Sociocultural and gastronomic value of Ardahan Kavılca Wheat: Rediscovery of local products

Abstract

This study aims to analyse the rediscovery and valorisation process of Kavılca wheat (Triticum dicoccum), a local wheat variety native to Ardahan province in northeastern Türkiye, from sociological, cultural and gastronomic perspectives. Kavılca wheat, a traditional wheat variety of Anatolia, has been cultivated using conventional methods for centuries. Its high protein content, low gluten level and climate resistance make it particularly attractive in healthy nutrition and sustainable agriculture. In recent times, there has been an increased level of interest in the field of gastronomy tourism and its integration into local development strategies. This qualitative research study explores the collaborative efforts of local producers, restaurants, and public authorities to promote Kavılca wheat as a gastronomic and cultural symbol. The present study is based on the findings of fifteen semi-structured interviews with key stakeholders. The analysis of the interviews revealed three main themes: innovation and entrepreneurship among producers, the gastronomic valorisation process and bottom-up local development. The findings emphasise the potential of Kavılca wheat as a vehicle for sustainable rural regeneration, promoting local identity and economic resilience. The research provides practical policy recommendations, such as the need for coordinated marketing, preservation of product authenticity and expanded tourism offerings. In conclusion, this study reveals that Kavılca wheat is more than a regional product; it is a cultural asset that can enhance regional branding and contribute to broader gastronomy and development goals.