ANOTHER FOOD IS POSSIBLE

BAŞKA BİR GIDA MÜMKÜN GİRİŞİMİ (Turkish)

 

 

As the result of sharing our idea of our enterprise, regarding a local, indigenous and natural wheat agriculture that we have initiated as The Working Group of Green and Left(WGGL – Yeşil ve Sol Çalışma Grubu) at The No to GMO Platform, we thought we should inform people the questions, suggestions and contributions that we got. To prepare this kind of notification took longer than we have expected. Because the suggestions we got and the people we contacted with, inspired us in such a way that, we had to make some changes in the scope of the enterprise. Yet still, we cannot say that our enterprise has indefinite limits. We are in such a process that everyone who wants to take a part in is a part of the change. We are all still in a learning period. We would like you to evaluate this text and the developments following it by considering this, and to share all the suggestions and the reviews on this matter. As WGGL we are going to keep announcing the developments for the people who wants to be a part of the process.

First of all, sharing the idea of this enterprise was really stimulating in the terms of understanding the development of agricultural process in the last twenty five years, noticing how unsatisfactory the connection is between the people and the organizations that are sensitive on this matter and seeing the big picture of the rural areas.

Paşalimanı Island is an exemplary place in this respect and we all think that we can start the changing process from this place on a small scale. You can get the basic information about the island from its website http://pasalimaniadasi.com.tr/ or you can just look at it by using Google Earth. But you can only get the full information by visiting. I especially recommend the people who want to report this as news to pay a visit to the island. Only then, you would be able to see how a place which was almost like a granary, full of potential got wasted with two inactive mills, one of them demolished, and the other one being used as a dwelling house. How big the demolished wine cellar is might give you an idea about the past of the island.

Now, we would like to clarify and answer some questions that have been asked while we were sharing our ideas. Besides our ecological sensitivity, why are we initiating such an enterprise, why we chose wheat agriculture and the Paşalimanı Island?

The answers to these questions are rather simple; we have enough wheat seeds that people who were trying to do their share on this subject in their own limitations shared with us and we have a place which has farms that has not been used for a long time but ecologically suitable for this purpose and we would like to bake our own bread by using our own grain production.

On the other hand, the other answer is more complicated; politically, this is our opinion to develop the agriculture and we believe that actions speak louder than words.

We want to point at the importance of local organizations both in the No to GMO platform and other ecological sensitivity organizations and we believe that every local organization should act according to their priorities and responsibilities.

In this sense as people living in the rural areas, we take ecological agriculture implementation as our priority and responsibility. The people living in the cities can also take organizing the consumers as their priority and responsibility. We can form an association of production and consumption if we act in unison.

The conversations I had for the past month reminded me of my childhood memories. I remembered my mother’s house in their village, the bakery which was using the pedicles of the sunflowers to build a cooking fire, my childhood that had passed playing around that bakery, the smell of the bread, the bread slices which we used to eat by putting home-made butter, salt and pepper on it, and many other things. And this is my personal “reason” for this enterprise.

As WGGL, even though this enterprise doesn’t evolve more than this, we have the power to provide the financing to do farming and producing our own bread in our own scale. But we are also aware that, this power would never be enough to make an effect on the agriculture of Turkey or across the globe.

What is important is to use this power on cooperating with other local organizations’ powers and to grow stronger to be able to have an effect on the decisions on the future of both Turkey and the world. Within this scope, we would like to suggest forming a network between all the local organizations which provides a communication between the consumers and the producers. This network is not going to be monopolized by neither us nor another organization. It is going to grow bigger and stronger by sharing.

Anatolia has cultural differences of each region which has the underlying climatic and geographical differences, and it would neither adopt a wheat seed which we could plant in all the regions nor idealized political views to be implemented. In this sense, we think that each urban area can get in contact to the rural areas close to them and form organizations there and be a part of the development process. As a natural result to this plan, we already know and accept that those organizations are going to have their cultural and social differences from our organization.

We believe that the purpose of WGGL is limited to set an example and to support other organizations’ enterprises until they find their way to go. With our principle of cooperation, we are going to encourage every local group of each region, to form their own organizations.

We are planning to form local urban-rural area cooperation of production and consumption between the county town Erdek with two thousand inhabitants and Paşalimanı Island with five hundred inhabitants. We think that it is also possible to form this kind of cooperation between any urban and rural areas in any part of the country.

The production of bread in Erdek is been processed industrially and it is in the hands of capitalist corporations. The demand on bread in Erdek is 250 grams per person per day which is equal to 50 Kuruş, which means 5 tons and 10 thousand TL per day and 1825 tons. We are aiming to fulfil this demand with an ecological and democratic production process.

Of course, there are the principles of a healthy nutrition, which means a decrease on the quantity and an increase on the quality. And this means that the bread consumption is going to go down from 365 kilograms to 200 kilograms for a family of four.

For this enterprise to be more than a hobby, the participants should not have to bear a bigger amount of outcome financially than what they were paying before. For this very reason, we have to organize an ecologic and democratic production that will keep the consumption capacity of 75 thousand TL per 100 families.

Most of this money is shared by the store owners, oil companies, flour factories, electricity corporations, agrarian elites, corporations that sell seeds, seed-dressings and fertilizers and the investors, and there is not much left for the producers. We aim a more fair distribution of the income and to keep most of the money for the agricultural labourers, villagers’, women and the cooperation and to keep it especially in the Paşalimanı Island.

On the other hand, by supporting an ecological agriculture that produces wheat in small farms without using any seed-dressings or fertilizers, mechanized only enough rather than an industrial agriculture that produces wheat with using a huge amount of seed-dressing and fertilizers, totally mechanized, we believe that we are going to support employment in rural areas.

