried Legumes and Dried Legume Dishes in Türkiye. Toros University Journal of Food, Nutrition and Gastronomy, 4(1), 67-81.
dc.identifier.endpage81
dc.identifier.issue1
dc.identifier.startpage67
dc.identifier.urihttps://hdl.handle.net/20.500.12695/3711
dc.identifier.volume4
dc.institutionauthorİçigen, Melih
dc.institutionauthorGençağ Sarı, Burcu
dc.institutionauthoridhttps://orcid.org/0000-0002-4173-505X?
dc.institutionauthoridhttps://orcid.org/0000-0002-2847-297X?
dc.language.isoen
dc.relation.ispartofToros Üniversitesi Gıda, Beslenme ve Gastronomi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectGeographical indication
dc.subjectDry legumes
dc.subjectLegume dishes
dc.subjectGastronomy tourism
dc.titleRegional Distribution of Geographically Indicated Dried Legumes and Dried Legume Dishes in Türkiye
dc.title.alternativeTürkiye’de Coğrafi İşaretli Kuru Baklagiller ve Kuru Baklagil Yemeklerinin Bölgesel Dağılımı
dc.typeArticle

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