Life in the Regions: Sagynbek Irsaliyev from Tyup was brought to the state residence "Ala-Archa" to cut meat for the feast of leaders from 12 countries.

Ирэн Орлонская Lifestyle
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A resident of the village of Taldy-Suu, located in the Tyup district of the Issyk-Kul region, Sagynbek Irsaliev has been engaged in agriculture for 40 years. In a recent conversation with a Turmush correspondent, he shared that in recent years his interests have shifted towards beekeeping, and he successfully sells his honey in the local market, which brings him income.

Irsaliev, a native of the village, graduated from M. Elebaev School in 1979, after which he served in the Soviet army. Upon returning from Russia, he enrolled in Professional Lyceum No. 2 in Karakol. “After receiving an education in agriculture, I began my career at the Karakol Electrical Engineering Plant, where I worked from 1984 to 1987, while also studying at the agricultural college in the village of Ak-Bulun. During the Soviet period, I worked in state farms, holding positions as an agronomist, chemist, and dispatcher. After the collapse of the USSR, land plots were distributed among the local population, and we started engaging in crop production. However, the harvest was not enough to last until spring. In 1996, I decided to take up beekeeping to secure a stable income,” he recounts.

Initially, according to Irsaliev, working with bees was not easy. “Every profession has its pros and cons. At the beginning of my journey in beekeeping, we faced difficulties. I spent nights in the fields where perennial grasses grew, and I worked on extracting honey. If you put in effort and dedication, the result will definitely be good. Currently, we have 40-50 hives, and we sell honey at a price of 250 to 300 soms per kilogram, both to local residents and visitors,” he added.

Sagynbek Irsaliev got married in 1989, and together with his wife, they raised six daughters. In his free time, he enjoys athletics and participates in competitions.

Friends and acquaintances note his skill in cutting meat for the dish “beshbarmak.” “In our culture, honored guests are always welcomed with this dish. In the past, men demonstrated their ability to cut meat using two knives. After returning from the army, I decided to try this skill. In 1985, at the funeral of a local resident, I cut meat for the first time, and the elders were impressed,” Irsaliev recounts.

Interestingly, his meat-cutting skills attracted attention, and he was once invited to the state residence “Ala-Archa,” where he showcased his abilities at the Summit of the Heads of the Shanghai Cooperation Organization in Bishkek. Currently, Irsaliev participates in events of various levels and teaches the youth this art. “Although it may seem simple, this work has its own rules,” he concludes.
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