Our desire is to trigger an inspiration for forming this kind of urban-rural cooperation in all over the country. And the ones living in the big cities should form regional organizations. For instance there should be a cooperation built between the urban area Bakırköy and the rural area Silivri – Çatalca. Even, the premises of the Nesin Foundation in Çatalca can be used for this organization. Terkos Lake has an important condition regarding agriculture without seed-dressing and fertilizers since it has a drainage basin.

Also we believe that as a further financial enterprise, with this kind of agriculture and animal breeding which is going to grow stronger as a result, ecological agriculture and renewable energy generation by using especially the wind and biogas are going to support each other.

We are aiming to use the generated energy from wind and biogas energy facilities that are linked to each other which could be built by the help of a cooperation including the people living in the island, for grinding the wheat.

A similar enterprise can be applied to Çatalca and even for all the rural areas in Marmara. Our aim is to change the understanding of “There will not be any village left that does not have electricity” to “There will not be any village left that does not generate its own electricity.”

This kind of approach can also reverse the urbanization process to the other way around for an ecological and social evolution in the rural areas by providing the energy generation to change the understanding of “production in rural areas – consumption in urban areas” to “production – consumption on position”.

To demystify, there will be more need for energy in rural areas if we are meaning to accomplish all the production process from planting the seeds on a farm to baking the bread, from tomatoes to tomato paste, from vegetables to can and from fruits to jam in the rural areas.

Also, we are planning to use branches of olive trees that are left from pruning and pedicles of the sunflowers as the combustibles that brick furnaces in the village will need.

Besides of all these economical activities, we believe that the economical cooperation that is going to be formed in local levels, is going to reduce the dependency to the capitalist system and the centre of this system, labour force is going to set free from capitalist and industrial captivity and reorganize itself more freely and ecologically, and only after this, the democracy is going to get evolved. This is our way for a democratic evolution.

We would like to stop talking about the politics for now and tell about the details of our enterprise, the scope of the enterprise except the energy generation is below.

We would like people who want to be a part of our enterprise or to be informed about the process to contact with us.

October 15, 2009

Kadir Dadan

WORKİNG GROUP OF GREEN AND LEFT

dadankadir@yahoo.com

 

DETAILS OF Another Food Is PossIble

Purposes:

1. To preserve the genetic variety of Anatolia regarding the wheat in its own natural process

2. To produce whole wheat bread and other nourishment with the flour that is produced by using indigenous seeds

3. To extend the ecological agriculture process in all over the country

4. To achieve the top level of rural production and to rule out the intermediary corporations in order to increase the outcome of the agricultural labourers and the villagers

Aim:

To build a network that the producers and the consumers can associate with each other individually or as in groups.

Procedure:

To plant Anatolian indigenous seeds, to make harvest wheat without using any seed-dressings or synthetic fertilizers in a natural way and to grind the product to obtain whole wheat flour by using renewable energy and to bake in brick furnaces with using biomass energy to supply them for consumers in farmers markets.

Course of Action:

First year, we are going to plant seeds for trial to make a report on the quality and efficiency of the seeds and if it is suitable for the land, the we are going to distribute some part of the product between the participants to see if the quality and the taste of the bread is going to get adopted by them or not. We are going to make sure that in every village of the Paşalimanı Island there is going to be at least one active brick furnace and sunflowers are going to be planted in order to obtain animal feed and seeds and use their pedicles as combustibles. The cooperation which is currently inactive is going to be activated and we are going to start the process for producing village bread, couscous, noodles and manti (Turkish type ravioli).

The second year, the seeds we got from last year and our expanding network are going to get organized in Erdek and we are going to expand the production so that it is going to fulfil the need of 100 families. In the meanwhile, we are going to make initiations on reactivating a windmill on the Paşalimanı Island.

The course of action for the third year is going to be formed depending on the development in the first two years.

Information and Checklist:

1. The seeds which we are going to buy from Biga are going to be planted on the farms on Paşalimanı Island and Ocaklar Town by planting machinery and with the method of broadcast sowing. Since the same land was used for planting in the last five years, the farms in Biga are unproductive. For this reason, we are going to plant the seeds in different areas. We are going to take technical support for separating the seeds.

2. The seeds are called sarıbaşak and akova by the locals. Morphologically the seeds called sarıbaşak have the characteristics of durum and the seeds called akova have the characteristics of wheat seeds to make bread. They cannot be planted industrially; they are mostly planted as subsistence. We are also going to get technical support on the qualities and varieties of the seeds from the relevant institutions and organizations.

3. The production process will not involve any seed-dressings or fertilizers.

4. The harvest is going to be made by the reapers in Paşalimanı Island with traditional methods.

5. The product that we are going to get from Paşalimanı Island is going to be delivered to the enterprise’s members either as flour after grinding, or as bread after baking, after we separate the seeds for the next year’s planting.

6. We are going to separate the seeds from the harvest in Ocaklar Town to use next year.

7. We found 100 kilograms of wheat seeds for the first year. We are expecting to get 400 to 500 kilograms of harvest after planting these seeds in a farm of 5 to 6 decares. 200 kilograms of this harvest is going to be used for supplying flour or bread to the enterprise’s members. The rest is going to be used as the seeds for next year. If we can find more seeds before October, we are going to expand the cultivation area.

8. The enterprise is always going to be open for participation. The cost of the first year is going to be covered by the Erdek WGGL to be recovered at the end of the harvest as a local support. At the end of the year (July 2010) harvest is going to be shared by dividing into the number of the participants. 10 TL of subscription amount per kilogram is going to be taken to cover this year’s cost.

