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

(2022/C 69/14)

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

’GIRESUN TOMBUL FINDIĞI’

EU No: PDO-TR-02419 – 26 April 2018

PDO (X) PGI ( )

1. Name(s) [of PDO or PGI]

’Giresun Tombul Fındığı’

2. Member State or Third Country

Turkey

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.6. Fruits, vegetables and cereals, fresh or processed

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

’Giresun Tombul Fındığı’ is a hazelnut that belongs to the Corylus avellana L. species and marketed as unshelled or shelled hazelnut: unshelled, shelled raw and shelled roasted.

The cultivar ‘Giresun Tombul Fındığı’ should represent at least 90 % of the selection at the farm with cultivars ‘Sivri Fındık’, ‘Kalınkara Fındık’ and ‘Palaz Fındık’ permitted up to a maximum 10 %.

The shell of the Giresun Tombul Fındığı is; round, quite bright, brown coloured, lightly feathered at the tip and has flattened cheeks. The kernel is round, non-fibrous, has a light bright colour seed skin, testa does not penetrate into the kernel and can be peeled off easily.

Table 1

Some physical properties of ‘Giresun Tombul Fındığı’

Specifications Unshelled Shelled raw Shelled roasted Size (Latitude diameter, mm) Large 16 -18 13 -15 13 -15 Medium 14 -16 11 -13 11 -13 Small 12 -14 9 -11 9 -11 Moisture, % max. 7 6 3 1kg/Number of Dried Fruit - 500 -700 - Shell thickness (mm.) min.- max. 0,70 – 1,25 - - Kernel ratio, % min.- max. 47,5 - 55 - - Peelability of testa, % min.- max. - - 90 -100





Table 2

Some chemical properties of ‘Giresun Tombul Fındığı’

Specifications Unshelled Shelled raw Shelled roasted Total fat ratio in fruit, % min.- max. 56,0 -68,0 56,0 -68,0 57,0 -70,0 Total protein ratio in fruit, % (Factor, N = 6,25) min.- max. 14,0 -21,0 14,0 -21,0 14,4 -21,6 Oleic acid, % (g/100 g oil) min.- max. 77,0 -85,0 77,0 -85,0 - Vitamin E (mg/100 g oil) min.- max. 28,0 -45,0 28,0 -45,0 -

Organoleptic characteristics:

The taste, flavour, and aroma left by the raw and roasted forms of ‘Giresun Tombul Fındığı’ in the mouth are very intensive. The hazelnuts are easy to chew and do not leave a feeling of dryness in the mouth, and the oil of the nuts is felt. Additionally, it does not leave a bitter taste when swallowing.

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

‘Giresun Tombul Fındığı’ is grown extensive traditional orchards, on areas of sloping, sometimes terraced ground. The cultivar is grown with a multi-stem shrubs in gardens where the altitude does not exceed 750 meters.

All processes including sapling planting, fertilization, pruning, harvesting, husking and drying, should be in the geographical region 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 packages of ’Giresun Tombul Fındığı’ .

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

— lot number

— name of the good- ’Giresun Tombul Fındığı’

— net weight

— following logo:

— Official hologram of authenticity

4. Concise definition of the geographical area

The area for the production, harvest, storage, shelling, sorting and calibration of ‘Giresun Tombul Fındığı’ lies within the territory of the cities of the provinces of Giresun and Trabzon listed below:

(a) in the province of Giresun: Piraziz, Bulancak, Dereli, Keşap, Espiye, Yağlıdere, Tirebolu, Güce, Doğankent, Görele, Çanakçı, Eynesil, Giresun.

(b) in the province of Trabzon; Beşikdüzü and Vakfıkebir.

All villages in these districts are included in the production area.

Geographical coordinates of the locations given above 37 ° 50 ’and 39 ° 12’ east corresponds between longitudes 40 ° 07 ’and 41 ° 08’ north latitudes.

Figure 1. The ‘Giresun Tombul Fındığı’ production area: The part of the municipalities of Giresun and Trabzon.

5. Link with the geographical area

The most important distinctive characteristics of ‘Giresun Tombul Fındığı’ are distinctive taste and aroma, high oil content, thickness of the shell, high kernel ratio, and peelability of the testa. These are due to both natural and human factors.

Hazelnuts are divided into two categories in Turkey: Giresun Quality and Levant Quality. Only hazelnuts grown in the geographical area are defined as Giresun Quality (Premium) and are purchased from the farmer at a higher price. The nuts that are grown in other parts of Turkey are defined as Levant Quality (Secondary).

Natural factors

Among the factors that influence ‘Giresun Tombul Fındığı’ characteristics climate is the most important. They influence the thickness of the shell, the high yield of shelling (high kernel ratio) and the easy peelability of the testa when roasted in oven.

Climate

The climate of area has a humid subtropical climate with warm and humid summers and cool and damp winters. The annual average temperature in Giresun province is 14,1 °C with averages falling 7,1-11,3 °C between January and April, and reaching 20,1–23,2 °C between June and August. These temperatures are optimal of for the blossoming of hazelnut trees and for the development and maturation of ‘Giresun Tombul Fındığı’. The average annual wind speed of the Giresun region is 4,3 km/hr. Wind and temperature is particularly important during pollination and fertilization, and has a direct effect of nut set and fruit development. The average number of rainy days in Giresun 160,6 with an average of 1 401 mm rain a year and hours of sunshine per day 2,6-3,4 between June and August. This amount of rainfall and hours of sunshine per day are sufficient for the nuts to reach the minimum appropriate weight and fat ratio and fatty acids composition respectively. The sunshine hours ensured the high oleic acid, vitamin-E content and aroma.

Humidity

The relative humidity of the air is 76-76,3 % within the period of fruit development and maturation. This relative humidity also impacts the hazelnut quality as the fruits create their biochemical structures (fat, protein, flavour) during the period. Thanks to this particular air humidity rate ‘Giresun Tombul Fındığı’ shells become thinner and accordingly, they may be easily peeled.

Soil

The Giresun region soil characteristics have the minimum conditions for hazelnut cultivation. Hazelnut plants grow best on deep, fertile, well-drained soil with a pH between 6,0-7,5 and suitable soil types include loamy, sand-clay. The properties of the soil affect the size of the ‘Giresun Tombul Fındığı’ kernel and thickness of the shell.

Human factors

Growing of hazelnuts in Giresun and Trabzon Province dates back to ancient times. Farmers have long been selecting and vegetatively propagating the genotypes. ‘Giresun Tombul Fındığı’ is a local variety that emerged through natural selection. Farmers have grown this variety at a rate of 90 % in their gardens due to their characteristics such as taste, yield, thin shell, and high whitening rate and they planted the other varieties only for aid pollination.

Harvest

The producers are able to properly determine the harvesting time by observing the yellowing of husks, browning (reddishing) of ¾ of a nutshell, development of aroma and taste specific to cultivar and the fall of clusters. Another harvest criterion is that the moisture content of hazelnuts should fall below 30 %. Proper maturation is very important for development of chemical properties such as fat and protein values as well as physical properties such as shell colour, yield, and peelability of testa.

Harvest is done by shaking the branches and picking the nuts from the ground or hand picking the nuts from shoots. Nuts are harvested with husks and laid on threshing fields and they are dried until water content reaches 12 %. And then nuts are separated from husks by threshing machines and continue drying until water content falls below 6 % for kernels. The farmers of ‘Giresun Tombul Fındığı’ have continued these harvesting processes for hundreds of years and use new technologies (such as husk separation) only if they do not affect the properties of the fruit.

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.