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22.2.2023 |
EN |
Official Journal of the European Union |
C 65/12 |
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
(2023/C 65/05)
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
’Çağlayancerit Cevizi'
EU No: PDO-TR-02608 – 18.5.2020
PDO (X) PGI ( )
1. Name(s) [of PDO or PGI]
’Çağlayancerit Cevizi''
2. Member State or Third Country
Türkiye
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
Çağlayancerit Cevizi is a walnut in medium size, 16 gr / piece, and its fullness is around 99 %. The ratio of its kernel weight to fruit weight is in the range of 53-54 % . Walnut width is approximately 33-35 mm, walnut length is between 40-44 mm and the shell thickness is 1-1,10 mm. The shell is easily broken and the walnut kernel can be easily removed as a whole. It is sold in dried form with or without shell.
Physical Characteristics
Shelled Fruit Weight: 16 g
Kernel Weight: 8-9 g
Kernel Rate: 53-54 %
Shell Thickness: 1,00-1,10 mm
Kernel Color: Light Yellow (white)
Length: The crown develops flat and the circumference of the crown can be 15-20m.
Comparison with domestic and foreign walnut varieties:
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Local Walnut Types |
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|
Walnut Properties |
Çağlayancerit Cevizi |
Yalova-1 |
Kaman-1 |
Bilecik |
Şebin |
Sütyemez-1 |
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Shelled Fruit Weight (g) |
16 |
15,20 |
12 |
10,40 |
11,40 |
25,80 |
|
Kernel Weight (g) |
8 -9 |
7,60 |
6,30 |
5,20 |
7,20 |
12,94 |
|
Kernel Rate (%) |
53 -54 |
50,30 |
54 |
50 |
63 |
50,15 |
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Foreign Walnut Types |
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Walnut Properties |
Çağlayancerit Cevizi |
Franquette |
Pedro |
Chandler |
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Shelled Fruit Weight (g) |
16,00 |
10,75 |
15,06 |
13,26 |
|
Kernel Weight (g) |
8 -9 |
4,78 |
6,88 |
6,50 |
|
Kernel Rate (%) |
53 -54 |
44,46 |
43,68 |
49,02 |
Chemical characteristics
Composition of 100 grams of Çağlayancerit Cevizi Kernel:
|
Parameters |
Units |
Average Value |
Minimum Value |
Maximum Value |
|
Total Fat |
% |
62,33 |
52,00 |
72,00 |
|
Saturated Fatty Acids |
% |
5,86 |
5,00 |
7,00 |
|
Unsaturated Fatty Acids |
% |
56,47 |
49,00 |
65,00 |
|
Protein |
% |
13,99 |
11,00 |
15,00 |
|
Moisture |
% |
3,09 |
2,50 |
3,50 |
|
Total Ash |
% |
1,95 |
1,50 |
2,20 |
|
Carbohydrate |
% |
18,63 |
11,00 |
27,00 |
|
Energy |
kcal |
691,55 |
620,00 |
750,00 |
|
Energy |
kj |
2 891,72 |
2 590,00 |
3 150,00 |
|
Composition of Fatty Acids |
Average Value |
Minimum Value |
Maximum Value |
|
C14:0 Myristic Acid |
0,02 |
0,00 |
0,05 |
|
C16:0 Palmitic Acid |
6,40 |
5,00 |
7,00 |
|
C16:1 Palmitoleic Acid |
0,07 |
0,03 |
0,10 |
|
C17:0 Heptadecanoic Acid |
0,05 |
0,03 |
0,08 |
|
C17:1 Cis 10 Heptadecanoic Acid |
0,02 |
0,00 |
0,05 |
|
C18:0 Stearic Acid |
2,88 |
2,50 |
3,30 |
|
C18:1n9c Oleic Acid |
23,68 |
20,00 |
29,00 |
|
C18:2n6c Linoleic Acid |
55,65 |
50,00 |
60,00 |
|
C20:0 Arachidic Acid |
0,08 |
0,03 |
0,10 |
|
C18:3n6 Y-Linolenic Acid |
0,04 |
0,00 |
0,07 |
|
C20:1c11 Eicosenoic Acid |
0,16 |
0,10 |
0,20 |
|
C18:3n3 Linolenic Acid |
10,92 |
9,00 |
12,00 |
|
C20:2 Cis 11-14 Eicosadienoic acid |
0,02 |
0,00 |
0,03 |
|
C22:0 Behenic Acid |
0,02 |
0,00 |
0,03 |
Organoleptic characteristics
Çaglayancerit Cevizi is full-bodied with bright crust, has a symmetrical oval shape, light yellow and medium crunch kernel, and medium thickness pellicle. The taste is very low bitterness, medium sweetness, and strong oily aroma.
