Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2020/C 436/11)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

'TAŞKÖPRÜ SARIMSAĞI'

EU No: PDO-TR-02217 – 9.1.2017

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

'Taşköprü Sarımsağı'

2.   Member State or third country

Turkey

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed

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

‘Taşköprü Sarımsağı’ is classified as Allium sativum. var. sativum also known softneck garlic. It is a late bloomer garlic with a long cultivation period.

Head:

—	Cross section of the head is oval,

—	Longitudinal section is Elliptic shape

—	White shell

—	Diameter between 30 to 40 mm

—	Weight: between 15 and 60 grams

Cloves:

—	Tight cloves at the head

—	Not all identical (different forms) and are ordered randomly within the head

—	Distorted form and have a tendency to generate outer cloves

—	Weight between 2 to 3 grams.

—	Pink shell

—	Creamy-yellow colour inside the cloves.

—	Dry matter content between 31,2 and 44,1 %

—	The average number of cloves is 12 cloves

The distinguishing features of ‘Taşköprü Sarımsağı’ are the following:

—	Separation of the shell from the head is difficult.

—	The minimum selenium content is 3,535 mgkg-1 on dry matter

—	There is a little anthocyan in the head shell, there are lines of anthocyan on the cloves, average number of cloves (12 cloves),

—	There are 5 to 10 protective layers on the head.

—	Volatile organic sulfur compound (dry) % 0,089-0,214

—	It can be stored up to 10 months

—	Bitter taste

—	Strong and persistent smell

—	The minimum Allyl Propyl (C6H12S2) disulfide content is 0,0147 mgkg-1 on dry matter.

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

All processes from the planting to the harvesting and drying of ‘Taşköprü Sarımsağı’ must be carried out in the geographical area specified in point 4.

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

The following information must be written or printed legibly and in an indelible manner on the packaging of ‘Taşköprü Sarımsağı’

—	The trade name and address, short name and address, or registered trade mark of the company

—	The lot number

—	The name of the goods, ‘Taşköprü Sarımsağı’

4.   Concise definition of the geographical area

The geographical area is the Taşköprü administrative district.

The geographical area covers 1 811,31 km2. All processes from the planting to the harvesting and drying of ‘Taşköprü Sarımsağı’ must be carried out in Taşköprü district.

The plain where Taşköprü district lies is extending along Gök river which is of great importance as the alluvial soils of the plain are well suited to garlic cultivation.

5.   Link with the geographical area

Specifities of the product

The specifities of ‘Taşköprü Sarımsağı’ are its bitterness due to its high selenium content, its particular strong smell and its long conservation time.

Natural factors: climate and temperatures

Thanks to the influence of the Black sea climate on the geographical area ‘Taşköprü Sarımsağı’ is thriving as the climate presents optimal temperatures for garlic cultivation. Annual average temperature is 9,7 °C degree. The lowest average temperature in winter is 1,2 °C degree, the highest average temperature in summer is 20,1 °C degree.

The period of growing garlic in the region begins at the end of February and ends the last week of July. The average temperature is 4,2 °C degree when the garlic cultivation begins in February. In May when the leaves are growing temperatures reach around 14,1 °C degree which accelerates the growth, then 17,4 °C degree on average in June and finally 20,1 °C degrees on average in July at the harvest period. The temperatures from May to July are ideal for an accelerated growth rate of the garlic and help to increase the number of cloves in the garlic due to the late blooming of the plant.

Indeed when the temperature rises above 25 °C degrees, growth decelerates, leaves become yellow and the development of the vegetable is held up.

Precipitations

Rain and humidity conditions are suitable for growing garlic as the plant needs water at the period of planting and growth. April, May and June are the most rainy months of the geographical area (April: 51,4 mm, May:74,1 mm and June: 65,3 mm rain on average) and this impacts positively on the germination of plant and its quality. Thanks to these rain conditions ‘Taşköprü Sarımsağı’ may generally be cultivated without irrigation.

