Regional Distribution of Geographically Indicated Dried Legumes and Dried Legume Dishes in Türkiye

This study aims to identify dry legume products with geographical indications from the seven regions of Türkiye and to analyze the regional distribution of geographically indicated dishes prepared with these legumes. Legumes are known for their environmental sustainability and health benefits and hold a significant place in Turkish culinary culture. Türkiye, with its rich agricultural diversity and deep-rooted gastronomy, hosts numerous local products. Geographical indication (GI) plays a critical role in protecting and promoting these products. The basic data source for this study is the online database of the Turkish Patent and Trademark Office (TÜRKPATENT), the official authority responsible for the registration of geographical indications and traditional product names in Türkiye. Secondary data were also compiled from domestic and international organizations. Additionally, a literature study was conducted using academic studies obtained from databases such as Google Scholar, Web of Science, and Science Direct, with keywords like "Geographical Indication," "Dry Legumes," and "Legume Dishes." The study analyzed the regional distribution of geographically indicated products and dishes. The research findings reveal that Türkiye has a total of 24 geographically indicated dry legume products. When examining regional distribution, the Black Sea Region stands out with eight types of dry beans, making it the region with the highest number of geographically indicated legumes. Conversely, the Southeastern Anatolia Region has only one product, the lowest number. There are a total of 72 geographically indicated dishes containing dry legumes, with chickpeas being the most frequently used legume in these dishes. The Southeastern Anatolia Region leads in this category, with 28 geographically indicated dishes. Geographical indication serves as an essential tool for preserving local products and passing them on to future generations. Considering Türkiye's rich culinary culture and geographical diversity, the promotion of geographically indicated products and dishes holds significant potential for gastronomy tourism. In this context, it is imperative to standardize the production and consumption processes of geographically indicated products and ensure sustainability. Geographical indication can be considered as a strategy that supports both environmental and cultural sustainability.