In order to disclose the gastronomic values of Erzurum and to advocate for these values on a national and international scale, the Erzurum Gastronomy Tourism Workshop was conducted in partnership with Atatürk University and the Erzurum Metropolitan Municipality. The workshop, which had a high level of participation, focused on the challenges of introducing Erzurum's rich culinary culture and geographically indicated products to the tourism industry.

The workshop, which took place at the Nenehatun Cultural Center, was attended by a variety of individuals, including Atatürk University Rector Prof. Dr. Ahmet Hacımüftüoğlu, Erzurum Deputy Governor Ahmet Özdemir, Erzurum Metropolitan Municipality Secretary General Zafer Aynalı, Erzurum Commodity Exchange (ETB) President Hakan Oral, Tourism Faculty Dean Prof. Dr. Gökalp Nuri Selçuk, academics, sector representatives, civil society organizations, and students.

"Gastronomy, the Rising Value of Tourism"

In his opening address to the workshop, Secretary General Zafer Aynalı of the Erzurum Metropolitan Municipality underscored the city's historical, cultural, and gastronomic significance. He stated, "Erzurum has a significant potential for gastronomy tourism due to its culinary richness and cultural heritage." We are currently engaged in significant projects as the Metropolitan Municipality to showcase the geographically indicated products of our city, promote them to the tourism industry, and establish Erzurum cuisine as a brand. In this context, I am of the opinion that the symposium we jointly organized with Atatürk University will revitalize the gastronomy tourism industry in Erzurum.

"Erzurum, 2025 Tourism Capital"

Atatürk University Rector Prof. Dr. Ahmet Hacımüftüoğlu expressed his satisfaction in hosting such a significant organization, stating that gastronomy tourism is a swiftly expanding global trend and that Erzurum should assess the opportunities in this sector. In his speech, Rector Hacımüftüoğlu employed the following phrases: "Our nation is one of the few in the world that is distinguished by its culinary traditions." In nearly every province, district, and village, we encounter an extensive selection of cuisine and beverages. Our distinctive gastronomic culture has become even more apparent as a result of the prevalence of geographically indicated products. Many provinces in our stunning country are striving to introduce their own distinctive cuisine and beverages, as well as to produce and ensure the sustainability of these values, which can serve as a bridge between the younger and older generations. He also stated that our city is striving to achieve the same objectives through concentrated efforts.

"The Diverse Cultural Structure of Erzurum Poses Significant Potential"

According to Rector Hacımüftüoğlu, Erzurum, which has a history that spans thousands of years, has immense potential due to its diverse geographical features, flora, fauna, and cultural structure. This structure extends from İspir in the north to Karaçoban in the south, and from Köprüköy in the east to Aşkale in the west. "This deep cultural structure has diversified and colored our food and beverage culture." As a result, our province has received a total of sixty geographical product registrations, 56 of which are gastronomy products. Our province has risen to the third position in Turkey as a result of this rapid success.

"What is the most effective method for converting gastronomy products into economic value?"

Rector Hacımüftüoğlu, who underscored the primary objective of the workshop to introduce Erzurum's gastronomic culture and convert it into an economic asset, concluded his address with the following statement: "We are confident that this success will persist and maintain our province's position at the forefront." This is due to our recognition of our immense potential. At this juncture, the workshop we organized will make substantial contributions to the identification of this immense potential. Naturally, compiling a list of these values will be insufficient in and of itself. The primary objective of this discussion is to examine the potential marketability of the products whose inventory has been determined and the role they will play in the advancement of our province.

Our workshop team has been conducting district workshops for approximately one year as part of the Scientific Research Projects at Atatürk University in order to gather invaluable data for inventory determination. The final phase of these workshops will be conducted today. The data collected from the district seminars will be disseminated to you, our esteemed participants, and the problematic issues in production, marketing, distribution, and related areas will be addressed. Subsequently, the public will receive the final report.
The workshop featured informational presentations.

Following the inaugural speeches, Assoc. Prof. Dr. Neslihan Serçeoğlu, the Workshop Chair, delivered an informational presentation regarding the workshop's objectives and scope. Then, Resul Parlak, the Director of Tourism and Gastronomy for the Erzurum Metropolitan Municipality, apprised the attendees of Erzurum's application to the UNESCO Creative Cities Network 2025.

The delegation visited the promotional stands where local products were exhibited and received detailed information about the products during the break provided within the parameters of the program. The symposium continued with presentations by academicians who are experts in the fields of gastronomy and tourism, as well as an exchange of perspectives with sector representatives.

A final report containing concrete suggestions on the evaluation of Erzurum's potential in terms of gastronomy tourism, marketing of products with geographical indications, and promotion of Erzurum cuisine was announced at the conclusion of the event. This report will be prepared and disseminated to the public.

25.02.2025 - Corporate Communications Directorate