9. The amount of the subscriptions for the following years is going to be determined by the enterprise members in accordance with the suggestions of the producers after preparing an expense list. The decisions of what to plant, how much to plant, where to plant are going to be taken the same way.

LETTER ONE

Since the “Another kind of nourishment is possible” was launched in October, nearly three months passed. We will share regular, recent developments with you starting by this first letter. You may enrich our attempt by your feedbacks related to your experiences and aspects and also opinions expressed in letters.

We have planted our seeds.

In these three months, we spare most of our time for distilling, analyzing wheat seeds and planning plantation and planting them. As a result, we have planted approximately a five acre field on Paşalimanı island, and a four acre field in Ocaklar as well. In addition, we have planted six different seed group tufts in the appropriate available fields amongst olive trees, in order better define their morphology, we have added heaps. Nowadays, their lenghts are about one hand span.

So as to manage the process, we must define it.

Here, the trip begins from seed to planting which has started. This is of course a long trip and meanwhile we thought about what we could do. We decided that in order to manage the process we must define it first. For the definition, we interviewed some people ranging from farmers to bakers. We decided that it is necessary to divide the process into two parts and we determined the meeting point as organization of wheats. Thus, making it possible to organize the process both from the side of producer from begining to middle and from the side of consumer from middle to end. There is no doubt that the most difficult one is the granulation stage that is the stage of transforming wheat into flour.

The process is consist of these stages;

1- Availability of seeds

2- Cultivation and sowing of the fields to be agreed and prepared.

3- Sowing.

4- Maintenance and surveillance of the field.

5- Harvesting

6- Crop Protection & Seed Storage.

7- Granulation

8- Deciding on the type of oven or necessary construction

9- Transportation & Protection of flour

10- Supply & Storage of yeast

11- Supply & Storage of fuel

12- Baking

13- Presentation to the consumer & Transportation

Some details are currently unclear and therefore we will take steps accordingly. We are going to criticize them in process. The process runs from 1 to 6, inevitably we will run a process with our friendly farmers in the countryside. And also it is possible to organize process for urban citizens especially people who live in metropols. Fundamental work, related to process step style, in intervals must be done. Our experiences are going to be our guide for the problem of how to do this fundamental work.

What have we done? What have we experienced?

First of all, by talking to both Paşalimanı and the bakers working in the bakeries, a deep understanding of current production has been attained, we are trying to discuss how we can convert this understanding into practice.

Here, of course, non-natural yeast, including no chemical agents, no preservatives, yeast bread embitterment created a framework for our demands. This discussion began with the realization of the state of the economy and how we are to adapt and beter understand the difficulties. If you simply need to define the industrial production of a bread-based costs, we have provided this. Faster and more production, thus more profit, is the basic goal. Pure yeast for fermentation, a quick rising agent, and quick high-temperature baking, all make increased durability possible due to the use of concentrated yeast preservatives. Consumer demand for hot, fresh bread, is the motivating factor of production incentives.

First of all, we have changed our demand and put forward a preference of bread that is cold and able to get stale. We requested the yeast to be obtained from the previous dough, made by a souring process without using any other yeast, inhibitor or baking powder and the bread to be baked in a lower heat for a longer time. We requested the yeast to be obtained from the previous dough, made by a souring process without using any other yeast, inhibitor or baking powder and the bread to be baked in a lower heat for a longer time.

In reaching this demand.

At our demand, we forwarded recipes to our Bakery and Paşalimanı baker friends for them to review any existing problems and requested them to prepare the new specimen bread.

Bakery bakers, our friends, in addition suggested us to review the use of flour; whole wheat flour has been proposed which we have gladly accepted.

To Soldier on problems

At the beginning, we encountered problem of accurate baking in Ocaklar. Also, in Paşalimanı, we stil have trouble with yeast and quality of flour. If you take same method into consideration, you may faced with same troubles as well. However, with a piece of patient and repetition, you may come over all these obstacles.

Bakery in public university’s programme

We predict the fact that some problems may occur due to each master of baker’s. Because the form of the production which we demand is almost forgotten and also fermantation takes long time. Thus, dough should be kept waiting longer than the normal baking technique and it needs more labor than the current methods. For instance, nowadays, many master of baker’s prepare the dough of bread in three or four hours and bake them in four hours as well. However, the form of production which we demand the masters should ferment the dough in decline of the day, after four or five hours plasticize the dough and after twelve hours, make them bread and bake. But unfortunately, if there is only one master in bakers, then he have to spend his twenty four hours so as to bake bread. Our master heard from the old bakeries that there is a distinct master for the fermentation period. But, this is an extra spending.

To tell the truth, if there is no close relationship with the baker and master baker, we want to portray a convincing manner, which was almost impossible to do. Taking everything into consideration, in the cover of WGGL meeting, the plan which we devise is that giving major place to bakery branch in the activity of the public university.

We have already reached 40 families

As the situation now stands, we come to Ocaklar once a week, Bread made from whole wheat flour is made for the 40 families. The majority of these 40 families are from Ocaklar, a few families are from Erdek. There has been a positive effect in that there is an expanding demand in the group of doctors and agricultural engineers, but if the demand for bread is taken into account, we will know if we're in the right direction as well. The change in taste has not created any problem for now.

