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 three 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

‘Adana Şalgamı’

EU No: PGI-TR-02922 – 19.4.2023

PDO ( ) PGI (X)

1.   Name(s) (of PDO or PGI)

‘Adana Şalgamı’

2.   Member State or Third Country

Türkiye

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.4. Beverages made from plant extracts

Combined Nomenclature code

22 – BEVERAGES, SPIRITS AND VINEGAR

2206 – Other fermented beverages (for example, cider, perry, mead, saké); mixtures of fermented beverages and mixtures of fermented beverages and non-alcoholic beverages, not elsewhere specified or included

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

‘Adana Şalgamı’ is a fermented beverage. Its colour is a mixture of purple and red, and it has a cloudy appearance and a sour taste. The beverage’s characteristics are the result of a traditional production method used by generations of producers, the traditional recipes, and the ingredients. It is made from a mixture of black carrots (Daucus carota), turnips (Brassica rapa) and drinking water,that undergoes lactic acid fermentation with the addition of bulgur (dried cracked wheat) flour, sourdough starter and salt. ‘Adana Şalgamı’ has the following analytical characteristics:

Soluble solids (g/l), minimum	2,5
pH	3,3-3,8
Total acidity as lactic acid, minimum, g/l	6,0
Volatile acids as acetic acid, g/l	0,7-1,2
Salt (g/l), maximum	20
Ash (g/l), maximum	15
Colouring agents	Not allowed

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

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

The preparation of the ingredients, and the fermentation and bottling must take place in the geographical area.

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

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

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4.   Concise definition of the geographical area

The geographical area consists of the city of Adana.

5.   Link with the geographical area

The history of ‘Adana Şalgamı’ can be traced back to the early Ottoman period when it was first introduced as a refreshing drink.

‘Adana Şalgamı’ is associated with the geographical area because of the product’s reputation, which is itself determined by the experience of the local producers who manufacture it. Human factors give the product its specific characteristics.

‘Adana Şalgamı’ is produced by using methodology combined with knowledge passed on from generation to generation. Depending on climatic conditions, ‘Adana Şalgamı’ will have varying periods of fermentation. A certain level of mastery is required when: (i) preparing the sourdough that is used; (ii) establishing when the fermentation is complete; and (iii) adjusting the quantities of added ingredients. The production of ‘Adana Şalgamı’ requires skills and expertise. Accordingly, it required that all manufacturing procedures used in the production of the beverage take place within the specified geographic boundaries.

Sourdough preparation (starter culture)

A mixture of bulgur flour, water, salt, and a portion of previously fermented dough is fermented for several days. This creates a balanced microbial culture dominated by lactic acid bacteria and yeasts. This starter gives ‘Adana Şalgamı’ its characteristic acidic yet slightly bitter taste. If a different or poorly prepared starter is used, the fermentation will not develop correctly, resulting in a product that lacks the traditional flavour and aroma.

Determining the end of fermentation

The producers monitor the fermentation process through sensory observations (aroma, colour, and gas release) and measurable criteria such as pH (optimal range: 3,3 to 3,8). Correct timing ensures that the drink develops its full-bodied flavour. Premature interruption leads to an underdeveloped product, while excessive fermentation results in overly sharp acidity and an imbalance in taste.

Balancing ingredient quantities

Local producers adjust the proportions of black carrot, turnip, bulgur, salt, and water with great precision. The correct balance ensures a vibrant purple colour, characteristic turbidity, and a harmonious flavour profile. For example, an insufficient number of black carrots results in a faded colour and weak aroma, while too many lead to bitterness. Excessive or insufficient salt disrupts microbial development, affecting both safety and flavour.

The characteristics of ‘Adana Şalgamı’ have been honed to perfection over its long production history. Although there were no written records or guidance on how to make this product, which is closely associated with the area mentioned in point 4, details on how to make it and the practical skill needed to do so have been handed down from generation to generation.

None of the ingredients of ‘Adana Şalgamı’ are grown in Adana. Therefore, the main factor linking the product to the area is the human element explained above and the product’s reputation. The following paragraph explains the product’s reputation and how it has historically emerged.

In Adana, ‘Adana Şalgamı’ has been sold for many years all around the city as a street delicacy.

One of the oldest producers of the beverage has been producing and selling it since 1930.

The Adana Conference or Yenice Conference was a meeting between Turkish President İsmet İnönü and British Prime Minister Winston Churchill in a railway car on a storage track at Yenice, near Adana on 30–31 January 1943, where Churchill tried to persuade İnönü to join the Allied powers and fight the Axis powers during World War II.

During the conference, British Prime Minister Winston Churchill was served ‘Adana Şalgamı’ along with Adana Kebabı and he liked the taste of ‘Adana Şalgamı’ very much.

To learn about the process used to manufacture ‘Adana Şalgamı’, the producer was summoned by Winston Churchill. However, the producer refused to share the secret manufacturing method with Mr Churchill. Turkish President Mr İsmet İnönü joined the conversation and said ‘You see Mr President Churchill how a reliable ally our country is for we keep secrets this good’.

This anecdote clearly proves the reputation of ‘Adana Şalgamı’, even during World War II.

‘Adana Şalgamı’ is a favourite table drink not only in Adana but in many other cities. Turkish people drink it with meat, fish, chicken and even with rakı.

In Adana, the Adana Kebab and Adana Şalgamı Festival has been held for more than 20 years. In its 20th year, the festival hosted 30 different plays, six of which were produced from abroad, the rest from Türkiye. Four of these plays staged by the state theatre, four were staged by the municipal theatre and 15 were staged by private theatre communities.

‘Adana Şalgamı’ is also one of the most popular and preferred products of The International Taste of Adana Festival. This gastronomy festival held in Adana introduces the ‘most’ local and ‘most’ traditional Adana cuisine to the world. It is hosted by the Governorship of Adana and runs for three days with internationally renowned chefs taking part. In addition to local and national chefs, the Michelin-star international chefs’ gastro-show takes place in the festival.

Today, ‘Adana Şalgamı’ is considered a cultural symbol of Adana and is an important part of the city’s culinary heritage. It is often served with kebabs and other traditional Turkish dishes and is enjoyed by locals and tourists alike.

Göçhan (2009) states that there is a high potential for gastronomy tourism in and around Adana, which is famous for its local flavours, with 20-25 % of the region’s tourists already visiting for this specific purpose.

Among the many dishes and beverages specific to Adana cuisine, the ‘Adana Kebab’, which is integrated with the name of the city, and ‘Turnip Juice’ (Şalgam), drunk with the kebab, stand out and constitute the leading products of the city in terms of gastronomy tourism (Yavuz 2007).

Dilek Say and Erdinç Balli (2012) state that the food and beverage culture of Adana and its surroundings is very rich due to its climate, geographical and historical location, and there are many unique types of food and beverage. ‘Adana Şalgamı’ stands out as a product that can be offered to tourists to promote and present the potential for cultural tourism in the region. In particular, by offering it with an Adana kebab or raki, tourists can get a unique insight into the food culture of the region, providing them with a positive experience and thus further boosting region’s image.

Reference to publication of the specification

Official e-Bulletin of Turkish Patent and Trademark Office No 60 of 10.6.2019, page 11

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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).