At the event titled “Georgian Wheat: Tradition for the Future,” held in Rome at the headquarters of the UN Food and Agriculture Organization as part of the World Food Forum, presentations were given regarding Georgian wheat culture, traditions, and genetic resources.
Tamar Jinjikhadze, Head of the Standardization and Certification Research Service at the Scientific-Research Center of Agriculture, delivered a presentation titled “Georgian Wheat Culture: Traditions and Rituals.” She discussed the history of Georgian wheat, traditional farming practices, bread-making customs, and the significance of wheat and bread in Georgian life. The presentation also highlighted the Center’s work in studying and preserving local Georgian wheat varieties, protecting genetic resources, and the importance of the genetic bank.
Professor David Lortkipanidze, Director General of the National Museum of Georgia, gave a presentation on the biocultural and environmental context of landslide origins in Georgia. He focused on the historical origins of land cultivation in the region and the importance of this process for studying the area’s ancient agricultural culture.
During the event, Georgian wheat types and local varieties, bread made from them, and wine samples produced from rare Georgian grape varieties—preserved at the Jighaura Agricultural Scientific-Research Center—were showcased. Guests had the opportunity to taste Georgian bread and wine.
The event was opened by Otar Shamugia, the Minister of Environmental Protection and Agriculture of Georgia. The guests were addressed by Nino Tsilosani, Deputy Speaker of the Parliament of Georgia; Maurizio Martina, Deputy Director-General of FAO; Aruna Francesca Maria Gujral, Director-General of the International Centre for the Study of the Preservation and Restoration of Cultural Property (ICCROM); Natia Shamatava, Deputy Minister of Culture of Georgia; Tamuna Liluashvili, Ambassador of Georgia to Italy and Permanent Representative of Georgia to FAO; and Yurdi Yasmi, Director of the Plant Production and Protection Division at FAO. The event was attended by Levan Ujmajuridze, Director of the Scientific-Research Center of Agriculture, along with representatives of the Center.
