Registered Process of Ata Seed Black Garlic in Gümüşhane

In the Yücebelen village of the Torul district in Gümüşhane, the registration process for the black garlic, an heirloom seed that has been cultivated for hundreds of years, has officially begun. This valuable work, coordinated by the Torul District Directorate of Agriculture and Forestry, is also supported by the producers in the village. Yücebelen village is taking steps to carry this heritage from the past into the future and to revitalize the heirloom seed for production.

The village head, Yunus Selvi, emphasized that only this type of garlic has been grown in their village for hundreds of years and noted that the number of producers has decreased over time. Selvi stated, “For years, garlic cultivation has been our source of livelihood in the village, and our products have been marketed and sold at the Kadırga Market in Kadırga Plateau.” However, he expressed that due to current migration and the increase in non-agricultural economic activities, there are limitations in the production of this heirloom seed.

Selvi said, “My desire is to make the heirloom seed current again. Since last year, we have been pursuing this issue with the District Directorate of Agriculture and the District Governor's Office. Officials have also come to examine the seeds.” He provided important information about the characteristics of this garlic during the registration process. “Currently, the heirloom seed is black garlic. I have claims across Turkey; it is one of the best types of garlic in terms of its juice and aroma,” he added.

Head Selvi reported that they have sent sample specimens to the Ministry of Agriculture and are eagerly awaiting the upcoming report. This report will be a crucial stage in determining the quality of the heirloom seed and the registration process. The garlic produced in Yücebelen has a somewhat black color and turns red when the cloves are separated. Its firm structure, high water content, and intense aroma stand out. Therefore, the quality of Yücebelen garlic is at a higher level compared to some famous production regions across Turkey.

Muhtar Selvi stated, “You cannot understand the difference without tasting it and using it in dishes,” highlighting the differences between the types of garlic. Additionally, he pointed out that garlic originating from China is present in the Turkish market and stands out visually with its white color. However, he claimed that more credibility is needed regarding the true quality of Turkish garlic. Yücebelen village aims to expand its production areas to ensure the community is aware, as they take determined steps to pass this valuable heirloom seed to future generations.