Bolu Kıbrıscık Pirinci

Bolu Kıbrıscık Pirinci is a native rice variety grown in specific villages under the Kıbrıscık district of Bolu province. It is medium-grained and of first-class quality. The product has been officially registered as a “Geographical Indication” by the Turkish Patent and Trademark Office under Registration No. 513 dated 28 July 2020.

^{Bolu Kıbrıscık Pirinci} (Bolu Belediyesi)

Bolu Kıbrıscık Pirinci is derived from the Oryza sativa L. plant. Its most prominent physical characteristics include an amylose content of 23–25 percent, a thousand-grain weight of 20–22 grams, and a water absorption capacity of one-third its weight. Due to these properties, it is commonly known among the public as “the rice that cracks pots.” The paddy grains have a thousand-grain weight of 25–35 grams.

The paddy grown in Kıbrıscık is cultivated in valleys at elevations of 800–900 meters, in depressions where the difference between day and night temperatures is pronounced. The annual average temperature in the district is 9.9 °C and the annual rainfall is 551 mm. These climatic and topographic conditions support optimal paddy development.

The traditional Karakılçık paddy variety is used in the production of Bolu Kıbrıscık Pirinci. The cultivated soils have a loamy-clayey structure and are alluvial in character. Paddy is planted annually without crop rotation. Before germination, seeds are soaked in water for two days for pre-germination and treated with fungicides to prevent diseases.

The water used in farming is sourced from the Uludere spring, fed by snowmelt from the Köroğlu Mountains. The water’s potable quality and low temperature contribute significantly to the rice’s quality.

In production, steel trays are continuously supplied with clear and fresh water. This technique ensures that the water in the trays is never completely drained. Harvesting typically takes place between September and October.

^{Bolu Kıbrıscık Pirinç Hasadı} (Tarım Orman Bakanlığı)

Harvested paddy is stored under appropriate humidity and storage conditions before processing. The processing stages are as follows:

• Hulling: The outer husk is removed using rollers.
• Polishing: The outer bran layer is abraded using stone-based machines.
• Buffing: The surface is polished using polishing machines.
• Grading: Grains are sorted by physical size using a double-layer sieve.
• Coating: The surface is coated with sunflower oil at a rate of 0.35 percent.

Packaging is carried out in polypropylene or jute sacks ranging from 1 to 25 kg. All processes aim to achieve a non-breakage yield.

Bolu Kıbrıscık Pirinci is produced in the villages of Borucak, Taşlık, Karaköy, Deveci, Alanhimmetler, Geriş, Kuzca and Balı within the Kıbrıscık district. Oversight of the product is conducted at least once annually by a committee of at least three members coordinated by the Bolu Chamber of Commerce and Industry, comprising representatives from the Bolu Provincial Directorate of Agriculture and Forestry and the Kıbrıscık Municipality. Inspections verify compliance with production conditions, geographical boundaries, physical characteristics, and water absorption capacity.