Coupling socioeconomic factors and cultural practices in production of einkorn and emmer wheat species in Turkey

Wheat, a basic food source in Turkey and the world, provides calories, protein, and energy to many people. Wheat has evolved from primarily domesticated hulled wheats. Of them, einkorn (Triticum monococcumssp.monococcum) (EIW) and emmer (Triticum dicoccon) (EMW), with their cultural heritages from the past until the present, are popular ones, and they are still grown in patches across Turkey. In this study, the main material consists of the data obtained through a questionnaire with 53 emmer- and einkorn-related people-producers, sellers, etc., from five largely einkorn- and emmer-growing provinces (Bolu, Kastamonu, Karabuk, Sinop, and Samsun) in the western Black sea region. The main aim was to determine the valuation and usage of einkorn and emmer in the survey area. While 78.0% of the farmers were producing einkorn, 22.0% of them were producing emmer wheat. Most of the farmers (86.0%) did not sell or trade hulled wheat because of the difficulties in harvesting and processing. There is no perfect market to sell them and find the quality seed to produce again. Because of these, einkorn and emmer are being produced by the farmers as in subsistence farming (traditional type) and being valued by using traditional home consumption techniques. The popularity of einkorn and emmer wheats is increasing, and health concerns of the public are accelerating interest in them. Therefore, increased acreage should be devoted to these wheats in Turkey to meet predicted market deman