Evaluation of local agricultural products within the scope of sustainable gastronomy: A study on Çilimli black rice

Agricultural production is no longer confined solely to food production; it is increasingly recognized as a strategic domain for preserving cultural heritage, promoting rural development, and sustaining gastronomic diversity. Within this context, Çilimli black rice, characterized by its high nutritional value and distinctive aromatic profile, presents a comprehensive case for evaluation across ecological, economic, sociocultural, and gastronomic dimensions. Accordingly, the Çilimli Black Rice Project was addressed as a qualitative case study, as it represents a context-specific initiative that allows the phenomenon to be examined holistically within its real-life setting. This study employed qualitative research methods, utilizing semi-structured interviews conducted with seven participants selected through purposive sampling. The collected data were analyzed through content analysis, with the analytical process supported by MAXQDA software. The findings indicate that the region’s natural and geographical conditions provide a favorable foundation for black rice cultivation, while the adoption of modern agricultural techniques significantly increases productivity. In addition, effective marketing and branding strategies enhance product recognition and visibility. The results further demonstrate that black rice production positively influences producers’ income levels and offers notable economic benefits at the local level. From a nutritional perspective, Çilimli black rice exhibits functional food properties that support health and well-being. Moreover, innovative culinary applications within gastronomy support the product’s long-term potential and adaptability. Overall, the findings suggest that Çilimli black rice should be regarded not merely as an agricultural commodity but as a multifunctional asset that contributes to the preservation of local identity, the continuity of cultural heritage, and the strengthening of rural development within the framework of sustainable gastronomy.