The seeds sown a year ago within the framework of the cooperation between Balıkesir University Burhaniye Faculty of Applied Sciences (BUBFA) and the Balıkesir Metropolitan Municipality’s Farmers Training Center (BAÇEM) have now begun to bear fruit, marking the next stage of the GastroBaçem Project with a symbolic planting event.
In the GastroBaçem area, jointly prepared by Gastronomy and Culinary Arts students and BAÇEM staff, various aromatic and edible plants — including asparagus, sage, thyme, rosemary, pelargonium, tomato, cucumber, and pepper — were planted in the soil. These plants were chosen not only for their aromatic properties but also for their culinary use as spices and edible ingredients.
As part of the collaboration between BUBFA and BAÇEM, particular attention was paid to planting species that are well-suited to the regional climate. The project aims to promote unique local flavors and position the region as a gateway through which Turkish cuisine opens to the world.
Speaking during the sapling planting event held on BAÇEM’s land in the Burhaniye district of Balıkesir, Prof. Dr. M. Oğuzhan İlban, Acting Dean of BUBFA, stated:
“The demand for edible aromatic plants is increasing rapidly both in Türkiye and worldwide. The local products of our region, particularly those that are edible and aromatic, are increasingly used in gastronomy. Together with our Gastronomy and Culinary Arts students, we aim to train chefs who not only work with ingredients but also understand their story — from touching the soil to transforming what grows from it into culinary creations. Through this, we will continue to develop both our region and ourselves.
At the same time, we will carry out initiatives that add value to our local products, seeds, herbs, and edible plants. GastroBaçem has been one of our first concrete steps in this direction. With our students’ dedication, these plants will soon hold a significant place in our province and contribute to practices that add value to Balıkesir cuisine. I would like to extend my sincere thanks to all BAÇEM staff and our students for their valuable efforts.”