July and August are dry months (28 to 30,4 mm rain on average) and this drought is necessary for drying the garlic. These precipitations conditions help to prevent the deformation of head structure of garlic and to increase the storing quality of garlic.

Humidity

Humidity conditions have a determining influence on the planting and growth of garlic. 60 % humidity is ideal during the harvest period, indeed excessive humidity at the period of harvest may cause mould and putrefaction. Ideal storage conditions in order to maintain the quality of the garlic are around 10 °C and 60-70 % humidity. In the geographical area the humidity conditions are around 60% in July and August which corresponds to the harvest period. This enables the plant to dry quickly and protects the ‘Taşköprü Sarımsağı’ from diseases.

The annual average humidity of the geographical area is 70 %. This enables the ‘Taşköprü Sarımsağı’ to have a high dry matter content and be stored without deterioration for several months after the harvest.

Soils

Garlic ideally grows in sandy-loamy soils which contain small quantities of humus and neutral soils with low humidity. Alluvial soils suited to garlic cultivation are extending on the Taşköprü plain and positively influence the yields for garlic cultivation. Moreover the region of Taşköprü presents a large majority of medium textured soils (loamy to sandy loamy), showing low alkalinity of 7,15-7,86 pH and low to medium level organic matter content. The soils of the region of Taşköprü which also have a high average Selenium content offer extremely suitable soil parameters for the cultivation of garlic. These factors influence the garlic quality including its selenium content (giving the garlic its particular bitter taste) and the high content of Allyl propyl disulfide (C6H12S2) sulphurous and etheric oils contained in ‘Taşköprü Sarımsağı’ which give it its particularly strong smell. As a comparative analysis shows the minimum selenium content of ‘Taşköprü Sarımsağı’ (dry matter) is higher than that of garlics of the same variety cultivated elsewhere in Turkey.

Human factors

The population of the district of Taşköprü which is mostly a farming area has the tendency to migrate to cities. However thanks to the cultivation of garlic which requires abundant manpower this migration may be partly prevented. It is one of the rare products still cultivated in a cooperative way. The successive garlic production stages are labour intensive and at every stage of ‘Taşköprü Sarımsağı’ production a human intervention is necessary. This human interference increases the qualities of the garlic and its production.

Separation

The separation of cloves from garlic is made by hand, in this way the quality of its seeds is increased as cloves do not get crushed as it often the case when a machine is used. Moreover when the separation process is made mechanically the cloves must be planted in the ground with no delay to avoid problem of germination and consequent bad development. Whereas when they are separated by hand the planting does not need to occur rapidly.

Planting

The garlic is propagated by using the cloves and not seeds like most plants. The cloves then go on to produce the head of garlic for the next season. Planting the cloves manually enables a regular distance between the garlics, this ensures that the clove is not placed in the ground upside down, which means that it grows better. Whereas when planting is done mechanically the sprout may be upside down with roots on top which means that shoot has to grow from the bottom up. This delays the sprouting to the soil surface and decreases productivity and quality.

Weed control and the soil ventilation

Weed control and soil ventilation are also done manually, this increases the quality of the garlic as it is not in competition with weeds while it is growing.

Drying

The geographical area has a traditional technique to dry the garlic bunches in the fields. Garlics are laid on the soil surface with machines specifically designed in our district. Farmers then make small bunches of garlic (local name: elba) and spread them on the field ground where they are left to dry in the sun for approximately 2 weeks. Garlics are turned upside down once a week so that they dry evenly. This technique which is possible thanks to the specific climatic conditions described above avoids decay and enables the particularly long conservation time of the garlic. Later, the producers carry the sun-dried garlics to the warehouses where they are stored in the cold. Transportation to the warehouse process is done in the daybreak to prevent the separation of the cloves from the head which is caused by moisture.

On top of these specificities it is important to note that ‘Taşköprü Sarımsağı’ has a solid reputation and the name of district is always associated with the garlic.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

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(1)  OJ L 343, 14.12.2012, p. 1.