A collective solidarity

On the other hand, a group was created in connection with the bread production, and we have given our attention to events in our approach to develop this perspective of solidarity. Namely, it is always clear that we've had a sense of solidarity, but somehow we have failed to avoid workers’ resistance to support the event of an ecological spirit; while in Ankara, Tek Gıda business members have met monopoly workers' resistance in offering them an oven full of bread and a box of parceled olives.

The next process in Erdek

Erdek will be introduced at this stage in an initiative for a meeting, and which we are satisfied that we have enough experience to cope with. Before we agreed on December 30, but due to New Year preparations, we've changed this to January 9. With these meetings, Bread will gain Erdek better consumer sentiment and an improved economy.

Bandırma and Dutlimanı Projects

The studies are being conducted in Ocaklar, Paşalimanı and Erdek. The establishment of a thermal power plant on the other hand is a threat of Bandırma itself and seven kilometers away from Bandırma in the village of Dutlimanı our finger is on the pulse with the continuation of the studies. Regarding our thermal power plants, on the one hand these studies enhance our anti-stance on the matter, on the other hand however, it strengthening the position of the local people. There is the matter of the abandonment of wheat production in the meantime, which we have realized is down to more than just Paşalimanı being an island. Wheat production in this country, though the figures are clearly to be abandoned.
But we do listen to what comes from farmer's mouth, and we tell them our solution and it was thought that while measuring the responses, they may vary from place to place.
Our first impression of the extent of cultivation of responses is almost identical except for direction. Here we are not talking about three-five acres, but fifty-hundred acres is being discussed.

Too many empty bakeries in the village will make no bread.
Dutlimanı village, a short distance from, and just at the bottom of Bandırma, although almost all of the year winds blow right through Bandırma, Bandırma industry has stayed away from the polluting effects. Those who come to the village by ferry to Bandırma, proximate shoreline winds are constant. Most of the 100 people who live in the village are elderly; there are only 4-5 young adult couples. We held negotiations with one of them who had become the local councilor and his brother. We discussed the topic of older peoples’ chat in the village, first we opened the issue of making bread in the village and a classic became "no one wants to do what you do in this village," we encountered this time and time again. Yet at least 6-7 of 10 of the village bakeries were makeshift earth ovens. The young people, the elderly say, cannot be persuaded to make bread. 

Cultivation of wheat for animals

Under the circumstances of the availability of vast amounts of wheat, bread, not surprisingly, is made for the animals. You have not misread this; in the village there is only one person selling wheat. Some of the factories produce wheat flour to get it on their own, and a large portion is set aside for animal feed.
We understand here that the price of feed barley is based on wheat prices and on grain output, but due to the export-oriented economy the price has remained at around 45 cents.

You find me the money; I will find you 100 acres of land.

This time we turn to the issue of the untreated, unfertilized native seeds, in wheat production. The first response: "There is a poor yield here, fertilizer is a requirement." We say: "We do not want to give money to drug companies, fertilizer companies will benefit. we want the farmers to gain financial benefits”.

We have drawn out an account after Paşalimanı. At 40 TL per acre lease price, the first cost 30TL, the second one 30TL, and the cultivation, harvest, 50TL, bringing a total of 150TL per acre. We say “Instead of spending 50TL on chemical fertilizers per acre, we’ll give you 50TL with the agreement to reap”. Then faces start changing. We continue “Long-term use of chemical fertilizers to create a remaining residue which does not leach. Is there any available suitable land?”. They say “You find me the money I guess I can find hundreds of acres of land.” We then met with the local Councilor. In January, it is the fallow period, you should return later he said, and then he added" look back at our village,".

We are saying, "you compost, medicinal seeds, medicines are given money, as £ 50 per acre in your hand does not last. We'll give you £ 50, we want the attachment, to reap. ". Faces are starting to change. We call that "not only drug fertilizer residue will be no area for additional long-term, Is this land?". They say "you find me the money I guess you find 100 acres of such land." We then met with the local Councilor. In January, it is the fallow period, you should return later and then "look back at our village," he says.

Seeds have fallen into trouble

Farmers of both Dutlimanı and Paşalimanı have been contacted, polls will be held in October despite the troubles faced in finding fields. The more serious problem is finding sufficient seeds. We met with İlhan Koçulu at the Seed Network Meeting held in Yalova in November and requested seeds from Kars. The larger part of our crops will be separated as seeds. However, the majority of seed in our hand is pasta-bulgur wheat, and under local production we will reach our targets within a few years in providing the bread of 100 families???

There is plenty of action

To overcome this problem, we are wandering from village to village in the southern Marmara region to find seeds and we will also try mill research. In this context Erdek in Balikesir, Bandirma, Gonen, Manyas, Bale, Susurluk and its centre, Biga in Çanakkale, Lapseki, Yenice, and Bayramiç, Bursa's Karacabey and Mustafakemalpaşa districts within a particular program will be around until October. In this study, bread and other grain-based foods studies will be conducted on inventory on bakeries.

The search continues for technical support

Both a continuation to explore practical experience and improvement of our technical support are ongoing. While, we continue our contacts with academics and bureaucrats, the seeds for this project require a network of detailed labour during the establishment stage,. Developments in this regard will be shared with you soon.

Enhancement of a clear discourse

In addition to field work and technical assistance, a better understanding of the political discourse including language - relating to our work - is continuing. Many other examples of policies taking into account the current reservation put forward in this regard, though the subject, is a matter of preference and the choices become more widespread as well, but we think policy has been made.

The Bread of Nature and Labor

For our bread, we have selected the title "the bread of nature and labor” taking into account that this priciple is usually expressed as a positive rather than negative statement. This name better describes our purposes of thought. Bread most commonly sold, we define as the "bread of industry and capital". Details will be decided during the marketing campaign work.

