Konuralp Pirinci

Konuralp rice is a rice variety registered on June 25, 2019, by the Düzce Provincial Directorate of Agriculture and Forestry. Konuralp rice is cultivated in the villages of Taşköprü, Kaymakçı, and Kadıoğlu in the central district of Düzce, as well as in the villages of Esenli and Dikmeli under the Çilimli district. The history of this product extends back to the 1800s and it is known locally as “kasaba rice.” It is also referred to as “The Rice of the Ottoman Imperial Kitchen.”^【1】 

The Konuralp region was one of sixteen nahiyas under Bolu and featured valley floors suitable for rice cultivation. The paddy grown in this area is influenced by the Black Sea climate. Düzce’s average annual temperature is 13.3°C and the average annual rainfall is 826 kg/m². Irrigation water from the Hasanlar Dam supports rice cultivation, and the water temperature, which ranges between 25 and 30°C, contributes to product quality.

^{Growing Environment of Konuralp Rice (}Anadolu Ajansı⁾

The physical and chemical properties of Konuralp rice have been determined through analysis. The maximum moisture content is 14.5%. The total ash content ranges between 3.17% and 3.52%, while the protein content is between 5.8% and 6.5%. The fat content of the product lies between 1.58% and 2.29%. Starch content ranges from 43.9% to 57.8%, and the crude cellulose content is between 8.09% and 9.01%.^【2】 

1. Soil Preparation: Fields are prepared in autumn with deep plowing and left undisturbed throughout winter. In spring, deep plowing is repeated, followed by bordering with ridges and furrows.
2. Seed Preparation and Sowing: Disease-free and weed-free seeds are used for sowing. Seeds are soaked in water two days before planting to initiate pre-germination. Sowing occurs between the end of April and mid-May, with 16 to 18 kg of seed per hectare. The ideal temperature for germination is 18–35°C, and water temperature must be at least 12°C.
3. Irrigation: The field surface remains flooded from sowing until harvest. As the plants develop, water level is raised to a maximum of 15 cm. Irrigation is not interrupted except in cases of mandatory fertilization or weed control.
4. Fertilization and Weed Control: Paddy requires 16 different nutrients, primarily nitrogen, phosphorus, and potassium. Nitrogen fertilizer is applied in two equal portions: at sowing and approximately 55–60 days later. For weed control, specific chemical agents are used to target the common local weed, darıcan.
5. Harvesting and Drying: Harvesting is carried out when 80% of the panicles have turned straw-colored, the lower grains have reached the hard wax stage, and moisture content is between 22% and 24%. In the Konuralp region, harvesting is performed with combine harvesters between September 15 and October 15. After harvest, the product’s moisture content must be reduced to 14%. This is achieved by spreading the product in a thin layer on a hard surface under direct sunlight for four to five days, with frequent turning to ensure even drying.

^{Drying Process of Konuralp Rice After Harvest (}Anadolu Ajansı⁾

Monitoring is conducted to ensure the quality and geographical indication compliance of Konuralp rice. These inspections are carried out by a designated authority composed of experts from the Düzce Provincial Directorate of Agriculture and Forestry, the Düzce University Faculty of Agriculture, and the Düzce Chamber of Agriculture. Inspections are conducted annually on a regular basis and may be carried out at any time in response to complaints. During these inspections, key parameters such as the maturity period of the paddy, harvest timing, drying methods, and packaging materials are prioritized. Inspection reports are submitted to the Turkish Patent and Trademark Office.