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 steps in the production processes must take place within the defined 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
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4. Concise definition of the geographical area
Çağlayancerit Cevizi production geographical boundaries are Çağlayancerit Central District, Boylu Village, Bölükdamlar Village, Emiruşağı Village, Kale Village, Küçükcerit Village, Soğukpınar Village, Oruçpınar Village, Zeynep Uşağı Village, Küçükünült Village, Bozlar and Helete Town.
Latitude longitude coordinates for Çağlayancerit are: 37°45'0.5904"N, 37°17'35.5524"E.
5. Link with the geographical area
Natural and Human Factors:
Natural Factors:
This region does not receive the winter sun directly, but it can receive the spring sun from April. This enables walnuts to wake up late and not to catch the late spring frosts. In addition, due to the irrigation facility and the natural coolness there is no darkening in walnuts. While walnuts are resistant to -20 °C during the winter season, it is enough to stay below + 7 °C for 2-3 weeks, and in summer it is not required to rise above 35 °C and these conditions are in the Çağlayancerit district. The air temperature values do not decrease sharply and suddenly, provides a very suitable environment.
Çağlayancerit is very suitable for the development of walnuts, with its groundwater level not more than 2,5 - 3 meters, which does not hold much water, and with its loose alluvial soil structure, and the damp, deep and soft soil structure where walnut roots can go deep. Depending on the altitude, the grafting rate in Çağlayancerit district is 95 %. The central altitude of the district is 1 150 meters. Walnuts cannot be grown in humid areas and walnuts donot become dark in places with an altitude of 1 000 – 1 500 m. The cool and dry wind blowing from west to east along the valley makes the moisture balance of the region suitable for walnut. Due to the Çağlayancerit geographical conditions, climate, altitude and irrigation water characteristics, diseases seen in other walnut species are not found in Çağlayancerit Cevizi and its resistance to anthracnose and inner worm is very high. Also, widespread beekeeping activities in the district has a high effect on the pollination quality of the walnut during the flowering period.
The region adaptation of Çağlayancerit Cevizi has increased its resistance against diseases and pests and caused to be grown without chemical pesticides.
Human factors
Walnut cultivation and walnut culture in Çağlayancerit has become an important tradition. Çağlayancerit Cevizi is a symbol in Kahramanmaraş for years. The biggest indicator that sings the historical importance and current size of walnut production in the region is the walnut trees between the age of 400-500 years.
In Çağlayancerit district, from the past to the present, walnuts were raised primarily by every family to meet their own needs. Walnut production is a tradition passed from family to family. Now, the livelihood of 80 percent of the people living in Çağlayancerit district is walnut.