How can contributions be made in other places?

As stated in our first text, everyone in their local area (district, county, province, region) believes that he can do something. The first thing to do, no doubt, is to get up from in front of the monitor or television and look around outside. Always being sensitively aware of your neighborhood will return greetings from a few people. By talking to the baker, speaking to the master baker, a dialogue may develop helping us to understand production methods and other work to be done. In order to improve links, contacts must be established between bakeries and local markets which sell bread. Visiting the local village which grows its own seeds and does agricultural research is also another important objective. When you feel ready to take this step, no doubt you will. Perhaps you have already taken such a step. At least for a while, you might consider continuing to follow us.

Downloaded from the internet we have our letter regarding the benefits of whole wheat flour within a letter. We therefore draw to a close. We shall follow up developments next month with another letter. December 28, 2009
Kadir Dadan

Initiative of Another Food is Possible 

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LETTER TWO

Hello Dear Friends,
Initiative of Another Food is Possible again brings us together with another letter. I am encouraged by your interest in our first letter, and shall explain more about our mission. New ideas, the formation of new relationships, and also practice have become a weekly routine. It could not have been guessed that that success came from the encouragement of ‘change your life and create’, locals’ faces smiling with happiness,

Now every week, "the bread of nature and labor" can be produced.
In recent months we have started trial production from whole wheat flour to obtain the "nature of labor and bread" of each place can produce about 60 every Friday. Starting next week, this number will exceed 100. Until now, there has only been one flavour, we want one more. In addition to other mills, we have now obtained a 50-year operating water-powered grinding mill located in the village of Gaybular in Gönen.

The wheat we grind is obtained from indigenous hybrid seeds by using fertilizers and seed-dressings. When we are to gather enough neat products, we are going to expand the process.

The whole wheat flour issue

Regarding the increased ecological sensitivity in the matter of nourishment, we have decided to make a more detailed and independent study on production process of whole wheat flour after we got the questions on our first letter. The factory manager we were able to talk to in the agency of our baker, informed us that they just do the grinding and do not use any additives in the production process, and that the flour they describe to be the natural rural flour is processed by leaving out some of the sieves to be a bran containing flour. After that, we found out that the flour which is used in BESAŞ, Bursa is processed in a similar way, but it contains additives in order to keep the product fresh for a longer time.

It is not possible to say anything without a full analysis

Taking these results into consideration, we came to the conclusion that, no matter what kind of flour we are talking about, you cannot know if it contains additives or not, without a full analysis. We are going to get a content analysis of both the “natural rural flour” that we used before and the flour from the watermill that we are using now, so that we are going to be able to see not only the remaining pollutants and additives, but also what we are eating sustenance-wise. For now, we want to warn the consumers to check if the bread they are buying contains any kind of additives even if it says it is a whole wheat bread on it.

Industrialization tumour – the mill which only serves to its miller

We have already mentioned in our previous letter that, from wheat to bread, the most crucial part of the production process is the grinding for sure. Because the most industrialized process is the grinding. This is such industrialization that it affects not only the big cities and the people who are living in there, but even the rural areas and villagers. The best place to witness this kind of industrialization is the Gaybular Village of Gönen. We rushed into the village excitedly and we saw the mill which is owned by the village legal entity, we immediately thought that the wheat product of the village would turn into flour and it would make the villagers produce their bread independently of the city. But what we came across here was rather surprisingly different than what we thought. Although they had a mill, most of the villagers were buying their flour from the factory or merchants because the flour that the factory sells was cheaper than the flour of the mill. Then the real question was: why were they still producing wheat? The answer was the same with the one we found out about the Dutlimanı Village; that wheat was for the animals.

The mill was mostly used for grinding corn and other grains. The mill was only grinding a small amount of wheat for the miller’s wife Suriye Güven in order to gather some wheat flour to bake bread for the farmers market in Gönen.

Once again, we couldn’t find any seeds

In the Gaybular Village, the second thought came into mind was that we would be able to find some indigenous seeds. It was obvious that the mill was providing an opportunity to the people who wanted to complete the process for self-production. Because, the factories were mixing the wheat in order to standardise the product and they had no intention to produce special products for individual needs. Except a few out of type people (belief-wise) and some living in other villages, unfortunately we haven’t seen anyone who was plating their own seeds. In general, we came across to the farming of the bread wheat called Gönen98, produced by the Gönen Agricultural Enterprise. The most disappointing thing for us was to see that even the Gaybular Village’s mill was using the imported white wheat product. Even though the miller Süleyman Güven told us that these seeds are produced from Israel seeds, when we got in touch with Professor Dr Köksal Yağdı from The Faculty of Agricultural Engineering of Uludağ University for the evaluations and we have been told that “Israel seeds” was just a name rather than indicating the origin of the seeds and the local businesses still have their control over the market of wheat seeds but, we also agreed upon the possibility of existence of some Italian partnered corporations’ enlarging their share in this market.

Tendency to use indigenous hybrids in agriculture

Another issue which came into view during our deliberations with Köksal Yağdı was, for “the bread of nature and labour” to gain currency, a tendency to extend the production with indigenous hybridization, without using any organic fertilizers or seed-dressings which would provide a higher efficiency should be encouraged. As the agricultural engineers in the enterprise mention too, we are meaning to overcome this issue by not using any seed-dressings. Because when we first got in touch with the corporations, we were been told that we could only obtain seeds which went through the process of seed-dressing. The Faculty are going to offer us an alternative for seeds without seed-dressing.

