HISTORY

It is not known when the first settlement took place in Ayvacık. But it is certain that it is an older town than Çarşamba, to which it belonged before.

A village inhabited by Greeks in the Ottoman Empire time, it was abandoned after the proclamation of Republic, resettled then by Turks, became a township in 1954 and a sub-prefecture in 1990. Its municipality was founded in the local administration elections of the same year.

GEOGRAPHY

Ayvacık is at Suat Uğurlu Dam lake shore along the Yeşilırmak River. Its nearest neighbour is the Çarşamba sub-prefecture 28 kilometres north while Samsun is 62 kilometres away.

CLIMATE

Summers are dry and warm, winters are mild and rainy.

SOCIO -ECONOMIC STRUCTURE

Around 90 percent of its inhabitants are farmers, 9 percent are merchants and artisans and 1 percent is fishermen. Maize, wheat, barley and hazelnuts are the main products. There is practically no animal-raising because of lack of pastures since the region is mostly forested.

Hasan Uğurlu and Suat Uğurlu hydroelectric power plants are within this sub-prefecture.

TRANSPORTS

Travel from Samsun to Ayvacık is through the interstate highway up to _ar_amba for 34 kilometres and on provincial road for 28 kilometres. As such, access offers no problems.

SIGHTSEEING

Turks have settled in Ayvacık after the Republic. The village was until then a Greek village. For this reason, there exists no significant cultural heritage.

For sightseeing and picknicking, the valley berthing Hasan Uğurlu and Suat Uğurlu Dams is indeed worthwile.

The oxpower competitions, held every year in Ayvacık, is a true test for the animals drawing oxcarts.

Carpets woven in handlooms are famous throughout the country and constitute a precious item in the dowries of young maidens.

OVERNIGHTING AND MEALS

There are no tourist hotels and restaurants in Ayvacık. But the national Electricity Administration managing the two dams have a guesthouse for fifty persons and the teachers' club accomodates around ten.

The boiled wheat grout with chicken and veal, served with molten butter, is delicious. Local pittas are also much appreciated.