Walnut festivals and workshops are organized in Çağlayancerit for the promotion of walnut. Locally, the name of the walnut is called Koz. Koz is a local expression used as a synonym for the word walnut. However, Çağlayancerit Cevizi is the walnut they grow in the region. Before 1930, these grown walnut trees were also grown by producing seedlings or planting seeds from their own seeds that were not grafted. The high number of trees grown from seed in the district caused the region to become a walnut breeding center. With this feature, walnut has strategic importance in the economic life of Çağlayancerit people. In the autumn, the people of Çağlayancerit spend all their work with walnut, which is their main source of income. For many years Çağlayancerit Cevizi is sold while it is still in its branch before storage, this reveals its quality. Walnut harvesting in the district is done by ancestral methods with 4-5 meters long sticks. Every year, during the walnut harvest, the men of the house in every family beat the walnut from the tree with sticks; women and children collect walnuts from the tree bottoms. After 3-5 days, the walnut green shells are peeled off by the family manually and left to dry. After keeping it in sacks for 3-5 days with green shells, the green peel is peeled off one by one with a knife by the whole household. No chemical method is used for peeling or drying. Families that trade in large volumes now also perform mechanical peeling. But the manual peeling is the healthiest. Because in mechanical peeling, a little water occurs due to the crushing of the shell, and this can negatively affect the internal quality of the walnut. Fruit breakage and dampness may occur. The planting know-how, that the distances are wider than other varieties provides benefits for trees not to be stressed, fruit quality, reduction of disease and pest population, and provides an advantage over other walnut varieties. Thanks to the production and preparation technique transferred from generation to generation, there is a traditional transfer of experience. In the region, walnut orchards and production experiences are the biggest legacy left from grandfather to grandchild.
Although an institution was not officially established in the 1900s, trade was carried out with the exchange system with annual agreements between farmers and tradesmen in other provinces. The person who played the biggest role in the proliferation of wild production is İbrahim KÖŞKER. In 1930, he propagated the Çağlayancerit Walnut by graft and spread it to the villages. This method was adopted by all villagers. Çağlayancerit Cevizi officially accepted as a 'geographical sign' in 2012 and registered with Çağlayancerit Chamber of Agriculture for protection. Çağlayancerit Cevizcilik Agricultural Development Cooperative, Officially established in 2019, has brought together 1500 farmers and all producers. Farmers will find more development opportunities with the Walnut Processing and Packaging Facility in Çağlayancerit, which started in 2019 and nearly finished.
Families usually consume this walnut, as a snack in the winter, along with tarhana, a local product. This type of walnut consumption is a culture in the district. Walnuts are also used in the production of local products, samsa and sucuk. One of the oldest arts in Kahramanmaraş is ‘wood carving art’. The most important raw material of carving is walnut tree. Walnuts make up 80 % of the produced carving items. Products made of walnut wood such as dowry chest, encrypted jewellery box, cemekan, chair, coffee table set, tray are marketed all over the country.
Specificity of the Product
Çağlayancerit region has become a natural walnut garden with a combination of many features for walnut cultivation. Although there is generally walnut production around Kahramanmaraş, Çağlayancerit Cevizi is the most superior in terms of aroma, size, and quality because of the Çağlayancerit location and in Çağlayancerit the production volume is the largest amount.
Walnut width is approximately 33-35 mm, walnut length is between 40-44 mm and the shell thickness is 1-1,10 mm. The shell is easily broken and the walnut kernel can be easily removed as a whole. It has very low bitterness, medium sweetness, and strong oily aroma. Çaglayancerit Cevizi is full-bodied with bright crust, has a symmetrical oval shape, light yellow and medium crunch kernel, and medium thickness pellicle.
Casual Link
Çağlayancerit district is a walnut garden of the city, has suitable conditions for walnut cultivation with its location, climate, geographical structure and the know-how, these all has made its quality and reputation.
In the studies carried out by our provincial directorate of agriculture, it has been observed that walnuts grown at high altitudes have a thicker green shell thickness than walnuts at low altitudes. It has been observed that the green shell thickness of the walnut fruit affects the inner color of the fruit and the fruit taste. The thicker green shell causes the fruit to be fed more heavily and makes it oilier, fuller and aromatic. The fact that the high fruit yield and internal yield of Çağlayancerit Cevizi caused the walnut outer shell to become thinner. The thinning of the walnut inner shell thickness facilitated the separation of the fruit from the shell and made it preferred.
Çağlayancerit Cevizi is superior to walnuts produced in other regions in terms of shell whiteness, kernel fill, oily taste and flavor intensity. One of the most important features of the Çağlayancerit Cevizi is the ability to be removed the whole or in two pieces of its fruit.
Reference to publication of the specification
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