We are proud to announce that the Rufford Turkey2020 conference will be held in the historically, culturally and nature rich town of Beypazari, in the province of Ankara. Save the date for 4 th and 5 th May 2020! Ankara – the capital of modern Turkey is an ideal location to convene the Rufford Small Grant recipient scientists, researchers and academicians who work on similar topics in the field of conservation biology in the greater Mediterranean Region including Western Europe and Middle East in this bridge. In general, a conference would help to develop new scientific and academic liaisons, to build a network among the likeminded people and most importantly to provide an opportunity to share knowledge and experience in the nature conservation practices. To provide a platform to exchange ideas and experience on nature conservation research and studies. We are looking forward to seeing you in Beypazari where we can share our knowledge, friendship and good vibes.


Beypazari is a historical town that has a long history of occupation by Hittites, Phrygians, Ancient Romans, Byzantines, Seljuk Turks and Ottoman Empire. The name Beypazarı means The Bey's market in Turkish, as in the Ottoman period this was an important military base and the cavalry stationed here were an important element of the local economy. Today, Beypazari is a small town famous for its carrots (production nearly 60 % in whole Turkey), silverwork and a high quality natural mineral water. Important and endemic plant first described in this town is Beypazari geveni (Astragalus beypazaricus), with the narrow distribution in Central Anatolia region. With its rich history, architectural heritage and attractive rocky countryside, Beypazari is attractive part of Ankara province worth visiting. You will also be able to enjoy the typical Turkish dishes such as the yoghurt drink ayran, cracked wheat (or flour), yoghurt, and vegetables, fresh or fermented then dried and mixed with water to make a thick soup tarhana, stuffed vine leaves, home-made sausage mumbar, and a stew cooked in a stone-oven called güveç. Sweets include the sweet cream pudding called höşmerim and pastries including a dry buttery biscuit called Beypazarı kurusu, and a renowned 80-layer baklava.