The enormous facility of the Municipality

Since we were to Bursa for the winter meeting of WGGL, we also visited the enormous facility of Metropolitan Municipality’s corporation BESAŞ, which controls a big share in the market, on the road to Mudanya. This natural gas operated facility which is claimed to be the reason Bursa’s bakers making loss and going bankrupt, is making their production mostly mechanized and without human touch. The food engineer who is in charge of the production is telling us about how successful they are to provide hygiene and standardization proudly and we actually do not have anything to say about that. On the other hand, this facility’s being highly reliant on external resources regarding the gas and the technology makes us worry. Besides, the bidding specifications direct to buying the cheapest product regarding the raw materials. And this means, especially when we are talking about flour, the chemicals are getting involved and both the nature and the farmer are getting neglected inevitably.

Three breads, three processes

During the winter meeting of WGGL, three whole wheat breads which go through three different processes came to the table. The first one was what we call “the bread of nature and labour”, which we are producing in the Ocaklar Gülmüş Bakery, the second one was produced by BESAŞ, and third one was produced by a supermarket chain (Kipa). In the table below, you can see all the characteristics of those three breads. I also added the data of UNO that I found on the internet.

Bakery/

Corporation

Gr.

Price – TL

Ingredients

Shelf

Life

The Type of Bakery

Capital/Labour

Nature/Industrial

Ocaklar Gülmüş Bakery

 

 

1200

4,00

*2,80 the cost of the bakery

*1,20 for support

Whole wheat flour grinded in a water mill, sourdough, chickpea yeast, salt, drinking water

 

 

7 days

 

Wood oven

 

Labour-intensive, partial nature conservation

 

 

 

 

BESAŞ

 

 

 

 

400

 

 

 

 

0,75

Whole wheat flour, drinking water, yeast, edible salt, bread additives (sugar (saccharine), emulsifier (E472e-herbal), enzyme ( fungal alpha amylase)), antioxidants (E300), gluten

 

 

 

 

4 days

 

 

 

Automatic, Natural gas

 

 

 

Public,

Capital intensive,

no nature conservation

 

 

 

 

 

KIPA

 

 

 

 

 

400

 

 

 

 

 

1,09

Wheat flour (83%), water, sesame, black cumin, hydrogenated herbal oil, bread yeast, salt, bread additives (Stabilizer, calcium carbonate, tricresylphosphate, soybean flour, emulsifier-mono… (the rest of it is missing)

 

 

 

 

 

3 days

 

 

 

 

 

Industrial

 

 

 

Capitalistic

Capital intensive,

no nature conservation

 

 

 

 

 

 

 

 

 

UNO

 

 

 

 

 

 

 

 

 

500

 

 

 

 

 

 

 

1,90 (Might change depending on the store)

Whole wheat flour, drinking water, yeast, gluten, rye, shorts, salt, soybean flour, buckwheat, aggregation inhibitor (calcium carbonate), dextrose, emulator (glycerol’s diacetyl tartaric and elaeostearic esters), antioxidants (ascorbic acid), preserver (calcium propionate), vitamins (thiamine mononitrate (B1), riboflavin (B2), niacin (B6), folic acid (B12), minerals (calcium, zinc, iron).

 

 

 

 

 

 

 

 

 

4 days

 

 

 

 

 

 

 

 

 

Industrial

 

 

 

 

 

 

 

Capitalistic

Capital intensive,

no nature conservation

*The flour we grind in the watermill cost almost twice what it costs in a factory. We cover the difference in price as the participants.

The price can be compared, what about the ingredients?

When we compare all of them, in terms of the price BESAŞ’s bread stands out. But when you consider the producing process and the ingredients, “the bread of nature and labour” gets the upper hand. From the very beginning, we knew that the bread we were trying to create was going to be consumed less than the others. Honestly, we cannot eat one loaf with 10 people. For each person, 2 slices are more than enough, they are satisfactory. It is safe to say that, the other whole wheat breads have a similar effect to ours, but in terms of flavour and satiation, there is still a noticeable difference between their bread and ours.

Can we keep down the cost?

Nevertheless, we are still working on finding a way for “keeping down the cost, so we can reach a wider consumption capacity”. But it seems that, this is very difficult. Even if we could tip the scales of transportation in our favour, with these indigenous raw materials which have a really low efficiency, it does not seem possible to keep down the cost of the product when we consider the labour force and remunerating its cost. Yet still, we are going to try to make a new economic policy for “the bread of nature and labour”. Because, to be able to get supported on this kind of production process politically, we have to be able to make it work economically.

How to reach to “the bread of nature and labour”

While we are trying to make a new economic policy, regarding demands which are increasing lately, we are trying to find some solutions to be able to cater to the people who want to buy our bread. The first thing comes to mind is to send the bread loafs in stocks to some certain places or organizations which people come together on a regular basis on one day of the week. Also, if you have a demand on whole wheat flour, we can mediate on catering your demands. This way, you are going to be able to bake your own bread.

Let’s become widespread

Our desire is as we mentioned before, for our enterprise to become widespread and to form cooperation between the city and the rural areas to balance the local economy. For this purpose, we believe that there should be a demand for, at least 20 to 25 loafs of “the bread of nature and labour” in a settlement. To manage these demands, we are going to need to make a contact with a rural area. The priority to designate these rural areas is for them to have watermills. After spending some time on the internet, searching for this, we found out that even though the numbers of watermills are decreasing, they still exist. Of course, we are going to have to take a concrete step and get in contact with them.

Watermills

You are going to find a list of the watermills which are still active and their locations, attached to this letter. If any of those watermills are close to where you live, please pay them a visit and contact with us with the information you got. Also, you can contact us with the names and locations other than what we have on the list; we can provide other people to come in contact with them.

