Tehran - A prominent producer of acorn flour has described the acorn—known as the “silent gold of the Zagros”—and its flour not only as a valuable resource for enhancing food security but also as a powerful example of sustainable agriculture and natural resource conservation.

 

Amidst Iran’s ongoing struggles with environmental crises, soil erosion, water shortages, and food dependency, turning back to indigenous resources like acorn flour could ignite a transformative shift.

 

Once an essential part of the Zagros people’s diet, acorn flour has quietly faded from public awareness in recent decades.

 

Sami Pooyan-Mehr, who has lived among the oak forests of Zagros for years, explains that acorns have existed for over 10 million years and were traditionally used by local communities to bake bread, prepare meals, and make sweets.

 

However, with the widespread introduction of wheat and a growing preference for white flour, acorn flour gradually fell out of use. Comparing wheat and acorn cultivation from an environmental standpoint, Pooyan-Mehr highlights that wheat farming demands heavy water use, extensive soil tillage, pesticide application, and leads to significant soil erosion.

 

In contrast, oak trees grow naturally without irrigation or pesticides, and their deep roots help stabilize the soil. Zagros hosts over 6 million hectares of oak forests, and with proper management, these could yield up to 20,000 tons of acorn flour annually—demonstrating its real potential to contribute meaningfully to Iran’s food security, particularly during periods when wheat imports face disruption.

 

Pooyan-Mehr stresses that this ancient mountain seed urgently needs renewed recognition and support. The silent gold of Zagros offers more than just food security—it embodies a sustainable agricultural model and a natural safeguard for the environment.