Turkey: Harvest has started in Tekirdağ's registered Yapıncak vine leaves

Published 2022년 6월 12일

Tridge summary

The article highlights the unique aspect of Yapcak leaves, a variety of grape leaves native to Tekirdağ, Turkey, and their significance in Turkish cuisine and agriculture. Obtaining geographical indication status in 2020 as "Yapıncak pickled vine leaf," these hairless, thin leaves are preferred for their flavor in olive oil wraps. The leaves are collected and sold fresh or in brine, providing a crucial source of income for farmers, especially during the period preceding the grape harvest. The process involves meticulous collection, washing, drying, and fermentation, with the women collectors collecting up to 30 crates daily and preparing the brine. This tradition not only brings economic advantage but also embodies the rich cultural heritage of Turkish cuisine.

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Original content

In Tekirdağ, the producer's Yapcak leaf shift starts in the morning and continues throughout the day. The leaves, which are collected one by one from the vine branches, are sold fresh or in brine. Hairless and delicate Yapcak leaves are especially preferred in olive oil wraps, one of the traditional flavors of Turkish cuisine. Grape leaves, which received geographical indication from the Turkish Patent and Trademark Office under the name "Yapıncak pickled vine leaf" in 2020, are sold to different cities as well as Tekirdağ. "The thinness of the leaf increases the flavor" Tekirdağ Viticulture Research Institute Food Technologies Department Food Engineer, Gamze Uysal Seçkin, told Anadolu Agency (AA) that the most important feature of the Yapıncak leaf, which makes it more expensive than its fruit, is its hairlessness, few veins and thin structure. Seçkin stated that the leaf harvest will take about a month and said, "Our Yapicak leaf is special to Thrace. Its thin structure, its ...

Source: Haber7