The plan of 2010 of the enterprise

During the winter meeting of WGGL settled in Bursa, we also discussed the work that the initiative is going to do in 2010, in detail and we got the results in the draft which you can also in the attachment. We are going to work on implementing this plan and providing the financial provisions that are needed, until the spring meeting of WGGL which is going to take place on May at Erdek/Ocaklar with the title of “FOOD”.

Until the next letter

Shortly, these are the issues of the last month. We would like to remind that we are going to be glad to see people who are interested in our initiative on our spring meeting.

February 8, 2010

Kadir Dadan

Another Food Is PossIble -  ACTION & STRATEGY 2010

The savings and targets which are projected to be improved

1. Wheat Agriculture

a. To improve the variety of the seeds (more than one kind in each region) b. To improve the provision of the seeds (cooperation with at least two experts in each region)

c. To contact with the experts on seeding (Arable Crops Central Investigation Institute and Ege Agricultural Investigation Institute)

d. To contact with academicians of agriculture

e. Research on natural fertilizer applications (to contact with at least two experts)

f. Research on natural seed-dressing applications (to contact with at least two experts)

g. To determine local cultivation sites

h. To improve the production of indigenous hybrids without any seed-dressings or any inorganic fertilizers (For now, limited with South Marmara)

2. Milling

a. To determine and announce active mills (at least two mills in each region)

b. To determine and evaluate firm or repairable but inactive mills (when we come across one and if it is possible)

c. To contact and cooperate with experts on mills and milling (at least two experts)

d. To get information about the operational costs and to be aware of the prices

3. Bakery & Village bread

a. To determine yeast by natural ways and research on experts on producing yeast.

b. To determine and encourage the bakeries which are not using any other yeast, baking powder or inhibitors.

c. To determine the farmers markets and other places where people produce and sell village bread.

4. Organization of the consumers

a. To form cooperating groups of 7 to 10 in each neighbourhood (at least 10)

b. To determine the possible opportunities to help with the distribution (meetings, places, already existing organizations)

Production & Consumption – Finding resources & Sharing

1. Ingathering & buying seeds

a. The seeds to produce as the initiative (Paşalimanı Island & Ocaklar: 500 kilograms)

b. The seeds to be provided as the initiative (from variant regions, some of them can be indigenous hybrids: 2300 kilograms)

c. The seeds which are to be gathered as donation (Biga: 200 kilograms)

2. Providing wheat to grind

a. Will be produced by the initiative (....... kilograms)

b. Will be provided by the initiative (1500 kilograms)

3. Providing wheat to process to make pounded wheat

a. Will be produced by the initiative (....... kilograms)

b. Will be provided by the initiative (100 kilograms)

4. Providing farms

a. Paşalimanı Island / Erdek – 50 decares

b. Dutlimanı / Bandırma – 25 decares

c. Gaybular / Gönen – 50 decares

d. Other places – 25 decares

5. Providing labour force

a. Harvesting collectively as the initiative – Paşalimanı Island & Ocaklar

b. Separating the seeds collectively as the initiative – Paşalimanı Island & Ocaklar

Publication & Communication

1. Website

a. To build a interactive website (March 2010)

2. Contacts list

a. To make a list of contacts and invite them to the enterprise (by the end of the year, a list of 500 people is aimed)

3. An annual

a. To prepare an annual that presents the achievements, the final situation and the documents (December 2010)

4. Letters

a. To write and publicise a letter each month

Financial Issues

1. Splitting the common cost (website, journals, etc.) (The members of the enterprise are going to split and bear the cost)

2. Splitting the product

a. For wheat agriculture

b. For producing flour

c. For producing bread

d. For distribution

3. Activity cooperation

 

 

LETTER THREE

Waiting for the spring

It has been a month since we published our last letter. This letter is going to be rather short compared to the previous ones. As we are leaving this cold and snowy winter behind, our wheat recovered from the snow covering the ground. We also planted some of the wheat that was sent to our enterprise from Kars in a small farm, just to see how they are going to turn out to be. We are waiting to see the ear of our grain with hope.

“The bread of nature and labour” is becoming widespread

There are even more demands for “the bread of nature and labour” which is produced at the Gülmüş Wood Furnace in Ocaklar using sourdough and chickpea yeast with the flour that we grind at the watermill in Gaybular Village of Gönen. We distributed our bread with satisfactory smell and taste not only in Ocaklar but also Erdek and Bandırma. Now that the demands are around 150, we produce our bread two days a week; Friday and Sunday.

We sent bread to Istanbul

After our second letter, we got demands of bread from Istanbul and we sent a limited amount to there too. Although the delivery was late for a few days, our friends there told us that they were filled with admiration.

The change has started

Our bread has started to be the topic between the ladies in villages, and we have started to see the effects of the change we were expecting. It appears that, our baker is complaining about the increasing sales of the other kinds of breads. At the beginning, he told us that the price we ask for our bread (4 TL for 1200 grams) is way too much and it is not possible to get any demands on it, but now he realizes that the cost is exactly what our bread is worth. Besides, with the passing of time, when he saw that the demand for the bread is permanent, he also got convinced that he can sell them for this price.

Towards 10 tons of flour per year

As of today, the consumption capacity which is organized by the initiative per year reached 6 tons of flour (7 tons of wheat). Considering the decrease in demands on the summer season and the publication of the enterprise, we calculated that we are going to need at least 10 tons of flour for the year 2010. For a mill which is not that big, like the one in Gönen, this means 150 days of work per year. If the mill works overtime like it does right now, it would be 100 days of work.

