Puratos Turkey's Heirloom Wheat Project Completes Third Harvest of Zerun

The third harvest of Zerun has been completed in Puratos Türkiye’s Heirloom Wheats project, which aims to protect Anatolia’s local wheat varieties and return them to the production cycle. Through the work being carried out in the village of Kuşkayası in the Kangal district of Sivas, the aim is to support the continuity of local production and to build knowledge about Zerun’s production process from sowing to harvest.

Puratos, which operates with products and solutions for the bakery, patisserie and chocolate sectors, is continuing its Heirloom Wheats project, which brings its global expertise together with Anatolia’s local production culture. Under the project, a third harvest has been carried out of Zerun wheat, grown in cooperation with the Aktan family, who have maintained their farming culture for generations in the village of Kuşkayası in Kangal, Sivas.

The third harvest stands out as an important stage in securing continuity in Zerun’s return to the production cycle. Through three years of sowing and harvesting, the wheat’s development at different stages, its production conditions and its response to environmental conditions have been observed, with the data obtained each season contributing to the project’s body of knowledge.

Zerun’s production process is closely monitored
In the Heirloom Wheats project, the process from sowing to harvest is followed through field observation and scientific study. The findings obtained in different production periods are intended to contribute to a better understanding of how local wheat varieties adapt to the soil, to climate conditions and to agricultural production processes.

With the third harvest, Zerun’s continuity in the production cycle is strengthened, while experience in keeping a local wheat variety alive in production also grows.

From heirloom wheat to sourdough
Puratos Türkiye’s work is not limited to the reintroduction of Zerun. The project also includes work on reuniting Anatolia’s local wheats with its bread-making heritage and on making use of the characteristic properties of these varieties in baking.

To that end, sourdough was produced from an heirloom wheat for the first time in Türkiye, and work was carried out on a distinctive starter culture carrying Zerun’s character. The newly harvested Zerun wheat is expected to provide an important resource for the continuation of this work.

A sustainable production approach guided by a scientific board
The Heirloom Wheats project is carried out under the guidance of a scientific board made up of Prof. Dr. Mehmet Sertaç Özer, Prof. Dr. Zafer Yenal, Prof. Dr. Sevinç Yücecan and agricultural engineer Nesrin Karataş.

The scientific board contributes to work on the historical, nutritional and socio-economic value of Anatolian wheats as well as on preserving agricultural diversity, improving nutritional quality and the sustainability of local production models. Zerun’s production process is likewise followed through scientific analysis and field observation.

“Our aim is to secure Zerun’s continuity in production”
Bora Akın, General Manager of Puratos Türkiye, said reaching a third harvest of Zerun was important for the project’s long-term approach, and made the following assessment:

“This year we carried out the third harvest of Heirloom Zerun, which we set out three years ago to return to production. Beyond bringing a local wheat variety back to the soil, one of the fundamental aims of this project is to secure the continuity of its production over the years. This new harvest period is an important indication that Zerun has re-entered the production cycle and that the process is being sustained. As Puratos Türkiye we care about Anatolia’s rich agricultural heritage continuing to live on in production. We are continuing to support Zerun’s production and to bring this local wheat back to the table.”

Under the Heirloom Wheats project, Puratos Türkiye is continuing its work to protect Anatolia’s local wheat varieties, return them to the production cycle and keep this agricultural heritage alive in the food culture of the future. As Zerun’s third harvest marks a new stage in its production journey, the knowledge and experience gained through the project is intended to contribute to the preservation of local varieties and to their renewed use in baking.