ANADOLU AJANSI
Prof. Dr. Sebahattin Albayrak, a faculty member at Ondokuz Mayıs University (OMU) Bafra Vocational School, Department of Plant and Animal Production, has announced the registration of "Albatur," a new variety of alfalfa that can be cultivated across all regions of Türkiye. This achievement comes after 13 years of dedicated research.
In an interview with the Anatolian Agency (AA), Albayrak explained that alfalfa, often called "the queen of forage crops" due to its high nutritional and protein content, is widely cultivated worldwide and in Türkiye primarily as animal feed. The "Albatur" variety was developed under a project that began in 2010, collecting clones from 60 locations across 22 districts in Isparta, Burdur, and Afyonkarahisar. "Through various breeding methods, including synthetic variety breeding, we developed this variety to offer to Turkish agriculture and our farmers," Albayrak stated.
Albayrak highlighted that while alfalfa cultivated in coastal regions might struggle in the inner parts of Türkiye due to cold damage, the "Albatur" variety has been bred to minimize such risks. "The variety is extremely resilient to cold, making it suitable for both inland and coastal cultivation," he added.
The Ministry of Agriculture and Forestry's Seed Registration and Certification Center has officially registered the Albatur variety, following successful trials last year. "Albatur not only has superior nutritional values compared to other varieties, but it can also thrive in the same field for 4-5 years if properly maintained," Albayrak noted. He revealed that 40 kilograms of the developed seeds were given to a specialized company for multiplication under the Ministry's supervision, ensuring its availability in the market annually. "We at the university will continue to monitor its progress and availability," Albayrak concluded.
This new development promises significant benefits for animal husbandry and dairy farming due to the high protein content of Albatur, which can reach 20-25%, far surpassing the 3% protein content typically found in straw.
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