Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission within 3 months from the date of this publication.

The product specification referred to in Article 7 of Regulation (EU) No 1151/2012 is available in the Union register of geographical indications.

SINGLE DOCUMENT

’Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi’

EU No: PGI-TR-03045 — 29.11.2023

PDO ( ) PGI (X)

1.   Name(s) (of PDO or PGI)

’Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi'

2.   Member State or Third Country

Türkiye

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker's wares

3.2.   Description of the product to which the name in (1) applies

’Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' is crafted by combining early-harvested Gaziantep pistachios (early-harvested pistachio is called boziç) with precise proportions of water, and beet sugar. After blending and boiling the ingredients, the mixture is kneaded into a dough, rolled out to a 3-4 cm thickness, and sliced.

’Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' contains at least 45 % sugar in its composition. In the production, the varieties of pistachios utilised may include Uzun, Nizip, Urfa, or Barak Yıldızı. The raw material to be used in 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' must have a maximum moisture content of 5 %.

’Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' has the specified ratios of Pistachios: 45 % (minimum), Sugar: 45 % (minimum), and Moisture: 8-10 %.

The fat content of 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' meets the percentage of 25-30 %.

Colour values of 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' are as follows: L: 25 - 30 a: (-5.50) - (-7.00) and b: 14.50 - 16.50.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The early-harvested version of Gaziantep pistachios, boziç including varieties such as Uzun, Nizip, Urfa, or Barak Yıldızı, is employed for production. Early-harvested pistachios, known as boziç, exhibit a lighter colour than fully matured pistachios, and their kernels are less developed. The inner fruit has a dark green colour. The moisture content is at most 5 %.

3.4.   Specific steps in production that must take place in the identified geographical area

—	Harvesting, drying, shelling and grinding Boziç pistachios,

—	Mixing sugar and water,

—	Boiling the syrup,

—	Combining the boiled syrup and pistachios,

—	Cooling the mixture,

—	Kneading the mixture,

—	Spreading and rolling the mixture,

—	The portioning process.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

___

3.6.   Specific rules concerning labelling of the product the registered name refers to

___

4.   Concise definition of the geographical area

The defined geographical area for 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' production is the Gaziantep province in Türkiye.

5.   Link with the geographical area

The link between 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' and the geographical area derives from the product's reputation, special recipe, and production skills of producers in Gaziantep.

The earliest known reference to 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' dates back to the year 1963. (Ejder Kalelioğlu, Türk Coğrafya Dergisi, 1963) In the Antepfıstığı Araştırma Dergisi (Pistachio Research Journal), it is recounted that the product 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' was served as a treat in the year 1970. (Ministry of Agriculture and Forestry Pistachio Research Institute Pistachio Research Journal, Vol: 7, 2019, Gaziantep)

In 2015, Gaziantep became a member of the UNESCO Creative Cities Network. 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' is a dessert hailing from Gaziantep, a city distinguished and officially recognised as a significant city of gastronomy.

In his article titled ‘Antep Fıstığı ve Türevlerinin Gaziantep Yerel Gastronomik Kimliğindeki Yeri’ (The Role of Pistachios and Derivatives in the Local Gastronomic Identity of Gaziantep), Abdullah Baycar provides a detailed explanation of the significance of the product 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' in the culture and gastronomy of Gaziantep. (Baycar, A. (2022). Antep Fıstığı ve Türevlerinin Gaziantep Yerel Gastronomik Kimliğindeki Yeri. Abant Sosyal Bilimler Dergisi, 22(2), 749 - 764. doi: 10.11616/asbi.1097983)

The place and history of 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' in Gaziantep cuisine are also revealed through poems dedicated to it. Indeed, in a poem that praises Gaziantep cuisine and sweets, the product 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' is also mentioned. (Bacı, Rakkuş & Tokuz Gonca (1995). Antep Sofrası. Gaziantep Tatlıları. Gaziantep University Foundation Publication no:3, Gaziantep. p.133) The earliest scientific study discussing 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' dates back to the year 2001. The work titled ‘Antepfıstığı Yetiştiriciliği’ (Pistachio Cultivation), published by the Gaziantep Pistachio Research Institute Directorate, states that 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' is sold in very large quantities both in domestic and foreign markets. (Antepfıstığı Yetiştiriciliği, Publication No. 13, 2001, Gaziantep, Pistachio Research Institute Publications)

The unique characteristic of the geographical indication for 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' mandates that producers within the defined geographical area use the early-harvested form of pistachios, boziç in their production. The precise harvesting of the crucial component, boziç, in production is achievable through the producers' specific knowledge and expertise in this matter. Therefore, the selection of pistachios to be used in the production of 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' is the most critical point in the production process.

The production skills of producers have been transferred from one generation to the other. The crucial step in the production of 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' is obtaining the raw material, which is the early-harvested pistachios known as boziç. The most appropriate time to harvest boziç is between the end of July and the first half of August, which is 30-40 days before the ordinary harvesting time of pistachios. The precise harvesting of boziç at the correct time and the proper harvest of boziç is possible through the skill of the producers. While selecting the boziç, the producer must choose pistachios with a regular shape. This expertise is inherent in the local community and is passed down through a master-apprentice relationship.

In the production of 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' another important step requiring critical expertise is the kneading of the pistachio dough because if the dough is kneaded insufficiently, then pistachios are not dissolved properly in the mixture. Expertise is especially important because if the mixture is kneaded too much, then the mixture loses its fat, and this situation affects the quality of the product negatively.

The skillfully kneaded 'Antep Fıstık Ezmesi' / 'Antepfıstığı Ezmesi' / 'Gaziantep Fıstık Ezmesi' is smoothly spread on marble, but the expertise of the master is important in this step since the marble must be covered with oil a little, insufficient or too much oil will be negative for the product.

Reference to publication of the specification

Official e-Bulletin of Turkish Patent and Trademark Office No 18 of 01.12.2017, page 26.

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(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).