Activating more mills before it is too late

When we first came up with the idea of building a windmill on Paşalimanı Island, it was just like a dream to us, but now, it is a necessity rather than being a dream. But we have a problem. We cannot find an expert to build a windmill. A windmill has become a must. For this, we are asking for your help and support. If you know any experts to build a windmill, please inform us. Just in case, we scheduled the construction of a watermill in the Turan Village, 9 kilometres from Ocaklar.

Information on new mills

On the attachment of our second letter, we published a list of the active mills in Turkey, and some friends informed us about a few mills that we did not know about. We want to thank them for this feedback. We are hoping that, besides those mills, more mills would/will be activated. You can find the list of the mills with the new ones we have added on the attachment.

Bread sales are on the agenda of the Cooperation of Consumption

The decrease on demands also brings the problem of transportation with it. We are always trying to avoid a distribution net which would serve to big corporations and markets. In this context, we are initiating on selling “the bread of nature and labour” in the stores of Edu-Coop which is an organization of labourers in our region. Even if we get a good result with this initiative, we are going to keep our own distribution net.

Our captive choices became free

From where we stand now, we believe that our initiative got free from the financial issues and industrialism and it put making the freedom of labour and the nature in the centre. Our hope is to keep working this process to the days that we are going to have the freedom to decide on our own choices of future.

Let’s Discuss “FOOD” at Ocaklar on May 22-23

The title of the annual spring meeting of WGGL is “FOOD” this year. We want to announce that we would be glad to welcome all the guests who are interested in our initiative. Until our next letter, have a good time.

May 6, 2010

Kadir DADAN

Initiative of Another Food is Possible – Ocaklar/Erdek/Balıkesir

 


 

The List of Known Mills

The type of the mill

City

County Town

Village

Contact Person

Water

Adıyaman

Gerger

Gündoğmuş

 

Water

Antalya

Akseki

Gümüşdamla

Veysel Kul

Water

Antalya

Kalkan

İslamlar

Hamdi Sarıkaya

Water

Antalya

Kalkan

İslamlar

Hasan Saner

Water

Artvin

Arhavi

Dülgerli

Kadem Fitoz

Water

Artvin

Murgul

 

Mevlüt Demirci

Water

Balıkesir

Balya

Kadıköy

 

Water

Balıkesir

Dursunbey

Kavacık-Suçıktı

Halil Ayar – 535 678 24 85

Water

Balıkesir

Gönen

Gaybular

Süleyman Güven – 266 782 10 63

Water

Balıkesir

İvrindi

Ayaklı

 

Water

Balıkesir

İvrindi

Evciler

 

Water

Balıkesir

Manyas

Değirmen Boğazı

Muhammed Çolak – 266 824 42 58 / 536 513 95 17

Water

Balıkesir

Manyas

Erecek

 

Water

Balıkesir

Merkez

Kurtdere

 

Water

Balıkesir

Savaştepe

Akpınar

 

Water

Bartın

Ulus

Kumluca Beldesi

Ömer - Hasan Çetin

Water

Bursa

Gemlik

Haydariye

 

Water

Bursa

İznik

Kırıntı

Mahmut Acar – 224 768 11 37

Water

Çanakkale

Çan

Kocayayla

 

Water

Çanakkale

Biga

Çömlekçi

 

Water

Diyarbakır

Hani

Aynkebir

 

Water

Eskişehir

Mihalıççık

Gürleyik

Bahattin Coşkun – 544 233 10 59

Water

Giresun

Alurca

Subaşı

Mustafa – Kadem Tütüncü

Water

Kars

Akyaka

İncedere

Can get in contact to İlhan Koçulu

Water

Kars

Arpaçay

Küçükçatma

Erdem Kaya

Water

Kütahya

Emet

 

Memduh Ekici

Water

Muğla

Datça

Ilıcasu

Restored

Water

Muş

Varto

İskender

Cendi Eren

Water

Osmaniye

Kadirli

Göztaşı

 

Water

Osmaniye

Sumbas

Gaffarlı

 

Water

Rize

Ardeşen

Gündoğan

 

Water

Sakarya

Taraklı

Mahdumlar

Harun Gündüz(Village Headman)

Water

Samsun

Çarşamba

Kirazlık

Restored

Water

Sivas

Suşehri

Camili

Alim Aklan

Water

Şırnak

İkizce

 

….. Koçer

Water

Trabzon

Şalpazarı

Geyikli

Muhammed Bektaş

Water

Trabzon

Görele

Zıva

Şükrü

Water

Zonguldak

Muslu Beldesi

Emirler

Güler – Ramazan Seçer

Water (with a wheel)

Konya

Beyşehir

Adaköy Beldesi

It needs reconstruction

Wind

Balıkesir

Merkez

Şamlı / Karaköy

Master Hayrettin – He is not working

Wind

Muğla

Bodrum

Yalıkavak

Museum

Electrical

Çanakkale

Biga

Akyaprak

İzzet & Mehmet Erden – 286 336 73 48

Mill Builders

Water

Eskişehir

Mihalıççık

Gürleyik

Bahattin Coşkun -  544 233 10 59

Water – Electrical

Kocaeli

Kandıra

Akçabeyli

Yaşar Sağgül

Water – Electrical

Artvin

Arhavi

Dülgerli

Kadem Fitoz

 

 

 

     

 

 

Kadir Dadan dadankadir@yahoo.com

Address: Inonu Cad No 116-4 Ocaklar Beldesi Erdek/Balikesir/Turkey

www.yesilvesol.org