# C_2015299EN.01002901.xml

| 11.9.2015 | EN | Official Journal of the European Union | C 299/29 |
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11.9.2015

EN

Official Journal of the European Union

C 299/29

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Publication of an application 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

(2015/C 299/07)

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).

1

SINGLE DOCUMENT

‘AYDIN İNCİRİ’

‘AYDIN İNCİRİ’

EU No: TR-PDO-0005-01116 – 11.6.2013

EU No: TR-PDO-0005-01116 – 11.6.2013

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name

Name

Aydın İnciri

2.   Member State or Third Country

Member State or Third Country

Turkey

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed

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

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

Aydın İnciri is the name given to dried Sarılop figs. Sarılop figs are a variety of Ficus carica domestica (female fig). They are a type of Ficus carica erinosyce, a subspecies of Ficus carica L., a subgenus of Ficus L.

Sarılop

Sarılop

Ficus carica domestica

Ficus carica erinosyce

Ficus carica

Ficus

Physical characteristics:

Shell: whitish yellow, thin and soft.

Shell

Seed: the seeds are filled.

Seed

Size: the number of fruit per kg should be at most 90.

Size

Chemical characteristics:

Composition of 100 grams of dried figs: water (maximum) 20 %, energy (minimum) 213 kcal, total sugar (minimum) 50 %, calcium (Ca) (minimum) 120 mg.

Composition of 100 grams of dried figs

Organoleptic characteristics: the kernel is smooth in texture, quite honeyish and viscous; leaves a particularly sweet flavour and has a sweet smell.

Organoleptic characteristics

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

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

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

All processes from the production to the harvesting and drying of Aydın İnciri 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

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

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 Aydın İnciri:

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

| — | the lot number, |
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the lot number,

| — | the name of the goods — Aydın İnciri, and |
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the name of the goods — Aydın İnciri, and

| — | the following logos: |
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the following logos:

Image

4.   Concise definition of the geographical area

Concise definition of the geographical area

All districts and villages of the province of Aydın

5.   Link with the geographical area

Link with the geographical area

Aydın İnciri is a variety of dried fig. The ecologic and human factors that characterise its ripening and drying process give it its thin skin, soft texture and whitish-yellow skin colour. The method of drying the figs used to produce Aydın İnciri distinguishes it from dried figs produced in other regions. The figs are dried in the sun, by skilled and experienced workers, using traditional methods and in a completely natural environment.

The region where Aydın İnciri are produced is characterised by deep, sandy-clay soils, enriched by organic materials and lime originating from gneiss or schist and gneiss parent rock. The sandy-clay nature of the soil limits the amount of water retained, as a result of which the growth of bacterial and fungal diseases is prevented and high quality fruit produced.

Winters are warm and summers are hot and dry. The annual average temperature is between 18 °C and 20 °C. The temperatures of up to 30-32 °C recorded during the ripening and drying periods are essential for drying the Aydın İnciri. Average annual precipitation for the region is 625-675 mm. It is important for the weather to be dry and cloudless during the ripening and drying seasons, as rain is the major factor causing a deterioration of the quality of dried figs. Low humidity results in thick fruit skin, while high humidity leads to a darkening of the fruit colour and causes the fruit to split, thus reducing the quality. The Aydın region sees significant rainfall in November and June, but the average rainfall in August and September is around 41-98 mm. The topographical structure of the region allows the humid weather to move from the sea to the hinterlands, and the arid weather to flow from the hinterlands to the coastline, with mountains running perpendicular to the sea. The wind systems prevalent in the Büyük and Küçük Menderes valleys are critical to the production of high-quality dried figs in this region, and thus delimit the area where the figs can be grown. The north-east wind, which blows in the mornings, is very important for the ripening and drying of the figs. The humid sea breeze blowing from the west in the afternoons, meanwhile, makes the figs grow large and thin-skinned. The concurrent blowing of both winds, from different directions, means that the figs are dried in such a way as to produce a high-quality product.

Aydın İnciri have been produced in this area for thousands of years. Reference to figs being grown in Caria in west Anatolia by the botanical name ficus carica L. proves the antiquity and importance of the fig-growing culture in the Aegean region. Production, harvesting and drying of figs have been performed following the same traditional, natural methods for many years. Figs have always been part of people’s daily life. Fig production has become such an art for the people of the region that they taught and continue to teach the techniques of fig growing to their children at an early age. Producing high-quality dried figs depends on the work of skilled and experienced fig growers, who check the drying figs early in the morning and late in the afternoon. The figs are piled up in the evening and covered with a thick sheet to protect them from insects and possible dew. This process is repeated every day until the figs have dried to the correct level of moisture.

ficus carica

Aydın İnciri are of particular importance for the province of Aydın, and are a symbol of the area. Fig patterns often appear in the decoration seen in village and town squares in the province. There is also a statue in one of the main squares featuring figs. There are many festivals in Aydın celebrating the fig, including the Germencik fig festival and the İncirliova gold fig festival. Such festivals are traditionally organised yearly, with various events being held in the town or village.

Reference to publication of the specification

Reference to publication of the specification

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

The Turkish Government launched the national objection procedure with the publication of an application to recognise Aydın İnciri as a product with PDO in the Official Gazette of the Turkish Republic, No 26234 of 20 July 2006. Aydın İnciri was subsequently officially registered with the Turkish Patent Institute.

The specification text can also be found on the Turkish Patent Institute’s website http://www.tpe.gov.tr/TurkPatentEnstitusu/geographicalRegisteredList/ by clicking on ‘Aydın İnciri’.

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(1)  OJ L 343, 14.12.2012, p. 1.

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